Seminario impartido por la doctora Julia Maldonado Valderrama (Universidad de Granada).
Resumen:
Liquid Liquid nanocapsules (LNCs) can be incorporated into food to deliver low soluble nutrients or bioactive compounds such as curcumin. These are solublised in oily cores and shelled by different interfacial materials. Nanotechnology and interfacial design offer the possibility to tailor the size, shape and protective layers of nanocapsules providing protection and controlled release of encapsulated compounds. A major function of a delivery system is to provide a protective environment to the encapsulated ingredient against the gastrointestinal digestion and optimal interaction with different biological fluids. The increase demand of nutritional supplements in foods originates partly from a lack of understanding of the gastrointestinal degradation of food systems and hence, there is a need to specifically address this issue in the design of LNCs. In this work, we characterize different shells of LNCs to encapsulate curcumin. We address specifically the impact of digestive steps to demonstrate that interfacial conformation and interactions of the different components in the shell allows tailoring the degradation of the nanocapsule which can then be rationally designed to deliver different functionalities of the LNCs. Interfacial engineering of nanoemulsions provides a route to improve the bioaccessibility of encapsulated curcumin at different stages in the gut.
- Fecha: Jueves, 28 de octubre de 2021
- Lugar: Aula A22 de la Facultad de Ciencias
- Horario: de 12:30 a 13:30 h.
- Organiza: Grupo de Física de Fluidos y Biocoloides
- Más información:
- Grupo de Física de Fluidos y Biocoloides
- Miguel Ángel Fernández Rodríguez
Departamento de Física Aplicada
mafernandez@ugr.es