23 documents found, page 1 of 3
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 effect of chitosan layer on bioaccessibility and cellular uptake...
Silva, Hélder D.; Beldikova, E.; Poejo, Joana; Abrunhosa, Luís; Serra, Ana Teresa; Duarte, Catarina M. M.; Brányik, TomáCurcumin nanoemulsions stabilized by whey protein isolate were successfully developed using high-pressure homogenization. The effect of a chitosan layer deposition using the layer-by-layer technique on nanoemulsions' stability was evaluated during storage conditions, as well as during gastrointestinal tract passage. Lipids hydrolysis and curcumin bioaccessibility was assessed using a dynamic gastrointestinal mo...
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...
Formation, stability and antioxidant activity of food-grade multilayer emulsion...
Acevedo-Fani, Alejandra; Silva, Hélder D.; Soliva-Fortuny, Robert; Martín-Belloso, Olga; Vicente, A. A.Interfacial deposition of biopolymer layers on oil droplets may be a suitable strategy for increasing the emulsion stability and protection of functional ingredients. Resveratrol is a naturally occurring phenolic compound with numerous health-promoting properties, but its usage is still restricted due to its poor water solubility and high chemical instability. The aim of this study was to formulate single-layer...
Multilayer nanocapsules as a vehicle for release of bioactive compounds
Pinheiro, Ana Cristina; Bourbon, Ana Isabel Juncá Sottomayor Lisboa; Silva, Hélder D.; Martins, Joana; Vicente, A. A.[Excerpt] Introduction: In the modern lifestyle, food is not intended only to satisfy hunger and provide necessary nutrients to humans, but it is also oriented to prevent nutrition-related diseases and increase physical and mental well-being of consumers (Menrad 2003). The increase in consumers’ awareness of the impact that food has on health and the consequent increase in demand for functional foods are stimul...
Experimental performance comparison of indoor positioning algorithms based on r...
Silva, Hélder D.; Afonso, José A.; Rocha, Luís A.Publicado em "Proceedings of the World Congress on Engineering 2014, vol. 1. ISBN 978-988-19252-7-5"; The work presented here compares the performance of indoor positioning systems suitable for low power wireless sensor networks. Map matching, approximate positioning (weighted centroid) and exact positioning algorithms (least squares) were tested and compared in a small predefined indoor environment. We found t...
Erratum to Nanoemulsions for Food Applications: Development and Characterizatio...
Silva, Hélder D.; Cerqueira, M. A.; Vicente, A. A.Artigo completo publicado na revista "Food and Bioprocess Technology." 5:3 (2012) 854-867 e disponível no RepositóriUM em http://hdl.handle.net/1822/22397; Where it reads: 2. Production of nanoemulsions 2.1. High-energy approaches • Ultrasound – when two immiscible liquids are submitted to high frequency sound waves in the presence of a surfactant, emulsion droplets are formed by cavitation. It should be read: ...
Physico-mechanical properties of chitosan films with carvacrol and grape seed e...
Rubilar, Javiera F.; Cruz, R. M. S.; Silva, Hélder D.; Vicente, António A.; Khmelinskii, Igor; Vieira, M. M. C.The physico-mechanical properties of 3 films composed by carvacrol, grape seed extract (GSE) and chitosan in different proportions were studied. The films, prepared by solvent casting technique with the following compositions of the casting solutions in carvacrol, GSE and chitosan: film-1: 9.6 ppm–684 ppm–1.25% w/v, film-2: 60 ppm–400 ppm–1.2% w/v and film-3: 90 ppm–160 ppm–1.24% w/v and were compared to a cont...
Unravelling the behaviour of curcumin nanoemulsions during in vitro digestion: ...
Pinheiro, A. C.; Lad, M.; Silva, Hélder D.; Coimbra, Manuel A.; Boland, Michael; Vicente, A. A.Oil-in-water nanoemulsions containing curcumin were prepared through high-pressure homogenization using corn oil and three different emulsifiers: Tween 20 (non-ionic), Sodium Dodecyl Sulphate (SDS, anionic) and DodecylTrimethylAmmonium Bromide (DTAB, cationic). A human gastric simulator was used as the in vitro digestion model (in which the stomach, duodenum, jejunum and ileum steps were performed) to evaluate ...
Edible nano-laminate coatings for food applications
Cerqueira, Miguel Ângelo Parente Ribeiro; Bourbon, Ana I.; Pinheiro, Ana Cristina; Silva, Hélder D.; Quintas, Mafalda A. C.; Vicente, A. A.[Excerpt] Food industry seeks for new products and methodologies that lead to sustainability programs. In this context, food technology plays an important role, with main research areas such as chemistry, biochemistry, engineering, and physics, in seeking new know-how for the improvement of food quality during processing, storage, and handling. The creation of new methodologies and materials that increase the s...