Structural characterization of beta-carotene-incorporated nanovesicles produced with non-purified phospholipids

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dc.contributor.author Michelon, Mariano
dc.contributor.author Mantovani, Raphaela Araujo
dc.contributor.author Sinigaglia-Coimbra, Rita [UNIFESP]
dc.contributor.author de la Torre, Lucimara Gaziola
dc.contributor.author Cunha, Rosiane Lopes
dc.date.accessioned 2019-01-21T10:30:13Z
dc.date.available 2019-01-21T10:30:13Z
dc.date.issued 2016
dc.identifier http://dx.doi.org/10.1016/j.foodres.2015.11.020
dc.identifier.citation Food Research International. Amsterdam, v. 79, p. 95-105, 2016.
dc.identifier.issn 0963-9969
dc.identifier.uri http://repositorio.unifesp.br/handle/11600/49641
dc.description.abstract The technical feasibility of obtaining beta-carotene-incorporated phospholipid nanovesicles using non-purified soybean lecithins was studied. For this purpose, three lecithin-types were evaluated. Nanovesicles were characterized by average hydrodynamic diameter, particle size distribution, polydispersity index, zeta-potential, transmission electron microscopy, membrane microviscosity, small angle X-ray scattering and capacity of lipid peroxidation inhibition. In general, the beta-carotene incorporation did not promote a significant increase on average hydrodynamic diameter, but vesicles produced from lecithins containing triglycerides showed lower polydispersity. The lecithin type used to produce nanovesicles did not influence the beta-carotene loading capacity, but significantly influenced the microviscosity of liposomal membrane and lipid peroxidation inhibition capacity. Non-enzymatically modified lecithin (containing or not triglycerides) showed similar efficiency and peroxidation inhibition capacity considering beta-carotene incorporation. Therefore, low-cost non-purified lecithin can be employed for production of liposomal systems as an encapsulating and/or delivery system to be used in food products. (C) 2015 Elsevier Ltd. All rights reserved. en
dc.description.sponsorship CAPES (DEA/FEA/PROEX)
dc.description.sponsorship CNPq [479459/2012-6, 140283/2013-7, 305477/2012-9]
dc.description.sponsorship FAPESP [EMU2009/54137-1, 2007/54520-4]
dc.format.extent 95-105
dc.language.iso eng
dc.publisher Elsevier science bv
dc.relation.ispartof Food Research International
dc.rights Acesso restrito
dc.subject Beta-Carotene en
dc.subject Peroxidation en
dc.subject Liposome en
dc.subject Phospholipid BilayerNanostructured Lipid Carriers en
dc.subject Liposomal Membrane en
dc.subject Stability en
dc.subject Delivery en
dc.subject Peroxidation en
dc.subject Dynamics en
dc.subject Vesicles en
dc.subject Lysophosphatidylcholine en
dc.subject Encapsulation en
dc.subject Proliposomes en
dc.title Structural characterization of beta-carotene-incorporated nanovesicles produced with non-purified phospholipids en
dc.type Artigo
dc.description.affiliation Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
dc.description.affiliation Center Electron Microscopy, Paulista School of Medicine, Federal University of São Paulo (UNIFESP), 04023-062 São Paulo, SP, Brazil
dc.description.affiliation Department of Materials and Bioprocess Engineering, Faculty of Chemical Engineering, University of Campinas (UNICAMP), 13083-852 Campinas, SP, Brazil
dc.description.affiliationUnifesp Center Electron Microscopy, Paulista School of Medicine, Federal University of São Paulo (UNIFESP), 04023-062 São Paulo, SP, Brazil
dc.description.sponsorshipID CAPES: DEA/FEA/PROEX
dc.description.sponsorshipID CNPq: 479459/2012-6
dc.description.sponsorshipID FAPESP: EMU2009/54137-1
dc.description.sponsorshipID FAPESP: 2007/54520-4
dc.description.sponsorshipID CNPq: 140283/2013-7
dc.description.sponsorshipID CNPq: 305477/2012-9
dc.identifier.doi 10.1016/j.foodres.2015.11.020
dc.description.source Web of Science
dc.identifier.wos WOS:000368964200012



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