4 documents found, page 1 of 1
Neem oil emulsions stabilized by natural and synthetic emulsifiers: a study on ...
Gomes, Vitor Emanuel de Souza; Lüdtke, Fernanda Luisa; Chevalier, Raquel Costa; Silva, Letícia Aliberti Galego Alves da; Rodrigues, Mayara SilvaNeem oil (NO) is a plant-derived bioactive compound with known antimicrobial properties. Incorporating NO into oil-in-water (O/W) emulsions can improve its stability, bioavailability, and allow controlled release. This study developed and characterized O/W emulsions using NO as the dispersed phase and active agent. Emulsions were formulated with natural emulsifiers (soy lecithin SL, pea protein - PP), a synthet...
Cellulose nanofibers: reinforcing and stabilizing material for pickering emulsi...
Chevalier, Raquel Costa; Vieira, Jorge; Martins, Joana T.; Cunha, Rosiane Lopes da; Vicente, A. A.There is global concern about the serious environmental problem resulting from the large accumulation of packaging waste due to the use of packaging based on non-biodegradable petroleum polymers. Therefore, the use of packaging based on natural biopolymers is an alternative, although they do not have good water barrier properties (WPV) and mechanical resistance to the films. Therefore, the use of cellulose nano...
Properties of glycerol monostearate-based oleogels enriched with -carotene and ...
Barroso, Noadia Genuario; Okuro, Paula Kiyomi; Martins, Artur; Pastrana, Lourenço; Vicente, A. A.; Cerqueira, Miguel Ângelo; Cunha, Rosiane Lopes daOleogels are semi-solid systems that can function either as replacers of trans and saturated fats and/or as carriers for bioactive compounds. However, interactions and behavior of bioactive compounds when added to oleogels are not fully understood. Thus, the aim of this study was to evaluate the impact of incorporating lipophilic bioactive compounds into oleogel matrices. Sunflower oil was structured with glyce...
Effect of ohmic heating on functionality of sodium caseinate: a relationship wi...
Moreira, Thais Caldas Paiva; Pereira, Ricardo Nuno Correia; Vicente, A. A.; Cunha, Rosiane Lopes daSodium caseinate (NaCAS) is widely used in the food industry to provide nutritional and functional benefits. This work deals with the effects of applying moderate electric fields (MEF) of different intensity - ranging from 2V·cm1 to 17V·cm1 - on the physical and functional properties of NaCAS solutions during Ohmic heating (OH) at 95°C. Self-standing gels were produced regardless the heating technique applied (...