9 documents found, page 1 of 1

Assessing the in vitro digestion of lactoferrin-curcumin nanoparticles using th...

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...

Modelo dinâmico de digestão gástrica e programa de computador

A presente invenção diz respeito a um modelo gástrico modular in vitro com natureza dinâmica e análise in situ, para monitorização em tempo real do processo de digestão de alimentos, sistemas de libertação controlada, compostos bioativos e fármacos. Este modelo compreende pelo menos 7 módulos capazes de replicar as condições físico-químicas que ocorrem ao longo da digestão no estômago humano. A entrada do estôm...

Nanohydrogels production

[Excerpt] Nanohydrogels can be considered as superabsorbent materials composed of threedimensional crosslinked polymer networks at nanoscale size. These polymeric and highly hydrophilic materials have a high swelling capacity, retaining large amounts of water (the preferential dispersion medium) within a very flexible stable structure, which can resemble a natural tissue (Ahmed 2015). Over the past few years, t...

Active whey protein edible films and coatings incorporating lactic acid bacteri...

Moulds are the main spoilage organisms in dairy products. Fungal contamination despite causing discolouration, off-flavours, alterations in texture and appearance. which leads to waste and thus economic losses, can also be responsible for health issues. Additionally. some of the spoilage fungi can produce toxic secondary compounds designated by mycotoxins. The use of lactic acid bacteria (LAB) in a perspective ...

3 - Nanostructures of whey proteins for encapsulation of food ingredients

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...

New insights on bio-based micro- and nanosystems in food

The application of micro- and nanotechnologies in the food industry have been widely studied and reported due to an increasing growth of public awareness for the consumption of healthy food products. Consequently, food industry players have become highly interested in the development and application of innovative food-grade micro- and nanosystems intended for the protection and controlled delivery of bioactive ...

Behavior of lactoferrin nanohydrogels incorporating curcumin as model compound ...

Food-Grade Enzymes

Food-grade enzymes are commonly used in food processing, preservation and in production of specific ingredients aimed at formulation. Since enzymes traditionally isolated from plants and mammalian tissues or culturable microorganisms, do not possess sufficient purity and resistance to harsh conditions of modern food processes, the use of recombinant DNA technology has made possible their utilization in current ...

Characterization of β-lactoglobulin nano-hydrogels formed by heat treatment und...

Bovine beta-lactoglobulin (beta-Lg) is a globular protein from milk that has considerable potential as a functional ingredient in food, cosmetic, and pharmaceutical applications. It is, indeed, the major component (i.e. 50 wt%) and the primary gelling agent of whey proteins. Beta-Lg is stable at low pH and highly resistant to proteolytic degradation in the stomach. Another interesting feature is its ability to ...