Analysis of the digestibility of ergocalciferol microparticles by pH stat

• Grant number: 24/02116-0
• Support Opportunities: Scholarships abroad - Research Internship - Scientific Initiation
• Start date: May 01, 2024
• End date: July 27, 2024
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Louise Emy Kurozawa
• Grantee: Ana Raquel Andrade de Oliveira
• Supervisor: Antonio Augusto Vicente
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Institution abroad: Universidade do Minho (UMinho), Portugal
• Associated to the scholarship: 23/06916-9 - Microencapsulation of ergocalciferol by spray drying: Study of the process and stability in a plant-based product, BP.IC

Abstract

To overcome the vitamin D deficiency that affects the population, food fortification appears as an alternative. However, due to the instability of this vitamin under the most varied conditions, simply incorporating it does not guarantee the maintenance of its vitamin activity in the final product. Thus, microencapsulation stands out as a method that is capable of ensuring protection against the environmental conditions to which molecules are exposed during processing and storage, since they are susceptible to photodegradation and oxidation. Also, microencapsulation allows controlled release in the active site, ensuring an efficient delivery system, influencing the dispersibility of the substance in water, its bioavailability as a nutrient and even its chemical stability. Therefore, the present project aims to understand, through the static in vitro method, the process of digestion and absorption of the different constituents of spray dried microparticles of vitamin D2, formed from multilayer emulsions, stabilized by pectin, maltodextrin and protein of carob.