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https://hdl.handle.net/1822/70930
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Campo DC | Valor | Idioma |
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dc.contributor.author | Nunes, R. | por |
dc.contributor.author | Pereira, B. | por |
dc.contributor.author | Cerqueira, Miguel | por |
dc.contributor.author | Silva, Pedro Miguel Peixoto | por |
dc.contributor.author | Pastrana, Lorenzo | por |
dc.contributor.author | Vicente, A. A. | por |
dc.contributor.author | Martins, Joana T. | por |
dc.contributor.author | Bourbon, Ana Isabel Juncá Sottomayor Lisboa | por |
dc.date.accessioned | 2021-03-23T15:49:32Z | - |
dc.date.issued | 2020-03 | - |
dc.identifier.citation | Nunes, R.; Pereira, B.; Cerqueira, Miguel; Silva, Pedro; Pastrana, Lorenzo; Vicente, António A.; Martins, Joana T.; Bourbon, Ana I., Lactoferrin-based nanoemulsions to improve the physical and chemical stability of omega-3 fatty acids. Food and Function, 11, 1966-1981, 2020 | por |
dc.identifier.issn | 2042-650X | por |
dc.identifier.uri | https://hdl.handle.net/1822/70930 | - |
dc.description.abstract | Omega-3 (-3) polyunsaturated fatty acids are highly susceptible to oxidation, have an intense odour and poor water solubility, which makes its direct application in foods extremely difficult. In order to reduce its oxidation process and improve the stability in an aqueous medium, protein-based nanoemulsions were produced and characterized. Lactoferrin (Lf) was used as a emulsifier at different concentrations (0.2 % to 4 % w/w). High energy methods (ultra turrax and high-pressure homogenizer) were applied to produce Lf-based nanoemulsions with -3 encapsulated. Nanoemulsions were characterized by physical and chemical stability at 4 and 25 °C. Results obtained revealed that Lf concentration influence the nanoemulsion size in which higher Lf concentrations decrease nanoemulsion size. It was also observed that nanoemulsions are physically stable when stored at 4 °C for 69 days while at 25 °C showed instability. The radical scavenging capacity of the nanoemulsions did not show significative changes over storage at 4 and 25 °C while a significative increase in oxidation was registered. Release profile at 37 °C showed that -3 had a slow release at pH 2 but was rapidly released at pH 7.4 from Lf nanoemulsions. Moreover, MTT assay revealed that 2 % (w/w) Lf nanoemulsions with 12.5 g/mL of -3 were not cytotoxic to Caco-2 cells. Nanoemulsions with high physical and chemical stability were selected and dried by two different methodologies: freeze-drying and nano spray-drying. FTIR-ATR, Raman spectroscopy and Circular Dichroism (CD) showed Lf structural changes after drying processes. This work provides important information regarding nanoemulsions design and drying technologies aiming the encapsulation of lipophilic compounds for pharmaceutical and food applications. | por |
dc.description.sponsorship | This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. The author Ana I. Bourbon, Miguel A. Cerqueira and Lorenzo M. Pastrana would like to acknowledge the funding from “Ref. 0302_ CVMar+i - Inovação industrial através de colaborações específicas entre empresas e centros de investigação no contexto de valorização biotecnológica marinha” (INTERREG España – Portugal POCTEP). | por |
dc.language.iso | eng | por |
dc.publisher | Royal Society of Chemistry | por |
dc.relation | UIDB/04469/2020 | por |
dc.rights | restrictedAccess | por |
dc.title | Lactoferrin-based nanoemulsions to improve the physical and chemical stability of omega-3 fatty acids | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | https://pubs.rsc.org/en/journals/journal/fo | por |
dc.comments | CEB53497 | por |
oaire.citationStartPage | 1966 | por |
oaire.citationEndPage | 1981 | por |
oaire.citationIssue | 3 | por |
oaire.citationConferencePlace | United Kingdom | - |
oaire.citationVolume | 11 | por |
dc.date.updated | 2021-02-15T17:28:16Z | - |
dc.identifier.doi | 10.1039/C9FO02307K | por |
dc.date.embargo | 10000-01-01 | - |
dc.identifier.pmid | 32076694 | por |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | - |
dc.subject.wos | Science & Technology | por |
sdum.journal | Food and Function | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
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document_53497_1.pdf Acesso restrito! | Accepted Manuscript | 918,09 kB | Adobe PDF | Ver/Abrir |