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Activity Funded

Co-encapsulation of natural colorants for color and bioactivity modulation

Co-encapsulation of natural colorants for color and bioactivity modulation

Reference
2020.08803.BD
Project Start Date
2021-02-01
Project End Date
2025-01-31
Principal Investigator

Abstract

Co-encapsulation is an emerging field with high potential to develop functional active food ingredients. Through co-encapsulation multiple active compounds are entrapped inside a common matrix to explore synergistic effects, and thus enhance bioactivity. In this work, it is intended to extend this concept, not used so far, to the co-encapsulation of natural colorants with intrinsic bioactivity, aiming to modulate color and bioactivity. Having in view target food products, bioactivity can be further enhanced by adding to these base-systems complementary bioactives (e.g. vitamins). Co-encapsulation will be explored through emulsion-based technologies, namely by simple and double emulsions, aiming at achieving stable colors under processing/storage conditions. Emulsions can also add innovation to co-encapsulation since they enable the combination of substances of the same/opposite hydrophilic/lipophilic nature. The co-encapsulated systems will be based on natural products, produced following green procedures (sustainability advantages), and considering continuous/scalable processes (NETmix technology) (competitive industrial advantages).

Funding 0,00 €

Fundação para a Ciência e a Tecnologia (FCT) - Portugal

Not available