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	Provedor de dados Ciênc. Tecnol. Aliment. (3) Autor Barrera-Arellano,Daniel (1) Borrin,Thais Ribeiro (1) Brito,Thais Carvalho (1) CAZADO,Camila Pinheiro Silva (1) Chambi,Hulda Noemi Mamani (1) Grosso,Carlos Raimundo Ferreira (1) Leonel,Alda Jusceline (1) PINHO,Samantha Cristina de (1) Pastore,Heloise Oliveira (1) Pinheiro,Ana Cristina (1) Pinho,Samantha Cristina de (1) Ruy,Pâmela (1) Silva,Janaina Costa da (1) Vicente,António Augusto (1) Mais... Palavra-chave Lipid microparticles (3) Dynamic in vitro simulated digestion (1) Hydrophilic core release (1) Medium-chain triglycerides (1) Orbignya speciosa (1) Palm kernel oil (1) Quercetin (1) Spray cooling (1) Stress conditions (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2016 (1) 2014 (1) 2010 (1) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Production and characterization of lipid microparticles produced by spray cooling encapsulating a low molar mass hydrophilic compound Ciênc. Tecnol. Aliment. Leonel,Alda Jusceline; Chambi,Hulda Noemi Mamani; Barrera-Arellano,Daniel; Pastore,Heloise Oliveira; Grosso,Carlos Raimundo Ferreira. The objective of this research was to produce and characterize lipid particles (MpLs) that may be used as carriers of high amounts of hydrophilic core and evaluate the influence of the core amount on the performance of lipid microparticles. The MpLs were produced by spray cooling from solid and liquid lipid mixtures (stearic and oleic fatty acids and partly hydrogenated vegetable fat) containing glucose solution as core and soy lecithin as surfactant. The performance of MpLs was evaluated by means of the effective amount of encapsulated core, the core amount present on the surface of MpLs (superficial glucose) and the core release profile in aqueous solution. Morphological observations showed that MpLs presented spherical shape and a rugged and continuous... Tipo: Info:eu-repo/semantics/article Palavras-chave: Lipid microparticles; Spray cooling; Hydrophilic core release. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000100040 Effect of different stress conditions on the stability of quercetin-loaded lipid microparticles produced with babacu ( Orbignya speciosa ) oil: evaluation of their potential use in food applications Ciênc. Tecnol. Aliment. CAZADO,Camila Pinheiro Silva; PINHO,Samantha Cristina de. Lipid micro and nanoparticles have been extensively investigated as carriers for hydrophobic bioactives in food systems because they can simultaneously increase the dispersibility of these lipophilic substances and help improve their bioavailability. In this study, lipid microparticles of babacu oil and denatured whey protein isolate were produced, and their ability to protect quercetin against degradation was evaluated over 30 days of storage. Additionally, the lipid microparticles were subjected to the typical stress conditions of food processing (presence of sucrose, salt, and thermal stresses), and their physico-chemical stability was monitored. The data show that the babacu microparticles efficiently avoided the oxidation of quercetin because 85% of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Lipid microparticles; Orbignya speciosa; Quercetin; Stress conditions. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100009 Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin Ciênc. Tecnol. Aliment. Silva,Janaina Costa da; Borrin,Thais Ribeiro; Ruy,Pâmela; Brito,Thais Carvalho; Pinheiro,Ana Cristina; Vicente,António Augusto; Pinho,Samantha Cristina de. Solid lipid particles have been investigated by food researchers due to their ability to enhance the incorporation and bioavailability of lipophilic bioactives in aqueous formulations. The objectives of this study were to evaluate the physicochemical stability and digestibility of lipid microparticles produced with tristearin and palm kernel oil. The motivation for conducting this study was the fact that mixing lipids can prevent the expulsion of the bioactive from the lipid core and enhance the digestibility of lipid structures. The lipid microparticles containing different palm kernel oil contents were stable after 60 days of storage according to the particle size and zeta potential data. Their calorimetric behavior indicated that they were composed of a... Tipo: Info:eu-repo/semantics/article Palavras-chave: Lipid microparticles; Palm kernel oil; Dynamic in vitro simulated digestion; Medium-chain triglycerides. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300014 Registros recuperados: 3 Primeira ... 1 ... Última

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