Bioactive compounds presented in carrot byproducts, such as polyphenols and carotenoids can be extracted by applying ultrasound and ethanol as a Generally Recognized as Safe (GRAS) solvent. However, these compounds easily degrade and their application in the food or pharmaceutical industry is compromised, requiring encapsulation to enhance their stability. Liposomes have been widely used as encapsulating agent, but they are fast dissoluted in the stomach. The production of liposomes coated with chitosan using sodium tripolyphosphate by ionic gelation (TPP-chitosomes) could be an interesting alternative to overcome this problem. Therefore, the aim of this study will be to encapsulate extracts from carrot byproducts in TPP-chitosomes containing phytochemicals and to evaluate the release and the bioavailability of polyphenols and carotenoids in the digestion process. The static in vitro method will be used to simulate three phases: oral, gastric and intestinal using enzymes. Size, surface charge and microstructure of the particles will also be analyzed during the digestibility study. This project will be helpful for the scientific community by indicating a better understanding the behavior of TPP-chitosomes under digestion, and also to the society in order to make possible the stabilization of active compounds that could be added in food or edible coatings.
News published in Agência FAPESP Newsletter about the scholarship: