Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/338341
Type: Artigo
Title: Solid lipid nanoparticles stabilized by sodium caseinate and lactoferrin
Author: Bernardes Oliveira, Davi Rocha
Furtado, Guilherme de Figueiredo
Cunha, Rosiane Lopes
Abstract: Tristearin solid lipid nanoparticles were produced by the solvent displacement technique using native and dissociated sodium caseinate or lactoferrin as natural surfactants in different concentrations. All particles showed nanometric size and monomodal distribution, but the dissociated sodium caseinate were able to produce particles with a slight smaller size and polydispersity. Differential scanning calorimetry analysis showed that nanoparticles stabilized with proteins might present multiple crystalline form, which could be very attractive for hydrophobic bioactive incorporation. In fact, beta-carotene loaded nanoparticles stabilized with dissociated sodium caseinate showed a better protection against bioactive degradation, which was associated to the more efficient coverage of lipid surface, since protein molecules were previously unfolded. Lactoferrin covering tristearin nanoparticles also presented good results regarding beta-carotene protection. Protein covering solid lipid nanoparticles are novelty among nanocarrier systems and exhibit some advantages such as reduced particle size, elevated surface charge, good protection for hydrophobic compounds and substitution of synthetic emulsifiers by natural ones, which makes this a potential and versatile delivery system for food and pharmaceutical applications
Subject: Nanopartículas lípidicas solidas
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodhyd.2018.12.025
Address: https://www.sciencedirect.com/science/article/pii/S0268005X1830242X
Date Issue: 2019
Appears in Collections:FEA - Artigos e Outros Documentos

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