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Nanoencapsulation of polyphenols towards dairy beverage incorporation

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dc.contributor.authorSilva, Sara
dc.contributor.authorVeiga, Mariana
dc.contributor.authorCosta, Eduardo M.
dc.contributor.authorOliveira, Ana L.
dc.contributor.authorMadureira, Ana Raquel
dc.contributor.authorPintado, Manuela
dc.date.accessioned2018-12-19T13:23:50Z
dc.date.available2018-12-19T13:23:50Z
dc.date.issued2018
dc.description.abstractPhenolic compounds, while widely recognized for their biological potential, when added into food matrixes may interact with food constituents. One example of this is the interaction between phenolic compounds and proteins, that may result in the formation of complexes and alter the bioavailability of both phenolic compounds and the nutrient availability. Moreover, when adding compounds to improve the functionality of a food matrix, these interactions may compromise the perceived benefits of the additions. Nanoencapsulation has been considered one of the means to circumvent these interactions, as they may function as a physical barrier between the phenolic compounds and the matrix (preventing not only the loss of bioactivity, but eventual sensorial alterations of the foods), protect phenolic compounds through the gastrointestinal tract, and may enhance phenolic absorption through cellular endocytosis. However, despite these advantages the food industry is still limited in its nanotechnological solutions, as special care must be taken to use food-grade encapsulants which will not pose any deleterious effect towards human health. Therefore, this review aims to provide an encompassing view of the existing advantages and limitations of nanotechnology, associated with the inclusion of phenolic compounds in dairy beverages
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSilva, S., Costa, E.M.; Veiga, M.; Oliveira, A.L.S.; Madureira, A.R.; Pintado, M. (2018). Nanoencapsulation of polyphenols towards dairy beverage incorporation. Beverage – Special Issue Dairy Beverages: New Trends and Concepts 4(3): 61pt_PT
dc.identifier.doi10.3390/beverages4030061pt_PT
dc.identifier.eid85075591016
dc.identifier.issn2306-5710
dc.identifier.urihttp://hdl.handle.net/10400.14/26461
dc.identifier.wos000455152300015
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPI
dc.relationPOCI-01-0145-FEDER-01640
dc.relationPROBLEMAS DE FACTORIZAÇÃO DE MATRIZES
dc.relationTextile staining: Toward a greener and functional solution
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectPhenolic compoundspt_PT
dc.subjectNanoencapsulationpt_PT
dc.subjectPhenolic compounds-protein interactionpt_PT
dc.titleNanoencapsulation of polyphenols towards dairy beverage incorporationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitlePROBLEMAS DE FACTORIZAÇÃO DE MATRIZES
oaire.awardTitleTextile staining: Toward a greener and functional solution
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F17819%2F2004/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBDE%2F103957%2F2014/PT
oaire.citation.titleBeveragespt_PT
oaire.fundingStream5876
person.familyNameSilva
person.familyNameVeiga
person.familyNameCosta
person.familyNameOliveira
person.familyNameMadureira
person.familyNamePintado
person.givenNameSara
person.givenNameMariana
person.givenNameEduardo
person.givenNameAna
person.givenNameRaquel
person.givenNameMaria Manuela
person.identifier1415634
person.identifierM-4659-2013
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person.identifier.ciencia-idB218-870B-98B5
person.identifier.ciencia-id4713-31C8-A356
person.identifier.ciencia-id1C14-25F8-CC07
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-0896-9946
person.identifier.orcid0000-0002-1815-3270
person.identifier.orcid0000-0003-3121-4514
person.identifier.orcid0000-0001-8012-4203
person.identifier.orcid0000-0001-6596-1927
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridJ-3404-2013
person.identifier.ridM-4659-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id55249865700
person.identifier.scopus-author-id55937245800
person.identifier.scopus-author-id8384097900
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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