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Iron deficiency is the main cause of anemia, one of the most common nutritional deficiencies affecting millions of people worldwide. In addition, iron instability, sensitivity, and intense flavor limit its use in food fortification. In this work, lactoferrin (LF) particles were developed by Nano Spray Dryer (NSD) and its capacity to be used as an iron carrier was evaluated. The effect of NSD temperature (60°C, 80°C, and 100°C) and LF concentrations (10mgmL1, 50mgmL1, and 100mgmL1) was evaluated on the LF structure and on the production and stability of a LF-iron carrier. Results showed that the NSD is suitable for producing LF particles with diameters ranged from 38.8nm to 4533.6nm. Although different surface morphologies were obtained, higher protein concentrations (100mgmL1) produced round shape and smooth surface particles, but for lower protein concentrations (10mgmL1 and 50mgmL1) wrinkled particles and doughnut shape particles were obtained. SDS-page electrophoresis and circular dichroism (CD) for secondary structure (185260nm) show that the characteristics of the structures were maintained, meaning that NSD does not cause protein degradation. CD for tertiary structure (250nm350nm) and fluorescence tests confirmed the interaction between LF and iron, observed by an intensity decrease and a wavelength shift in fluorescence spectra. The CD tertiary structure analysis showed higher ellipticity for the Trp peak, meaning conformational changes in the neighbor amino acids due to protein-iron interaction. Iron release experiments were performed at different pH values (2.0 and 7.4) at 37°C aiming to understand the release mechanism in different media. Results showed that at pH 2 the iron release could be described by the linear superposition model (Radj2=0.9879) (explained by Fick and relaxation phenomenon) and that at pH 7.4 there is no iron release, showing that particles are stable at neutral pH. NSD is a suitable technology for producing iron-loaded protein-based carriers that could be used in food applications., INL -Idaho National Laboratory(2020.03447), info:eu-repo/semantics/publishedVersion

Encapsulation can be used as a strategy to protect and control the release of bioactive extracts. In this work, an extract from Spirulina sp. LEB-18, rich in phenolic compounds, was encapsulated in biopolymeric particles (i.e., composed of alginate) and characterized concerning their thermal behavior using differential scanning calorimetry (DSC), size, morphology, swelling index (S), and encapsulation efficiency (EE%); the release profile of the phenolic compounds at different pHs and the particle behavior under in vitro gastrointestinal digestion were also evaluated. It was shown that it is possible to encapsulate the phenolic extract from Spirulina sp. LEB-18 in alginate particles with high encapsulation efficiency (88.97%). It was also observed that the particles are amorphous and that the encapsulated phenolic compounds were released at a pH 7.2 but not at pH 1.5, which means that the alginate particles are able to protect the phenolic compounds from the harsh stomach conditions but lose their integrity under intestinal pH conditions. Regarding bioaccessibility, it was observed that the encapsulated phenolic compounds showed higher bioaccessibility compared to phenolic compounds in free form. This work increases the knowledge about the behavior of alginate particles encapsulating phenolic compounds during in vitro gastrointestinal digestion. It also provides essential information for designing biopolymeric particle formulations encapsulating phenolic compounds for application in pharmaceutical and food products., The study was financially supported by the following programs and institutions: Science Without Borders—CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico), CSF (Ciência sem fronteiras), CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior), Brazil, the University of Minho, Braga, Portugal, and Foundation for Science and Technology (FCT, POPH-QREN and FSE Portugal). This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit, and by LABBELS–Associate Laboratory in Biotechnology, Bioengineering and Microelectromechanical Systems, LA/P/0029/2020., info:eu-repo/semantics/publishedVersion

The presence of residual oxygen inside food packaging can significantly affect the organoleptic properties of food and increase microorganism proliferation, decreasing the shelf-life of the products. In this context, the food packaging industry has been investigating new bio-based environmentally friendly multifunctional materials that act as oxygen scavengers and antimicrobial agents. Therefore, in the present work, a new generation of bio-based active films and fibres containing metallic (Zn) and bimetallic (Zn and Fe) nanoparticles (NPs) is developed. Zinc (Zn) and iron (Fe) nanoparticles (NPs) can enhance oxygen absorption capacity, while the oxidized form of Zn, the ZnO, has relevant antimicrobial properties. The NPs were deposited on poly-lactic acid (PLA) films and PLA fibres (produced by electrospinning) by magnetron sputtering, resulting in two different architectures with dissimilar Fe NPs percentages (0, 10 and 20%). The effect of NPs on the structural and functional properties of the produced materials was evaluated at 60 % and 96 % relative humidity. The morphology and metallic composition of the samples were determined by scanning electron microscopy (SEM), and Inductively Coupled Plasma (ICP), respectively. The oxygen scavenging capacity was measured using a Piccolo sensor connected to sealed vials containing 5% oxygen. Finally, the antimicrobial assay was performed through the zone of inhibition (ZOI) test, and the Zn NPs migration was evaluated using different food simulants. The results showed all PLA films and fibres developed have significant oxygen scavenging capacity, achieving the highest decrease of oxygen with the PLA film containing Zn/Fe-10%. All the samples presented promising antimicrobial activity against E. coli and S. aureus. On the other hand, the migration tests revealed that PLA films and fibres containing Fe showed the lowest migration values when 95% ethanol was used as the food simulant, independently of the Fe percentage. Thus, the developing biopolymers prove to be active materials with multiple properties that could be used in the food packaging industry., info:eu-repo/semantics/publishedVersion

