2 documents found, page 1 of 1
Stability of nanocomposite edible films based on polysaccharides and vitamin C ...
NASCIMENTO, J. A. de A.; GOMES, L. K. S.; DUARTE, D. S.; LIMA, M. A. C. de; BRITTO, D. deThe agroindustrial residue from the production of acerola pulp is rich in residual vitamin C. Thus, aiming its extraction and stabilization, this work proposed the nanoparticle (NP) encapsulation via ionic gelation with subsequent preparation of nanocomposites (NC) film based on galactomannan matrix. NP were characterized and their stabilities were evaluated under different storage conditions (incidence of ligh...
Analysis of thermal and aqueous suspension stabilities of chitosan based nanoen...
BRITTO, D. de; PINOLA, F. G.; MATTOSO, L. H. C.; ASSIS, O. B. G. deThe food nutritional content is reduced as result of vitamins degradation. In order to minimize such losses, the encapsulation technique into polymeric nanoparticles (NPs) could offer an additional protection, extending the stability. The crosslinking formed by the ionic gelation process of chitosan and tripolyphosphate (Chi-TPP) has been widely used as an encapsulating matrix for several chemical compounds. In...