Development of structures at macro, micro and nano scale, always using bio-based, mostly food-grade materials such as polysaccharides, proteins and lipids. The development of those structures has been made through bottom-up and top-down strategies, aiming at producing promising applications for innovative products in the food, packaging, pharmaceutical and feed industries.
i.e. antioxidants, antibacterial, antifungal and, antihypertensive - through a great number of structures (e.g. nanoemulsions, nanoparticles, nanocoatings, multilayer films, edible films and coatings) using different techniques (e.g. layer-by-layer, self-assembly, high-energy emulsification-evaporation, among others) have been used.
e.g. gas permeabilities and compound release
More precisely, transport properties of diverse gases (e.g. CO2, O2 and water vapour) has been evaluated and the effect of different parameters (e.g. temperature, RH and compounds’ functionality) in the developed systems have been assessed. The release of encapsulated compounds from the structures has been studied and the modeling of their release behaviour has been performed, under different external stimuli (e.g. pH, temperature and ionic strength).
using nanoindentation; Quartz Crystal Microbalance; microcalorimetry; capilar rheometry, extensional and shear rheometry
to pH, temperature
have been developed in order to create a great number of possibilities for the delivery and application of bioactive compounds in areas such as food, packaging and medicine.