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|Título:||Optimization of the production of solid Witepsol nanoparticles loadedwith rosmarinic acid|
|Autor:||Camposa, Débora A.|
Madureira, Ana Raquel
Gomes, Ana M. P.
Pintado, Ana M. P.
|Citação:||CAMPOSA, Débora A. ...[et al.] - Optimization of the production of solid Witepsol nanoparticles loadedwith rosmarinic acid. Colloids and Surfaces B: Biointerfaces. ISSN 0927-7765. Vol. 115 (2014), p. 109 –117|
|Resumo:||tDuring the last decade there has been a growing interest in the formulation of new food and nutraceu-tical products containing compounds with antioxidant activity. Unfortunately, due to their structure,certain compounds such as polyphenols, in particular rosmarinic acid (RA) are not stable and may inter-act easily with matrices in which they are incorporated. To overcome such limitations, the formulationof loaded polyphenols nanoparticles can offer an efficient solution to protect such compounds. Based onthis rationale, the aim of this study was to prepare solid lipid nanoparticles (SLNs) loaded with RA usinga hot melt ultrasonication method, where Witepsol H15 was used as lipid and Polysorbate 80 (Tween80) as surfactant, following a 32fractional factorial design, resulting in the use of 3 different percentagesof surfactant (viz. 1, 2 and 3%, v/v) and lipid (0.5, 1.0 and 1.5%, w/v). The stability of the nanoparticlessystems were tested during 28 d in aqueous solution stored at refrigeration temperature (ca. 5◦C), track-ing the mean particle size of different formulations by photon correlation spectroscopy. To confirm RAentrapment, thermal analyses of the nanoparticles by DSC and FTIR were performed. The association effi-ciencies percentages (AE%) were determined using HPLC to quantitatively assess the RA in supernatants.Results showed that Witepsol H15 produced nanoparticles with initial mean diameters between 270and 1000 nm, yet over time, a slight increase occurred, but without occurrence of aggregation. The AE%showed a high percentage of encapsulation (ca. 99%), which reveals low polyphenol releases from SLNsthroughout storage time. In general, results showed a successful production of SLNs with properties thatcan be used to food applications.|
|Aparece nas colecções:||CBQF - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review|
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