Utilize este identificador para referenciar este registo: https://hdl.handle.net/1822/55757

TítuloEvaluating the behaviour of curcumin nanoemulsions and multilayer nanoemulsions during dynamic in vitro digestion
Autor(es)Silva, Hélder D.
Poejo, Joana
Pinheiro, Ana Cristina
Donsì, Francesco
Serra, Ana Teresa
Duarte, Catarina M. M.
Ferrari, Giovanna
Cerqueira, Miguel Ângelo Parente Ribeiro
Vicente, A. A.
Palavras-chaveLayer-by-layer
Polyelectrolytes
Multilayer nanoemulsions
Lipid digestion
Bioaccessibility and cytotoxicity
DataSet-2018
EditoraElsevier
RevistaJournal of Functional Foods
CitaçãoSilva, Hélder D.; Poejo, Joana; Pinheiro, Ana Cristina; Donsì, Francesco; Serra, Ana Teresa; Duarte, Catarina M. M.; Ferrari, Giovanna; Cerqueira, Miguel A.; Vicente, António A., Evaluating the behaviour of curcumin nanoemulsions and multilayer nanoemulsions during dynamic in vitro digestion. Journal of Functional Foods, 48, 605-613, 2018
Resumo(s)Nanoemulsions can be used to improve the bioaccessibility of lipophilic bioactive compounds, such as curcumin, being their behaviour highly influenced by their interfacial properties. The effect of chitosan and alginate layers deposition on curcumin nanoemulsions behaviour during in vitro digestion was evaluated using a dynamic gastrointestinal system. Results showed that polyelectrolyte layers deposition improved curcumin antioxidant capacity during in vitro digestion. In addition, multilayer nanoemulsions showed a better control of the rate and extent of lipid digestibility by decreasing free fatty acids release, compared to uncoated nanoemulsions. However, a lower curcumin bioaccessibility was observed for multilayer nanoemulsions. Although cytotoxicity assays revealed that both nanosystems are toxic due to the use of sodium dodecyl sulphate (SDS), nanosystems were 3.3-fold less toxic than SDS itself. This study showed that multilayer nanoemulsions could be used to increase satiety by retarding lipid digestion, which can be important for functional foods development for combating obesity.
TipoArtigo
URIhttps://hdl.handle.net/1822/55757
DOI10.1016/j.jff.2018.08.002
ISSN1756-4646
Versão da editorahttps://www.journals.elsevier.com/journal-of-functional-foods
Arbitragem científicayes
AcessoAcesso aberto
Aparece nas coleções:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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