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| Registros recuperados : 206 | |
| 41. |  | BRITTO, D. de; ASSIS, O. B. G. de. Optimization of the N, N, N-Trimethyl Chitosan (TMC) Synthesis by Factorial Design for Nonoparticles Synthesis In: INTERNATIONAL CONFERENCE ON FOOD AND AGRICULTURE APPLICATIONS OF NANOTECHNOLOGIES - NanoAgri, 2010, São Pedro, SP. [Anais…] São Pedro: Aptor Software, 2010. Editors: Caue Ribeiro, Odílio Benedito Garrido de Assis, Luiz Henrique Capparelli Mattoso, Sérgio Mascarenhas.| Biblioteca(s): Embrapa Instrumentação. |
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| 48. | | MARCONCINI, J. M.; ASSIS, O. B. G. de; FORATO, L.; MATTOSO, L. H. C. Bioprodutos. In: SIMPÓSIO SOBRE INOVAÇÃO E CRIATIVIDADE CIENTÍFICA NA EMBRAPA, I., 2008, Brasília, DF. Resumos... Brasília, DF: Embrapa, 2008. Disponível em: . Acesso em: 09 fev. 2009.| Biblioteca(s): Embrapa Instrumentação. |
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| 57. | | BREDA, C. A.; DUARTE, M. C. T.; ASSIS, O. B. G. de. Análises térmica e mecânica de filmes de quitosana com adições de extrato etanólico de pequi. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais ... São Carlos: Embrapa Instrumentação, 2017. p. 177-180. Editores: Caue Ribeiro de Oliveira, Elaine Cristina Paris, Luiz Henrique Capparelli Mattoso, Marcelo Porto Bemquerer, Maria Alice Martins, Odílio Benedito Garrido de Assis.| Biblioteca(s): Embrapa Instrumentação. |
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| 58. | | COLZATO, M.; SCRAMIN, J. A.; FORATO, L. A.; COLNAGO, L. A.; ASSIS, O. B. G. de. 1H NMR Investigation of oil oxidation in macadamia nuts coated with zein-based films. Journal of Food Processing and Preservation, Westport, v. 35, n. 6, p. 790-796, 2011.| Biblioteca(s): Embrapa Instrumentação. |
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| 59. | | ASSIS, O. B. G. de; MARTINS, C. S. MORGADO, D. L. Adição de quitosana em filmes a base de goma de cajueiro: efeito sobre as características de molhabilidade em microscópicas. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 8, 2014, Juiz de fora. Anais... São Carlos: Embrapa Instrumentação; Campo Grande: Embrapa Gado de Corte; Juiz de Fora: Embrapa Gado de Leite, 2014. p. 69-72. Editores: Maria Alice Martins, Humberto de Mello Brandão, Marlene de Barros Coelho, Daniel Souza Corrêa, Caue Ribeiro, Luiz Henrique Capparelli Mattoso.| Biblioteca(s): Embrapa Instrumentação. |
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| 60. | | GOY, R. C.; BRITTO, D. de; ASSIS, O. B. G. de. Antimicrobial analysis of gels and films from chitosan and N,N,N-trimethyl chitosan. In: FRANCO, T. T.; PETER, M. G. Advances in chitin science, volume XII. Campinas: FEQ-UNICAMP, 2010. p. 129-132. Proceedings of the iberoamerican chitin symposium, 5., 2010, Santiago do Chile.| Biblioteca(s): Embrapa Instrumentação. |
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| Registros recuperados : 206 | |
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Registro Completo
|
Biblioteca(s): |
Embrapa Instrumentação; Embrapa Semiárido. |
|
Data corrente: |
26/01/2017 |
|
Data da última atualização: |
07/02/2018 |
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Tipo da produção científica: |
Nota Técnica/Nota Científica |
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Circulação/Nível: |
A - 2 |
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Autoria: |
BRITTO, D. de; PINOLA, F. G.; MATTOSO, L. H. C.; ASSIS, O. B. G. de. |
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Afiliação: |
DOUGLAS DE BRITTO, CPATSA; FLÁVIA G. PINOLA; LUIZ HENRIQUE CAPPARELLI MATTOSO, CNPDIA; ODILIO BENEDITO GARRIDO DE ASSIS, CNPDIA. |
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Título: |
Analysis of thermal and aqueous suspension stabilities of chitosan based nanoencapsulated vitamins. |
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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. |
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Palavras-Chave: |
Active food; Alimentos ativos; Controlled release; Degradação de vitaminas; Encapsulação; Libertação controlada; Termogravimétrico; Tthermogravimetric; Vitamin degradation. |
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Thesagro: |
Nutrição; Vitamina. |
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Thesaurus NAL: |
Nutrition. |
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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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Embrapa Semiárido (CPATSA) |
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