Novel delivery systems for ascorbic acid release in food matrices

Detalhes bibliográficos
Autor(a) principal: Barbosa, Inês Nogueira
Data de Publicação: 2022
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/160594
Resumo: Ascorbic acid (AA), also known as vitamin C, is a food additive (E300) and widely used as a preservative and antioxidant in several food matrices without considerably modifying organo-leptic properties. However, AA is very unstable when in contact with oxygen and aqueous so-lutions and easily decomposes into biologically inactive compounds. To overcome this prob-lem, food-grade AA microparticles will be formulated using conventional methods such as spray drying and supercritical techniques like PGSS, enabling a slow and continuous release of AA. Moreover, the suitability of AA-based natural deep eutectic systems (NADES) as potential preservatives will be assessed. These novel formulations’ efficiency will be evaluated and com-pared to unformulated AA by monitoring their stability, antioxidant capacity and release profile at different conditions that mimic food processing scenarios such as fruit-based juices.
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spelling Novel delivery systems for ascorbic acid release in food matricesAscorbic acidencapsulationspray dryingPGSSDeep Eutectic SystemsDomínio/Área Científica::Engenharia e Tecnologia::Outras Engenharias e TecnologiasAscorbic acid (AA), also known as vitamin C, is a food additive (E300) and widely used as a preservative and antioxidant in several food matrices without considerably modifying organo-leptic properties. However, AA is very unstable when in contact with oxygen and aqueous so-lutions and easily decomposes into biologically inactive compounds. To overcome this prob-lem, food-grade AA microparticles will be formulated using conventional methods such as spray drying and supercritical techniques like PGSS, enabling a slow and continuous release of AA. Moreover, the suitability of AA-based natural deep eutectic systems (NADES) as potential preservatives will be assessed. These novel formulations’ efficiency will be evaluated and com-pared to unformulated AA by monitoring their stability, antioxidant capacity and release profile at different conditions that mimic food processing scenarios such as fruit-based juices.Ácido ascórbico (AA), também conhecido por vitamina C, é um aditivo alimentar (E300) e am-plamente utilizado como conservante e antioxidante em diversas matrizes alimentares sem alterações organoléticas significativas. No entanto, o AA é muito instável quando em contacto com oxigénio e soluções aquosas e degrada-se facilmente em compostos biologicamente ina-tivos. Para resolver este problema, serão formuladas micropartículas de AA 'food-grade' com utilização de métodos convencionais, como o spray drying, e processos supercríticos como o PGSS, permitindo uma libertação lenta e controlada do AA. Além disso, vai ser estudada a possibilidade de utilização de sistemas eutécticos naturais (NADES) à base de AA como poten-ciais conservantes. A eficiência destas formulações será avaliada e comparada com AA não formulado através da monotorização da sua estabilidade, capacidade antioxidante e perfil de libertações em diferentes condições que simulam cenários de processamento alimentar como por exemplo sumos de fruta.Fernández, NaiaraPaiva, AlexandreRUNBarbosa, Inês Nogueira2023-11-28T11:03:54Z2022-112022-11-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10362/160594enginfo: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:RCAAP2024-03-11T05:43:19Zoai:run.unl.pt:10362/160594Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:58:07.271493Repositório 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 Novel delivery systems for ascorbic acid release in food matrices
title Novel delivery systems for ascorbic acid release in food matrices
spellingShingle Novel delivery systems for ascorbic acid release in food matrices
Barbosa, Inês Nogueira
Ascorbic acid
encapsulation
spray drying
PGSS
Deep Eutectic Systems
Domínio/Área Científica::Engenharia e Tecnologia::Outras Engenharias e Tecnologias
title_short Novel delivery systems for ascorbic acid release in food matrices
title_full Novel delivery systems for ascorbic acid release in food matrices
title_fullStr Novel delivery systems for ascorbic acid release in food matrices
title_full_unstemmed Novel delivery systems for ascorbic acid release in food matrices
title_sort Novel delivery systems for ascorbic acid release in food matrices
author Barbosa, Inês Nogueira
author_facet Barbosa, Inês Nogueira
author_role author
dc.contributor.none.fl_str_mv Fernández, Naiara
Paiva, Alexandre
RUN
dc.contributor.author.fl_str_mv Barbosa, Inês Nogueira
dc.subject.por.fl_str_mv Ascorbic acid
encapsulation
spray drying
PGSS
Deep Eutectic Systems
Domínio/Área Científica::Engenharia e Tecnologia::Outras Engenharias e Tecnologias
topic Ascorbic acid
encapsulation
spray drying
PGSS
Deep Eutectic Systems
Domínio/Área Científica::Engenharia e Tecnologia::Outras Engenharias e Tecnologias
description Ascorbic acid (AA), also known as vitamin C, is a food additive (E300) and widely used as a preservative and antioxidant in several food matrices without considerably modifying organo-leptic properties. However, AA is very unstable when in contact with oxygen and aqueous so-lutions and easily decomposes into biologically inactive compounds. To overcome this prob-lem, food-grade AA microparticles will be formulated using conventional methods such as spray drying and supercritical techniques like PGSS, enabling a slow and continuous release of AA. Moreover, the suitability of AA-based natural deep eutectic systems (NADES) as potential preservatives will be assessed. These novel formulations’ efficiency will be evaluated and com-pared to unformulated AA by monitoring their stability, antioxidant capacity and release profile at different conditions that mimic food processing scenarios such as fruit-based juices.
publishDate 2022
dc.date.none.fl_str_mv 2022-11
2022-11-01T00:00:00Z
2023-11-28T11:03:54Z
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/10362/160594
url http://hdl.handle.net/10362/160594
dc.language.iso.fl_str_mv eng
language eng
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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