Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/56379
Título: | Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions |
Autor(es): | Silva, Hélder D. Beldikova, E. Poejo, Joana Abrunhosa, Luís Serra, Ana Teresa Duarte, Catarina M. M. Brányik, Tomá Cerqueira, Miguel Ângelo Parente Ribeiro Pinheiro, Ana Cristina Vicente, A. A. |
Palavras-chave: | Nanoemulsions Lipolysis Bioaccessibility Caco-2cells Cellular antioxidant activity Cellular uptake |
Data: | Fev-2019 |
Editora: | Elsevier 1 |
Revista: | Journal of Food Engineering |
Citação: | Silva, Hélder D.; Beldikova, E.; Poejo, Joana; Abrunhosa, Luís; Serra, Ana Teresa; Duarte, Catarina M. M.; Brányik, Tomá; Cerqueira, Miguel A.; Pinheiro, Ana Cristina; Vicente, António A., Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions. Journal of Food Engineering, 243, 89-100, 2019 |
Resumo(s): | Curcumin nanoemulsions stabilized by whey protein isolate were successfully developed using high-pressure homogenization. The effect of a chitosan layer deposition using the layer-by-layer technique on nanoemulsions' stability was evaluated during storage conditions, as well as during gastrointestinal tract passage. Lipids hydrolysis and curcumin bioaccessibility was assessed using a dynamic gastrointestinal model (simulating the stomach, duodenum, jejunum and ileum) and the cytotoxicity, cellular antioxidant activity and permeability analyses were carried out using Caco-2cells. Results showed that both nanosystems were stable during one month of storage and at stomach pH conditions, whereas creaming and phase separation occurred at intestine pH conditions. The addition of a chitosan layer increased curcumin bioaccessibility, whereas cellular antioxidant activity studies revealed that nanoemulsions and multilayer nanoemulsions exhibited 9 and 10 times higher antioxidant capacity at the cellular level, respectively, when compared to free curcumin. Permeability assays showed that the use of a chitosan layer significantly increased the apparent permeability coefficient of curcumin through Caco-2cells by 1.55-folds. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/56379 |
DOI: | 10.1016/j.jfoodeng.2018.09.007 |
ISSN: | 0260-8774 |
Versão da editora: | http://www.journals.elsevier.com/journal-of-food-engineering/ |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_48931_1.pdf | 1,46 MB | Adobe PDF | Ver/Abrir |