The use of bio-based packaging materials containing metallic and bimetallic nanoparticles is relatively modern technology. In this sense, the food packaging industry has been investigating biological and renewable resources that can replace petroleum-based materials to reduce the environmental impact and at the same time, include new functionalities using nanotechnology. Therefore, the main objective of this work was to develop bio-based poly-lactic acid (PLA) films with Zinc (Zn) and Zinc-Iron (Zn-Fe) nanoparticles (NPs), deposited by magnetron sputtering, and evaluate their effect on the structural and functional properties of the films when the NPs are oxidized to be exposed at 60 % and 96 % relative humidity (RH). The morphology and elemental analysis of the samples were determined by scanning (transmission) electron microscopy (SEM and STEM), and Inductively Coupled Plasma (ICP). The structure of the PLA was monitored before and after NPs oxidation by Fourier transform infrared spectroscopy (FTIR) analysis, and the antimicrobial and color assays were performed by using the zone of inhibition (ZOI) test and a Minolta colorimeter, respectively. Finally, the films were correlated in terms of the deposit conditions, Zn or Zn-Fe concentrations, and thickness. The results revealed PLA films with different morphologies, compositions, and sizes of Zn or Zn-Fe NPs. The samples showed a significant antibacterial and antifungal activity against E. coli, P. aeruginosa, P. fluorescens, S. aureus, and A. niger, and changes of color and opacity for the samples with the smaller thickness when stored at 95 % relative humidity. On the other hand, when the Fe in the films increases, the luminosity of the films decreased as well as their antibacterial activity when compared to the films with pure Zn. Hence, these findings are relevant to the food packaging field since intelligent and active films with multiple properties can be developed., info:eu-repo/semantics/publishedVersion

Plant-derived proteins have been emerging and growing in interest over the past few years, due to their interesting properties and the trend to replace animal-derived proteins [1]. Ultrasonication processing can be used to develop nanoemulsions based on plant proteins that are kinetically stabilized by their small dimension, unlike classic emulsions [2]. In this work, oil-in-water nanoemulsions were produced through high-speed homogenization, followed by ultrasonic homogenization (US), using different plant-derived proteins, including potato (Solanum tuberosum), lupin (Lupinus angustifolius), pea (Pisum sativum), chickpea (Cicer arietinum) and faba bean (Vicia faba) protein as emulsifiers. A central composite rotatable experimental design was used to evaluate the influence of three independent variables: water/oil ratio (65-75% of water), protein content (1-6%) and US time (1-7 min) on the size average (by intensity) and polydispersity index (PDI) of the nanoemulsions. A total of 17 experiments were performed with 14 three-level experimental points, and 3 replicates at the central point. The effect of the US time (0, 3, 4.5 and 6 min) in the potato and lupin proteins primary and secondary structures were analysed through SDS-PAGE electrophoresis and circular dichroism, respectively. Results showed that the use of potato, lupin and pea proteins lead to the formation of stable nanoemulsions, while chickpea and faba bean proteins resulted in non-stable nanoemulsions, with phase separation. The smallest mean droplet size for potato protein was 439.9 nm and PDI value 0.464 [21:73 (w/w) oil/water ratio, 6% of protein and 6 min of US]. The smallest mean droplet size for lupin protein was 505.5 nm and PDI value 0.434, and for pea protein the droplet size was 551.3 nm and PDI value 0.249 [23.6:73 (w/w) oil/water ratio, 3.4% of protein and 6 min of US]. Electrophoresis results show that for native potato and lupin samples the ultrasonication did not induce significant changes in the protein pattern, indicating that the US treatment did not modify the primary structure. Regarding the second structure, US did not change the secondary structure of potato protein but induced a slight increase of -helix for all US treatments for lupin protein. Stable nanoemulsions can be developed using plant-derived proteins and ultrasonication, foreseeing different applications in the food industry., This study was supported by the project cLabel+ (POCI-01-0247-FEDER-046080) cofinanced by Compete 2020, Lisbon 2020, Portugal 2020 and the European Union, through the European Regional Development Fund (ERDF)., info:eu-repo/semantics/publishedVersion

