Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/56379

TitleEvaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions
Author(s)Silva, Hélder D.
Beldikova, E.
Poejo, Joana
Abrunhosa, Luís
Serra, Ana Teresa
Duarte, Catarina M. M.
Brányik, Tomá
Cerqueira, Miguel Ângelo Parente Ribeiro
Pinheiro, Ana Cristina
Vicente, A. A.
KeywordsNanoemulsions
Lipolysis
Bioaccessibility
Caco-2cells
Cellular antioxidant activity
Cellular uptake
Issue dateFeb-2019
PublisherElsevier
JournalJournal of Food Engineering
CitationSilva, Hélder D.; Beldikova, E.; Poejo, Joana; Abrunhosa, Luís; Serra, Ana Teresa; Duarte, Catarina M. M.; Brányik, Tomá; Cerqueira, Miguel A.; Pinheiro, Ana Cristina; Vicente, António A., Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions. Journal of Food Engineering, 243, 89-100, 2019
Abstract(s)Curcumin nanoemulsions stabilized by whey protein isolate were successfully developed using high-pressure homogenization. The effect of a chitosan layer deposition using the layer-by-layer technique on nanoemulsions' stability was evaluated during storage conditions, as well as during gastrointestinal tract passage. Lipids hydrolysis and curcumin bioaccessibility was assessed using a dynamic gastrointestinal model (simulating the stomach, duodenum, jejunum and ileum) and the cytotoxicity, cellular antioxidant activity and permeability analyses were carried out using Caco-2cells. Results showed that both nanosystems were stable during one month of storage and at stomach pH conditions, whereas creaming and phase separation occurred at intestine pH conditions. The addition of a chitosan layer increased curcumin bioaccessibility, whereas cellular antioxidant activity studies revealed that nanoemulsions and multilayer nanoemulsions exhibited 9 and 10 times higher antioxidant capacity at the cellular level, respectively, when compared to free curcumin. Permeability assays showed that the use of a chitosan layer significantly increased the apparent permeability coefficient of curcumin through Caco-2cells by 1.55-folds.
TypeArticle
URIhttp://hdl.handle.net/1822/56379
DOI10.1016/j.jfoodeng.2018.09.007
ISSN0260-8774
Publisher versionhttp://www.journals.elsevier.com/journal-of-food-engineering/
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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