Oxidative stability and in vitro digestibility of microparticles based on emulsified linseed oil and plant biopolymers

• Grant number: 23/15978-8
• Support Opportunities: Scholarships abroad - Research Internship - Doctorate
• Start date: June 01, 2024
• End date: May 31, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Louise Emy Kurozawa
• Grantee: Pedro Renann Lopes de França
• Supervisor: Claire Berton-Carabin
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Institution abroad: Centre Inrae Pays De La Loire, Nantes, France
• Associated to the scholarship: 21/06606-4 - Microencapsulation of linseed oil in multilayer emulsions stabilized by carob protein hydrolysates and biopolymers, BP.DR

Abstract

Microencapsulation is a widely used technique for stabilizing oils rich in polyunsaturated fatty acids, such as linseed oil, which has a high omega-3 content (above 50% of C18:3). However, oxidative reactions readily occur in these systems, representing their primary deteriorating factor. Food oxidation studies typically focus on lipid oxidation reactions. However, other components can also undergo oxidative processes, leading to co-oxidation phenomena. These reactions affects the nutritional and functional quality of the concerned food systems. Furthermore, understanding the digestion and absorption of the different constituents from microparticles in the human gastrointestinal tract enables the food industry to design foods with greater functionality. Therefore, the main objective of this research project is to investigate lipid and protein oxidation in spray-dried microparticles prepared from multilayered emulsions stabilized by carob protein hydrolysates and pectin. Additionally, we aim to verify the in vitro digestion of these structures. Specific objectives include evaluating protein hydrolysis, linseed oil oxidation, and carob protein oxidation, in addition to examining how the microparticles structure affects their digestibility. This proposal will be developed in partnership with Dr. Claire Berton-Carabin from the Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE), France, aiming at strengthening an international research network among our research groups, as well as producing scientific knowledge of excellence. Her research group has experience in the field of lipid and protein oxidation and digestibility and has consolidated and relevant academic production for the development of this research project in particular in relation with emulsion formulation and structure characterization. Overall, this proposal is expected to generate scientific, technological, and innovation knowledge, contributing significantly to the country's development; allow a doctoral student access to an international institution of excellence, resulting in the training of human resources; expand collaboration and publications between our research group and an international one; and expand research activities in the student's home research group.