Oil-gelling and emulsifying capacity of carbohydrate esters obtained by enzymatic synthesis

• Grant number: 22/05719-2
• Support Opportunities: Scholarships in Brazil - Master
• Start date: September 01, 2022
• End date: July 31, 2023
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Rosiane Lopes da Cunha
• Grantee: Marcelo Gomes Soares
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated research grant: 19/27354-3 - Architecture of colloidal delivery systems: what is the role of structure on the digestibility?, AP.TEM

Abstract

Natural and biocompatible molecules capable of gelling oils and stabilizing emulsions have been intensively researched, although they present limitations in terms of availability and properties technological. In this bias, the biotechnological production of stabilizers and gelling agents is a excellent alternative, considering that it is a clean technology that enables the production of biocompatible ingredients. Carbohydrates have been the main molecules used in production of oleogelling esters and emulsifiers due to their abundance in nature, biocompatibility and relatively low cost, in addition to being easily modified in its structure for the introduction of hydrophobic groups. In this way, the objective of this project will be to synthesize esters based on trehalose and sorbitol (hydrophilic part) and sunflower oil with high oleic acid content (hydrophobic portion) through the action of lipase in acrylic resin L4777 to, subsequently, to evaluate its oleogelling and emulsifying capacity. Preliminary tests will be carried out to optimize the reaction to obtain the esters based on their potential emulsifier and oil gelling agent. Then, the carbohydrate esters will be used to develop oleogels and/or emulsions based on sunflower oil. The oleogels will be characterized in relation to its rheological, thermal, morphological properties, as well as its ability to of oil retention and oxidative stability. The emulsions will be characterized from the droplet size distribution, optical microscopy and kinetic stability. The search will be important to give visibility to the design of molecules with oleogelling capacity and emulsifier, obtained by sustainable technology from renewable resources and for application safe in lipid-based products. (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)

SOARES, MARCELO GOMES; BEVILAQUA, GABRIEL CICALESE; DE LIMA, MARIELI. Potential Applications of Environmentally Friendly Nanoparticles in Food Matrices: A Review. Food and Bioprocess Technology, v. N/A, p. 19-pg., 2023-04-20. (22/05719-2, 21/05508-9)