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Nano Structured Emulsion Foods

AYURVEDIC BIOACTIVE COMPOUNDS STABILIZED PICKERING DOUBLE EMULSIONS- FABRICATION AND IN VITRO EVALUATION

Total Cost €

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EC-Contrib. €

0

Partnership

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 Nano Structured Emulsion Foods project word cloud

Explore the words cloud of the Nano Structured Emulsion Foods project. It provides you a very rough idea of what is the project "Nano Structured Emulsion Foods" about.

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Project "Nano Structured Emulsion Foods" data sheet

The following table provides information about the project.

Coordinator
THE UNIVERSITY OF BIRMINGHAM 

Organization address
address: Edgbaston
city: BIRMINGHAM
postcode: B15 2TT
website: www.bham.ac.uk

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 United Kingdom [UK]
 Project website http://www.birmingham.ac.uk/staff/profiles/chemical-engineering/nayak-aditya.aspx
 Total cost 195˙454 €
 EC max contribution 195˙454 € (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 2015-07-01   to  2017-06-30

 Partnership

Take a look of project's partnership.

# participants  country  role  EC contrib. [€] 
1    THE UNIVERSITY OF BIRMINGHAM UK (BIRMINGHAM) coordinator 195˙454.00

Map

 Project objective

Ayurveda is ~5000 years old healing science which was originated from India with the concept of use of natural ingredients for health purposes such as curcumin, quercetin etc. Ayurvedic bioactive compounds (ABC) can potentially be used to control chronic health problems such as obesity by the targeted and controlled release of bioactives. The use of these bioactives in complex food products is limited as they are sensitive to various factors such as pH, temperature etc. Recent advancement in application of nanotechnology to food product development offers an opportunity to allow enriching food products with bioactive molecules isolated from ayurveda or any other medicine system by applying the learnings developed for pharmaceutical nano drug delivery technology, in particular “nanocrystals technology”. The project has two interrelated objectives: (1) fabrication of nanocrystals of ABC to modulate solubility, wettability etc.; (2) use of these nanocrystals as edible Pickering particles to control emulsion functionality (stability, rhelogy, and digestibility). As the particles will be used for stabilization, and also as bioactive (i.e. dual functionality) this system will be unique. The interfacial layer of ABC will allow the control of the emulsion functionality without using high concentration of emulsifiers which are generally used to stabilize emulsions. Fatty acids in emulsion will help improve the bioavailability of ABC. Success in this project will seed and lead the development of innovative formulation strategy for healthy food product development by reducing the use of synthetic emulsifiers (PGPR) thus impacting on consumers and industry. This will be possible by combining the pharmaceutical drug delivery technology expertise of the experienced researcher with the food delivery expertise and more engineering oriented approach of the supervisor with the intersectoral collaboration between University of Birmingham & Unilever, Netherlands.

 Publications

year authors and title journal last update
List of publications.
2016 Aditya Nayak P., Tom Mills, Ian Norton
Lipid Based Nanosystems for Curcumin: Past, Present and Future
published pages: 4247-4256, ISSN: 1381-6128, DOI: 10.2174/1381612822666160614083412
Current Pharmaceutical Design 22/27 2019-07-24
2017 N.P. Aditya, Ian E. Hamilton, Ian T. Norton
Amorphous nano-curcumin stabilized oil in water emulsion: Physico chemical characterization
published pages: 191-200, ISSN: 0308-8146, DOI: 10.1016/j.foodchem.2016.12.082
Food Chemistry 224 2019-07-24
2017 N.P. Aditya, Yadira Gonzalez Espinosa, Ian T. Norton
Encapsulation systems for the delivery of hydrophilic nutraceuticals: Food application
published pages: 450-457, ISSN: 0734-9750, DOI: 10.1016/j.biotechadv.2017.03.012
Biotechnology Advances 35/4 2019-07-24

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