Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/55736

TitleIn vitro digestion of lactoferrin-glycomacropeptide nanohydrogels incorporating bioactive compounds: Effect of a chitosan coating
Author(s)Bourbon, Ana I.
Pinheiro, Ana Cristina
Cerqueira, Miguel Ângelo Parente Ribeiro
Vicente, A. A.
KeywordsNanotechnology
Functional compounds
Curcumin
Caffeine
Issue dateNov-2018
PublisherElsevier
JournalFood Hydrocolloids
CitationBourbon, Ana I.; Pinheiro, Ana Cristina; Cerqueira, Miguel A.; Vicente, António A., In vitro digestion of lactoferrin-glycomacropeptide nanohydrogels incorporating bioactive compounds: Effect of a chitosan coating. Food Hydrocolloids, 84, 267-275, 2018
Abstract(s)The behaviour of lactoferrin (Lf) glycomacropeptide (GMP) nanohydrogels with and without a chitosan coating was evaluated during gastrointestinal digestion. The application of a chitosan coating allowed to reduce the protein degradation from 86% to 76% for Lf and from 71% to 53% for GMP. Protein bioaccessibility results showed that in nanohydrogels with chitosan coating 23% of Lf and 40% of GMP remained intact until absorption. Based on these results, the bioaccessibility of two different bioactive compounds encapsulated in Lf-GMP nanohydrogels with chitosan coating was evaluated during gastrointestinal digestion. Curcumin was used as lipophilic model compound and caffeine as a hydrophilic model compound. Bioaccessibility of curcumin in coated nanohydrogels was 72% while the corresponding value for curcumin in free form only reached 66%. It was also observed that under simulated gastric and intestinal conditions, free curcumin lost around 68% of its antioxidant activity while when incorporated into nanohydrogels only 30% of this activity was lost. Results also showed that the bioaccessibility of caffeine encapsulated in coated nanohydrogels was 63% while caffeine in free form only reached 59%.
TypeArticle
DescriptionSupplementary data related to this article can be found at http://dx. doi.org/10.1016/j.foodhyd.2018.06.015.
URIhttp://hdl.handle.net/1822/55736
DOI10.1016/j.foodhyd.2018.06.015
ISSN0268-005X
e-ISSN0268-005X
Publisher versionhttp://www.elsevier.com/locate/issn/0268005X
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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