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dc.contributor.authorBRITTO, D. dept_BR
dc.contributor.authorPINOLA, F. G.pt_BR
dc.contributor.authorMATTOSO, L. H. C.pt_BR
dc.contributor.authorASSIS, O. B. G. dept_BR
dc.date.accessioned2017-01-26T11:11:11Zpt_BR
dc.date.available2017-01-26T11:11:11Zpt_BR
dc.date.created2017-01-26pt_BR
dc.date.issued2016pt_BR
dc.identifier.citationQuímica Nova, v. 39, n. 9, p. 1126-1130, 2016.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1061859pt_BR
dc.descriptionThe food nutritional content is reduced as result of vitamins degradation. In order to minimize such losses, the encapsulation technique into polymeric nanoparticles (NPs) could offer an additional protection, extending the stability. The crosslinking formed by the ionic gelation process of chitosan and tripolyphosphate (Chi-TPP) has been widely used as an encapsulating matrix for several chemical compounds. In this way, Chi-TPP was used for encapsulation of C, B9 and B12 vitamins. The stability of the vitamins in NPs was evaluated in aqueous suspension by UV-Visible spectroscopy under different conditions: stored in dark, light exposure and effect of oxygen bubbling. The results indicated that encapsulation had a positive effect in preserving the vitamins, mainly vitamin C. The encapsulation preserved 47% of the initial concentration of vitamin C by the tenth day and around 28% after 17 days. Conversely, in non-encapsulated controls (neutral and acidic medium) the losses were higher, reaching 13% by the tenth day and almost 3% after 17 days of storage in both medium. When exposed to light and O2 the protection provided by the encapsulation was even greater. By thermogravimetric analysis, the pure and the encapsulated vitamins showed distinct thermal behavior confirming Chi-TPP as a potential encapsulation material.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectEncapsulaçãopt_BR
dc.subjectLibertação controladapt_BR
dc.subjectDegradação de vitaminaspt_BR
dc.subjectAlimentos ativospt_BR
dc.subjectTermogravimétricopt_BR
dc.subjectControlled releasept_BR
dc.subjectTthermogravimetricpt_BR
dc.subjectVitamin degradationpt_BR
dc.subjectActive foodpt_BR
dc.titleAnalysis of thermal and aqueous suspension stabilities of chitosan based nanoencapsulated vitamins.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2018-02-07T11:11:11Zpt_BR
dc.subject.thesagroNutriçãopt_BR
dc.subject.thesagroVitaminapt_BR
dc.subject.nalthesaurusNutritionpt_BR
riaa.ainfo.id1061859pt_BR
riaa.ainfo.lastupdate2018-02-07 -02:00:00pt_BR
dc.identifier.doi10.21577/0100-4042.20160127pt_BR
dc.contributor.institutionDOUGLAS DE BRITTO, CPATSA; FLÁVIA G. PINOLA; LUIZ HENRIQUE CAPPARELLI MATTOSO, CNPDIA; ODILIO BENEDITO GARRIDO DE ASSIS, CNPDIA.pt_BR
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