Effect of different stress conditions on the stability of quercetin-loaded lipid microparticles produced with babacu (Orbignya speciosa) oil: evaluation of their potential use in food applications
| Autor: | Samantha Cristina de Pinho, Camila Pinheiro Silva Cazado |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
Whey protein
Sucrose Flavonoid Nanoparticle lipid microparticles lcsh:TX341-641 02 engineering and technology Whey protein isolate quercetin chemistry.chemical_compound 0404 agricultural biotechnology lcsh:Technology (General) Organic chemistry Food science ENGENHARIA DE ALIMENTOS Chemical decomposition chemistry.chemical_classification biology Chemistry Orbignya speciosa 04 agricultural and veterinary sciences stress conditions 021001 nanoscience & nanotechnology 040401 food science Bioavailability biology.protein lcsh:T1-995 0210 nano-technology Quercetin lcsh:Nutrition. Foods and food supply Food Science Biotechnology |
| Zdroj: | Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP Food Science and Technology, Iss 0 (2016) Food Science and Technology, Volume: 36, Issue: 1, Pages: 17-9, Published: 05 FEB 2016 Food Science and Technology v.36 n.1 2016 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
| Popis: | Lipid micro and nanoparticles have been extensively investigated as carriers for hydrophobic bioactives in food systems because they can simultaneously increase the dispersibility of these lipophilic substances and help improve their bioavailability. In this study, lipid microparticles of babacu oil and denatured whey protein isolate were produced, and their ability to protect quercetin against degradation was evaluated over 30 days of storage. Additionally, the lipid microparticles were subjected to the typical stress conditions of food processing (presence of sucrose, salt, and thermal stresses), and their physico-chemical stability was monitored. The data show that the babacu microparticles efficiently avoided the oxidation of quercetin because 85% of the initial amount of the flavonoid was preserved after 30 days. The particles were notably stable up to a temperature of 70 °C for 10 minutes at relatively high concentrations of salt and sucrose. The type of stirring (mechanical or magnetic) also strongly affected the stability of the dispersions. |
| Databáze: | OpenAIRE |
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