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Registro Completo |
Biblioteca(s): |
Embrapa Instrumentação; Embrapa Semiárido. |
Data corrente: |
26/01/2017 |
Data da última atualização: |
07/02/2018 |
Tipo da produção científica: |
Nota Técnica/Nota Científica |
Autoria: |
BRITTO, D. de; PINOLA, F. G.; MATTOSO, L. H. C.; ASSIS, O. B. G. de. |
Afiliação: |
DOUGLAS DE BRITTO, CPATSA; FLÁVIA G. PINOLA; LUIZ HENRIQUE CAPPARELLI MATTOSO, CNPDIA; ODILIO BENEDITO GARRIDO DE ASSIS, CNPDIA. |
Título: |
Analysis of thermal and aqueous suspension stabilities of chitosan based nanoencapsulated vitamins. |
Ano de publicação: |
2016 |
Fonte/Imprenta: |
Química Nova, v. 39, n. 9, p. 1126-1130, 2016. |
DOI: |
10.21577/0100-4042.20160127 |
Idioma: |
Inglês |
Conteúdo: |
The food nutritional content is reduced as result of vitamins degradation. In order to minimize such losses, the encapsulation technique into polymeric nanoparticles (NPs) could offer an additional protection, extending the stability. The crosslinking formed by the ionic gelation process of chitosan and tripolyphosphate (Chi-TPP) has been widely used as an encapsulating matrix for several chemical compounds. In this way, Chi-TPP was used for encapsulation of C, B9 and B12 vitamins. The stability of the vitamins in NPs was evaluated in aqueous suspension by UV-Visible spectroscopy under different conditions: stored in dark, light exposure and effect of oxygen bubbling. The results indicated that encapsulation had a positive effect in preserving the vitamins, mainly vitamin C. The encapsulation preserved 47% of the initial concentration of vitamin C by the tenth day and around 28% after 17 days. Conversely, in non-encapsulated controls (neutral and acidic medium) the losses were higher, reaching 13% by the tenth day and almost 3% after 17 days of storage in both medium. When exposed to light and O2 the protection provided by the encapsulation was even greater. By thermogravimetric analysis, the pure and the encapsulated vitamins showed distinct thermal behavior confirming Chi-TPP as a potential encapsulation material. |
Palavras-Chave: |
Active food; Alimentos ativos; Controlled release; Degradação de vitaminas; Encapsulação; Libertação controlada; Termogravimétrico; Tthermogravimetric; Vitamin degradation. |
Thesagro: |
Nutrição; Vitamina. |
Thesaurus Nal: |
Nutrition. |
Categoria do assunto: |
-- X Pesquisa, Tecnologia e Engenharia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/154024/1/Douglas-1.pdf
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Marc: |
LEADER 02271naa a2200313 a 4500 001 2061859 005 2018-02-07 008 2016 bl uuuu u00u1 u #d 024 7 $a10.21577/0100-4042.20160127$2DOI 100 1 $aBRITTO, D. de 245 $aAnalysis of thermal and aqueous suspension stabilities of chitosan based nanoencapsulated vitamins.$h[electronic resource] 260 $c2016 520 $aThe food nutritional content is reduced as result of vitamins degradation. In order to minimize such losses, the encapsulation technique into polymeric nanoparticles (NPs) could offer an additional protection, extending the stability. The crosslinking formed by the ionic gelation process of chitosan and tripolyphosphate (Chi-TPP) has been widely used as an encapsulating matrix for several chemical compounds. In this way, Chi-TPP was used for encapsulation of C, B9 and B12 vitamins. The stability of the vitamins in NPs was evaluated in aqueous suspension by UV-Visible spectroscopy under different conditions: stored in dark, light exposure and effect of oxygen bubbling. The results indicated that encapsulation had a positive effect in preserving the vitamins, mainly vitamin C. The encapsulation preserved 47% of the initial concentration of vitamin C by the tenth day and around 28% after 17 days. Conversely, in non-encapsulated controls (neutral and acidic medium) the losses were higher, reaching 13% by the tenth day and almost 3% after 17 days of storage in both medium. When exposed to light and O2 the protection provided by the encapsulation was even greater. By thermogravimetric analysis, the pure and the encapsulated vitamins showed distinct thermal behavior confirming Chi-TPP as a potential encapsulation material. 650 $aNutrition 650 $aNutrição 650 $aVitamina 653 $aActive food 653 $aAlimentos ativos 653 $aControlled release 653 $aDegradação de vitaminas 653 $aEncapsulação 653 $aLibertação controlada 653 $aTermogravimétrico 653 $aTthermogravimetric 653 $aVitamin degradation 700 1 $aPINOLA, F. G. 700 1 $aMATTOSO, L. H. C. 700 1 $aASSIS, O. B. G. de 773 $tQuímica Nova$gv. 39, n. 9, p. 1126-1130, 2016.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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Registro Completo
Biblioteca(s): |
Embrapa Unidades Centrais. |
Data corrente: |
01/08/2011 |
Data da última atualização: |
01/08/2011 |
Autoria: |
SOARES, S. F.; DONZELES, S. M. L.; MORELI, A. P.; ROCHA, A. C. da; SOARES, G. F.; SOARES, V. F. |
Título: |
Sistema de decantação e filtragem da água residuária do processamento dos frutos do cafeeiro. |
Ano de publicação: |
2009 |
Fonte/Imprenta: |
Brasília, DF: Embrapa Café: CBP&D Café, [200-]. |
Idioma: |
Português |
Palavras-Chave: |
Processamento do fruto do cafeeiro. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00547nam a2200169 a 4500 001 1897080 005 2011-08-01 008 2009 bl uuuu u0uu1 u #d 100 1 $aSOARES, S. F. 245 $aSistema de decantação e filtragem da água residuária do processamento dos frutos do cafeeiro. 260 $aBrasília, DF: Embrapa Café: CBP&D Café, [200-].$c2009 653 $aProcessamento do fruto do cafeeiro 700 1 $aDONZELES, S. M. L. 700 1 $aMORELI, A. P. 700 1 $aROCHA, A. C. da 700 1 $aSOARES, G. F. 700 1 $aSOARES, V. F.
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