Development of starch microstructures containing vitamin B3 by electrospinning technique for application in functional food

• Tipo: Artigo em Revista Científica Internacional
• Data: 2022

Autores

Coelho, SC (Autor) Outra; Fernando Rocha (Autor) FEUP; Berta Nogueiro Estevinho (Autor) FEUP

Revista

Título: Journal of Chemical Technology and Biotechnology

ISSN: 0268-2575

Editora: Wiley-Blackwell

Indexação

ISI Web of Knowledge - 0 Citações

Scopus - 0 Citações

Outras Informações

ID Authenticus: P-00X-4SZ

DOI: 10.1002/jctb.7224

Abstract (EN): Background Vitamin B3 is a micronutrient that acts as antioxidant and possesses a crucial role on the cell and DNA mechanisms. It presents associated limitations such as low stability and bioavailability, and degradation by external agents that make it suitable for entrapment by the electrospinning process. Results In this study, starch microstructures were produced and optimized to encapsulate vitamin B3. The incorporation of poly(ethylene oxide) (PEO) and glycerol as plasticizers, which can increase the plasticity of the starch solution, decreasing its viscosity and friction during the electrospinning process, was evaluated. The different microsystems were investigated in terms of morphology, physical stability, antioxidant activity of B3 and release of vitamin from starch microstructures in a controlled way and under gastric conditions (simulated gastric fluid). Vitamin B3 was successfully loaded into starch matrices, with good encapsulation efficiency. A high antioxidant activity was verified, which depended on the PEO or glycerol amount in the polymer solution. Microstructures prepared with 12% w/w starch in general presented the highest encapsulation efficiency and the highest antioxidant activity. Conclusion It is possible to conclude that the behavior of the starch microstructures changed with PEO/glycerol incorporation. Starch microstructures can be used as effective microsystems to increase the stability of the ingredients. (c) 2022 Society of Chemical Industry (SCI).

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 10