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

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dc.contributor.authorMichelon, Mariano
dc.contributor.authorMantovani, Raphaela Araujo
dc.contributor.authorSinigaglia-Coimbra, Rita [UNIFESP]
dc.contributor.authorde la Torre, Lucimara Gaziola
dc.contributor.authorCunha, Rosiane Lopes
dc.date.accessioned2019-01-21T10:30:13Z
dc.date.available2019-01-21T10:30:13Z
dc.date.issued2016
dc.description.abstractThe 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.affiliationDepartment of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
dc.description.affiliationCenter Electron Microscopy, Paulista School of Medicine, Federal University of São Paulo (UNIFESP), 04023-062 São Paulo, SP, Brazil
dc.description.affiliationDepartment of Materials and Bioprocess Engineering, Faculty of Chemical Engineering, University of Campinas (UNICAMP), 13083-852 Campinas, SP, Brazil
dc.description.affiliationUnifespCenter Electron Microscopy, Paulista School of Medicine, Federal University of São Paulo (UNIFESP), 04023-062 São Paulo, SP, Brazil
dc.description.sourceWeb of Science
dc.description.sponsorshipCAPES (DEA/FEA/PROEX)
dc.description.sponsorshipCNPq [479459/2012-6, 140283/2013-7, 305477/2012-9]
dc.description.sponsorshipFAPESP [EMU2009/54137-1, 2007/54520-4]
dc.description.sponsorshipIDCAPES: DEA/FEA/PROEX
dc.description.sponsorshipIDCNPq: 479459/2012-6
dc.description.sponsorshipIDFAPESP: EMU2009/54137-1
dc.description.sponsorshipIDFAPESP: 2007/54520-4
dc.description.sponsorshipIDCNPq: 140283/2013-7
dc.description.sponsorshipIDCNPq: 305477/2012-9
dc.format.extent95-105
dc.identifierhttp://dx.doi.org/10.1016/j.foodres.2015.11.020
dc.identifier.citationFood Research International. Amsterdam, v. 79, p. 95-105, 2016.
dc.identifier.doi10.1016/j.foodres.2015.11.020
dc.identifier.issn0963-9969
dc.identifier.urihttp://repositorio.unifesp.br/handle/11600/49641
dc.identifier.wosWOS:000368964200012
dc.language.isoeng
dc.publisherElsevier science bv
dc.relation.ispartofFood Research International
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectBeta-Caroteneen
dc.subjectPeroxidationen
dc.subjectLiposomeen
dc.subjectPhospholipid BilayerNanostructured Lipid Carriersen
dc.subjectLiposomal Membraneen
dc.subjectStabilityen
dc.subjectDeliveryen
dc.subjectPeroxidationen
dc.subjectDynamicsen
dc.subjectVesiclesen
dc.subjectLysophosphatidylcholineen
dc.subjectEncapsulationen
dc.subjectProliposomesen
dc.titleStructural characterization of beta-carotene-incorporated nanovesicles produced with non-purified phospholipidsen
dc.typeinfo:eu-repo/semantics/article
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