Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/55757

TitleEvaluating the behaviour of curcumin nanoemulsions and multilayer nanoemulsions during dynamic in vitro digestion
Author(s)Silva, Hélder D.
Poejo, Joana
Pinheiro, Ana Cristina
Donsì, Francesco
Serra, Ana Teresa
Duarte, Catarina M. M.
Ferrari, Giovanna
Cerqueira, Miguel Ângelo Parente Ribeiro
Vicente, A. A.
KeywordsLayer-by-layer
Polyelectrolytes
Multilayer nanoemulsions
Lipid digestion
Bioaccessibility and cytotoxicity
Issue dateSep-2018
PublisherElsevier
JournalJournal of Functional Foods
CitationSilva, Hélder D.; Poejo, Joana; Pinheiro, Ana Cristina; Donsì, Francesco; Serra, Ana Teresa; Duarte, Catarina M. M.; Ferrari, Giovanna; Cerqueira, Miguel A.; Vicente, António A., Evaluating the behaviour of curcumin nanoemulsions and multilayer nanoemulsions during dynamic in vitro digestion. Journal of Functional Foods, 48, 605-613, 2018
Abstract(s)Nanoemulsions can be used to improve the bioaccessibility of lipophilic bioactive compounds, such as curcumin, being their behaviour highly influenced by their interfacial properties. The effect of chitosan and alginate layers deposition on curcumin nanoemulsions behaviour during in vitro digestion was evaluated using a dynamic gastrointestinal system. Results showed that polyelectrolyte layers deposition improved curcumin antioxidant capacity during in vitro digestion. In addition, multilayer nanoemulsions showed a better control of the rate and extent of lipid digestibility by decreasing free fatty acids release, compared to uncoated nanoemulsions. However, a lower curcumin bioaccessibility was observed for multilayer nanoemulsions. Although cytotoxicity assays revealed that both nanosystems are toxic due to the use of sodium dodecyl sulphate (SDS), nanosystems were 3.3-fold less toxic than SDS itself. This study showed that multilayer nanoemulsions could be used to increase satiety by retarding lipid digestion, which can be important for functional foods development for combating obesity.
TypeArticle
URIhttp://hdl.handle.net/1822/55757
DOI10.1016/j.jff.2018.08.002
ISSN1756-4646
Publisher versionhttps://www.journals.elsevier.com/journal-of-functional-foods
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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