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Characterization, Bioactivity and Application of Chitosan-Based Nanoparticles in a Food Emulsion Model.
Oliveira Lima, Karina; Barreto Pinilla, Cristian Mauricio; Alemán, Ailén; López-Caballero, M Elvira; Gómez-Guillén, M Carmen; Montero, Pilar; Prentice, Carlos.
Afiliação
  • Oliveira Lima K; Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande (FURG), Rio Grande, RS 96203-900, Brazil.
  • Barreto Pinilla CM; Laboratory of Applied Microbiology and Biochemistry, Institute of Food Science and Technology (ICTA), Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS 90650-001, Brazil.
  • Alemán A; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain.
  • López-Caballero ME; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain.
  • Gómez-Guillén MC; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain.
  • Montero P; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain.
  • Prentice C; Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande (FURG), Rio Grande, RS 96203-900, Brazil.
Polymers (Basel) ; 13(19)2021 Sep 29.
Article em En | MEDLINE | ID: mdl-34641147
In this study, chitosan nanoparticles (CNPs) were prepared by the ionic gelation technique with tripolyphosphate (TPP), and the effect of CNP composition and physicochemical characteristics were evaluated. After the synthesis optimization, CNPs were used as carriers for a fish protein hydrolysate (FPH) with bioactive properties (CNPH). The physicochemical characteristics, antioxidant capacity and antimicrobial, antihypertensive and emulsifier properties of unloaded and loaded CNPs in a food system model were studied. CNPH showed a uniform particle distribution, size ~200 nm, high stability (zeta potential around 30 mV), radical scavenging activity and increased antimicrobial activity against Staphylococcus aureus, Shigella sonnei and Aeromonas hydrophila. Additionally, CNPH showed an angiotensin I-converting enzyme (ACE)-inhibitory activity of 63.6% and, when added to a food emulsion model, this system containing CNPs, with or without FHP, exhibited improved food emulsion stability. Thus, CNPs were able to carry the FPH while maintaining their bioactive properties and can be an alternative to the delivery of bioactive peptides with potential as an emulsion stabilizer for food applications.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Polymers (Basel) Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Brasil País de publicação: Suíça
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Polymers (Basel) Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Brasil País de publicação: Suíça