5 documents found, page 1 of 1
Development of 3D-printed foods incorporating riboflavin-loaded whey protein is...
Araújo, João Miguel Fernandes; Fernandes, Jean Michel; Madalena, Daniel Alexandre Silva; Gonçalves, Raquel Filipa Silva; Vieira, Jorge Miguel Magalhães3D printing has emerged as a groundbreaking technology, aiming to enhance sensory attributes and improving nutritional/functional aspects. Simultaneously, nano-delivery systems have emerged as an opportunity to protect bioactive compounds against degradation and improve their bioaccessibility. Therefore, a novel concept is underway, involving the 3D printing of perishable healthy foods previously fortified with...
Assessing the in vitro digestion of lactoferrin-curcumin nanoparticles using th...
Madalena, Daniel Alexandre Silva; Araújo, João Miguel Fernandes; Ramos, Óscar Leandro Silva; Vicente, A. A.; Pinheiro, A. C.Nanosized delivery systems have been the subject of research and discussion in the scientific community due to their unique properties and functionality. However, studies reporting the behaviour of nanodelivery systems under dynamic in vitro digestion conditions are still very scarce. To address this gap, this study aims to assess the dynamic in vitro gastric digestion of lactoferrin/curcumin nanoparticles in t...
In vitro digestion and storage stability of riboflavin-loaded WPI nanostructure...
Madalena, Daniel A.; Gonçalves, Raquel F. S.; Araújo, João Miguel Fernandes; Vicente, A. A.; Pinheiro, A. C.The consumption of fortified foods incorporating bioactive compounds as a way to promote a healthier lifestyle has gain particular interest in research community and food industry. However, due to their chemical instabilities, bioactive compounds bioavailability can be compromised during post-processing, storage, and digestion. Their encapsulation/association in nanostructures offers a good strategy to enhance ...
Physicochemical characterisation and cell viability of riboflavin loaded WPI na...
Araújo, João Miguel Fernandes; Martins, Joana T.; Vicente, A. A.; Pinheiro, A. C.The innovative approach of fortifying foods by incorporating nanostructures encapsulating bioactive compounds enables the development of specifically tailored foods with high bioactive compounds bioavailability. However, nanostructures biological fate during digestion/absorption once incorporated in foods are still inconclusive regarding their risk assessment. Through thermal gelation method, a whey protein iso...
Behaviour of lactoferrin nanohydrogels incorporating curcumin as model compound...
Araújo, João Miguel FernandesFood-grade nanostructures can be used as vehicles for the incorporation of nutraceutical agents (e.g., antioxidants or vitamins) aiming at the development of functional foods. These nanostructures provide higher protection, stability and controlled release to such nutraceutical agents. Fundamental knowledge regarding nanostructures behaviour when associated with nutraceuticals and their interactions with real f...