Chitosan-whey protein nanoparticles improve encapsulation efficiency and stability of a trypsin inhibitor isolated from tamarindus indica L

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dc.contributor.authorMaciel, Bruna Leal Lima
dc.contributor.authorQueiroz, Jaluza Luana Carvalho de
dc.contributor.authorCosta, Rafael Oliveira de Araújo
dc.contributor.authorMatias, Lídia Leonize Rodrigues
dc.contributor.authorMedeiros, Amanda Fernandes de
dc.contributor.authorGomes, Ana Francisca Teixeira
dc.contributor.authorPais, Tatiana dos Santos
dc.contributor.authorPassos, Thais Souza
dc.contributor.authorSantos, Elizeu Antunes dos
dc.contributor.authorMorais, Ana Heloneida de Araújo
dc.date.accessioned2024-02-28T20:50:53Z
dc.date.available2024-02-28T20:50:53Z
dc.date.issued2018-11
dc.description.resumoStudies have shown that the trypsin inhibitor isolated from tamarind seeds (Tamarindus indica L.) (TTI) has satietogenic and anti-inflammatory actions in an experimental model. Aiming to increase the efficiency and stability of its antitriptic activity, the single and conjugated effect of chitosan and whey protein isolate on the incorporation, activity, and stability of TTI was investigated. The particles were obtained by nanoprecipitation technique, evaluated for the efficiency of incorporation and characterized by physical-chemical methods, determination of the amount of inhibitor that reduces the antitriptic activity in 50% (IC50) and, stability in different temperatures and pH. The combination of chitosan and whey protein isolate formed spherical nanoparticles (109 nm), promoted a reduction in IC50 (0.05 mg) compared to pure TTI (0.21 mg), and preserved the inhibitory activity up to 80 °C [35.0% (3.74)] compared to other formulations and TTI [0.0 (0.00)]. In addition, nanoparticles presented stability to the different pH conditions. Thus, the combination of encapsulating agents showed an important strategy to improve the function and stability of TTIpt_BR
dc.identifier.citationQUEIROZ, Jaluza Luana Carvalho de; COSTA, Rafael Oliveira de Araújo; MATIAS, Lídia Leonize Rodrigues; MEDEIROS, Amanda Fernandes de; GOMES, Ana Francisca Teixeira; PAIS, Tatiana dos Santos; PASSOS, Thais Souza; MACIEL, Bruna Leal Lima; SANTOS, Elizeu Antunes dos; MORAIS, Ana Heloneida de Araújo. Chitosan-whey protein nanoparticles improve encapsulation efficiency and stability of a trypsin inhibitor isolated from tamarindus indica L. Food Hydrocolloids, [S.l.], v. 84, p. 247-256, nov. 2018. DOI: 10.1016/j.foodhyd.2018.06.010. Disponível em: https://www.sciencedirect.com/science/article/pii/S0268005X18307215?via%3Dihub. Acesso em: 6 fev. 2024.pt_BR
dc.identifier.doihttp://dx.doi.org/10.1016/j.foodhyd.2018.06.010
dc.identifier.urihttps://repositorio.ufrn.br/handle/123456789/57714
dc.languageenpt_BR
dc.publisherFood Hydrocolloidspt_BR
dc.subjectEncapsulationpt_BR
dc.subjectAntitriptic activitypt_BR
dc.subjectStability in vitropt_BR
dc.titleChitosan-whey protein nanoparticles improve encapsulation efficiency and stability of a trypsin inhibitor isolated from tamarindus indica Lpt_BR
dc.typearticlept_BR

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