Extraction and encapsulation of phytochemicals from agro-Industrial residues: application as additives in 3D food matrices

• Grant number: 25/01134-8
• Support Opportunities: Scholarships in Brazil - Doctorate
• Start date: May 01, 2025
• End date: February 29, 2028
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Milena Martelli Tosi
• Grantee: Ana Laura Garcia
• Host Institution: Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto (FFCLRP). Universidade de São Paulo (USP). Ribeirão Preto , SP, Brazil
• Associated research grant: 22/03055-0 - Sustainable use of phytochemicals extracted from agro-industrial by-products: encapsulation, biological evaluation and application as food additives, AP.PNGP.PI

Abstract

By-products of food processing are mainly composed of natural polymers and bioactive molecules. However, preserving the functional properties of these compounds-such as color, antioxidant and antimicrobial activity, bioavailability, and bioactivity-is crucial for ensuring their effectiveness in both consumption and industrial applications. Encapsulation techniques have been employed to safeguard these properties and facilitate the production of natural food ingredients. Currently, the supplementation of bioactive compounds in the diets of individuals with reduced appetite or swallowing difficulties is predominantly carried out through liquid or powdered supplements for dispersion. 3D food printing offers an opportunity to enhance the appeal and palatability of food products, while also enabling the personalized incorporation of essential micronutrients. Thus, the objectives of this project are: (i) to extract and encapsulate active compounds derived from fruit/vegetable by-products; (ii) to incorporate the encapsulated particles into polymeric matrices for food printing; and (iii) to characterize the printed foods, including assessing print resolution, pore structure, color, printability, rheological properties, and the stability of the bioactive compounds. Furthermore, the biological effects of the printed foods will be evaluated, focusing on in vitro digestibility and their impact on hepatic steatosis.