Please use this identifier to cite or link to this item: https://hdl.handle.net/1822/76780

Full metadata record
DC FieldValueLanguage
dc.contributor.authorBourbon, Ana Isabel Juncá Sottomayor Lisboapor
dc.contributor.authorMartins, Joana T.por
dc.contributor.authorPinheiro, A. C.por
dc.contributor.authorMadalena, Daniel Alexandre Silvapor
dc.contributor.authorMarques, Arlete Maria Limapor
dc.contributor.authorNunes, Rafaela Augusta Freitaspor
dc.contributor.authorVicente, A. A.por
dc.date.accessioned2022-04-05T11:34:22Z-
dc.date.issued2019-
dc.identifier.citationBourbon, Ana I.; Martins, Joana T.; Pinheiro, Ana Cristina; Madalena, Daniel A.; Marques, Arlete M.; Nunes, R.; Vicente, António A., 6 - Nanoparticles of lactoferrin for encapsulation of food ingredients. In Seid Jafari, Biopolymer Nanostructures for Food Encapsulation Purposes, Vol. 1: Nanoencapsulation in the Food Industry, Vol. 1, Academic Press, 2019. ISBN: 9780128156636, 147-168por
dc.identifier.isbn978-0-12-815663-6por
dc.identifier.urihttps://hdl.handle.net/1822/76780-
dc.description.abstractLactoferrin (Lf), an iron-binding glycoprotein from transferrin family, with a molecular weight of 80 kDa, has been raising the food industry interest. This globular whey protein has been highly explored due to its numerous functional properties (e.g., antiinflammatory, antimicrobial, antibacterial, and anticancer activities). Nanoscale organization of this protein has been used as a solution to encapsulate a wide range of food ingredients, protecting them against oxidation, enhancing their chemical stability, improving the solubility of lipophilic compounds in aqueous medium, and their bioavailability in human body. In this chapter, different techniques to produce lactoferrin nanoparticles (e.g., nanohydrogels, nanocomplexes, multilayered nanoparticles, and nanoemulsions) will be explained in detail. In fact, depending on the technique used, it will be possible to control lactoferrin nanoparticles properties (e.g., morphological, chemical, and physical stability and release profile of encapsulated compounds) that will have a high impact on the characteristics of the final product. Its ability to encapsulate food ingredients and the behavior of oral delivery of lactoferrin nanoparticles will be analyzed. Moreover, nutritional and food applications will be summarized in order to understand the multifunctionality of this protein.por
dc.description.sponsorshipJoana T. Martins, Ana C. Pinheiro, Daniel A. Madalena, and Arlete Marques acknowledge the Portuguese Foundation for Science and Technology (FCT) for their fellowships (SFRH/BPD/89992/2012, SFRH/BPD/101181/2014, SFRH/BD/129127/2017 and SFRH/BD/132911/2017, respectively). This work was supported by FCT under the scope of the Project PTDC/AGRTEC/5215/2014, by strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684) and BioTecNorte operation (NORTE-01-0145FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020-Programa Operacional Regional do Norte.por
dc.language.isoengpor
dc.publisherAcademic Presspor
dc.rightsrestrictedAccesspor
dc.subjectNanoparticlespor
dc.subjectLactoferrinpor
dc.subjectEncapsulationpor
dc.subjectBioactive compoundspor
dc.subjectFoodpor
dc.title6 - Nanoparticles of lactoferrin for encapsulation of food ingredientspor
dc.typebookPartpor
dc.peerreviewedyes-
dc.relation.publisherversionhttps://www.elsevier.com/books/biopolymer-nanostructures-for-food-encapsulation-purposes/jafari/978-0-12-815663-6por
dc.commentsCEB55442por
oaire.citationStartPage147por
oaire.citationEndPage168por
oaire.citationVolume1-
dc.date.updated2022-04-04T22:08:13Z-
dc.identifier.doi10.1016/B978-0-12-815663-6.00006-9por
dc.date.embargo10000-01-01-
dc.description.publicationversioninfo:eu-repo/semantics/publishedVersion-
dc.subject.wosScience & Technologypor
sdum.conferencePublicationBIOPOLYMER NANOSTRUCTURES FOR FOOD ENCAPSULATION PURPOSESpor
sdum.bookTitleBiopolymer nanostructures for food encapsulation purposes, Vol. 1: Nanoencapsulation in the food industrypor
oaire.citationEdition1por
Appears in Collections:CEB - Livros e Capítulos de Livros / Books and Book Chapters

Files in This Item:
File Description SizeFormat 
document_55442_1.pdf
  Restricted access
292,69 kBAdobe PDFView/Open

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu ORCID