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Registro Completo |
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Biblioteca(s): |
Embrapa Instrumentação; Embrapa Semiárido. |
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Data corrente: |
26/01/2017 |
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Data da última atualização: |
07/02/2018 |
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Tipo da produção científica: |
Nota Técnica/Nota Científica |
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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 |
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Fonte/Imprenta: |
Química Nova, v. 39, n. 9, p. 1126-1130, 2016. |
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DOI: |
10.21577/0100-4042.20160127 |
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Idioma: |
Inglês |
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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 |
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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
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
17/11/2014 |
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Data da última atualização: |
18/02/2016 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
GALLEGO, S.; JIMÉNEZ, M. F.; OSPINA, B.; NUTTI, M. R.; CARVALHO, J. L. V. de. |
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Afiliação: |
SONIA GALLEGO, International Center for Tropical Agriculture CIAT, Colombia; MARÍA FERNANDA JIMÉNEZ, Universidad del Valle, Colombia; BERNARDO OSPINA, Clayuca Corporation, Colombia; MARILIA REGINI NUTTI, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA. |
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Título: |
Development of food products from biofortified crops. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 24.; CONGRESSO DO INSTITUTO NACIONAL DE CIÊNCIA E TECNOLOGIA DE FRUTOS TROPICAIS, 4., 2014, Aracaju. Inovação e sustentabilidade em ciência e tecnologia de alimentos: resumos. [Campinas]: SBCTA, 2014. |
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Páginas: |
p. 11 |
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Idioma: |
Inglês |
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Palavras-Chave: |
Biofortified crops; Flour-based drinks; Instant mixtures. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/117546/1/COBEQA7p11.pdf
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Marc: |
LEADER 00755nam a2200193 a 4500
001 2000348
005 2016-02-18
008 2014 bl uuuu u00u1 u #d
100 1 $aGALLEGO, S.
245 $aDevelopment of food products from biofortified crops.
260 $aIn: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 24.; CONGRESSO DO INSTITUTO NACIONAL DE CIÊNCIA E TECNOLOGIA DE FRUTOS TROPICAIS, 4., 2014, Aracaju. Inovação e sustentabilidade em ciência e tecnologia de alimentos: resumos. [Campinas]: SBCTA$c2014
300 $ap. 11
653 $aBiofortified crops
653 $aFlour-based drinks
653 $aInstant mixtures
700 1 $aJIMÉNEZ, M. F.
700 1 $aOSPINA, B.
700 1 $aNUTTI, M. R.
700 1 $aCARVALHO, J. L. V. de
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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