Detalhes bibliográficos
| Ano de defesa: |
2020 |
| Autor(a) principal: |
Vieira, Maiana da Costa |
| Orientador(a): |
Boeck, Carina |
| Banca de defesa: |
Antoniazzi, Raquel Pippi,
Silva, Rosane Souza da,
Mortari, Sérgio Roberto,
Zamberlan, Alexandre de Oliveira |
| Tipo de documento: |
Tese
|
| Tipo de acesso: |
Acesso embargado |
| Idioma: |
por |
| Instituição de defesa: |
Universidade Franciscana
|
| Programa de Pós-Graduação: |
Programa de Pós-Graduação em Nanociências
|
| Departamento: |
Biociências e Nanomateriais
|
| País: |
Brasil
|
| Palavras-chave em Português: |
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| Palavras-chave em Inglês: |
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| Área do conhecimento CNPq: |
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| Link de acesso: |
http://www.tede.universidadefranciscana.edu.br:8080/handle/UFN-BDTD/913
|
Resumo: |
Unsaturated fatty acids are highly prone to oxidation due to their chemical structure, resulting in a decrease in their nutritional properties. Nanocarriers have the capacity to transport poorly soluble nutraceuticals, directing these assets to their specific targets, which can generate an increase in bioavailability and consequent improvement in therapeutic efficacy. Thus, a literature review was carried out on the benefits of omega-3 fatty acid nanoencapsulation for the enrichment of food products. After a systematic review in order to determine the effectiveness of nanoencapsulation of omega-3 unsaturated fatty acids as protection against oxidation, as well as to apply data mining techniques to identify the profiles of nanoencapsulation and their main characteristics associated with oil protection. The search was conducted with restriction of articles in the English language considering the period between 1985 and May 2019, using the PubMed, ScienceDirect and Web of Science databases. The search strategy for the related terms and terms are: was ((nano *) and (unsaturated) or (fatty acids) or (omega 3) or (PUFAS) and stability). Additionally, manual searches in the references of the included articles were carried out to identify other relevant studies. The results found studies that evaluated the stability of fatty acids in food products such as: bread, fruit juice, milk, yogurt and meat. The nanotechnologies most used for the incorporation of fatty acids were nanocapsules and nanoliposomes. The qualitative analysis of the articles included indicated that the main parameters were the encapsulation efficiency (%), the physical-chemical parameters and the oxidation analyzed at different storage temperatures, the type of oil used, and whether the formulation was added to food. For the quantitative analysis, studies that did not present nanoformulation oxidation tests compared to free oil were excluded. From the data mining it was identified that the main characteristics that define the effectiveness of the nanocarrier in protecting the oil against oxidation are: the encapsulation efficiency and the particle size. Currently, nanotechnology demonstrates a potential to improve the protection of polyunsaturated fatty acids against oxidation and thermal degradation. Due to the heterogeneity of the data, there is an increased need to establish a definitive protocol where all studies present an evaluation of the physicochemical and oxidation parameters of the asset when it is an omega-3. Standardization favors safety as it seeks to reduce oxidation of unsaturated fatty acids, increase the development of omega-3 enriched foods, and thus contribute to a greater intake of these fatty acids by the population. |
