E-viri
Recenzirano
-
do Nascimento, Ticiano Gomes; de Almeida, Clinston Paulino; da Conceição, Marta Maria; dos Santos Silva, Adriana; de Almeida, Lara Mendes; de Freitas, Jennifer Mclaine Duarte; Grillo, Luciano Aparecido Meireles; Dornelas, Camila Braga; Ribeiro, Adriana Santos; da Silva, Jefferson Ferreira; da Silva, Carlos Jacinto; Basílio-Júnior, Irinaldo Diniz; de Freitas, Johnnatan Duarte
Journal of thermal analysis and calorimetry, 2022/1, Letnik: 147, Številka: 2Journal Article
This study aimed to evaluate the physical–chemical properties (particle size, zeta potential, encapsulation, and thermal stability), antioxidant properties, antibacterial properties and casein-flavonoid interaction studies of soluble complexes, called caseinates of red propolis. The caseinates of red propolis were successfully prepared using the spray-dryer technique, which presented two populations of nanometre and micrometre particles, and were able to encapsulate flavonoids and isoflavonoids from the red propolis extract as a soluble complex. SEM analysis demonstrated casein nanoparticles and fat globules combined with lipophilic compounds (terpenes) from red propolis extract. FTIR analysis proved the encapsulation of flavonoids into caseinates. The thermogravimetric assays demonstrated thermal stability of red propolis caseinates and DTA analysis observed the denaturation during the coagulation temperature. The fluorescence, antioxidant, Folin–Ciocalteu method and chromatographic assays have shown that flavonoids bind to the amino acid residues present in the casein protein matrix, demonstrating a reversible interaction between flavonoids and casein amino acids. Dissolution studies prove the formation of a casein-flavonoids soluble complex and can bring benefits and increase the process of absorption of flavonoids by biological membranes. Despite the interaction of flavonoids with casein amino acids, caseinates of red propolis demonstrated antimicrobial activity against Staphylococcus aureus and Pseudomonas aeruginosa . The caseinates of red propolis can be easily incorporated in foods such as cakes, pies, dairy and cocoa such as foods bio-preservatives. The caseinates of red propolis can be manufactured by the pharmaceutical and nutraceuticals industries as intermediary bioproduct in the powder form for supplements, capsules and oral emulsion systems for beverages as yogurts.
Avtor
Vnos na polico
Trajna povezava
- URL:
Faktor vpliva
Dostop do baze podatkov JCR je dovoljen samo uporabnikom iz Slovenije. Vaš trenutni IP-naslov ni na seznamu dovoljenih za dostop, zato je potrebna avtentikacija z ustreznim računom AAI.
Leto | Faktor vpliva | Izdaja | Kategorija | Razvrstitev | ||||
---|---|---|---|---|---|---|---|---|
JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
Baze podatkov, v katerih je revija indeksirana
Ime baze podatkov | Področje | Leto |
---|
Povezave do osebnih bibliografij avtorjev | Povezave do podatkov o raziskovalcih v sistemu SICRIS |
---|
Vir: Osebne bibliografije
in: SICRIS
To gradivo vam je dostopno v celotnem besedilu. Če kljub temu želite naročiti gradivo, kliknite gumb Nadaljuj.