Nanoliposomes coencapsulating curcumin and vitamin D(3)produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts

Autor(es)

A. Chaves, Matheus ^[1] ; Franckin, Vinicius ^[1] ; Sinigaglia-Coimbra, Rita ^[2] ; Pinho, Samantha C. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Dept Food Engn, Sch Anim Sci & Food Engn, Lab Encapsulat & Funct Foods LEnAlis, Ave Duque Caxias Norte 225, BR-13635000 Pirassununga, SP - Brazil

^[2] Univ Fed Sao Paulo, Electron Microscopy Ctr, Rua Botucatu 862, BR-04023062 Sao Paulo, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; v. 74, n. 1 AUG 2020.
• Citações Web of Science: 0

Resumo

Nanoliposomes coencapsulating curcumin and vitamin D-3(VD3) using different compositions of purified and unpurified lecithins were produced by hydration of proliposomes and characterised over 15 days of storage. The dispersions were incorporated to pineapple yoghurts produced in laboratory-scale, which were also characterised. Results showed that curcumin and vitamin D(3)were retained in the nanovesicles up to 86.1% and 94.1%, respectively. Most of the parameters assessed for the yoghurt samples were within the limits required by the Brazilian legislation and theCodex Alimentarius. Finally, the enriched product was well accepted by the panellists with the purchase intention ranging from 53 to 75%. (AU)

• Processo FAPESP: 17/10954-2 - Enriquecimento de amido de milho com curcumina e Vitamina D3 coencapsuladas em lipossomas liofilizados utilizando aglomeração úmida por alto cisalhamento
• Beneficiário: Matheus Andrade Chaves
• Modalidade de apoio: Bolsas no Brasil - Doutorado