9 documents found, page 1 of 1
Assessing the in vitro digestion of lactoferrin-curcumin nanoparticles using th...
Madalena, Daniel A.; Araújo, João F.; Ramos, Óscar L.; Vicente, António A.; Pinheiro, Ana 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 ...
Nanostructures of whey proteins for encapsulation of food ingredients
Ramos, Oscar L.; Pereira, Ricardo N.; Simões, Lívia S.; Madalena, Daniel A.; Rodrigues, Rui M.; Teixeira, José A.; Vicente, António A.The most current and high-level research is being taken on the use of nanoscience and nanotechnology due to its varied application in numerous fields of science. Food nanotechnology, and in particular, the development and application of bio-based nanostructures are an emerging area having a high potential to engender new products and processes in the food industry. This chapter intends to discuss whey protein-b...
Melt processability, characterization, and antibacterial activity of compressio...
Torres-Giner, S.; Hilliou, L.; Melendez-Rodriguez, B.; Figueroa-Lopez, K. J.; Madalena, Daniel A.; Cabedo, L.; Covas, J. A.; Vicente, A. A.New packaging materials based on green composite sheets consisting of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) and coconut fibers (CFs) were obtained by twin-screw extrusion (TSE) followed by compression molding. The effect of varying the CF weight content, i.e. 1, 3, 5, and 10wt.-%, and the screw speed during melt processing, i.e. 75, 150, and 225rpm, on both the aspect ratio and dispersion of the f...
Design of β-lactoglobulin nanostructures for encapsulation and controlled relea...
Madalena, Daniel A.; Pereira, Ricardo N.; Pinheiro, Ana Cristina; Teixeira, J. A.; Vicente, A. A.; Ramos, Óscar L.[Excerpt] Bovine β-lactoglobulin (β-Lg) is a globular protein from milk and the major component of whey proteins (ca. 50 % of its protein content). It is a food-grade and Generally Recognized As Safe (GRAS) material, that have a high nutritional value and important biological and functional properties, particularly the capacity to form gels, which allows the formation of nanostructures that can be used to encap...
In vitro digestions to predict the glycemic index of rice
Madalena, Daniel A.; Pinheiro, A. C.; Vicente, A. A.
Micro- and nano bio-based delivery systems for food applications: In vitro beha...
Simões, Lívia Souza; Madalena, Daniel A.; Pinheiro, Ana Cristina; Teixeira, J. A.; Vicente, A. A.; Ramos, Óscar L.Micro- and nanoencapsulation is an emerging technology in the food field that potentially allows the improvement of food quality and human health. Bio-based delivery systems of bioactive compounds have a wide variety of morphologies that influence their stability and functional performance. The incorporation of bioactive compounds in food products using micro- and nano-delivery systems may offer extra health be...
Towards the understanding of the behavior of bio-based nanostructures during in...
Pinheiro, Ana Cristina; Gonçalves, Raquel F. S.; Madalena, Daniel A.; Vicente, A. A.The encapsulation of bioactive compounds in bio-based nanostructures is considered a hot topic in food technology, due to their huge potential in protecting the valuable bioactive compounds and providing new functionalities (e.g. increase of bioavailability). However, there are still some challenges that must be overcome before this technology can be entirely embraced by food industry, including the optimisatio...
Development of β-lactoglobulin nanostructures for encapsulation and controlled ...
Madalena, Daniel A.; Ramos, Óscar L.; Pereira, Ricardo Nuno Correia; Pinheiro, Ana Cristina; Teixeira, J. A.; Malcata, F. X.; Vicente, A. A.β-Lactoglobulin (β-Lg) is the major protein fraction in bovine whey serum (ca. 50% of its protein content), and a primary gelling agent. β-Lg has a high nutritional value, is stable at low pH and highly resistant to proteolytic degradation in the stomach, besides being able to act as encapsulating agent. These features make it an excellent bio-based material to be used as carrier of nutraceuticals. This study a...