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dc.contributor.authorMadalena, Daniel F.por
dc.contributor.authorRamos, Oscar L.por
dc.contributor.authorPereira, Ricardo Nuno Correiapor
dc.contributor.authorBourbon, Ana Isabel Juncá Sottomayor Lisboapor
dc.contributor.authorPinheiro, A. C.por
dc.contributor.authorMalcata, F. Xavierpor
dc.contributor.authorTeixeira, J. A.por
dc.contributor.authorVicente, A. A.por
dc.identifier.citationMadalena, D.; Ramos, Óscar L.; Pereira, Ricardo; Bourbon, A. I.; Pinheiro, A. C.; Malcata, F. Xavier; Teixeira, J. A.; Vicente, A. A., In vitro digestion and stability assessment of -lactoglobulin/riboflavin nanostructures. Food Hydrocolloids, 58, 89-97, 2016por
dc.description.abstractB-Lactoglobulin (b-Lg) is the major protein fraction of bovine whey serum and a primary gelling agent. b-Lg has a high nutritional value, is stable at low pH being highly resistant to proteolytic degradation in the stomach, besides, it has the ability of acting as an encapsulating agent. This study aims at assessing the ability of b-Lg nanostructures to associate a nutraceutical - i.e. riboflavin - and release it in a controlled manner throughout an in vitro gastrointestinal (GI) system. For this reason b-Lg nanostructures loaded with riboflavin were critically characterized in terms of their morphology (i.e. size, polydispersity, -potential and shape) by dynamic light scattering (DLS) and transmission electron microscopy (TEM), and efficiency to associate to riboflavin through spectrofluorimetry. Furthermore, these nanocomplexes were evaluated in an in vitro GI model, simulating the physiological conditions. Stable b-Lg nanostructures were obtained at pH 6, of spherical shape, characterized by particle size of 172±1 nm, low polydispersity (i.e. PDI of 0.06±0.02), -potential of -32±3 mV and association efficiency (AE) of 26±1 %. b-Lg nanostructures showed to be stable upon their passage throughout stomach (i.e. particle size, PDI and potential of 248±10 nm, 0.18±0.03 and 18±3 mV, respectively). Concerning their passage throughout the intestine, such nanostructures were mostly degraded in the duodenum. Regarding riboflavin, a release of about 11 % was observed after their passage through stomach, while 35 %, 38 % and 5 % were the released percentages of the total riboflavin associated observed after passage through duodenum, jejunum and ileum, respectively. Hence,b-Lg nanostructures showed to be suitable carriers for riboflavin until the intestine, where their degradation occurs. b-Lg also showed to be structurally stable, under food simulant conditions (yoghurt simulant, composed of 3 % acetic acid), over 14 days, with a protective effect upon riboflavin activity, releasing it in a 7 day period.por
dc.description.sponsorshipOscar L. Ramos, Ricardo N. Pereira and Ana C. Pinheiro gratefully acknowledge their Post-Doctoral grants (SFRH/BPD/80766/2011, SFRH/BPD/81887/2011 and SFRH/BPD/101181/2014, respectively) and Ana I. Bourbon gratefully acknowledge her Doctoral grant (SFRH/BD/73178/2010) to Fundacao para a Ciencia e a Tecnologia (FCT). The authors would like to acknowledge to Francisco Figueiredo from the Institute for Molecular and Cell Biology (IBMC), University of Porto, for assistance in taking the TEM pictures. The authors thank the FCT Strategic Project of UID/BIO/04469/2013 unit, COMPETE 2020 (POCI-01-0145-FEDER-006684), the project RECI/BBB-EBI/0179/2012 (FCOMP-01-0124-FEDER-027462), and the project "BioInd e Biotechnology and Bioengineering for improved Industrial and Agro-Food processes", REF. NORTE-07-0124-FEDER-000028, co-funded by the Programa Operacional Regional do Norte (ON. 2 - O Novo Norte), QREN, FEDER.por
dc.publisherElsevier Ltd.por
dc.subjectBio-based nanostructurespor
dc.subjectIn vitro gastrointestinal systempor
dc.subjectFood simulantpor
dc.titleIn vitro digestion and stability assessment of b-lactoglobulin/riboflavin nanostructurespor
oaire.citationTitleFood Hydrocolloidspor
dc.subject.wosScience & Technologypor
sdum.journalFood Hydrocolloidspor
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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