Rilton Alves de Freitas

Biography

Rilton Alves de Freitas currently holds the position of Associate Professor in the Department of Pharmacy at Federal University of Paraná (UFPR). He completed his undergraduate studies in Industrial Pharmacy at the same institution. He received his master’s and PhD degrees in Biochemical Sciences (Macromolecular Chemistry) in 2000 and 2003, respectively, at UFPR. In 2008, conducted research activities at Tulane University’s Department of Physics in the United States, followed by additional research fellow at the Département Polymères, Colloïdes et Interfaces/PCI at the Institut des Molécules et Matériaux du Mans in France from 2014 to 2015. Since 2022, Rilton Alves de Freitas has been an integral member of the Technical Thematic Committee of the Brazilian Pharmacopeia. In 2021, he assumed the head of the Graduate Program in Pharmaceutical Sciences (PPGCF-UFPR) and in 2022 the Presidency of the Forum of Coordinators of Postgraduate Programs at UFPR. Additionally, since 2018, he has served as the coordinator of the CAPES-PRINT project titled “Diagnosis, Therapeutics, and Molecular Bases of Chronic and Neglected Diseases.” Rilton Alves de Freitas research is focused on Physical Chemistry of Colloids, Macromolecules, and Nanotechnology, with a specific focus on Biopolymers and Pickering Emulsions. He has published over 112 scientific articles, edited a book published by Elsevier about Pickering Emulsions, authored 9 book chapters, and 7 patents. He collaborates with industry leaders such as Boticário, Next Chemical, and Suzano, to advancing knowledge and promoting practical applications in chemistry, material and pharmaceutical sciences.

Abstract

Pickering emulsions, stabilized by solid particles, confer prolonged stability against emulsion coalescence and exhibit environmental friendliness. While the existing literature predominantly concentrates on conventional emulsions (oil-in-water), unconventional emulsions (comprising multiple phases, oil-in-oil, and water-in-water) offer promising prospects and present challenges for several applications. For instance, water-in-water (w/w) emulsions consist of two thermodynamically incompatible water-soluble polymers [1]. The combination of xyloglucan and amylopectin results in phase separation through spinodal decomposition [2]. Metastability is achievable in this system through the incorporation of spherical protein particles, such as microgels from β-lactoglobulin, at the isoelectric point. These particles adsorb at the liquid-liquid interface, demonstrating their efficacy in stabilizing such emulsions [2,3]. Significant observations have been made regarding the impact of particle morphology on emulsion stabilization, particularly when evaluating spherical and rod-like particles with the same chemical composition [4]. Additionally, it has been noted that the particle allomorph can influence preferential interactions with both aqueous phases in the case of cellulose particles [5]. Recent advancements include the stabilization of emulsions with probiotics such as yeasts, prompting ongoing investigations into particles and emulsions with diverse compositions [6,7].

References

  1. Hazt, G. Pereira Parchen, L. Fernanda Martins do Amaral, P. Rondon-Gallina, S. Martin, O. Hess Gonçalves & R. Alves de Freitas. Unconventional and conventional Pickering emulsions: Perspectives and challenges in skin applications. International Journal of pharmaceutics, 636, doi:10.1016/j.ijpharm.2023.122817, 2023, 122817.
  2. Alves de Freitas, T. Nicolai, C. Chassenieux & L. Benyahia. Stabilization of water-in-water emulsions by polysaccharide coated protein particles. Langmuir, 32, doi: 10.1021/acs.langmuir.5b03761, 2016, 1227-1232.
  3. Gtari, A. Aschi, T. Nicolai & R. Alves de Freitas. Core-shell particles formed by β-lactoglobulin microgel coated with xyloglucan. International Journal of Biological Macromolecules, 92, doi: 10.1016/j.ijbiomac.2016.07.045,2016, 357-361.
  4. Hazt, H. P. Bassani, J. P. Elias-Machado, J. L. Aldinucci Buzzo, J. L. M, Silveira & R. Alves de Freitas. Effect of pH and protein particle shape on the stability of amylopectin-xyloglucan water-in-water emulsions. Food Hydrocolloids, 104, doi: 10.1016/j.foodhyd.2020.105769, 2020, 105769.
  5. Pires, B. Mauad, M.J.R. dos Santos & R. Alves de Freitas. Effect of sulfate-ester content and nanocellulose allomorph on stability of amylopectin-xyloglucan water-in-water emulsions. Food Hydrocolloids, 141, doi: 10.1016/j.foodhyd.2023.108700, 2023, 108700.
  6. Pires, L. Benyahia & R. Alves de Freitas. In the process of submission, 2024.
  7. Brasil & R. Alves de Freitas. In the process of submission, 2024.