Utilize este identificador para referenciar este registo: https://hdl.handle.net/1822/54419

TítuloConstruction of a biocompatible and antioxidant multilayer coating by layer-by-layer assembly of -carrageenan and quercetin nanoparticles
Autor(es)Souza, M.
Vaz, Antônio F. M.
Costa, Thacianna B.
Cerqueira, Miguel Ângelo Parente Ribeiro
De Castro, Célia M. M. B.
Vicente, A. A.
Carneiro-da-Cunha, Maria G.
Palavras-chaveBiomaterial
Cytotoxicity
Multilayer
Polyelectrolyte
Surface modification
DataMai-2018
EditoraSpringer Nature
RevistaFood and Bioprocess Technology
CitaçãoSouza, M.; Vaz, Antônio F. M.; Costa, Thacianna B.; Cerqueira, Miguel A.; De Castro, Célia M. M. B.; Vicente, António A.; Carneiro-da-Cunha, Maria G., Construction of a biocompatible and antioxidant multilayer coating by layer-by-layer assembly of -carrageenan and quercetin nanoparticles. Food and Bioprocess Technology, 11(5), 1050-1060, 2018
Resumo(s)The present work aimed at the construction and characterization of a multilayer coating based on -carrageenan and quercetin-loaded lecithin/chitosan nanoparticles (Np) by the layer-by-layer technique and the evaluation of its antioxidant capacity and potential cytotoxicity in vitro. The multilayered coating was successfully self-assembled, as confirmed by UV-Vis spectroscopy, contact angle, atomic force microscopy (AFM), and scanning electron microscopy (SEM). Multilayered coatings showed to have antioxidant capacity, with a DPPH radical scavenging activity of 31.32±3.13% and a result of the FRAP assay of 799.41±95.39 M of ferrous ion (Fe2+) equivalent. These coatings were also shown to be devoid of cell toxicity, as evaluated by determination of nitric oxide production and 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) test. The alveolar macrophages culture was tested in the presence of the -carrageenan/quercetin-Np multilayer coating and showed a cell viability of 91.3±9.6%. These results suggest that this multilayered coating is adequate for surfaces modification in view of biomedical and food industry applications.
TipoArtigo
URIhttps://hdl.handle.net/1822/54419
DOI10.1007/s11947-018-2077-6
ISSN1935-5130
e-ISSN1935-5149
Versão da editorahttp://www.springer.com/food+science/journal/11947
Arbitragem científicayes
AcessoAcesso aberto
Aparece nas coleções:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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