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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
16/12/2020 |
Data da última atualização: |
08/12/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
COSTA, J. R.; XAVIER, M.; AMADO, I. R.; GONÇALVES, C.; CASTRO, P. M.; TONON, R. V.; CABRAL, L. M. C.; PASTRANA, L.; PINTADO, M. E. |
Afiliação: |
Joana R. Costa, Universidade Católica Portuguesa, Porto, Portugal; Miguel Xavier, INL - International Iberian Nanotechnology Laboratory, Braga, Portugal; Isabel R. Amado, INL - International Iberian Nanotechnology Laboratory, Braga, Portugal; Catarina Gonçalves, INL - International Iberian Nanotechnology Laboratory, Braga, Portugal; Pedro M. Castro, Universidade Católica Portuguesa, Porto, Portugal; RENATA VALERIANO TONON, CTAA; LOURDES MARIA CORREA CABRAL, CTAA; Lorenzo Pastrana, INL - International Iberian Nanotechnology Laboratory, Braga, Portugal; Manuela E. Pintado, Universidade Católica Portuguesa, Porto, Portugal. |
Título: |
Polymeric nanoparticles as oral delivery systems for a grape pomace extract towards the improvement of biological activities. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Materials Science & Engineering C, v. 119, Feb. 2021, 111551, 2021. p. 1-13. |
DOI: |
https://doi.org/10.1016/j.msec.2020.111551 |
Idioma: |
Inglês |
Conteúdo: |
Grape pomace (GP) is a major by-product from the wine industry, known for its bioactive compounds and their impact upon gastrointestinal (GI) health. However, bioaccessibility is often poor due to their degradation during digestion. This work aimed to encapsulate bioactive GP extract (GPE) into chitosan (CS) and alginate (Alg) nanoparticles (NPs) to mitigate degradation in the GI tract. Alg and CS NPs were optimized using a rotatable central composite design and NPs were characterized for their size, polydispersity, zeta potential and total phenolics (TP) association efficiency. The best formulations showed sizes ranging 523–853 nm, polydispersity indexes of 0.11–0.36, zeta potential of ?15.0–14.9 mV and TP association efficiencies of 68 and 65%. FTIR confirmed that there was no formation of new chemical groups after association of the polymers with GPE. Both formulations improved the bioaccessibility of different phenolics following in vitro GI digestion, leading to increased antioxidant and antimicrobial activities. |
Palavras-Chave: |
Antimicrobial Cellular; Antimicrobiano; Antioxidant; Bioaccessibility; Bioacessibilidade; Captação celular; Encapsulamento; Industrial by-product; Uptake. |
Thesagro: |
Indústria Alimentícia; Subproduto; Tecnologia de Alimento; Uva. |
Thesaurus NAL: |
Encapsulation; Food technology. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02269naa a2200409 a 4500 001 2128304 005 2021-12-08 008 2021 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1016/j.msec.2020.111551$2DOI 100 1 $aCOSTA, J. R. 245 $aPolymeric nanoparticles as oral delivery systems for a grape pomace extract towards the improvement of biological activities.$h[electronic resource] 260 $c2021 520 $aGrape pomace (GP) is a major by-product from the wine industry, known for its bioactive compounds and their impact upon gastrointestinal (GI) health. However, bioaccessibility is often poor due to their degradation during digestion. This work aimed to encapsulate bioactive GP extract (GPE) into chitosan (CS) and alginate (Alg) nanoparticles (NPs) to mitigate degradation in the GI tract. Alg and CS NPs were optimized using a rotatable central composite design and NPs were characterized for their size, polydispersity, zeta potential and total phenolics (TP) association efficiency. The best formulations showed sizes ranging 523–853 nm, polydispersity indexes of 0.11–0.36, zeta potential of ?15.0–14.9 mV and TP association efficiencies of 68 and 65%. FTIR confirmed that there was no formation of new chemical groups after association of the polymers with GPE. Both formulations improved the bioaccessibility of different phenolics following in vitro GI digestion, leading to increased antioxidant and antimicrobial activities. 650 $aEncapsulation 650 $aFood technology 650 $aIndústria Alimentícia 650 $aSubproduto 650 $aTecnologia de Alimento 650 $aUva 653 $aAntimicrobial Cellular 653 $aAntimicrobiano 653 $aAntioxidant 653 $aBioaccessibility 653 $aBioacessibilidade 653 $aCaptação celular 653 $aEncapsulamento 653 $aIndustrial by-product 653 $aUptake 700 1 $aXAVIER, M. 700 1 $aAMADO, I. R. 700 1 $aGONÇALVES, C. 700 1 $aCASTRO, P. M. 700 1 $aTONON, R. V. 700 1 $aCABRAL, L. M. C. 700 1 $aPASTRANA, L. 700 1 $aPINTADO, M. E. 773 $tMaterials Science & Engineering C$gv. 119, Feb. 2021, 111551, 2021. p. 1-13.
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