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|Title:||Creating functional nanostructures: Encapsulation of caffeine into α-lactalbumin nanotubes|
Pastrana, Lorenzo M.
Rúa, María L.
Vicente, A. A.
|Keywords:||Whey protein nanoparticles|
Full factorial design
|Journal:||Innovative Food Science and Emerging Technologies|
|Citation:||Fuciños, C.; Míguez, Martín; Fuciños, Pablo; Pastrana, Lorenzo M.; Rúa, María L.; Vicente, António A., Creating functional nanostructures: Encapsulation of caffeine into α-lactalbumin nanotubes. Innovative Food Science and Emerging Technologies, 40, 10-17, 2017|
|Abstract(s):||This work evaluated the stability and functionality of nanotubes obtained from α-lactalbumin (α-LA). α-LA nanotubes' structure was highly stable during a freeze-drying process but not after grinding. The ability of α-LA nanotubes to encapsulate caffeine, used as a model molecule, was evaluated. α-La nanotubes were highly effective for this purpose as encapsulation efficiency (%EE) was near 100% and loading capacity (%LC) near 10% at 1.5/20 and 2/20 ratios (caffeine/α-LA, w/w). α-LA nanotubes' structure was not affected by the presence of caffeine. Also, in general, refrigeration temperatures and neutral or alkaline conditions, under which the adverse effect of chelating agents was prevented, helped to stabilise α-LA nanotubes' structure and maintain caffeine encapsulated. At 8 °C and pH 7.5, in the presence of 75 μg mL− 1 of EDTA, > 50% of the caffeine remained encapsulated into α-LA nanotubes.|
|Appears in Collections:||CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series|