Recently, plant derived proteins have increased in interest and use due to a combination of interesting properties and industry-wide trends to replace animal derived proteins. Electrohydrodynamic processing (EHDP), can be used to develop micro- and nanostructures of plant proteins in a facile manner and, thus, increase their opportunities in the food, pharmaceutical, and biomedical industries. One of the most currently studied and promising plant proteins is zein. This review covers the most studied strategies to produce electrospun and electrosprayed zein-based structures. The most relevant properties, such as size, morphology, and surface area, are discussed according to the potential areas of interest, for instance in the food, biomedical, and pharmaceutical industries. In addition, applications of other electrospun/electrosprayed plant derived proteins are also presented, confirming the increasing interest of different industries in alternative proteins which can help promote sustainability., Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of the UIDB/04469/2020 unit and by the I&D&I AgriFood XXI project, operation number NORTE-01-0145-FEDER-000041, cofinanced by the European Regional Development Fund (FEDER) under the scope of NORTE 2020 (Programa Operacional Regional do Norte 2014/2020). This study was supported by the project cLabel+ (POCI-01-0247-FEDER-046080) cofinanced by Compete 2020, Lisbon 2020, Portugal 2020 and the European Union, through the European Regional Development Fund (ERDF). Pedro Silva is the recipient of a fellowship (SFRD/BD/130247/2017) supported by Fundação para a Ciência e a Tecnologia, (FCT, Portugal). S. Torres-Giner acknowledges Spanish Ministry of Science and Innovation (MICI) for the funding received during his Ramón y Cajal contract (RYC2019-027784-I), info:eu-repo/semantics/publishedVersion

Moulds are the main spoilage organisms in dairy products. Fungal contamination despite causing discolouration, off-flavours, alterations in texture and appearance. which leads to waste and thus economic losses, can also be responsible for health issues. Additionally. some of the spoilage fungi can produce toxic secondary compounds designated by mycotoxins. The use of lactic acid bacteria (LAB) in a perspective of biopreservation can be considered as an alternative for fungal control. The incorporation of LAB into edible films and coatings can be an effective strategy to improve the quality and shelf life of some food products. In this work, the incorporation of Lactobacillus buchneri UTAD104 into whey protein-based films and coatings were tested for the control of Penicillium nordicum in a cheese matrix. The addition of cells to the films and coatings formulation resulted in thicker films with less luminosity and significantly different colour than control films (without cells). Nevertheless, cells inclusion did not alter moisture content, water vapour permeability. mechanical properties (tensile strength and elongation at break) and hydrophobicity of the films. FTIR and XRD data suggest that cells did not modify the films' chemical structure or crystallinity. Bioactive films were able to maintain approximately 1x105 CFUlmL during the first 30 days of storage at 25 °C. When applied in cheese, films and coatings with L. buchneri UTAD104 prevented fungal contamination for at least 30 days. The mycotoxin ochratoxin A was not found in cheeses treated with films and coatings containing L. buchneri UTAD104. Results showed that the inclusion of LAB with antifungal properties in edible films and coatings could help to reduce or eliminate fungal contamination in cheeses., Fundação para a Ciência e Tecnologia (FCT), info:eu-repo/semantics/publishedVersion

Liposoluble vitamins exhibit poor solubility in aqueous mediums and are very sensitive and unstable when exposed to inadequate conditions (e.g. temperature and pH). With that in mind, it is important to preserve the properties of these molecules and improve their biological efficiency. Nanoencapsulation can be an alternative and the nanostructuredlipid carriers (NLC’s) are presented to be a good alternative for vitamins encapsulation due to their unique features (e.g. easy scalability, presence of digestible lipids, possible absence of solvents and the use of food-grade materials during production) [1]. It is also important to find new bio-based and biodegradable food-grade materials with new well-known properties, such as biosurfactants (produced by microorganisms) [2]. Due to physico-chemical properties of biosurfactants (low toxicity, high biodegradability, high selectivity, low micelle concentrations and effectiveness at extreme temperatures, pH’s and salinities), they are already used in the food industry to improve, for example, texture, organoleptic properties and creaminess of products [3,4]. Take this account, in this study is investigated the suitability of a biosurfactant produced by Pseudomonas aeruginosa (rhamnolipids) to form and stabilize NLC’s for encapsulation of liposoluble vitamins., info:eu-repo/semantics/publishedVersion

