Nanoencapsulation of anthocyanins based on pectin and lysozyme: a new technological approach to increase the physicochemical stability of phenolic compounds
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Tipo de documento: | Tese |
Idioma: | eng |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da USP |
Texto Completo: | https://www.teses.usp.br/teses/disponiveis/9/9131/tde-14102022-160404/ |
Resumo: | Anthocyanins are sensitive flavonoid pigments and are widely distributed in nature. Currently, these phenolic compounds are being extensively researched due to intense interest in their beneficial properties. Due to their functionalities, they can be added to food products for natural coloring, functional ingredients, and in the development of nutritional supplements. The consumption of these antioxidant pigments can be a strategy for reducing the risk of developing chronic non-communicable diseases in the population. However, the molecular instability of these compounds limits their technological use. Nanoencapsulation based on pectin and lysozyme is considered a viable option to stabilize it and enable this inclusion. Thus, the present thesis had as primary objectives: 1) to develop a new methodology for nanoencapsulation of anthocyanins based on pectin and lysozyme; 2) to characterize physical and chemically the nanostructures with encapsulated anthocyanins; 3) to evaluate stability in different pH and temperature ranges; 4) to observe the stability of nanostructures and the preservation of intact anthocyanins in a simulated digestion system; 5) to analyze the effect on cell viability, cytotoxicity and in vitro uptake in human cells; 6) to discuss possible biological effects and feasibility for inclusion in food products. Mathematic models were used for optimization parameters. To characterize the nanostructures, analysis of Dynamic Light Scattering, Scanning Microscopy, Differential Scanning Calorimetry, Fourier Transforms Infrared Spectral, and Encapsulation Efficiency were performed. To analyze the stability different pH titrations and temperatures of 4 °C, 25 °C, and 40 °C were observed, simulated in vitro digestion (INFOGEST) was evaluated, and the effect in cells two- and three-dimensional cell models were used to determine viability, toxicity, and cellular incorporation. The nanostructures were formed by a complex network of molecular self-organization. The results showed that the formed nanostructures have adequate physicochemical characteristics, an average size of 190 nm, spherical and homogeneous morphology, a Zeta Potential of about -30, and an efficiency of encapsulation of 79%. The nanostructures were stable in different pH and temperature ranges, simulating storage. In the gastrointestinal system, anthocyanins were gradually released, and they maintained stable colloid characteristics in the intestine. The viability of cells treated with nanoparticles was maintained, they had no cellular toxicity, and the nanostructures successfully absorbed the nanostructures in cells, as observed by microscopy. The pectin covered the nanostructures, while lysozyme provide internal stability, and anthocyanin was effectively encapsulated. Future in vivo experiments are indicated to analyze the bioavailability. Pectin-based nanostructures were effective in maintaining stability and for prospecting inclusion in food products and supplements. |
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Nanoencapsulation of anthocyanins based on pectin and lysozyme: a new technological approach to increase the physicochemical stability of phenolic compoundsNanoencapsulação de antocianinas à base de pectina e lisozima: uma nova abordagem tecnológica para aumento da estabilidade físicoquímica de compostos fenólicosCianidina-3-O-glucosideoColloidal StabilityCyanidin-3-O-glucosideDigestão SimuladaEstabilidade ColoidalFood SupplementsNanoestruturasNanostructuresPolissacarídeosPolysaccharidesProteinProteínaSimulated digestionSuplemento alimentarAnthocyanins are sensitive flavonoid pigments and are widely distributed in nature. Currently, these phenolic compounds are being extensively researched due to intense interest in their beneficial properties. Due to their functionalities, they can be added to food products for natural coloring, functional ingredients, and in the development of nutritional supplements. The consumption of these antioxidant pigments can be a strategy for reducing the risk of developing chronic non-communicable