Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/64212

TitleElectrosprayed whey protein-based nanocapsules for -carotene encapsulation
Author(s)Rodrigues, Rui Miguel Martins
Ramos, Philippe E.
Cerqueira, M. F.
Teixeira, J. A.
Vicente, A. A.
Pastrana, Lorenzo M.
Pereira, Ricardo Nuno Correia
Cerqueira, Miguel Ângelo Parente Ribeiro
KeywordsNanotechnology
Encapsulation
Electrohydrodynamic process
Functional compounds
Issue dateJun-2020
PublisherElsevier
JournalFood Chemistry
CitationRodrigues, Rui M.; Ramos, Philippe E.; Cerqueira, M. F.; Teixeira, José A.; Vicente, António A.; Pastrana, Lorenzo M.; Pereira, Ricardo N.; Cerqueira, Miguel A., Electrosprayed whey protein-based nanocapsules for -carotene encapsulation. Food Chemistry, 314(126157), 2020
Abstract(s)In this work an electrohydrodynamic process (electrospray) was used to produce beta-carotene loaded nanocapsules based on whey protein isolate (WPI). WPI solutions were prepared in aqueous solutions with different concentrations of ethanol (5, 10 and 15%) which were used for beta-carotene solubilization. Different electrospray conditions were tested and the morphology and molecular organization of the nanocapsules were studied on dried and hydrated state. The size of the dried nanocapsules ranged between 227 and 283nm. After hydration, there was a significant increase in the mean size of the nanocapsules, being the sizes higher for nanocapsules produced with increasing concentrations of ethanol. Results, obtained from the reactivity of free sulfhydryl groups and fluorescence analysis, showed that the increase of ethanol concentration had a destabilizing effect on the protein unfolding. Electrosprayed WPI-based nanocapsules can be used for the encapsulation of ?-carotene answering the industrial demand for novel encapsulation technologies to protect sensitive bioactive compounds.
TypeArticle
DescriptionSupplementary data to this article can be found online at https://doi.org/10.1016/j.foodchem.2019.126157.
URIhttp://hdl.handle.net/1822/64212
DOI10.1016/j.foodchem.2019.126157
ISSN0308-8146
e-ISSN0308-8146
Publisher versionhttp://www.elsevier.com/locate/issn/03088146
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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