3 documents found, page 1 of 1
Development and characterization of lipid-based nanosystems: effect of interfac...
Silva, Hélder D.; Cerqueira, Miguel Ângelo Parente Ribeiro; Donsì, Francesco; Pinheiro, Ana Cristina; Ferrari, Giovanna; Vicente, A. A.Nanoemulsions were successfully developed through high-pressure homogenization. The layer-by-layer electrostatic technique was used for the subsequent deposition of a chitosan and alginate polyelectrolyte layers, thus leading to the development of a multilayer nanoemulsion. The effect of polyelectrolytes concentration in the development of multilayer nanoemulsions was evaluated in terms of hydrodynamic diameter...
Evaluating the behaviour of curcumin nanoemulsions and multilayer nanoemulsions...
Silva, Hélder D.; Poejo, Joana; Pinheiro, Ana Cristina; Donsì, Francesco; Serra, Ana Teresa; Duarte, Catarina M. M.; Ferrari, GiovannaNanoemulsions can be used to improve the bioaccessibility of lipophilic bioactive compounds, such as curcumin, being their behaviour highly influenced by their interfacial properties. The effect of chitosan and alginate layers deposition on curcumin nanoemulsions behaviour during in vitro digestion was evaluated using a dynamic gastrointestinal system. Results showed that polyelectrolyte layers deposition impro...
A layer-by-layer approach for curcumin encapsulation for food applications
Silva, H. D.; Donsì, Francesco; Cerqueira, M. A.; Ferrari, Giovanna; Vicente, A. A.Driven by the consumers’ needs for new, healthier and safer food products, the food industry is seeking for edible systems able to encapsulate, protect and release lipophilic functional compounds. Nanoemulsion-based technology offers the methodologies for encapsulate, protect and control release, while improving the solubility and bioavailability of these compounds. The present work aimed at preparing stable cu...