Investigation of protein-based High Internal Phase Emulsions- HIPEs as strategy design to tailor in vitro lipid digestion and bioaccessibility of bioactive compound

• Grant number: 19/26046-3
• Support type: Scholarships abroad - Research Internship - Post-doctor
• Effective date (Start): October 01, 2021
• Effective date (End): September 30, 2022
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal researcher: Rosiane Lopes da Cunha
• Grantee: Paula Kiyomi Okuro
• Supervisor abroad: Harjinder Singh
• Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Research place: Massey University, New Zealand
• Associated to the scholarship: 18/20308-3 - Designing oil structured colloidal systems towards enhanced bioavailability of bioactive compounds on in vitro digestibility behavior, BP.PD

Abstract

The development of functional and engineered colloids using food grade ingredients for emerging applications in food design has appeared as promising strategy to add value to foodstuff. In addition, the opportunity in using biocompatible molecules to build such structures can meet both technological and nutritional demands. Herein we present the proposal of explore protein-based high internal phase emulsion (HIPE) loaded with ²-carotene aiming to understand the impact of colloidal structure throughout a (semi)dynamic in vitro digestion system to collect information about lipid digestibility and active compound bioaccessibility. Protein and its derived microgel will be investigated to form stable O/W-HIPEs. This proposal is based on a systematic study correlating i) HIPEs as structured system stabilized with different protein-based approaches exploring both conventional and Pickering stabilization; ii) bioactive compound incorporation in the emulsions and iii) evaluation of the response - free fatty acids release and ²-carotene bioaccessibility - during in vitro digestion applying a (semi)dynamic protocol. Furthermore, the comprehension about the changes of food structure undergoing the gastrointestinal tract is the key point for development of innovative systems meeting the demand for customized nutrition with a common goal to promote health and well-being for consumers.