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https://hdl.handle.net/1822/86754
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Campo DC | Valor | Idioma |
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dc.contributor.author | Ribeiro, A. | por |
dc.contributor.author | Gonçalves, Raquel Filipa Silva | por |
dc.contributor.author | Pinheiro, A. C. | por |
dc.contributor.author | Manrique, Y. A. | por |
dc.contributor.author | Barreiro, M. Filomena | por |
dc.contributor.author | Lopes, José Carlos B. | por |
dc.contributor.author | Dias, M. Madalena | por |
dc.date.accessioned | 2023-10-10T08:17:44Z | - |
dc.date.available | 2023-10-10T08:17:44Z | - |
dc.date.issued | 2023-09-12 | - |
dc.identifier.citation | Ribeiro, A.; Gonçalves, Raquel F. S.; Pinheiro, Ana Cristina; Manrique, Y. A.; Barreiro, M. Filomena; Lopes, José Carlos B.; Dias, M. Madalena, Vitamin E-loaded hydroxyapatite Pickering emulsions as new product design for fortified food applications. CHEMPOR 2023 - 14th International Chemical and Biological Engineering Conference Book of Abstracts. No. O-IM-04, Bragança, Portugal, Sep 12-15, 156-157, 2023. | por |
dc.identifier.uri | https://hdl.handle.net/1822/86754 | - |
dc.description.abstract | Lipophilic vitamin E is a vital component of human health; however, it degrades quickly and loses bioactivity due to oxidative instability. In this study, vitamin E-loaded Pickering emulsions stabilised by nano-hydroxyapatite (n-HAp) were produced using a static mixer (NETmix), a technique enabling continuous production and droplet size tailoring. Thus, oil-in-water (O/W) emulsions containing vitamin E at a content of 1mg/mL were produced with different droplet sizes using an O/W ratio of 20/80 (v/v). Their stability during in vitro gastrointestinal digestion and vitamin E bioaccessibility was studied. It was observed that n-HAp particles break in the stomach and subsequently aggregate as random calcium phosphates in the small intestine, leading to low vitamin E bioaccessibility due to oil entrapment. The emulsion showing the highest vitamin E bioaccessibility (3.29±0.57%, sample with the larger average droplet size) was used to produce fortified gelatine and milk, resulting in an increased bioaccessibility (10.87±1.04% and 18.07±2.90%, respectively), associated to the presence of macronutrients. Overall, n-HAp Pickering emulsions offer advantages for vitamin E encapsulation directed to fortified foods development, a process that can be extended to other lipophilic vitamins. | por |
dc.description.sponsorship | This work was financially supported by LA/P/0045/2020 (ALiCE), UIDB/50020/2020, UIDP/50020/2020 (LSRE-LCM), LA/P/0007/2021 (LA SusTEC), UIDB/00690/2020 and UIDP/00690/2020 (CIMO), and funded by national funds through FCT/MCTES (PIDDAC). | por |
dc.language.iso | eng | por |
dc.relation | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50020%2F2020/PT | por |
dc.relation | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F50020%2F2020/PT | por |
dc.relation | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT | por |
dc.relation | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT | por |
dc.rights | openAccess | por |
dc.title | Vitamin E-loaded hydroxyapatite Pickering emulsions as new product design for fortified food applications | por |
dc.type | conferenceAbstract | por |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | https://chempor2023.events.chemistry.pt | por |
dc.comments | CEB56454 | por |
oaire.citationStartPage | 156 | por |
oaire.citationEndPage | 157 | por |
oaire.citationIssue | O-IM-04 | - |
oaire.citationConferencePlace | Bragança, Portugal | por |
dc.date.updated | 2023-10-10T08:13:02Z | - |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | - |
sdum.conferencePublication | CHEMPOR 2023 - 14th International Chemical and Biological Engineering Conference Book of Abstracts | por |
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