diseases in the population. However, the molecular instability of these compounds limits their technological use. Nanoencapsulation based on pectin and lysozyme is considered a viable option to stabilize it and enable this inclusion. Thus, the present thesis had as primary objectives: 1) to develop a new methodology for nanoencapsulation of anthocyanins based on pectin and lysozyme; 2) to characterize physical and chemically the nanostructures with encapsulated anthocyanins; 3) to evaluate stability in different pH and temperature ranges; 4) to observe the stability of nanostructures and the preservation of intact anthocyanins in a simulated digestion system; 5) to analyze the effect on cell viability, cytotoxicity and in vitro uptake in human cells; 6) to discuss possible biological effects and feasibility for inclusion in food products. Mathematic models were used for optimization parameters. To characterize the nanostructures, analysis of Dynamic Light Scattering, Scanning Microscopy, Differential Scanning Calorimetry, Fourier Transforms Infrared Spectral, and Encapsulation Efficiency were performed. To analyze the stability different pH titrations and temperatures of 4 °C, 25 °C, and 40 °C were observed, simulated in vitro digestion (INFOGEST) was evaluated, and the effect in cells two- and three-dimensional cell models were used to determine viability, toxicity, and cellular incorporation. The nanostructures were formed by a complex network of molecular self-organization. The results showed that the formed nanostructures have adequate physicochemical characteristics, an average size of 190 nm, spherical and homogeneous morphology, a Zeta Potential of about -30, and an efficiency of encapsulation of 79%. The nanostructures were stable in different pH and temperature ranges, simulating storage. In the gastrointestinal system, anthocyanins were gradually released, and they maintained stable colloid characteristics in the intestine. The viability of cells treated with nanoparticles was maintained, they had no cellular toxicity, and the nanostructures successfully absorbed the nanostructures in cells, as observed by microscopy. The pectin covered the nanostructures, while lysozyme provide internal stability, and anthocyanin was effectively encapsulated. Future in vivo experiments are indicated to analyze the bioavailability. Pectin-based nanostructures were effective in maintaining stability and for prospecting inclusion in food products and supplements.As antocianinas são pigmentos flavonoides sensíveis e amplamente distribuídos na natureza. Atualmente, esses compostos fenólicos estão sendo extensivamente pesquisados devido ao intenso interesse em suas propriedades benéficas. Devido às suas funcionalidades, podem ser adicionados a produtos alimentícios como corante natural, ingredientes funcionais e no desenvolvimento de suplementos nutricionais. O consumo desses pigmentos antioxidantes pode ser uma estratégia para reduzir o risco de desenvolvimento de doenças crônicas não transmissíveis na população. No entanto, a instabilidade molecular desses compostos limita seu uso tecnológico. A nanoencapsulação à base de pectina e lisozima é considerada uma opção viável para estabilizá-las e possibilitar essa inclusão. Assim, a presente tese teve como objetivos principais: 1) desenvolver uma nova metodologia à base de pectina e lisozima para nanoencapsulação de antocianinas; 2) caracterizar física e quimicamente as nanoestruturas com antocianinas encapsuladas; 3) avaliar a estabilidade em diferentes faixas de pH e temperatura; 4) observar a estabilidade das nanoestruturas e a preservação de antocianinas intactas em um sistema de digestão simulada; 5) analisar o efeito na viabilidade celular, citotoxicidade e internalização in vitro em células humanas; 6) discutir possíveis efeitos biológicos e viabilidade para inclusão em produtos alimentícios. Para isso, modelos matemáticos foram usados para parâmetros de otimização. Para caracterizar as nanoestruturas, foram realizadas análises de Espalhamento Dinâmico de Luz, Microscopia de Varredura, Calorimetria de Varredura Diferencial, Espectro de Infravermelho por Transformada de Fourier e Eficiência de Encapsulamento. Para analisar a estabilidade, a titulação em diferentes pH e temperaturas de 4 °C, 25 °C e 40 °C foram avaliadas, digestão in vitro simulada (INFOGEST) foi analisada e o efeito em células modelos bi e tridimensionais foram usados para determinar a viabilidade, toxicidade e