São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods, [Excerpt] Films can be produced by different edible materials such as: polysaccharides, protein, and lipids, with the possible addition of plasticizers and/or surfactants. Their performance is directly related with the material composition and the environmental conditions. Alginate films have been extensively studied, nevertheless their use in the production of edible films ask for the fully understanding of the effect of their main characteristics on the film’s final properties. This work aims to characterize alginatebased films (10 g/L), with different ratios of mannuronic (M) and guluronic (G) acids and cross linking with different concentrations of CaCl2 (0 to 15 g/L). [...], Maria José Costa is recipient of a fellowship supported by a doctoral program (SFRH/BD/122897/2016) funded by the Portuguese Foundation for Science and Technology (FCT, POPH-QREN and FSE Portugal)., info:eu-repo/semantics/publishedVersion

São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods, [Excerpt] Uprising concern and consciousness of consumers, regarding saturated fat consumption, and the consequent demand for healthier food products are well visible in today’s society. Such continuous challenges question the food industry to quickly present solutions. Replace saturated fats in the food processing chain can be accomplished with the incorporation of edible oilbased gels or oleogels, which try to reproduce common fat structural and sensorial characteristics. Oil gelation effectiveness is managed by the gelators’ crystallization behaviour, where beeswax rises as a good candidate. [...], info:eu-repo/semantics/publishedVersion

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São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods, [Excerpt] One of the challenges of food enrichment with bioactive compounds is related with their loss of functional activity in food matrices and their instability during digestion, leading to a poor bioavailability. These challenges are promoting research efforts to find more effective delivery systems based on natural biopolymers. Protein nanohydrogels can be used as carriers of bioactive compounds in food products, however, during gastrointestinal (GI) digestion, proteins are denatured by environmental conditions and hydrolyzed by enzymes. One of the strategies to improve protein nanohydrogels’ stability and the controlled release of active ingredients during GI digestion is the addition of a coating (e.g. polysaccharide layer). [...], info:eu-repo/semantics/publishedVersion

BioTech 2017 and 7th Czech-Swiss Symposium with Exhibition, [Excerpt] Introduction: Probiotics are live microorganisms that when administered in adequate amounts confer a health benefit to the host. However, to accomplish this positive influence on Human health, probiotics should survive to the passage through the upper digestive tract in large numbers to unsure a desired beneficial effects in the host. Several encapsulation methods have been used to protect probiotics. Alginate is the most used biopolymer in the production of these systems, although its performance is totally dependent of its characteristics. In this work, alginates with different molecular weights and different M/G ratio were used in the encapsulation of Lactococcus lactis spp. cremoris (LLC) aiming the protection of this probiotic bacteria against the harsh conditions of digestion. In the first set of experiments, variables such as flow rate, needle-CaCl2 solution distance and the stirring speed, CaCl2 concentration, alginate type, alginate concentration and needle diameter were studied in order to understand how they affect the formation of alginate beads. [...], Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020(POCI-01-0145-FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte 2020 - Programa Operacional Regional do Norte, info:eu-repo/semantics/publishedVersion

National Patent (INPI), A presente invenção consiste numa cápsula transportadora de probióticos com capacidade para libertar os nutrientes no intestino, sem decorrer a libertação dos microrganismos. a cápsula caracteriza-se por compreender um núcleo de alginato onde estão os probióticos, seguido de uma camada de -poli-llisina, seguido de uma camada intermédia de alginato e uma terceira camada de quitosano. a referida cápsula altera o seu diâmetro quando há variação de phs, aumentando o mesmo quando o ph é neutro., info:eu-repo/semantics/publishedVersion

The use of bacteriophages (phages) to improve safety and quality in food products is growing exponentially, increasing the interest by the scientific and industrial community in knowing their activity, action behaviour and bioavailability in food systems (acting as a way to control food borne pathogens). These possibilities can be converted into real applications exploring the functions and properties of bio-based structures and using them for bacteriophage protection, since when applied in the free form bacteriophages lose viability (e.g. in gastrointestinal conditions). Understand which incorporation structures are the most appropriate, their properties and behaviour using alternative food-grade materials (e.g. polysaccharides) to incorporate phages should be addressed aiming at innovative functions with enhanced functionality and a safe application of bacteriophages in food products., info:eu-repo/semantics/publishedVersion

[Excerpt] Introduction: Concerns regarding food nutritional value, sensory attributes, and consumer health urge to get a valid and feasible answer. The use of food‐grade materials that guarantee gel‐like behaviour and address consumer needs is currently essential in food industry. Structuring edible oils (i.e. oleogels) can be the response for such challenge, offering a healthier alternative (e.g. replacing saturated and trans fats) with tailored functionalities (e.g. different melting behaviour). This work focused on how different types of oil phase – medium chain triglycerides (MCT) and long chain triglycerides (LCT) – influence the gelation process of beeswax and the properties of the organogels produced thereof. [...], info:eu-repo/semantics/publishedVersion

