Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/74593
Registo completo
Campo DC | Valor | Idioma |
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dc.contributor.author | Ribeiro, Andreia | por |
dc.contributor.author | Gonçalves, Raquel Filipa Silva | por |
dc.contributor.author | Pinheiro, Ana Cristina | por |
dc.contributor.author | Manrique, Yaidelin A. | por |
dc.contributor.author | Barreiro, Maria Filomena | por |
dc.contributor.author | Lopes, José Carlos B. | por |
dc.contributor.author | Dias, Madalena M. | por |
dc.date.accessioned | 2021-11-03T10:50:32Z | - |
dc.date.available | 2021-11-03T10:50:32Z | - |
dc.date.issued | 2022-01-15 | - |
dc.identifier.citation | Ribeiro, Andreia; Gonçalves, Raquel F. S.; Pinheiro, Ana Cristina; Manrique, Yaidelin A.; Barreiro, Maria Filomena; Lopes, José Carlos B.; Dias, Madalena M., In vitro digestion and bioaccessibility studies of vitamin E-loaded nanohydroxyapatite pickering emulsions and derived fortified foods. LWT-Food Science and Technology, 154(112706), 2022 | por |
dc.identifier.issn | 0023-6438 | por |
dc.identifier.uri | https://hdl.handle.net/1822/74593 | - |
dc.description.abstract | Vitamin E is a lipophilic vitamin playing an essential role in human health. Due to oxidative instability, it presents fast degradation and bioactivity loss. In this study, vitamin E-loaded Pickering emulsions stabilized 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 (7.53, 11.56 and 17.72m) using an O/W ratio of 20/80 (v/v). Their stability during in vitro gastrointestinal digestion and vitamin E bioaccessibility were investigated. It was observed that n-HAp particles disrupt 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). This fact was associated with the presence of macronutrients and the lower n-HAp content. Overall, n-HAp Pickering emulsions offer advantages for vitamin E encapsulation directed to fortified foods development, a process able to be extended to other lipophilic vitamins. | por |
dc.description.sponsorship | This work was financially supported by Base Funding -UIDB/50020/2020 of the Associate Laboratory LSRE-LCM -funded by national funds through FCT/MCTES (PIDDAC), Base Funding -UIDB/00690/2020 of CIMO -funded by national funds through FCT/MCTES (PIDDAC), and Base Funding -UIDB/04469/2020 of the CEB funded by national funds through FCT. Andreia Ribeiro acknowledges her PhD fellowship funded by Project NORTE-08-5369-FSE-000028, supported by N2020, under PT2020, through ESF, and Raquel F. Goncalves acknowledges the Foundation for Science and Technology (FCT) for their fellowship (SFRH/BD/140182/2018). Authors thank Fluidinova S.A. for providing samples of nanoXIM-CarePaste and Instituto de Investigacao e Inovacao em Saude (i3S) for the services provided with CLSM analysis. | por |
dc.language.iso | eng | por |
dc.publisher | Elsevier 1 | por |
dc.rights | openAccess | por |
dc.subject | NETmix | por |
dc.subject | In vitro digestion | por |
dc.subject | Pickering emulsions | por |
dc.subject | Bioaccessibility | por |
dc.subject | Lipophilic vitamin | por |
dc.title | In vitro digestion and bioaccessibility studies of vitamin E-loaded nanohydroxyapatite pickering emulsions and derived fortified foods | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | https://www.journals.elsevier.com/lwt | por |
dc.comments | CEB54952 | por |
oaire.citationIssue | 112706 | por |
oaire.citationVolume | 154 | por |
dc.date.updated | 2021-11-02T14:32:14Z | - |
dc.identifier.doi | 10.1016/j.lwt.2021.112706 | por |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | - |
dc.subject.wos | Science & Technology | por |
sdum.journal | LWT - Food Science and Technology | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_54952_1.pdf | 1,94 MB | Adobe PDF | Ver/Abrir |