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Development and physical and functional characterization of edible-oleogels with Dunaliella salina for carotenoids incorporation in foods

Grant number: 24/05303-6
Support Opportunities:Scholarships abroad - Research Internship - Post-doctor
Effective date (Start): August 01, 2024
Effective date (End): July 31, 2025
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal Investigator:João Carlos Monteiro de Carvalho
Grantee:Aline Kirie Gohara Beirigo
Supervisor: Olga Martin-Belloso
Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil
Research place: Universidad de Lleida (UdL), Spain  
Associated to the scholarship:19/27605-6 - Use of Dunaliella salina for carotenoids incorporation in foods, BP.PD


Microalgae are very important photosynthetic microorganisms regarding environmental issue due to their high capacity to convert carbon dioxide into oxygen. In addition, during this conversion process, they are able to produce several high-added value compounds which can be used in various fields, such as pharmaceutical, cosmetic, energy and food industries. Dunaliella salina stands out as the major producer of ²-carotene, precursor of vitamin A, surpassing traditional sources. Besides the challenge to improve cultivation conditions to maximize productivity and carotenoids concentration, another issue that must be overcome is the adequate application so that the properties of carotenoids could be beneficial to human health. . In this context, oleogel structures emerges as an innovative technology to substitute solid saturated fat in food products, being also effective to deliver bioactive compounds and increase their bioavailability and bioaccessibility. Therefore, this research project, in partnership with Professor Olga Martín Belloso group, aims to develop edible-oleogels with Dunaliella salina, using chia oil, rich in omga-3 fatty acids, and different oleogelators, including carnauba wax (Brazilian wax), to be applied to various food products.

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