Please use this identifier to cite or link to this item: https://hdl.handle.net/1822/42972

TitleLactoferrin-based nanoparticles as a vehicle for iron in food applications: development and release profile
Author(s)Martins, Joana
Santos, Susana Fernandes dos
Bourbon, Ana Isabel Juncá Sottomayor Lisboa
Pinheiro, Ana C.
González-Fernández, África
Pastrana, Lorenzo M.
Cerqueira, Miguel A.
Vicente, A. A.
KeywordsBiopolymer
Whey protein
Bovine lactoferrin
Nanotechnology
Controlled release
Issue date2016
PublisherElsevier B.V.
JournalFood Research International
CitationMartins, Joana; Santos, S.; Bourbon, Ana I.; Pinheiro, Ana Cristina; González-Fernández, África; Pastrana, Lorenzo M.; Cerqueira, Miguel A.; Vicente, António A., Lactoferrin-based nanoparticles as a vehicle for iron in food applications Development and release profile. Food Research International, 90, 16-24, 2016
Abstract(s)This study aims at developing and characterizing bovine lactoferrin (bLf) nanoparticles as an iron carrier. bLf nanoparticles were characterized in terms of size, polydispersity index (PdI), electric charge (-potential), morphology, structure and stability over time. Subsequently, iron release experiments were performed at different pH values (2.0 and 7.0) at 37 °C, in order to understand the release mechanism. bLf (0.2%, w/v) nanoparticles were successfully produced by thermal gelation (75 °C for 20 min). bLf nanoparticles with 35 mM FeCl3 showed an iron binding efficiency value of approximately 20%. The nanoparticles were stable (i.e. no significant variation of size and PdI of the nanoparticles) for 76 days at 4 °C and showed to be stable between 4 and 60 °C and pH 2 and 11. Release experiments at pH 2 showed that iron release could be described by the linear superposition model (explained by Fick and relaxation phenomenon). On the contrary, the release mechanism at pH 7 cannot be described by either Fick or polymer relaxation behaviour. In general, results suggested that bLf nanoparticles could be used as an iron delivery system for future food applications.
TypeArticle
URIhttps://hdl.handle.net/1822/42972
DOI10.1016/j.foodres.2016.10.027
ISSN0963-9969
Publisher versionhttp://www.journals.elsevier.com/food-research-international/
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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