[Excerpt] Introduction: One of the challenges of food enrichment with lipophilic bioactive compounds is related with their poor solubility in food matrices and their instability during digestion, leading to a poor bioavailability. These challenges are promoting research efforts to find more effective delivery systems based on natural biopolymers. Protein nanohydrogels can be used as carriers of bioactive compounds in food products, however, during gastric digestion, proteins are denatured by environmental conditions and hydrolyzed by enzymes. One of the strategies to improve protein nanohydrogels’ stability and the controlled release of active ingredients during gastrointestinal (GI) digestion is the addition of a coating (polysaccharide layer). The behavior of lactoferrin (Lf)–glycomacropeptide (GMP) nanohydrogels with and without a chitosan coating was evaluated during GI digestion. [...], info:eu-repo/semantics/publishedVersion

Galactomannans are polysaccharides formed by a β(1 4)-D-mannan backbone attached to α(1 6)- D-galactose units. They are commonly extracted from leguminous seeds and used as alternative sources for the production of films. Lactoferrin (Lf), bioactive peptides (BAPs), and phytosterols are biomolecules with functional properties and potential immobilization into films. The use of galactomannan films as immobilization systems is unexplored and emerges as an alternative for the incorporation of biomolecules for several biotechnological applications. This work aims evaluating the effect of different concentrations of LF, BAPs and phytosterols on the properties of galactomannan films obtained from Cassia grandis seeds. Colour parameters (L*, a* and b*) and opacity were determined using a digital colorimeter. Solubility in water was expressed as percentage of the film dry matter solubilized after 24 h immersion in distilled water and water vapour permeability (WVP) was determined gravimetrically based on ASTM E96-92 method. Contact angle (CA) was measured by the sessile drop method and mechanical properties were measured using a texture analyzer following the guidelines of ASTM D882-02. All the studied films had a strong whiteness tendency. The presence of Lf increased (p0.05) between the films. The presence of Lf and phytosterols significantly increased the WVP values, leading to values 3.9 and 1.7-fold higher than the control film, respectively. Lf and BAPs increased (p

Cellulose microcrystals (CMC) can be used as reinforcing material in the preparation of composite films. This study aimed to evaluate the effect of CMC in starch and chitosan-based films properties. Starch/CMC and Chitosan/CMC composite films were formulated with 1% (w/v) of biopolymer, 0.25% (w/wbiopolymer) glycerol and 0.1% or 0.2% of CMC. The solutions were prepared at 70◦C during 30 min under stirring and submitted to 45 min of ultrasonication. Afterwards were dried in an air-circulating oven at 30◦C for 24 h. The effect of CMC incorporation was evaluated in respect to the surface morphology on a scanning electron microscope (SEM). Solubility was expressed as percentage of the film dry matter solubilized after 24 h immersion in distilled water, and mechanical properties were measured using a texture analyzer following the guidelines of ASTM D 882-10. X-ray diffraction analyses (XRD) were used to evaluate the crystallinity of the samples. SEM micrographs of films with the incorporation of CMC revealed an irregular structure with high heterogeneity and that the roughness of the surface of the films increased for higher concentrations of CMC. Nevertheless, the surface of starch and chitosan films in the absence of CMC are smooth. Regarding to XRD patterns, it was observed that the addition of CMC leads to the presence of reflection peaks at 2θ=22.5° which are related to the cellulose crystalline structure. The values of solubility in water for films with 0.1% and 0.2% of MCM are statistically lower (p

[Excerpt] In this work, different multilayer structures, using a polyhydroxybutyrate-co-valerate film with a valerate content of 8% (PHBV8) as support, were developed aiming the development of active bio-based multilayer systems. An interlayer based on zein nanofibers with and without cinnamaldehyde were electrospun in the PHBV8 film and three multilayer systems were developed: 1) without an outer layer; 2) using a PHBV8 film as outer layer; and 3) using an alginate-based film as outer layer. Their physico-chemical properties were evaluated through: water vapour and oxygen permeabilities and colour measurements, Fourier Transform Infrared Spectroscopy (FTIR) and thermal analyses. Results showed that the presence of different outer layers affected the water vapour permeability and transparency of the multilayer films. (...)

[Excerpt] Cupuassu (Theobroma grandiflorum), tucumã (Astrocaryum aculeatum), peach palm (Bactris gasipaes) and abricó (American Mammea L.) are exotic fruits found in the Brazilian Amazon rainforest. All of them are well known by the native populations, and for centuries the pulps have been used in the production of juices, deserts, jams, syrups, and alcoholic beverages, among others. Additionally, the fruit seeds have been used as animal feed, fertilizers or to plant new seedlings, but a great part of these seeds are usually discarded. (...)

