Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/48332
Registro completo de metadados
Campo DCValorIdioma
dc.creatorArtiga-Artigas, María-
dc.creatorAbreu-Martins, Heloísa Helena de-
dc.creatorZeeb, Benajmin-
dc.creatorPiccoli, Roberta Hilsdorf-
dc.creatorMartín-Belloso, Olga-
dc.creatorSalvia-Trujillo, Laura-
dc.date.accessioned2021-10-06T18:59:38Z-
dc.date.available2021-10-06T18:59:38Z-
dc.date.issued2020-
dc.identifier.citationARTIGA-ARTIGAS, M. et al. Antimicrobial kinetics of nanoemulsions stabilized with protein: pectin electrostatic complexes. Food and Bioprocess Technology, [S. l.], v. 13, p. 1893-1907, 2020. DOI: 10.1007/s11947-020-02531-9.pt_BR
dc.identifier.urihttps://doi.org/10.1007/s11947-020-02531-9pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/48332-
dc.description.abstractPectin is an anionic carbohydrate present in many plant-based materials that can interact with positively charged macromolecules, such as proteins, to form electrostatic complexes with promising applications. The aim of this study was to form and characterize whey protein isolate (WPI):high or low methoxylated pectin (HMP or LMP, respectively) electrostatic complexes. Then, the surface activity of the complexes and their capacity to form and stabilize nanoemulsions was assessed. Finally, the impact of the interfacial composition on the antimicrobial killing kinetics of essential oil nanoemulsions against Escherichia coli was evaluated. First, a stronger complexation was observed at pH below 5, where pectin and protein were negatively and positively charged, respectively. Additionally, LMP led to the formation of stronger complexes in comparison to HMP due to the presence of more ionizable carboxylic groups and therefore it was more negatively charged. Second, protein:pectin complexes were more effective than the biopolymers alone in order to form essential oil nanoemulsions, maintaining their oil droplet size stable during at least 30 days. And third, WPI:LMP complex-stabilized antimicrobial nanoemulsions resulted in a slower and lower Escherichia coli killing kinetics in comparison to WPI:HMP complexes, evidencing that the compactness of the interfacial layer determines the interaction with bacterial cells. Hence, the diffusion of the antimicrobial compounds from the lipid core through the interfacial layer and towards bacteria might be modulated by controlling the interfacial composition using WPI:pectin complexes.pt_BR
dc.languageen_USpt_BR
dc.publisherSpringerpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceFood and Bioprocess Technologypt_BR
dc.subjectWhey protein isolatept_BR
dc.subjectCitrus pectin complexespt_BR
dc.subjectNanoemulsionspt_BR
dc.subjectEscherichia colipt_BR
dc.subjectAntimicrobial activitypt_BR
dc.subjectEssential oilspt_BR
dc.subjectIsolado de proteína de soro de leitept_BR
dc.subjectComplexos de pectina cítricapt_BR
dc.subjectNanoemulsõespt_BR
dc.subjectActividade antimicrobianapt_BR
dc.subjectÓleos essenciaispt_BR
dc.titleAntimicrobial kinetics of nanoemulsions stabilized with protein: pectin electrostatic complexespt_BR
dc.typeArtigopt_BR
Aparece nas coleções:DCA - Artigos publicados em periódicos

Arquivos associados a este item:
Não existem arquivos associados a este item.


Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.