Lipid Microparticles
Mostrando 1-12 de 21 artigos, teses e dissertações.
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1. Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles
Abstract This study aimed to evaluate the feasibility of producing low-sugar mango jams enriched with curcumin-loaded lipid microparticles (CLM). The jams were incorporated with babacu oil and tristearin lipid microparticles encapsulating curcumin, using tween 80 and span 60 as surfactants. The jams were characterized by physicochemical and sensory tests alo
Food Sci. Technol. Publicado em: 2021-03
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2. Fatty acids profile of chia oil-loaded lipid microparticles
ABSTRACT Encapsulation of poly-unsaturated fatty acid (PUFA)is an alternative to increase its stability during processing and storage. Chia (Salvia hispanica L.) oil is a reliable source of both omega-3 and omega-6 and its encapsulation must be better evaluated as an effort to increase the number of foodstuffs containing PUFAs to consumers. In this work chia
Braz. J. Chem. Eng.. Publicado em: 2017-07
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3. Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles
Abstract The feasibility of incorporating beta-carotene-loaded solid lipid microparticles (BCSLM) into vanilla ice creams was investigated, through the physico-chemical characterization and evaluation of sensory acceptability of the products products. The BCSLM were produced with palm stearin as the lipid phase, hydrolyzed soy protein isolate as the surfacta
Food Sci. Technol. Publicado em: 01/12/2016
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4. 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
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
Food Sci. Technol. Publicado em: 05/02/2016
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5. Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin
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 motivat
Food Sci. Technol. Publicado em: 2014-09
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6. Effects of simvastatin/ezetimibe on microparticles, endothelial progenitor cells and platelet aggregation in subjects with coronary heart disease under antiplatelet therapy
It is not known whether the addition of ezetimibe to statins adds cardiovascular protection beyond the expected changes in lipid levels. Subjects with coronary heart disease were treated with four consecutive 1-week courses of therapy (T) and evaluations. The courses were: T1, 100 mg aspirin alone; T2, 100 mg aspirin and 40 mg simvastatin/10 mg ezetimibe; T3
Braz J Med Biol Res. Publicado em: 15/04/2014
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7. Characterization and shelf life of β-carotene loaded solid lipid microparticles produced with stearic acid and sunflower oil
Solid lipid microparticles were tested as microencapsulation systems for protecting β-carotene from degradation. Blends of long-chain (C18) solid lipids (70% stearic acid) and sunflower oil (30%) were used to produce lipid microparticles encapsulating the carotenoid. Polysorbate 80 (4%) was employed to stabilize the stearic acid microparticles. The concentr
Braz. arch. biol. technol.. Publicado em: 2013-08
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8. Desenvolvimento de micropartículas lipídicas sólidas contendo óleo de café verde por spray congealing / Development of microparticles containing green coffee oil by spray congealing
Os carreadores micro e nanoparticulados como os lipossomos, nanoparticulas polimericas e microparticulas e nanoparticulas lipidicas solidas sao investigadas por suas vantagens em relacao as formulacoes tradicionais, tais como: liberacao sustentada dos ativos, minimizar efeitos colaterais, aumentar estabilidade fisico-quimica das moleculas labeis, diminuir a
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 09/03/2012
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9. Comparative study of sustained-release lipid microparticles and solid dispersions containing ibuprofen
O ibuprofeno é um dos antiinflamatórios não esteróides mais utilizados no tratamento de patologias associadas a processos inflamatórios. Este fármaco, quando no seu estado puro, apresenta características físicas e mecânicas pouco satisfatórias e a sua utilização em formas sólidas só é possível se forem adicionados excipientes que permitam mel
Braz. J. Pharm. Sci.. Publicado em: 2012-09
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10. Microencapsulação de tocoferóis em matrizes lipídicas advindas de gorduras low trans interesterificadas quimicamente / Tocopherols microencapsulation with chemistry interesterify low trans fat matrix
O presente projeto visou estabelecer condições ideais de obtenção de um produto que poderá ser disponibolizado para comercialização no Brasil tendo como foco a encapsulação para aplicação na área alimentícia. Tocoferóis são antioxidantes naturais que podem ser utilizados para enriquecimento de alimentos. Contudo há a necessidade de proteção
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 19/12/2011
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11. Produção e avaliação de micropartículas lipídicas contendo Lactobacillus acidophilus ou Bifidobacterium lactis produzidas por spray chiling / Production and evaluation of lipid microparticles containing Lactobacillus acidophilus or Bifidobacterium lactis produced by spray chilling
Lactobacillus acidophilus e Bifidobacterium lactis são microrganismos probióticos frequentemente utilizados em alimentos funcionais. No entanto, estes microrganismos devem resistir ao processamento, à estocagem do alimento, e sobreviver à passagem pelo trato-gastrointestinal, para chegarem ativos ao intestino e exercerem seus efeitos benéficos. Uma vez
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 10/06/2011
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12. Behavior of binary lipid in the production of microparticles by spray chilling and its influence on the hydrophilic core release / Comportamento de misturas binarias lipidicas na produção de microparticulas por spray chilling e sua influencia na liberação de recheio hidrofilico
The ease to obtain lipid microparticles and the possibility of their production in an industrial scale increase the interest of the food market to process this kind of particles. However, these microparticles present disadvantages with regard to low encapsulation and the expulsion of the core material core during storage. Thus, the purpose of this work was t
Publicado em: 2010