The recommended daily intake of folate (B-complex vitamin) for an adult varies between 200 and 400 g, being the intake of folate inefficient due its extremely unstable chemical forms. One of the presented solutions is the in situ production using probiotics. However, two concerns exist for this solution: a) probiotic bacteria may need protection towards the gastric medium (encapsulation); and b) microcapsule sizes should be smaller than 100 m, to avoid modifying food texture. Alginate-based microcapsules were produced and three layers were added using the layer-by-layer technique: 1st - poly-L-lysine (0.1%); 2nd - sodium alginate (1%); 3rd - chitosan (0.03%). Confocal microscopy was used to confirm the consequent adhesion of the layers, and if they were in the correct position (the layers labelled were the first (Poly-l-lysine/FITC) and the third layer (Chitosan/Rhodamine). After production the particles where put into a 10 mL solution of KCl-HCl (pH 2) during 1 hour, at 100 rpm and then into a PBS solution (pH 7.2), during 3 hours in order to mimic the gastrointestinal tract during digestion. The average size of the particles was 21.01 ± 0.493 m and 39.84 ± 0.794 m during the process at pH 2 and at pH 7.2, respectively. The sizes were smaller than 100 m and showed a swelling capacity (particles duplicate their size upon passing from pH 2 to pH 7.2). Confocal images showed the adhesion of the different layers, also proving indirectly the existence of the second layer (not labelled). Further, after the contact with the KCl-HCl (pH 2) and PBS (7.2) media, the structure of the capsules with the layers was maintained, thus showing the robustness of this structure at pH values typical of the gastrointestinal system. Alginate microcapsules production through LbL technique showed potential for encapsulation of probiotics, allowing their protection against harsh conditions in gastrointestinal tract., info:eu-repo/semantics/publishedVersion

[Excerpt] A balanced nutrition is a great concern in Human health anda preventive way to avoid diseases. Folate, a B-complex vitamin, is crucial in a significant group of cellular metabolic reactions. The daily intake of folate recommended for an adult varies between 200 and 400 µg; these values double in the case of pregnant women. The intake of folate is inefficient because its chemical fonns can be extremely unstable in food products and after ingcstion. The consumption of probiotics that produce this vitamin directly in the intestine could improve folate intake. However, the survival ratio of probiotics to gastric conditions is a problem than needs to be tackled. Severa! technologies can be applied aiming at probiotic encapsulation and eacb of tbem provides microcapsules with different characteristics in terms of particles' size and type of capsule. Emulsification allows the production of a wide particle size range from 0.2 to 5000 µm, whereas extrusion yields a smaller range size but does not provide particles under 300 µm [1]. Considering the envisaged application of probiolics into foods, this study was focused in particles smaller than l 00 µm, produced by microemulsification techniques, to avoid modifying food texture. [...], info:eu-repo/semantics/publishedVersion

Edible films and coatings can provide additional protection for food, while being a fully biodegradable, environmentally friendly packaging system. The main objective of the study was to produce edible films and coatings based on chitosan and galactomannan of A. pavonina L., with the incorporation of sodium acetate and characterize them as to their physical properties. Films were cast and, the water vapor, O2 and CO2 permeabilities of the films were determined, together with their solubility in water, opacity, color and mechanical properties. The film of chitosangalactomannan with the addition of sodium acetate had lower permeability to water vapor (1.40 ± 0.02 (g.(m.day.atm)-1)) and elongation at break (67.11 ± 0.89%) being the most rigid film for presenting the highest Youngs modulus (35.68 ± 0.64 MPa). The blends showed the highest values of maximum voltage and breakdown voltage. The films based on galactomannan had a decreased permeability to O2 of 0.20 to 0.18 x 10-12 (g.(m.Pa.s.m2)-1, incorporating sodium acetate, also showing high permeability to CO2. The chitosan film without addition of sodium acetate had low lightness value L * (81.23 ± 1.43) and a higher opacity compared with the film containing acetate, suggesting that incorporation of sodium acetate increased transparency of the film. The films containing chitosan exhibited low water solubility and high b* component values, indicating the predominance of yellowing. The reported results is important once it will reduce the characterization work needed in subsequent applications of these coatings/films on foods.

