In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers: Effect of interfacial composition
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/36845 |
Resumo: | Nanoemulsions present a high potential to be used in food products due to their advantages over conventional emulsions (e.g. higher stability to gravitational separation and droplet aggregation and enhanced bioavailability of encapsulated compounds), however their application to foods is hindered by some concerns about potential risks associated with their ingestion. The knowledge of the behaviour of nanoemulsions as well as the fate of bioactive compounds encapsulated within them in the gastrointestinal (GI) tract is of utmost importance to assess their safety for human consumption and to produce delivery systems that provide an optimized bioactivity of the encapsulated compound. In this work, a dynamic gastrointestinal model, comprising the simulation of stomach, duodenum, jejunum and ileum, was used to evaluate the behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers (lactoferrin and lactoferrin/alginate multilayer structure) under GI conditions. The interfacial characteristics of curcumin nanoemulsions had a significant impact on their physicochemical stability within the simulated GI tract. Also, results suggested that alginate coating may be able to control the rate of lipid digestion and free fatty acids adsorption within the GI tract, but the encapsulated lipid is digested at the same extent, releasing the lipophilic bioactive compound. This work contributes to an improved understanding of how multilayer nanoemulsions behave within the GI tract and this knowledge will be useful for the optimization of delivery systems that improve the physicochemical stability of emulsions in food products, while still releasing encapsulated lipophilic bioactive compounds. |
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In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers: Effect of interfacial compositionMultilayer nanoemulsionsLactoferrinAlginateIn vitro digestionDynamic gastrointestinal systemCiências Naturais::Ciências BiológicasCiências Agrárias::Biotecnologia Agrária e AlimentarScience & TechnologyNanoemulsions present a high potential to be used in food products due to their advantages over conventional emulsions (e.g. higher stability to gravitational separation and droplet aggregation and enhanced bioavailability of encapsulated compounds), however their application to foods is hindered by some concerns about potential risks associated with their ingestion. The knowledge of the behaviour of nanoemulsions as well as the fate of bioactive compounds encapsulated within them in the gastrointestinal (GI) tract is of utmost importance to assess their safety for human consumption and to produce delivery systems that provide an optimized bioactivity of the encapsulated compound. In this work, a dynamic gastrointestinal model, comprising the simulation of stomach, duodenum, jejunum and ileum, was used to evaluate the behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers (lactoferrin and lactoferrin/alginate multilayer structure) under GI conditions. The interfacial characteristics of curcumin nanoemulsions had a significant impact on their physicochemical stability within the simulated GI tract. Also, results suggested that alginate coating may be able to control the rate of lipid digestion and free fatty acids adsorption within the GI tract, but the encapsulated lipid is digested at the same extent, releasing the lipophilic bioactive compound. This work contributes to an improved understanding of how multilayer nanoemulsions behave within the GI tract and this knowledge will be useful for the optimization of delivery systems that improve the physicochemical stability of emulsions in food products, while still releasing encapsulated lipophilic bioactive compounds.FCT Strategic Project of UID/BIO/04469/2013 unit, the project RECI/BBB-EBI/0179/2012 (FCOMP-01-0124-FEDER-027462) and the project “ BioInd e Biotechnology and Bioengineering for improved Industrial and Agro-Food processes ” , REF. NORTE-07-0124-FEDER-000028 Co-funded by the Programa Operacional Regional do Norte (ON.2 e O Novo Norte), QREN, FEDER. Thanks are also due to FCT for the fi nancial support of the Research Unit 395 62/94-QOPNA (project PEst-C/QUI/UI0062/2013; FCOMP-01-0124-FEDER-037296).Elsevier Ltd.Universidade do MinhoPinheiro, A. C.Coimbra, Manuel A.Vicente, A. A.2016-012016-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/36845engPinheiro, A. C.; Coimbra, Manuel A.; Vicente, A. A., In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers Effect of interfacial composition. Food Hydrocolloids, 52, 460-467, 20160268-005X0268-005X10.1016/j.foodhyd.2015.07.025http://www.sciencedirect.com/science/article/pii/S0268005X15300357info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:54:25Zoai:repositorium.sdum.uminho.pt:1822/36845Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:53:56.632872Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers: Effect of interfacial composition |
title |
In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers: Effect of interfacial composition |
spellingShingle |
In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers: Effect of interfacial composition Pinheiro, A. C. Multilayer nanoemulsions Lactoferrin Alginate In vitro digestion Dynamic gastrointestinal system Ciências Naturais::Ciências Biológicas Ciências Agrárias::Biotecnologia Agrária e Alimentar Science & Technology |
title_short |
In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers: Effect of interfacial composition |
title_full |
In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers: Effect of interfacial composition |
title_fullStr |
In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers: Effect of interfacial composition |
title_full_unstemmed |
In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers: Effect of interfacial composition |
title_sort |
In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers: Effect of interfacial composition |
author |
Pinheiro, A. C. |
author_facet |
Pinheiro, A. C. Coimbra, Manuel A. Vicente, A. A. |
author_role |
author |
author2 |
Coimbra, Manuel A. Vicente, A. A. |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Pinheiro, A. C. Coimbra, Manuel A. Vicente, A. A. |
dc.subject.por.fl_str_mv |
Multilayer nanoemulsions Lactoferrin Alginate In vitro digestion Dynamic gastrointestinal system Ciências Naturais::Ciências Biológicas Ciências Agrárias::Biotecnologia Agrária e Alimentar Science & Technology |
topic |
Multilayer nanoemulsions Lactoferrin Alginate In vitro digestion Dynamic gastrointestinal system Ciências Naturais::Ciências Biológicas Ciências Agrárias::Biotecnologia Agrária e Alimentar Science & Technology |
description |
Nanoemulsions present a high potential to be used in food products due to their advantages over conventional emulsions (e.g. higher stability to gravitational separation and droplet aggregation and enhanced bioavailability of encapsulated compounds), however their application to foods is hindered by some concerns about potential risks associated with their ingestion. The knowledge of the behaviour of nanoemulsions as well as the fate of bioactive compounds encapsulated within them in the gastrointestinal (GI) tract is of utmost importance to assess their safety for human consumption and to produce delivery systems that provide an optimized bioactivity of the encapsulated compound. In this work, a dynamic gastrointestinal model, comprising the simulation of stomach, duodenum, jejunum and ileum, was used to evaluate the behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers (lactoferrin and lactoferrin/alginate multilayer structure) under GI conditions. The interfacial characteristics of curcumin nanoemulsions had a significant impact on their physicochemical stability within the simulated GI tract. Also, results suggested that alginate coating may be able to control the rate of lipid digestion and free fatty acids adsorption within the GI tract, but the encapsulated lipid is digested at the same extent, releasing the lipophilic bioactive compound. This work contributes to an improved understanding of how multilayer nanoemulsions behave within the GI tract and this knowledge will be useful for the optimization of delivery systems that improve the physicochemical stability of emulsions in food products, while still releasing encapsulated lipophilic bioactive compounds. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-01 2016-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/36845 |
url |
http://hdl.handle.net/1822/36845 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Pinheiro, A. C.; Coimbra, Manuel A.; Vicente, A. A., In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers Effect of interfacial composition. Food Hydrocolloids, 52, 460-467, 2016 0268-005X 0268-005X 10.1016/j.foodhyd.2015.07.025 http://www.sciencedirect.com/science/article/pii/S0268005X15300357 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier Ltd. |
publisher.none.fl_str_mv |
Elsevier Ltd. |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799133136946200576 |