Utilize este identificador para referenciar este registo: https://hdl.handle.net/1822/62527

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dc.contributor.authorSimões, Lívia Souzapor
dc.contributor.authorAbrunhosa, Luíspor
dc.contributor.authorVicente, A. A.por
dc.contributor.authorRamos, Oscar L.por
dc.date.accessioned2019-12-02T10:02:57Z-
dc.date.available2019-12-02T10:02:57Z-
dc.date.issued2020-04-
dc.date.submitted2019-08-
dc.identifier.citationSimões, Lívia S; Abrunhosa, Luís; Vicente, António A.; Ramos, Oscar L., Suitability of -lactoglobulin micro- and nanostructures for loading and release of bioactive compounds. Food Hydrocolloids, 101(105492), 2020por
dc.identifier.issn0268-005Xpor
dc.identifier.urihttps://hdl.handle.net/1822/62527-
dc.description.abstract-lactoglobulin (-Lg) has the ability to form three-dimensional networks when heated above denaturation temperature (ca. 76°C), since it undergoes conformational changes followed by subsequent protein-protein interactions, which allows designing stable micro- and nanostructures with affinity to bind to a wide range of molecules. In this sense, -Lg micro (with particle size from 200 to 300nm) and nano (with particle size100nm) structures were developed as a delivery system for the controlled release of hydrophilic and hydrophobic model compounds. Several concentrations of bioactive compounds were incorporated into -Lg micro- and nanostructures and their association efficiency (AE) and loading capacity (LC) were determined. -Lg structures were characterized in terms of structural properties, morphology, binding mechanisms, conformational changes and secondary structure. The impact of several conditions (e.g., pH, thermal processing, ionic strength and storage temperature) on the stability of -Lg structures was also investigated. The release profile of bioactive compounds from -Lg structures was determined in vitro using two food simulants with different hydrophobicities under different temperature conditions (at 4°C and 25°C). Data recorded showed that -Lg nanostructures had the highest AE and LC comparing with -Lg microstructures, for both bioactive compounds tested. -Lg micro- and nanostructures with or without association of bioactive compounds showed to be stable under acidic (pH 2 to 3), neutral (pH 6) or alkaline (pH 10) conditions, thermal treatments up to 70°C and during storage for 50 and 90 days at 25°C and 4°C, maintaining their particle size, PDI and surface charge (p>0.05). The release kinetics of bioactive compounds from micro- and nanostructures fitted well the Linear Superimposition Model, being the relaxation the main release mechanism. Both compounds showed an initial burst effect followed by a slow release. All these findings provide new insights on which conditions the -Lg micro- and nanostructures are more stable, and therefore more suitable to act as potential delivery systems for hydrophilic and hydrophobic bioactive compounds.por
dc.description.sponsorshipFCT under the scope of the strategic funding of UID/Multi/50016/2019 and UID/BIO/04469/2013 units and COMPETE 2020 (POCI-01-0145-FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. This study was also supported by FCT under the scope of the Project RECI/BBB-EBI/0179/2012 (FCOMP-01-0124-FEDER-027462)por
dc.language.isoengpor
dc.publisherElsevierpor
dc.relationinfo:eu-repo/grantAgreement/FCT/5876/147337/PTpor
dc.rightsopenAccesspor
dc.subjectß-Lactoglobulinpor
dc.subjectMicro- and nano structurespor
dc.subjectDelivery systemspor
dc.subjectHydrophilic compoundspor
dc.subjectHydrophobic compoundspor
dc.subjectFood-gradepor
dc.subjectFood simulantpor
dc.subjectβ-Lactoglobulinpor
dc.titleSuitability of β-lactoglobulin micro- and nanostructures for loading and release of bioactive compoundspor
dc.typearticle-
dc.peerreviewedyespor
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0268005X19318521por
dc.commentsCEB52179por
oaire.citationVolume101por
dc.date.updated2019-11-30T11:04:31Z-
dc.identifier.eissn1873-7137por
dc.identifier.doi10.1016/j.foodhyd.2019.105492por
dc.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentarpor
dc.description.publicationversioninfo:eu-repo/semantics/publishedVersion-
dc.subject.wosScience & Technologypor
sdum.journalFood Hydrocolloidspor
Aparece nas coleções:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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