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Protein-based nanohydrogels have attracted great attention due their non-toxicity, small dimension, and large interior network for multivalent bioconjugation, which offers several possibilities for the encapsulation of functional bioactive components. The aim of the current work was to develop nanohydrogels composed of lactoferrin and glycomacropeptide (GMP), and to evaluate their sensitivity to environmental stimuli and their ability to incorporate a bioactive compound. Lactoferrin and glycomacropeptide are two natural proteins with isoelectric points of 8.5 and 4.8, respectively. Lactoferrin and GMP solutions were mixed at pH 5.5, and then subsequently stirred and heated at 80 ºC during 20 min. Curcumin, a polyphenol with numerous biological and pharmacological activities, was used as bioactive compound and incorporated in the nanohydrogels. The resulting nanohydrogels were then characterized in terms of morphology (Transmission Electron Microscopy (TEM), Dynamic Scattering Light (DLS), and Atomic Force Microscopy (AFM)), stability, and curcumin binding capacity. The thermal, pH, and ionic strength stability of the nanohydrogels were evaluated during 24 wk. The results showed that nanohydrogels have a spherical shape with a hydrodynamic diameter around 170 nm and a polydispersity index of 0.1 during 24 wk. The increase in temperature (from 20 to 90 ºC) resulted in nanohydrogels with higher values of hydrodynamic diameter (from 170 to 200 nm) that returned to their initial size when the temperature returned to 20 ºC. Also, it was observed that the size and polydispersity of the nanohydrogels are influenced by pH and ionic strength. Finally, it has been shown that the nanohydrogel presents a curcumin binding capacity of 90% (mass of curcumin bound per 100 g of total curcumin). Lactoferrin-glycomacropetide nanohydrogels showed to be a good alternative to encapsulate bioactive compounds to apply in the food industry., info:eu-repo/semantics/publishedVersion

The Layer-by-Layer (LbL) self-assembly deposition can be performed by consecutively adsorbing oppositely charged polyelectrolytes on to a charged template. The main driving force is thus the strong electrostatic interaction between oppositely charged polyelectrolytes. This technique has been extensively used for the preparation of capsules, mainly because it is an inexpensive, highly adaptable, and facile solution-based assembly method, thus allowing materials to be designed and assembled with specific properties and nanoscale precision. Moreover, LbL capsules are promising and multifaceted nanocarriers with a wide range of applications. The present work aims at developing biodegradable nanocapsules as carriers of different bioactive compounds (5-aminosalycilic acid and Glycomacropeptide) through the LbL assembly of chitosan and alginate. Nanocapsules were built through the deposition of four (chitosan/alginate) layers on polystyrene (PS) nanoparticles (diameter120 nm), used as templates, being the bioactive compounds deposited on the third layer, followed by removal of the PS core with Tetrahydrofuran. Multilayer capsules were characterized by means of dynamic light scattering (DLS) (size and zeta potential). The zeta potential showed the stepwise deposition of chitosan (+58) and alginate (-59) alternating layers on the PS nanoparticles. DLS measurements showed that the size of the nanocapsules is on the order of nanometers, with increasing values with the successive deposition of the polyelectrolytes. Also the encapsulation efficiency of the bioactive compounds in the capsules was determined, with the best results (70%) for the system containing 5-aminosalycilic acid. These multilayer capsules demonstrated a good ability to encapsulate two different bioactive compounds, being a promising carrier system with functional properties for applications in different areas such as food and pharmaceutical industries.

Intelligent and active packaging, using edible and biodegradable biopolymers, appears in the last years as one of the most promising applications to food packaging. However, the release of antimicrobial substances from these biopolymers is generally achieved through passive diffusion mechanisms so that there is no real effective control of the process, being necessary to design systems that allow the controlled released as a response to environmental changes. It has been demonstrated that Poly(N-isopropylacrylamide) (PNIPA) nanohydrogels can protect natamycin from hostile environments and allows a smart natamycin release utilizing environmental stimuli. This work aims at characterizing polysaccharide-based films without (GA) and with the incorporation of free natamycin (GA-NA) and natamycin-loaded PNIPA nanohydrogels (GA-PNIPA). Transport (water vapor, oxygen, and carbon dioxide permeabilities) and mechanical properties (tensile strength and elongation-at-break), opacity and water sensitivity (moisture content and contact angle) were studied, being the chemical interactions studied by mean of FTIR; SEM analyses were performed in order to verify the presence of natamycin and nanohydrogel particles in the film matrix. Results show that natamycin and natamycin-loaded PNIPA nanohydrogels can be successfully added to edible films without changing their main properties. However, tensile strength decreased (p, info:eu-repo/semantics/publishedVersion