incorporação celular. As nanoestruturas foram formadas por uma complexa rede de auto-organização molecular. Os resultados indicam que as nanoestruturas possuem características físico-químicas adequadas, tamanho médio de 190 nm, morfologia esférica e homogênea, Potencial Zeta em torno de -30, e eficiência de encapsulamento de 79%. As nanoestruturas foram estáveis em diferentes faixas de pH e temperatura, simulando o armazenamento. No sistema gastrointestinal simulado, as antocianinas foram liberadas gradativamente e as estruturas mantiveram características de coloides estáveis no intestino. A viabilidade de células tratadas com as nanopartículas foi mantida, não apresentaram toxicidade celular, e as nanoestruturas foram absorvidas com sucesso nas células, conforme observado por microscopia. A pectina recobriu as nanoestruturas, enquanto a lisozima forneceu estabilidade interna e a antocianina foi encapsulada com eficácia. Futuros experimentos in vivo são indicados para analisar a biodisponibilidade. As nanoestruturas à base de pectina foram eficazes na manutenção da estabilidade e na prospecção para inclusão em produtos alimentícios e suplementos.Biblioteca Digitais de Teses e Dissertações da USPFabi, João PauloRosales, Thiécla Katiane Osvaldt2022-09-12info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisapplication/pdfhttps://www.teses.usp.br/teses/disponiveis/9/9131/tde-14102022-160404/reponame:Biblioteca Digital de Teses e Dissertações da USPinstname:Universidade de São Paulo (USP)instacron:USPReter o conteúdo por motivos de patente, publicação e/ou direitos autoriais.info:eu-repo/semantics/openAccesseng2024-08-13T18:36:48Zoai:teses.usp.br:tde-14102022-160404Biblioteca Digital de Teses e Dissertaçõeshttp://www.teses.usp.br/PUBhttp://www.teses.usp.br/cgi-bin/mtd2br.plvirginia@if.usp.br|| atendimento@aguia.usp.br||virginia@if.usp.bropendoar:27212024-08-13T18:36:48Biblioteca Digital de Teses e Dissertações da USP - Universidade de São Paulo (USP)false |
dc.title.none.fl_str_mv |
Nanoencapsulation of anthocyanins based on pectin and lysozyme: a new technological approach to increase the physicochemical stability of phenolic compounds Nanoencapsulação de antocianinas à base de pectina e lisozima: uma nova abordagem tecnológica para aumento da estabilidade físicoquímica de compostos fenólicos |
title |
Nanoencapsulation of anthocyanins based on pectin and lysozyme: a new technological approach to increase the physicochemical stability of phenolic compounds |
spellingShingle |
Nanoencapsulation of anthocyanins based on pectin and lysozyme: a new technological approach to increase the physicochemical stability of phenolic compounds Rosales, Thiécla Katiane Osvaldt Cianidina-3-O-glucosideo Colloidal Stability Cyanidin-3-O-glucoside Digestão Simulada Estabilidade Coloidal Food Supplements Nanoestruturas Nanostructures Polissacarídeos Polysaccharides Protein Proteína Simulated digestion Suplemento alimentar |
title_short |
Nanoencapsulation of anthocyanins based on pectin and lysozyme: a new technological approach to increase the physicochemical stability of phenolic compounds |
title_full |
Nanoencapsulation of anthocyanins based on pectin and lysozyme: a new technological approach to increase the physicochemical stability of phenolic compounds |
title_fullStr |
Nanoencapsulation of anthocyanins based on pectin and lysozyme: a new technological approach to increase the physicochemical stability of phenolic compounds |
title_full_unstemmed |
Nanoencapsulation of anthocyanins based on pectin and lysozyme: a new technological approach to increase the physicochemical stability of phenolic compounds |
title_sort |
Nanoencapsulation of anthocyanins based on pectin and lysozyme: a new technological approach to increase the physicochemical stability of phenolic compounds |
author |
Rosales, Thiécla Katiane Osvaldt |
author_facet |
Rosales, Thiécla Katiane Osvaldt |
author_role |
author |
dc.contributor.none.fl_str_mv |
Fabi, João Paulo |
dc.contributor.author.fl_str_mv |
Rosales, Thiécla Katiane Osvaldt |
dc.subject.por.fl_str_mv |
Cianidina-3-O-glucosideo Colloidal Stability Cyanidin-3-O-glucoside Digestão Simulada Estabilidade Coloidal Food Supplements Nanoestruturas Nanostructures Polissacarídeos Polysaccharides Protein Proteína Simulated digestion Suplemento alimentar |
topic |
Cianidina-3-O-glucosideo Colloidal Stability Cyanidin-3-O-glucoside Digestão Simulada Estabilidade Coloidal Food Supplements Nanoestruturas Nanostructures Polissacarídeos Polysaccharides Protein Proteína Simulated digestion Suplemento alimentar |
