Lactoferrin-based nanoemulsions to improve the physical and chemical stability of omega-3 fatty acids
Rafaela Nunes, Beatriz D'Avó Pereira, Miguel A. Cerqueira, Pedro M. Silva, Lorenzo Pastrana, António A. Vicente, Joana T. Martins, Ana I. Bourbon
Abstract
ω-3 PUFAs were not cytotoxic to Caco-2 cells. Nanoemulsions with high physical and chemical stability were selected and dried by two different methodologies: freeze-drying and nano spray-drying. ATR-FTIR spectroscopy, Raman spectroscopy and Circular Dichroism (CD) showed Lf structural changes after the drying processes. This work provides important information regarding nanoemulsions' design and drying technologies aiming at the encapsulation of lipophilic compounds for pharmaceutical and food applications.
Topics & Concepts
LactoferrinPolyunsaturated fatty acidChemistrySolubilityFood scienceOmegaBiochemistryFatty acidOrganic chemistryQuantum mechanicsPhysicsProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes