Stabilization and encapsulation of natural colorants and application in the development of packaging and cosmetics

• Grant number: 23/10479-3
• Support Opportunities: Scholarships in Brazil - Support Program for Fixating Young Doctors
• Start date: November 01, 2023
• End date: January 31, 2024
• Field of knowledge: Engineering - Chemical Engineering
• Agreement: CNPq
• Principal Investigator: Valéria de Carvalho Santos Ebinuma
• Grantee: Nathalia Vieira Porphirio Veríssimo
• Host Institution: Faculdade de Ciências Farmacêuticas (FCFAR). Universidade Estadual Paulista (UNESP). Campus de Araraquara. Araraquara , SP, Brazil
• Associated research grant: 23/01368-3 - Stabilization and encapsulation of natural colorants and application in the development of packaging and cosmetics, AP.R

Abstract

Consumers are increasingly concerned about their health and the composition of their food and personal care products. For this reason, the pharmaceutical and food industries have replaced synthetic colorants with natural ones, which, in addition to pleasing the public, can confer advantages to materials and foods, attributing them antioxidant and antimicrobial action. In this context, this project aims to develop functional creams and packaging with natural colorants that have functional advantages over similar ones on the market, are safe, have sustainable production and composition with natural ingredients. Additionally, they must be economically viable and with the possibility of insertion in the Brazilian market. To do so, first, we will evaluate the stability of different natural colorants of azafilones and carotenoids to select the best compound for application. For creams, we will check the stability of colorants in mixtures of fatty acids and surfactants to select compatible components for this purpose. Then, we will define emulsion compositions for the production of colorant creams, which will have their stability, safety and antioxidant action evaluated. For packaging (biodegradable films), we will first encapsulate the colorants in maltodextrin and chitosan and then develop biodegradable films with chitosan for use as food packaging. The formed biodegradable films will be evaluated for their strength, durability, antioxidant and antimicrobial properties, food preservation potential and organoleptic changes in butter and meat. After developing two satisfactory products, we will also carry out a technical-economic evaluation and market research to assess their economic viability and market insertion potential. Therefore, the project foresees the complete development of two products using natural colorants.