Opendata, web and dolomites

NANOLIPID SIGNED

Understanding key factors for the use of bioactive lipid nanoparticles to modulate the functionality of complex food systems

Total Cost €

0

EC-Contrib. €

0

Partnership

0

Views

0

Project "NANOLIPID" data sheet

The following table provides information about the project.

Coordinator
KATHOLIEKE UNIVERSITEIT LEUVEN 

Organization address
address: OUDE MARKT 13
city: LEUVEN
postcode: 3000
website: www.kuleuven.be

contact info
title: n.a.
name: n.a.
surname: n.a.
function: n.a.
email: n.a.
telephone: n.a.
fax: n.a.

 Coordinator Country Belgium [BE]
 Project website https://www.biw.kuleuven.be/m2s/clmt/lmt/research/fellowships/archive/mc_laura
 Total cost 160˙800 €
 EC max contribution 160˙800 € (100%)
 Programme 1. H2020-EU.1.3.2. (Nurturing excellence by means of cross-border and cross-sector mobility)
 Code Call H2020-MSCA-IF-2014
 Funding Scheme MSCA-IF-EF-ST
 Starting year 2015
 Duration (year-month-day) from 2015-10-01   to  2017-09-30

 Partnership

Take a look of project's partnership.

# participants  country  role  EC contrib. [€] 
1    KATHOLIEKE UNIVERSITEIT LEUVEN BE (LEUVEN) coordinator 160˙800.00

Map

 Project objective

The use of lipid nanoparticles as carriers of lipophilic functional compounds is emerging as a promising way to efficiently deliver food ingredients. There are evidences that bioactive compounds incorporated in lipid nanoparticles present an enhanced bio-accessibility in the gastrointestinal due to their small droplet size. However, the incorporation of active nanosized ingredients in foods remains a challenge for the food sector. Lipid nanoparticles may interact with the food matrix components causing destabilization phenomena or binding, which in turn might decrease their biological activity. Moreover, food processing operations used after the incorporation of the active lipid nanoparticles may have an impact in their properties. In this context, NANOLIPID, aims to contribute to the design, characterization and application of bioactive lipid nanoparticles towards a more rational and optimal use of food ingredients. For that purpose, the major goal of this proposal is to obtain stable lipid nanoparticles containing carotenoids (β-carotene, lycopene and lutein), incorporate them in complex food systems and assess their digestibility and bio-accessibility under in vitro simulated digestion conditions. NANOLIPID is a multidisciplinary proposal covering the formulation of lipid nanoparticles and use of state of the art techniques for nanomaterial characterization, food processing, and analysis of digestion and in vitro bio-accessibility. The fellow, who recently obtained her PhD degree in the University of Lleida (Spain), focuses on the study of the functional properties of lipid nanoparticles. Currently, she is post-doctoral researcher at the Food Science Department at University of Massachusetts (USA), one of the most active research groups in the field of delivery systems. The applicant would be one of the first researchers in Europe to study the real implications and benefits of incorporating functional lipid nanoparticles in food products.

 Publications

year authors and title journal last update
List of publications.
2017 L. Salvia-Trujillo, S.H.E. Verkempinck, L. Sun, A.M. Van Loey, T. Grauwet, M.E. Hendrickx
Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size
published pages: 653-662, ISSN: 0308-8146, DOI: 10.1016/j.foodchem.2017.02.146
Food Chemistry 229 2019-06-13
2018 S.H.E. Verkempinck, L. Salvia-Trujillo, L.G. Moens, L. Charleer, A.M. Van Loey, M.E. Hendrickx, T. Grauwet
Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics
published pages: 179-191, ISSN: 0308-8146, DOI: 10.1016/j.foodchem.2017.11.001
Food Chemistry 246 2019-06-13
2018 Miete Celus, Laura Salvia-Trujillo, Clare Kyomugasho, Ine Maes, Ann M. Van Loey, Tara Grauwet, Marc E. Hendrickx
Structurally modified pectin for targeted lipid antioxidant capacity in linseed/sunflower oil-in-water emulsions
published pages: 86-96, ISSN: 0308-8146, DOI: 10.1016/j.foodchem.2017.08.056
Food Chemistry 241 2019-06-13

Are you the coordinator (or a participant) of this project? Plaese send me more information about the "NANOLIPID" project.

For instance: the website url (it has not provided by EU-opendata yet), the logo, a more detailed description of the project (in plain text as a rtf file or a word file), some pictures (as picture files, not embedded into any word file), twitter account, linkedin page, etc.

Send me an  email (fabio@fabiodisconzi.com) and I put them in your project's page as son as possible.

Thanks. And then put a link of this page into your project's website.

The information about "NANOLIPID" are provided by the European Opendata Portal: CORDIS opendata.

More projects from the same programme (H2020-EU.1.3.2.)

FOCUSIS (2020)

Focal volume Control Using Structured Illumination Sources

Read More  

MingleIFT (2020)

Multi-color and single-molecule fluorescence imaging of intraflagellar transport in the phasmid chemosensory cilia of C. Elegans

Read More  

MathematicsAnalogies (2019)

Mathematics Analogies

Read More