مؤتمر
Bench production and in vivo evaluation of vitamin loaded whey protein coacervates
| العنوان: | Bench production and in vivo evaluation of vitamin loaded whey protein coacervates |
|---|---|
| المؤلفون: | Chapeau, Anne Laure, Hamon, Pascaline, Bouhallab, Said, Bertrand, N., Poncelet, D. |
| المساهمون: | Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Faculty of Pharmacy, CHU de Quebec Research Center, Université Laval Québec (ULaval), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique (IMT Atlantique), Institut Mines-Télécom Paris (IMT)-Institut Mines-Télécom Paris (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN) |
| المصدر: | 25. International Conference on Bioencapsulation https://hal.science/hal-01512156Test 25. International Conference on Bioencapsulation, Jul 2017, La Chapelle sur Erdre, France http://bioencapsulation.net/2017_La_ChapelleTest/ |
| بيانات النشر: | HAL CCSD |
| سنة النشر: | 2017 |
| المجموعة: | Université de Nantes: HAL-UNIV-NANTES |
| مصطلحات موضوعية: | nutrients, whey protein, coacervarion, polymère, stabilité, nature conservation, bioavailability, encapsulation, conservation, vitamine, solubilité, substance nutritive, stabilité physicochimique, industrie agro-alimentaire, biodisponibilité, protéine de lactosérum, coacervation, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering |
| جغرافية الموضوع: | La Chapelle sur Erdre, France |
| الوصف: | INTRODUCTION AND OBJECTIVESWhile functional foods have prompted growing interest to enhance the daily intakes of specific nutrients and to prevent deficiencies , their processes and storage can affect stability, solubility and bioavailability. To overcome these limitations, one alternative is the encapsulation of agents acting into carriers. To ensure industrial sustainability, such encapsulating material should be natural food-grade components (biocarriers), using economical and reliable raw materials and processes. The complex coacervation consists in mixing two polymers of opposite charges. Coacervation exploits the balance of electrostatic interactions between the two biopolymers to form a supramolecular assembly. Coacervation may display high shell integrity and encapsulation efficiency, good controlledrelease properties and mild preparation conditions. Thesefeatures are interesting to reduce the industrial processing costs (Yan & Zhang, 2014). Whey proteins (WP) is by- products of the dairy industry, providing intrinsic biological properties. Two specific whey proteins has been selected β-lactoglobulin (BLG) and Lactoferrin (LF) as they able to co-assemble by complex coacervation. Recently the proof of concept that LF-BLG complex coacervates efficiently entrap vitamin B9 (B9) hasbeen established at laboratory scale (Chapeau et al., 2016). This work focuses on the scale-up production of B9-WP coacervates for potential industrial applications. Coacervation is known to be highly sensitive to processing i.e. working volume, interfaces, and mixing conditions. Empirical scale-up could therefore result in increased costs, resources and efforts (Lemetter et al., 2004). Moreover, B9-WP coacervates shouldpreserve the bioavailability of B9 during oral delivery. As a result, this study aims at: 1) investigating the scale-up production of B9-WP coacervate by comparing two mixing systems (in batch or in continuous), and 2) exploring the bioavailability of orally administered B9-WP coacervates. |
| نوع الوثيقة: | conference object |
| اللغة: | English |
| العلاقة: | hal-01512156; https://hal.science/hal-01512156Test; https://hal.science/hal-01512156/documentTest; https://hal.science/hal-01512156/file/20170327_Abstract-BRG_Nantes2017%281%29_%7B9C63F006-E801-43C9-A590-91E7E411FCAC%7D.pdfTest; PRODINRA: 389663 |
| الإتاحة: | https://hal.science/hal-01512156Test https://hal.science/hal-01512156/documentTest https://hal.science/hal-01512156/file/20170327_Abstract-BRG_Nantes2017%281%29_%7B9C63F006-E801-43C9-A590-91E7E411FCAC%7D.pdfTest |
| حقوق: | http://creativecommons.org/licenses/by-saTest/ ; info:eu-repo/semantics/OpenAccess |
| رقم الانضمام: | edsbas.CBA7F707 |
| قاعدة البيانات: | BASE |
| الوصف غير متاح. |