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Physicochemical characterisation and release behaviour of curcumin-loaded lactoferrin nanohydrogels into food simulants

2020Journal article Restricted access
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dc.contributor.authorAraújo, João F.
dc.contributor.authorBourbon, Ana I.
dc.contributor.authorSimões, Livia S.
dc.contributor.authorVicente, António A.
dc.contributor.authorCoutinho, Paulo J. G.
dc.contributor.authorRamos, Oscar. L.
dc.date.accessioned2020-01-14T11:20:08Z
dc.date.available2020-01-14T11:20:08Z
dc.date.issued2020
dc.description.abstractWhey protein nanostructures can be used as vehicles for the incorporation of nutraceuticals (e.g., antioxidants or vitamins) aimed at the development of functional foods, because nanostructures provide greater protection, stability and controlled release to such nutraceuticals. Fundamental knowledge is required regarding the behaviour of nanostructures when associated with nutraceuticals and their interactions with real food matrices. In this study, a lactoferrin (LF) nanohydrogel was developed to encapsulate curcumin (nutraceutical model) and its behaviour was evaluated in terms of the LF structure and the interaction with curcumin. The release kinetics of curcumin from LF nanohydrogels was also assessed using food simulants with a hydrophilic nature (10% ethanol) and lipophilic nature (50% ethanol). This system was able to encapsulate curcumin at 80 μg mL−1 with an efficiency of ca. 90% and loading capacity of ca. 3%. Through spectroscopic characterisation, it is suggested that LF and curcumin bind via hydrophobic interactions and the average binding distance between LF and curcumin was found to be 1.91 nm. Under refrigerated conditions (4 °C), this system showed stability for up to 35 days, while at room temperature (25 °C) it was shown to be stable for up to 14 days of storage. The LF nanohydrogel presented higher release rates of curcumin in a lipophilic food simulant (stable after ca. 7 h) as compared to a hydrophilic simulant (stable after ca. 4 h). LF nanohydrogels were successfully incorporated into a gelatine matrix and showed no degradation in this process. The behaviour of this system and the curcumin release kinetics in food stimulants make the LF nanohydrogel an interesting system to associate with lipophilic nutraceuticals and to incorporate in refrigerated food products of a hydrophilic nature.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAraújo, J. F., Bourbon, A. I., Simões, L. S., Vicente, A. A., Coutinho, P. J., & Ramos, O. L. (2020). Physicochemical characterisation and release behaviour of curcumin-loaded lactoferrin nanohydrogels into food simulants. Food & Functionpt_PT
dc.identifier.doi10.1039/c9fo01963dpt_PT
dc.identifier.eid85078684411
dc.identifier.eissn2042-650X
dc.identifier.pmid31799527
dc.identifier.urihttp://hdl.handle.net/10400.14/29234
dc.identifier.wos000510740500022
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherRoyal Society of Chemistrypt_PT
dc.relationPOCI/01/0145/FEDER/006684pt_PT
dc.relationINNOVATIVE FOOD-GRADE NANOSYSTEMS FOR THERAPEUTICAL FOOD PRODUCTS
dc.relationCentre for Biotechnology and Fine Chemistry
dc.titlePhysicochemical characterisation and release behaviour of curcumin-loaded lactoferrin nanohydrogels into food simulantspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleINNOVATIVE FOOD-GRADE NANOSYSTEMS FOR THERAPEUTICAL FOOD PRODUCTS
oaire.awardTitleCentre for Biotechnology and Fine Chemistry
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F80766%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FBIO%2F04469%2F2013/PT
oaire.citation.titleFood and Functionpt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream5876
person.familyNameFernandes Araújo
person.familyNameSimões
person.familyNameVicente
person.familyNameCoutinho
person.familyNameRamos
person.givenNameJoão
person.givenNameLivia
person.givenNameAntónio
person.givenNamePaulo
person.givenNameOscar
person.identifier175018
person.identifier.ciencia-idDA1B-0AB7-5B8B
person.identifier.ciencia-idB112-A77C-62CC
person.identifier.ciencia-id1515-F4F7-70A1
person.identifier.ciencia-id5C19-49E0-96EF
person.identifier.orcid0000-0003-2797-1109
person.identifier.orcid0000-0002-9083-8709
person.identifier.orcid0000-0003-3593-8878
person.identifier.orcid0000-0003-4426-9207
person.identifier.orcid0000-0002-7627-189X
person.identifier.ridH-1555-2013
person.identifier.ridA-4466-2013
person.identifier.ridM-3981-2013
person.identifier.scopus-author-id57211033101
person.identifier.scopus-author-id57193858057
person.identifier.scopus-author-id7005820757
person.identifier.scopus-author-id35232924600
person.identifier.scopus-author-id54889028400
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.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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