Evaluation of the behaviour of bio-based nanostructures in food systems

Detalhes bibliográficos
Autor(a) principal: Marques, Márcia Cristina Teixeira
Data de Publicação: 2021
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/73455
Resumo: Dissertação de mestrado em Biotecnologia
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spelling Evaluation of the behaviour of bio-based nanostructures in food systemsCurcuminGelatineIn vitro digestionNanotechnologySolid-lipid nanoparticlesCurcuminaDigestão in vitroGelatinaNanopartículas lipídicas sólidasNanotecnologiaCiências Agrárias::Biotecnologia Agrária e AlimentarDissertação de mestrado em BiotecnologiaThe growing consumers’ interest in healthier foods has led the food industry to develop functional foods specifically designed to improve human health, well-being, and performance. Curcumin is a natural polyphenol that presents numerous biological activities. However, curcumin has low water solubility, poor chemical stability, and low bioavailability. Lipid-based nanostructured delivery systems can be used to encapsulate curcumin. In this study, solid lipid nanoparticles (SLNs) encapsulating curcumin were developed and incorporated into a gelatine food matrix. SLNs (before and after incorporation in the gelatine) were characterized through mean diameter (Z-average diameter), polydispersity index (PDI) and zeta potential (ζ-potential) by Dynamic light scattering (DLS). Gelatine and gelatine-SLNs were evaluated through colour, texture, and rheology during 21 days of storage. In vitro digestion of the SLNs and gelatine-SLNs was performed and curcumin bioaccessibility, stability, and bioavailability were measured. The degree of hydrolysis (DH) of proteins and the production of free fatty acids (FFA) of gelatine and gelatine-SLNs were evaluated at gastric and intestinal phases, respectively. During 21 days, the Z-average diameter of the SLNs was maintained and the ζ-potential slightly decreased. The incorporation of the SLNs into gelatine did not significantly change neither the initial particle size nor PDI. ζ-potential of SLNs and gelatine-SLNs is different and this is due to the fact that gelatine has a slightly positive surface charge. The total colour difference (TCD) of the gelatine and gelatine-SLNs remained constant during 21 and 14 days of storage, respectively. The addition of SLNs did not lead to changes in the textural parameters of the gelatine, however, they promoted more solid behaviour to this food matrix. The value of DH of proteins in the gelatine and gelatine-SLNs were 47.8 % and 52.2 %, respectively. The total production of FFA of gelatine-SLNs was almost double of that of SLNs. Curcumin bioaccessibility and bioavailability were not statistically different between SLNs and gelatine-SLNs. However, the stability was higher in the gelatine-SLNs sample, suggesting that this food matrix provides a protective effect to curcumin. Finally, these results suggest that SLNs encapsulating curcumin and their incorporation in the gelatine food matrix is a promising application for the food industry.Pinheiro, A. C.Vicente, A. A.Universidade do MinhoMarques, Márcia Cristina Teixeira20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/1822/73455eng202682340info: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:RCAAP2023-07-21T12:54:34Zoai:repositorium.sdum.uminho.pt:1822/73455Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:54:09.876636Repositório 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 Evaluation of the behaviour of bio-based nanostructures in food systems
title Evaluation of the behaviour of bio-based nanostructures in food systems
spellingShingle Evaluation of the behaviour of bio-based nanostructures in food systems
Marques, Márcia Cristina Teixeira
Curcumin
Gelatine
In vitro digestion
Nanotechnology
Solid-lipid nanoparticles
Curcumina
Digestão in vitro
Gelatina
Nanopartículas lipídicas sólidas
Nanotecnologia
Ciências Agrárias::Biotecnologia Agrária e Alimentar
title_short Evaluation of the behaviour of bio-based nanostructures in food systems
title_full Evaluation of the behaviour of bio-based nanostructures in food systems
title_fullStr Evaluation of the behaviour of bio-based nanostructures in food systems
title_full_unstemmed Evaluation of the behaviour of bio-based nanostructures in food systems
title_sort Evaluation of the behaviour of bio-based nanostructures in food systems
author Marques, Márcia Cristina Teixeira
author_facet Marques, Márcia Cristina Teixeira
author_role author
dc.contributor.none.fl_str_mv Pinheiro, A. C.
Vicente, A. A.
Universidade do Minho
dc.contributor.author.fl_str_mv Marques, Márcia Cristina Teixeira
dc.subject.por.fl_str_mv Curcumin
Gelatine
In vitro digestion
Nanotechnology
Solid-lipid nanoparticles
Curcumina
Digestão in vitro
Gelatina
Nanopartículas lipídicas sólidas
Nanotecnologia
Ciências Agrárias::Biotecnologia Agrária e Alimentar
topic Curcumin
Gelatine
In vitro digestion
Nanotechnology
Solid-lipid nanoparticles
Curcumina
Digestão in vitro
Gelatina
Nanopartículas lipídicas sólidas
Nanotecnologia
Ciências Agrárias::Biotecnologia Agrária e Alimentar
description Dissertação de mestrado em Biotecnologia
publishDate 2021
dc.date.none.fl_str_mv 2021
2021-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/73455
url http://hdl.handle.net/1822/73455
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 202682340
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.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
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution 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
repository.mail.fl_str_mv
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