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https://hdl.handle.net/1822/86754
Título: | Vitamin E-loaded hydroxyapatite Pickering emulsions as new product design for fortified food applications |
Autor(es): | Ribeiro, A. Gonçalves, Raquel Filipa Silva Pinheiro, A. C. Manrique, Y. A. Barreiro, M. Filomena Lopes, José Carlos B. Dias, M. Madalena |
Data: | 12-Set-2023 |
Citação: | 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. |
Resumo(s): | 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. |
Tipo: | Resumo em ata de conferência |
URI: | https://hdl.handle.net/1822/86754 |
Versão da editora: | https://chempor2023.events.chemistry.pt |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
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Ficheiro | Descrição | Tamanho | Formato | |
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document_56454_1.pdf | 520,48 kB | Adobe PDF | Ver/Abrir |