25 documents found, page 1 of 3
Resveratrol-loaded octenyl succinic anhydride modified starch emulsions and hyd...
Silva, Pedro Miguel Peixoto; Neto, Mafalda D; Cerqueira, Miguel Ângelo Parente Ribeiro; Rodriguez, Isabel; Bourbon, Ana Isabel Juncá Sottomayor LisboaHydroxypropyl methylcellulose (HPMC)-based microparticles and modified starch emulsions (OSA-MS) were loaded with resveratrol and characterized regarding their physicochemical and thermal properties. Both delivery systems were subject to an in vitro gastrointestinal digestion to assess the bioaccessibility of resveratrol. In addition, cell-based studies were conducted after in vitro digestion and cytotoxicity a...
Lactoferrin as a carrier of iron: Development and physicochemical characterization
Marques, Arlete Maria Lima; Bourbon, Ana Isabel Juncá Sottomayor Lisboa; Rodrigues, Rui Miguel Martins; Teixeira, J. A.; Pastrana, Lorenzo M.Iron deficiency is the main cause of anemia, one of the most common nutritional deficiencies affecting millions of people worldwide. In addition, iron instability, sensitivity, and intense flavor limit its use in food fortification. In this work, lactoferrin (LF) particles were developed by Nano Spray Dryer (NSD) and its capacity to be used as an iron carrier was evaluated. The effect of NSD temperature (60°C, ...
Low energy nanoemulsions as a carrier of thyme and lemon balm essential oils
Sampaio, Cátia I.; Bourbon, Ana Isabel Juncá Sottomayor Lisboa; Gonçalves, Catarina; Pastrana, Lorenzo M.; Dias, AliceThe aim of this work was to produce monomodal and stable thyme and lemon balm-loaded nanoemulsions (NE), through a low energy approach. NEs were prepared by the emulsion phase inversion method using sunflower oil as carrier and Tween 80 as surfactant. Different surfactant-to-oil ratios (SOR) and essential oil (EO) loadings were evaluated. Nanoemulsions presented a monomodal diameter distribution below 200 nm an...
Active carboxymethylcellulose-based edible films: influence of free and encapsu...
Bourbon, Ana Isabel Juncá Sottomayor Lisboa; Costa, Maria J; Maciel, Luís C; Pastrana, Lorenzo; Vicente, A. A.; Cerqueira, Miguel Ângelo Parente RibeiroCarboxymethylcellulose (CMC)-based films can act as a protective barrier in food surfaces and a carrier of bioactive compounds, such as curcumin. However, incorporating curcumin in hydrophilic matrixes can be a challenge, and new strategies need to be explored. In this work, CMC-based films containing free curcumin and curcumin-loaded nanohydrogels (composed of lactoferrin and glycomacropeptide) were produced a...
Physicochemical characterisation and release behaviour of curcumin-loaded lacto...
Araújo, J.; Bourbon, Ana Isabel Juncá Sottomayor Lisboa; Simões, Lívia Souza; Vicente, A. A.; Coutinho, Paulo J. G.; Ramos, Óscar L.Whey protein nanostructures can be used as vehicles for the incorporation of nutraceuticals (e.g., antioxidants or vitamins) aimed at the development of functional foods, because nanostructures provide greater protection, stability and controlled release to such nutraceuticals. Fundamental knowledge is required regarding the behaviour of nanostructures when associated with nutraceuticals and their interactions ...
Lactoferrin-based nanoemulsions to improve the physical and chemical stability ...
Nunes, R.; Pereira, B.; Cerqueira, Miguel; Silva, Pedro Miguel Peixoto; Pastrana, Lorenzo; Vicente, A. A.; Martins, Joana T.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...
Characterization of the behavior of carotenoids from pitanga (Eugenia uniflora)...
Berni, P.; Pinheiro, Ana Cristina; Bourbon, Ana Isabel Juncá Sottomayor Lisboa; Guimarães, Maura; Canniatti-Brazaca, Solange G.; Vicente, A. A.Uncommon tropical fruits are emerging as raw-material for new food products with health benefits. This work aimed at formulating and processing microemulsions from pitanga (Eugenia uniflora) and buriti (Mauritia flexuosa) fruits, since they are very rich in carotenoids (particularly lycopene and -carotene), in order to encapsulate and increase carotenoids bioaccessibility. Pitanga and buriti microemulsions were...
Dehydration of protein lactoferrin-glycomacropeptide nanohydrogels
Bourbon, Ana Isabel Juncá Sottomayor Lisboa; Barbosa-Pereira, Letricia; Vicente, A. A.; Cerqueira, Miguel Ângelo Parente Ribeiro; Pastrana, LorenzoProtein based nanohydrogels have recently gained interest due their high ability to carry and deliver active compounds. However, one of the limitations of using protein-based systems is their high sensitivity to physicochemical stresses during processing and storage. Protein-based formulations are commonly prepared as solid dosage forms once their stability can be achieved in the solid rather than in the liquid...
6 - Nanoparticles of lactoferrin for encapsulation of food ingredients
Bourbon, Ana Isabel Juncá Sottomayor Lisboa; Martins, Joana T.; Pinheiro, A. C.; Madalena, Daniel Alexandre Silva; Marques, Arlete Maria LimaLactoferrin (Lf), an iron-binding glycoprotein from transferrin family, with a molecular weight of 80 kDa, has been raising the food industry interest. This globular whey protein has been highly explored due to its numerous functional properties (e.g., antiinflammatory, antimicrobial, antibacterial, and anticancer activities). Nanoscale organization of this protein has been used as a solution to encapsulate a w...
Incorporation of curcumin-loaded lactoferrin nanohydrogels into a model gelatin...
Araújo, João; Bourbon, Ana Isabel Juncá Sottomayor Lisboa; Simões, Lívia Souza; Coutinho, Paulo; Vicente, A. A.; Ramos, O. L.The design and development of whey protein nanostructures as encapsulating agents for nutraceuticals controlled release has been intensively studied towards the production of functional foods. However, the interactions of these structures with food matrices are not well understood at the nanoscale and therefore they must be addressed. In this study, a curcumin- loaded lactoferrin (LF) nanohydrogel was developed...