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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin

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Autor(es):
da Silva, Janaina Costa [1] ; Borrin, Thais Ribeiro [1] ; Ruy, Pamela [1] ; Brito, Thais Carvalho [1] ; Pinheiro, Ana Cristina [2] ; Vicente, Antonio Augusto [2] ; de Pinho, Samantha Cristina [1]
Número total de Autores: 7
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Dept Engn Alimentos, Pirassununga, SP - Brazil
[2] Univ Minho, Ctr Engn Biol, Inst Biotecnol & Bioengn, Braga - Portugal
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: FOOD SCIENCE AND TECHNOLOGY; v. 34, n. 3, p. 532-538, JUL-SEP 2014.
Citações Web of Science: 4
Resumo

Solid lipid particles have been investigated by food researchers due to their ability to enhance the incorporation and bioavailability of lipophilic bioactives in aqueous formulations. The objectives of this study were to evaluate the physicochemical stability and digestibility of lipid microparticles produced with tristearin and palm kernel oil. The motivation for conducting this study was the fact that mixing lipids can prevent the expulsion of the bioactive from the lipid core and enhance the digestibility of lipid structures. The lipid microparticles containing different palm kernel oil contents were stable after 60 days of storage according to the particle size and zeta potential data. Their calorimetric behavior indicated that they were composed of a very heterogeneous lipid matrix. Lipid microparticles were stable under various conditions of ionic strength, sugar concentration, temperature, and pH. Digestibility assays indicated no differences in the release of free fatty acids, which was approximately 30% in all analises. The in vitro digestibility tests showed that the amount of palm kernel in the particles did not affect the percentage of lipolysis, probably due to the high amount of surfactants used and/or the solid state of the microparticles. (AU)

Processo FAPESP: 10/15031-0 - Produção e estabilidade de micropartículas lipídicas sólidas contendo triacilgliceróis de cadeia média
Beneficiário:Thais Ribeiro Borrin
Linha de fomento: Bolsas no Brasil - Iniciação Científica
Processo FAPESP: 10/13229-8 - Microestrutura, estabilidade e digestibilidade in vitro de micropartículas lipídicas sólidas contendo triacilgliceróis de cadeia média
Beneficiário:Janaína Costa da Silva
Linha de fomento: Bolsas no Brasil - Mestrado
Processo FAPESP: 12/02316-2 - Estudo da digestibilidade in vitro dinâmica de dispersões de micropartículas lipídicas sólidas produzidas com triacilgliceróis de cadeia média
Beneficiário:Janaína Costa da Silva
Linha de fomento: Bolsas no Exterior - Estágio de Pesquisa - Mestrado