Role of pea protein microgels in the stability, rheology, tribology and in vitro digestion of emulsioned formulations aiming elderly people

• Grant number: 24/10863-0
• Support Opportunities: Scholarships in Brazil - Doctorate
• Start date: March 01, 2025
• End date: July 31, 2027
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Rosiane Lopes da Cunha
• Grantee: Marcelo Gomes Soares
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated research grant: 19/27354-3 - Architecture of colloidal delivery systems: what is the role of structure on the digestibility?, AP.TEM

Abstract

The increasing elderly population and, consequently, the health problems arising from aging, such as xerostomia and dysphagia, have become a global concern. These disorders affect a significant portion of the elderly due to other illnesses, leading to malnutrition problems. The most viable alternative to mitigate the effects of these disorders is to modify the viscosity/mouthfeel of ingested liquids. Thus, rheology and, more recently, oral tribology have become sources of information for designing food texture. While rheology focuses on the behaviour of foods in terms of flow and deformation, oral tribology allows for the analysis of the interaction of the food film with contact surfaces, enabling a better understanding of the properties of lubrication and swallowing in oral processing. In this context, pea protein microgels have proven effective in tribological studies, outperforming other types of protein structures in terms of lubricity. Protein microgels are also efficient in stabilizing oil-water interfaces and can be used in emulsified formulations. However, microgels can be produced by different techniques, resulting in distinct properties, including digestion. Therefore, this study aims to produce pea protein microgels as potential protein ingredients and lubricating agents for emulsions for the elderly population, using different manufacturing methods. The impact of the production method on protein structure will be evaluated to understand changes concerning interfacial and lubrication properties. Additionally, it will assess the ability of the microgels to stabilize emulsions, as well as their microstructure and protein and lipid digestibility.