Fabrication of plant-based nanofibers via electrospinning for the development of food-grade oleogels: multifaceted structural characterization

• Grant number: 24/11701-4
• Support Opportunities: Scholarships abroad - Research Internship - Post-doctor
• Start date: October 01, 2024
• End date: February 22, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Miriam Dupas Hubinger
• Grantee: Marluci Palazzolli da Silva Padilha
• Supervisor: Miguel Angelo Parente Ribeiro Cerqueira
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Institution abroad: International Iberian Nanotechnology Laboratory (INL), Portugal
• Associated to the scholarship: 23/02631-0 - Production and characterization of foam-based oleogels stabilized by whey protein isolate and different polysaccharides complexes, BP.PD

Abstract

Oil structuring involves a tailored approach to develop fat mimetics by combining ingredients and methods to transform vegetable oil, rich in healthy fatty acids, into semi-solid structures. The growing demand for plant-based products has positioned plant proteins as promising candidates to drive advancements and innovations in oleogelation. However, plant proteins often exhibit challenges, such as low solubility and viscosity, hindering their application in emulsion systems. In this context, electrospinning emerges as a potential technology for producing plant-based nanofibers for oleogelation. The main goal of this research project, supervised by Dr. MiguelCerqueira from the International Iberian Nanotechnology Laboratory (INL) in Portugal, is tounveil how plant-based nanofibers produced by electrospinning can be used for the developmentof food-grade oleogels. Specifically, plant proteins, like zein, rice and pea, individually and in combination, will be investigated for nanofiber production. Detailed structural characterization of plant-based nanofibers and resulting oleogels will be performed using Scanning Electron Microscopy (SEM), X-ray diffraction (XRD) and Small-Angle X-ray Scattering (SAXS). This project aims to evaluate a novel technological platform for oleogelation, addressing the physical properties and structural characteristics of plant-based nanofiber oleogels, strengthening international collaborations, and contributing to broader scientific advancements in the field.