Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/63836

TitleDevelopment and characterization of lipid-based nanosystems: effect of interfacial composition on nanoemulsion behavior
Author(s)Silva, Hélder D.
Cerqueira, Miguel Ângelo Parente Ribeiro
Donsì, Francesco
Pinheiro, Ana Cristina
Ferrari, Giovanna
Vicente, A. A.
KeywordsMultilayer
Nanoemulsion
pH-responsive behavior
Curcumin degradation
Controlled release
Issue date2020
PublisherSpringer Nature
JournalFood and Bioprocess Technology
CitationSilva, Hélder D.; Cerqueira, Miguel A.; Donsì, Francesco; Pinheiro, Ana Cristina; Ferrari, Giovanna; Vicente, António A., Development and characterization of lipid-based nanosystems: effect of interfacial composition on nanoemulsion behavior. Food and Bioprocess Technology, 13(1), 67-87, 2020
Abstract(s)Nanoemulsions were successfully developed through high-pressure homogenization. The layer-by-layer electrostatic technique was used for the subsequent deposition of a chitosan and alginate polyelectrolyte layers, thus leading to the development of a multilayer nanoemulsion. The effect of polyelectrolytes concentration in the development of multilayer nanoemulsions was evaluated in terms of hydrodynamic diameter (Hd), polydispersity index (PdI), zeta potential (Zp), and curcumin encapsulation efficiency. The interactions between polyelectrolytes and nanoemulsion were further analyzed using Fourier transform infrared (FTIR) spectroscopy and quartz crystal microbalance (QCM), while curcumin degradation was determined through the evaluation of the antioxidant capacity of the nanosystems. Results showed an encapsulation efficiency of 99.8 ± 0.8% and a loading capacity of 0.53 ± 0.03% (w/w). The presence of the multilayers leads to an increase of the Hd of the nanosystems, from 80.0 ± 0.9 nm (nanoemulsion) to 130.1 ± 1.5 nm (multilayer nanoemulsion). Release profiles were evaluated at different conditions, fitting a linear superposition model to experimental data suggests an anomalous behavior, being the relaxation of the surfactant and polyelectrolytes the rate-determining phenomena in curcumin release. The developed nanosystems showed great potential for the incorporation of lipophilic bioactive compounds, in view of their application in food and pharmaceutical products.
TypeArticle
URIhttp://hdl.handle.net/1822/63836
DOI10.1007/s11947-019-02372-1
ISSN1935-5130
Publisher versionhttp://www.springer.com/food+science/journal/11947
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

Files in This Item:
File Description SizeFormat 
document_52240_1.pdf1,62 MBAdobe PDFView/Open

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu ORCID