Encapsulation of bioactive and probiotic components by combined method for the development of functional drinks based on fruits and whey

• Grant number: 20/01237-8
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Start date: March 01, 2020
• End date: October 31, 2021
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Leila Maria Spadoti
• Grantee: Fernando Freitas de Lima
• Host Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil
• Associated research grant: 17/50349-0 - Plan of institutional development in research of the Institute of Food Technology - ITAL (PDIp), AP.PDIP

Abstract

The consumption of functional drinks is growing due to the demand of the population for health promotion or disease prevention. The components that provides bioactive properties can be divided into bioactive molecules and living bioactive cells (probiotics). These drinks with the addition of probiotics, vitamins and bioactive compounds (antioxidants) with beneficial functions for the human organism are increasingly popular. This popularity will drive the growth of the market in the coming years. Brazil is one of the world's largest producers of fruit, in addition to being one of the largest generators of whey, which are widely used in obtaining nutritious drinks. Fruit juices and drinks in the whey-based milk and fruit are good options for adding functional components such as probiotics and carotenoids, which would help in increasing the value of these drinks in terms health and wellness. Carotenoids are precursors of Vitamin A and are involved in anti-inflammatory and anti-carcinogenic processes, and probiotics are microorganisms that confer several health benefits. However, these bioactives are easily degraded in the presence of oxygen, light, heat and specific cases have low bioavailability in the gastrointestinal tract. Faced with these challenges, techniques are needed to promote their protection, providing their stability and effective action. The encapsulation of bioactive compounds allows the protection of their functionality and facilitates their release in specific parts of the human body. The combination of encapsulation techniques by polymeric agents and liposomes is commonly applied in the conservation of bioactive compounds because it uses biodegradable excipients and allows all these improvements in the physical-chemical characteristics of the compounds. Therefore, the objective of the project is to encapsulate bioactive and probiotic components by a combined method for the development of functional drinks based on fruits and whey. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

LESCANO, CAROLINE HONAISER; DE LIMA, FERNANDO FREITAS; CARDOSO, CLAUDIA ANDREA LIMA; VIEIRA, SILVIA CRISTINA HEREDIA; MONICA, FABIOLA ZAKIA; DE OLIVEIRA, IVAN PIRES. Rutin present in Alibertia edulis extract acts on human platelet aggregation through inhibition of cyclooxygenase/thromboxane. FOOD & FUNCTION, v. 12, n. 2, p. 802-814, JAN 21 2021. (17/26687-3, 18/12121-0, 17/02201-4, 20/01237-8)

RODRIGUES DA SILVA, GUSTAVO HENRIQUE; DE MOURA, LUDMILLA DAVID; DE CARVALHO, FABIOLA VIEIRA; GERONIMO, GABRIELA; MENDONCA, TALITA CESARIM; DE LIMA, FERNANDO FREITAS; DE PAULA, ENEIDA. Antineoplastics Encapsulated in Nanostructured Lipid Carriers. Molecules, v. 26, n. 22, NOV 2021. (19/17784-0, 21/02617-1, 18/12121-0, 20/01237-8, 17/15174-5)

LESCANO, CAROLINE HONAISER; DE LIMA, FERNANDO FREITAS; STEFANELLO CATELAN, TALINE BAGANHA; DANTAS GUIMARAES, VICTOR HUGO; ALVES PEREIRA, ULISSES; MARTINS AGUILAR, CHARLES; LIMA CARDOSO, CLAUDIA ANDREA; SOUSA SANTOS, SERGIO HENRIQUE; BORGES, ALEXANDRE; PIRES DE OLIVEIRA, IVAN. Campomanesia guazumifolia infusion decreases human platelet aggregation by reducing cyclooxygenase 1 activity and its underlying mechanisms. FOOD BIOSCIENCE, v. 55, p. 12-pg., 2023-10-01. (17/02201-4, 18/12121-0, 17/26687-3, 20/01237-8)