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NANOLIPID SIGNED

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

Total Cost €

EC-Contrib. €

Partnership

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Outcomes and
results

NANOLIPID project word cloud

Explore the words cloud of the NANOLIPID project. It provides you a very rough idea of what is the project "NANOLIPID" about.

containing spain science size functional usa accessibility phenomena implications university obtain lutein massachusetts gastrointestinal optimal incorporating multidisciplinary rational active carriers evidences nanolipid formulation operations simulated post bioactive techniques incorporate nanoparticles foods carotenoids biological incorporation degree fellow characterization researcher lipid carotene nanomaterial ingredients digestibility droplet groups vitro lycopene binding decrease beta nanosized digestion components benefits compounds bio causing stable lipophilic lleida she doctoral food matrix purpose turn interact enhanced small phd incorporated destabilization context first

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 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.	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

List of publications.
year	authors and title	journal	last update
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

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