ORCID Profile
0000-0002-7159-549X
Current Organisation
University of Tsukuba
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Publisher: Elsevier BV
Date: 04-2018
DOI: 10.1016/J.FOODRES.2018.01.017
Abstract: Açaí berry is the fruit of an Amazonian palm tree and rich in anthocyanins (ACNs). Scientific studies have proven the health benefits of açaí berry and declared this fruit as "super fruit". ACNs have high antioxidant activities, but they are unstable and can easily deteriorate during food processing. In order to protect ACNs and increase their applicability, food-grade water-in-oil (W/O) emulsions were successfully formulated with different concentrations of açaí berry extracts (AEs). The formulated W/O nanoemulsions were relatively stable, with no phase separation after 30 days of storage. The average droplet size varied between 146.8 and 814.8 nm, with higher values corresponding to s les without AEs. All W/O nanoemulsion s les exhibited antioxidant activity and high retention rates of polyphenols after 30 days of storage. ACN retention followed first-order kinetics, with high protection of ACNs observed in emulsified s les. 2% AE encapsulated in a 30 wt% W/O nanoemulsion had an estimated half-life of 385 days. The results indicate that stable nanoemulsion systems with high ACN protection can be produced with possible applications in the food and pharmaceutical industries.
Publisher: Elsevier BV
Date: 09-2018
DOI: 10.1016/J.FOODCHEM.2018.04.054
Abstract: The formulation, physicochemical stability and bioaccessibility of astaxanthin (AST) loaded oil-in-water nanoemulsions fabricated using gypenosides (GPs) as natural emulsifiers was investigated and compared with a synthetic emulsifier (Tween 20) that is commonly applied in food industry. GPs were capable of producing nanoemulsions with a small volume mean diameter (d
Publisher: Informa UK Limited
Date: 16-08-2017
DOI: 10.1080/10408398.2017.1323724
Abstract: This review provides an overview of microchannel emulsification (MCE) for production of functional monodispersed emulsion droplets. The main emphasis has been put on functional bioactives encapsulation using grooved-type and straight-through microchannel array plates. MCE successfully encapsulates the bioactives like β-carotene, oleuropein, γ-oryzanol, β-sitosterol, L-ascorbic acid and ascorbic acid derivatives, vitamin D and quercetin. These bioactives were encapsulated in a variety of delivery systems like simple and multiple emulsions, polymeric particles, microgels, solid lipid particles and functional vesicles. The droplet generation process in MCE is based upon spontaneous transformation of interfaces rather than high energy shear stress systems. The scale-up of MCE can increase the productivity of monodispersed droplets >100 L h
Publisher: Informa UK Limited
Date: 14-06-2022
Publisher: Elsevier BV
Date: 07-2018
DOI: 10.1016/J.FOODCHEM.2018.02.062
Abstract: In this study ginseng saponins (GS) were used as natural emulsifiers to formulate and stabilize O/W nanoemulsions loaded with astaxanthin (AST). GS were found to be highly effective at reducing the interfacial tension at the soybean oil-water interfaces, and were capable of producing nano-scaled droplets (d
Publisher: Wiley
Date: 24-10-2017
DOI: 10.1111/IJFS.13601
Publisher: Elsevier BV
Date: 07-2018
DOI: 10.1016/J.FOODRES.2018.04.053
Abstract: Betanin is the main pigment of the food color beetroot red (E162). Due to the fair heat and light stability of E162, this pigment is mainly used in minimally processed packaged food products. Encapsulation increases the stability of betanin, but detailing on the effect of different sources of betanin on the properties and stability of multiple emulsions are scarce. Here we describe the encapsulation of E162, spray-dried beetroot juice and betanin in a monodisperse food-grade water-in-oil-in-water (W/O/W) emulsions by using microchannel emulsification. We compare the tinctorial strength of the encapsulated pigments and investigate the effect of temperature, storage period and pigment concentration on emulsion stability and color. Betanin increases the overall stability of the W/O/W emulsion, reduce the oil droplet size and improve size distribution when compared to the negative control without pigment and to emulsions containing betanin from other sources.
Publisher: Elsevier BV
Date: 04-2018
DOI: 10.1016/J.FOODCHEM.2017.12.008
Abstract: In this study, we formulated and stabilized oil-in-water nanoemulsions using a crude extract from argan press-cake as sole emulsifier. Various extracts from argan press-cake were prepared in order to select the most surface-active one(s) foreseeing emulsions preparation. Fifty percent (v/v) ethanolic extract reduced the interfacial tension to a minimum value at both MCT oil and soybean oil interfaces (12.7 and 10.5 mN m
Publisher: Elsevier BV
Date: 2019
Publisher: Wiley
Date: 10-07-2019
DOI: 10.1111/IJFS.14264
Publisher: Elsevier BV
Date: 2020
Publisher: Elsevier BV
Date: 11-2017
Publisher: American Chemical Society (ACS)
Date: 18-06-2019
Publisher: Informa UK Limited
Date: 18-07-2017
Publisher: Springer Science and Business Media LLC
Date: 08-02-2020
No related grants have been discovered for Marcos A. Neves.