Enzymatic production of dietary TAGs from patauá oil: investigation of intensification strategies in BSTR and BCR reactors.

• Grant number: 24/01431-0
• Support Opportunities: Scholarships in Brazil - Master
• Start date: December 01, 2024
• End date: July 31, 2025
• Field of knowledge: Engineering - Chemical Engineering - Chemical Process Industries
• Principal Investigator: Ariela Veloso de Paula
• Grantee: João Francisco Cabral do Nascimento
• Host Institution: Faculdade de Ciências Farmacêuticas (FCFAR). Universidade Estadual Paulista (UNESP). Campus de Araraquara. Araraquara , SP, Brazil

Abstract

Dietary triacylglycerols (TAGs) are gaining attention in response to the growing demand for a more balanced and healthy diet that promotes overall well-being. Within this context, dietary TAGs stand out as sources of quickly assimilated energy with properties that can contribute to preventing diseases such as obesity and cardiovascular issues. The synthesis of these dietary TAGs involves the use of oils as raw materials, and given Brazil's abundance of vegetable oils, the project proposes the exploration of Patauá oil (PO), native to the Amazon region. The extraction of PO holds significant socio-economic implications for Amazonian communities by creating job opportunities and contributing to regional development. The PO is distinguished by its richness in oleic acid, providing unique properties utilized in both culinary and cosmetic applications, making it a promising candidate for the synthesis of dietary TAGs. The central goal of the project is to develop a technology for producing MLM and SLS-type dietary TAGs from PO, incorporating circular economy concepts. The investigation will explore intensification strategies, including the use of ultrasound and or microwaves, contributing to the green transition in synthesis, particularly considering the scarcity of data on applying these technologies in dietary TAGs synthesis. Additionally, the cytotoxicity of the TAGs on tumor cells will be assessed as an initial study for potential pharmaceutical applications of dietary TAGs. Furthermore, the developed technology could be applied in the production of functional foods with potential nutraceutical and cosmetic applications, representing a significant advancement in the field of biotechnology.