Structures design for protection and vehiculation of bioactives

Okuro, Paula Kiyomi; Furtado, G.F.; Sato, Ana Carla Kawazoe; Cunha, Rosiane L.

doi:10.1016/j.cofs.2015.09.003

Cited by 19 publications

(21 citation statements)

References 67 publications

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“…In the food industry, encapsulation is used to deliver a wide range of bioactives such as vitamins, enzymes, antioxidants and ω-3 fatty acids 1,2 within small capsules or particles made of lipids (emulsions, liposomes), polysaccharides (alginate, gum beads) or proteins (milk proteins such as whey or caseins, zein or soybean proteins). Encapsulation protects the bioactives from stability problems induced by pH and temperature fluctuations, enzymatic degradations and oxidative stress 2 .…”

Section: Introductionmentioning

confidence: 99%

Structure, gelation, and antioxidant properties of curcumin-doped casein micelle powder produced by spray-drying

et al. 2018

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The encapsulation of curcumin in micellar caseins (MCs) and the production of powder were performed by spray-drying. Nearly 97% of the curcumin was retained and the yellow powder showed a typical high casein powder morphology. The hygroscopic properties were determined, slight differences reflected less available hydrophobic sites when curcumin was bound to casein, favoring interactions with water in curcumin-enriched MC powders. No difference was detected on the internal MC structure via SAXS. The antioxidant activity of doped-curcumin powder presented 88% of active curcumin. For 60 days at 40 °C storage, the antioxidant activity of curcumin measured by ABTS and FRAP assays was preserved with a percentage of 82 ± 2.0% and 84 ± 1.1%, respectively. Curcumin doped powders presented similar features to classical casein powders (rehydration and gelling abilities). It was demonstrated that curcumin encapsulation in MCs in its powder form helped in protecting its antioxidant activity without influencing the techno-functional properties of MCs. This study allowed the incorporation of curcumin via the MC matrix as an active food ingredient available in a powder state usable as classical milk powder in several food formulations.

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Section: Introductionmentioning

confidence: 99%

Structure, gelation, and antioxidant properties of curcumin-doped casein micelle powder produced by spray-drying

et al. 2018

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“…The self-assembly of these materials is driven by entropy, where the initial electrostatic attraction between oppositely-charged macro-ions results in the release of small, bound counter-ions and the restructuring of water molecules [1][2][3][4]. Complex coacervates have a long history of use in the food [5][6][7][8][9][10][11][12][13] and personal care [14,15] industries, and have found increasing utility as a platform for drug and gene delivery [1][2][3][4], as well as underwater adhesives [5][6][7][8][9][10][11][12][13][48][49][50][51][52][53][54][55][56][57][58][59][60][61][62]. Coacervation has also recently been implicated in the formation of various biological assemblies [1,[14][15][16]55,…”

Section: Introductionmentioning

confidence: 99%

Linear viscoelasticity of complex coacervates

Liu

Winter

Perry

2017

Advances in Colloid and Interface Science

128

163

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Rheology is a powerful method for materials characterization that can provide detailed information about the self-assembly, structure, and intermolecular interactions present in a material. Here, we review the use of linear viscoelastic measurements for the rheological characterization of complex coacervate-based materials. Complex coacervation is an electrostatically and entropically-driven associative liquid-liquid phase separation phenomenon that can result in the formation of bulk liquid phases, or the self-assembly of hierarchical, microphase separated materials. We discuss the need to link thermodynamic studies of coacervation phase behavior with characterization of material dynamics, and provide parallel examples of how parameters such as charge stoichiometry, ionic strength, and polymer chain length impact self-assembly and material dynamics. We conclude by highlighting key areas of need in the field, and specifically call for the development of a mechanistic understanding of how molecular-level interactions in complex coacervate-based materials affect both selfassembly and material dynamics.

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“…Assim como a prevenção do câncer, o potencial anti-oxidante dos carotenóides pode ser útil na inibição de outras doenças provocadas pela ação dos Ciência e Natura v.37, Ed. Especial-Nano e Microencapsulação de compostos bioativos e probióticos em alimentos, 2015, p. (KLINKESORN et al, 2005;OKURO et al, 2015).…”

Section: Microencapsulação De Carotenóidesunclassified

Emulsificação/gelificação iônica interna: Alternativa para microencapsulação de compostos bioativos

Holkem¹,

Codevilla²,

Menezes

2015

CeN

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Resumo A aplicação de compostos bioativos em alimentos tem atraído o interesse das indústrias, devido aos benefícios potencias para a saúde dos seres humanos. No entanto, a eficácia depende da estabilidade, bioatividade e biodisponibilidade destes ingredientes ativos na matriz alimentícia. O gosto desagradável e a instabilidade limitam aplicação destes compostos. A utilização de bioativos encapsulados, em vez de compostos livres, pode efetivamente amenizar estes problemas. A tecnologia de encapsulamento que está sendo utilizada em diversos compostos ativos é a emulsificação/gelificação iônica interna, que é uma alternativa importante na melhoria da estabilidade e aplicação em alimentos. Palavras-chave: Bioativos. Emulsificação. Mcroencapsulação. Estabilidade. AbstractThe application of bioactive compounds in food have attracted the interest of the industry due to potential health benefits to humans. However, the efficiency depends on the stability, bioactivity and bioavailability of these active ingredients in the food matrix. The unpleasant taste and instability limit the application of these compounds. The use of encapsulated bioactive instead of free compounds can effectively alleviate these problems. The encapsulation technology being used in many different active compounds is the emulsification/internal ionic gelation, which is an important alternative for improving the stability and application in food.

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Structures design for protection and vehiculation of bioactives

Cited by 19 publications

References 67 publications

Structure, gelation, and antioxidant properties of curcumin-doped casein micelle powder produced by spray-drying

Structure, gelation, and antioxidant properties of curcumin-doped casein micelle powder produced by spray-drying

Linear viscoelasticity of complex coacervates

Emulsificação/gelificação iônica interna: Alternativa para microencapsulação de compostos bioativos

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