description |
Anthocyanins are sensitive flavonoid pigments and are widely distributed in nature. Currently, these phenolic compounds are being extensively researched due to intense interest in their beneficial properties. Due to their functionalities, they can be added to food products for natural coloring, functional ingredients, and in the development of nutritional supplements. The consumption of these antioxidant pigments can be a strategy for reducing the risk of developing chronic non-communicable diseases in the population. However, the molecular instability of these compounds limits their technological use. Nanoencapsulation based on pectin and lysozyme is considered a viable option to stabilize it and enable this inclusion. Thus, the present thesis had as primary objectives: 1) to develop a new methodology for nanoencapsulation of anthocyanins based on pectin and lysozyme; 2) to characterize physical and chemically the nanostructures with encapsulated anthocyanins; 3) to evaluate stability in different pH and temperature ranges; 4) to observe the stability of nanostructures and the preservation of intact anthocyanins in a simulated digestion system; 5) to analyze the effect on cell viability, cytotoxicity and in vitro uptake in human cells; 6) to discuss possible biological effects and feasibility for inclusion in food products. Mathematic models were used for optimization parameters. To characterize the nanostructures, analysis of Dynamic Light Scattering, Scanning Microscopy, Differential Scanning Calorimetry, Fourier Transforms Infrared Spectral, and Encapsulation Efficiency were performed. To analyze the stability different pH titrations and temperatures of 4 °C, 25 °C, and 40 °C were observed, simulated in vitro digestion (INFOGEST) was evaluated, and the effect in cells two- and three-dimensional cell models were used to determine viability, toxicity, and cellular incorporation. The nanostructures were formed by a complex network of molecular self-organization. The results showed that the formed nanostructures have adequate physicochemical characteristics, an average size of 190 nm, spherical and homogeneous morphology, a Zeta Potential of about -30, and an efficiency of encapsulation of 79%. The nanostructures were stable in different pH and temperature ranges, simulating storage. In the gastrointestinal system, anthocyanins were gradually released, and they maintained stable colloid characteristics in the intestine. The viability of cells treated with nanoparticles was maintained, they had no cellular toxicity, and the nanostructures successfully absorbed the nanostructures in cells, as observed by microscopy. The pectin covered the nanostructures, while lysozyme provide internal stability, and anthocyanin was effectively encapsulated. Future in vivo experiments are indicated to analyze the bioavailability. Pectin-based nanostructures were effective in maintaining stability and for prospecting inclusion in food products and supplements. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-09-12 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.teses.usp.br/teses/disponiveis/9/9131/tde-14102022-160404/ |
url |
https://www.teses.usp.br/teses/disponiveis/9/9131/tde-14102022-160404/ |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
|
dc.rights.driver.fl_str_mv |
Reter o conteúdo por motivos de patente, publicação e/ou direitos autoriais. info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Reter o conteúdo por motivos de patente, publicação e/ou direitos autoriais. |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.coverage.none.fl_str_mv |
|
dc.publisher.none.fl_str_mv |
Biblioteca Digitais de Teses e Dissertações da USP |
publisher.none.fl_str_mv |
Biblioteca Digitais de Teses e Dissertações da USP |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações da USP instname:Universidade de São Paulo (USP) instacron:USP |
instname_str |
Universidade de São Paulo (USP) |
instacron_str |
USP |
institution |
USP |
reponame_str |
Biblioteca Digital de Teses e Dissertações da USP |
collection |
Biblioteca Digital de Teses e Dissertações da USP |
repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações da USP - Universidade de São Paulo (USP) |
repository.mail.fl_str_mv |
virginia@if.usp.br|| atendimento@aguia.usp.br||virginia@if.usp.br |
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1809090723193028608 |