Vitamins are organic molecules with small dimension and low molecular weight. They are present in food and are essential for normal operation of human metabolism. Vitamins are in general very sensitive and unstable when exposed to inappropriate temperatures, oxygen, light, and humidity. For the food industry it is important to reduce some of these limitations and to provide higher stability and longer shelf life of vitamins. Encapsulation, through the utilization of nanostructures, arises as a promising solution for this problem. The objective of this work was the development and characterization of a nanostructure for encapsulation of riboflavin (vitamin B2) using edible materials. Ionotropic polyelectrolyte pre-gelation was used as production method and the biopolymers chitosan and alginate were used as main materials. Alginate and chitosan are biodegradable, biocompatible, food-grade, have good physicochemical properties, and can be used to the development of nanostructures in order to protect vitamins against aggressive environments/conditions. Alginate pre-gelation was triggered with Ca2+ counterion, followed by polyelectrolyte complexation with chitosan. Alginate nuclei retain vitamins and are stabilized when coated with chitosan. Through a factorial experimental design the optimal concentrations of alginate, chitosan and encapsulated vitamin were determined, being, respectively, 0.063% (w/w), 0.04% (w/w), and 0.0095% (w/w). The characterization of the nanostructures was performed through Dynamic Light Scattering (size and polydispersity) and the vitamin entrapment efficiency was determined. The average size of nanoparticles without and with vitamin B2 was 99.95 nm ( 23.77 nm) and 96.65 ( 11.07 nm) by number, respectively. The polydispersity was 0.50 ( 0.079) without vitamin and 0.652 ( 0.040) with vitamin. Vitamin entrapment efficiency was approximately 70% for the mentioned vitamin concentration. This work provides important information concerning nanoencapsulation of water-soluble vitamins showing that using alginate/chitosan nanostructures can be of great potential for the application in food products., info:eu-repo/semantics/publishedVersion

Nanotechnology applied to food comes from the demand of the industry to new tools for the development of strategies to improve food products, improving the solubility and bioavailability of many functional ingredients. This worked aims the production and optimization of nanoemulsions using three different surfactants (tween 20, sodium dodecyl sulphate (SDS), and dodecyl(trimethyl)azanium bromide (DTAB)) based on a 23-level factorial design, through a high-pressure homogenizer. The homogenization pressure (10,000, 15,000, and 20,000 psi), surfactant concentration (0.5, 1.0, and 1.5% w/w), ratio between oily and water phase (O/W ratio) (0.5/9.5, 1/9, and 1.5/8.5 v/v) and the cycles between the each homogenization (10, 20, and 30) were evaluated. Moreover the stability of the nanoemulsions was determined at 4 ºC, in the absence of light, during 28 d. The hydrodynamic diameter (Hd) and the zeta potential (Zp) were evaluated for all samples. Results showed that the interaction between pressure and O/W ratio, surfactant concentration, pressure and number of cycles affect the Hd (p0.05) by the evaluated parameters. While, for DTAB nanoemulsions statistical significant influence (p, info:eu-repo/semantics/publishedVersion

[Excerto] Tem sido crescente a evidência de que nanopartículas podem induzir toxicidade celular relevante com forte impacto na saúde humana. Esta toxicidade pode ser expressa através da indução de diversas respostas celulares tais como a morte celular, inflamação e stress oxidativo, tornando-se assim de extrema importância a utilização de modelos celulares in vitro para avaliar a resposta biológica desencadeada pela presença dos nanosistemas formulados. O modelo celular Caco-2, utilizado neste trabalho, é um modelo amplamente aceite para avaliação da toxicidade, transporte e uptake de vários materiais à nanoescala. [...], info:eu-repo/semantics/publishedVersion

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16th IUFoST World Congress of Food Science and Technology: Addressing Global Food Security and Wellness through Food Science and Technology, [Excerpt] Innovations constantly appear in food packaging, always aiming at creating a more efficient quality preservation system while improving foods’ attractiveness and marketability. The utilization of renewable sources for packaging materials, such as hydrocolloids from biological origin, is one of the main trends of the food packaging industry. Edible films/coatings have been considered as one of the potential technologies that can be used to increase the storability of foods and to improve the existent packaging technology, helping to ensure microbial safety and preservation of food from the influence of external factors. [...], info:eu-repo/semantics/publishedVersion

[Excerpt] Spent coffee grounds (SCG) are the major waste obtained during the processing of coffee powder with hot water to make instant coffee. Despite the possible interest of SCG to chemical and food industries, there are few studies that highlight their properties and possible applications as raw material. [...], info:eu-repo/semantics/publishedVersion

Quercetin is an abundant flavonoid in food plants and has been extensively investigated for its pharmacological effects that include anti-tumor, anti-inflammatory, antioxidant, and hepatoprotective activities. Being sparingly soluble in water and subject to degradation in aqueous intestinal fluids, the absorption of quercetin is limited upon oral administration. The aim of this study was to encapsulate quercetin on lecithin/chitosan nanoparticles by auto-assembled technique for improvement its solubility, stability and oral bioavailability. The nanoparticles were obtained injecting a solution of lecithin (2.0 mg.mL-1) and quercetin (70 µg.mL-1) in ethanol (99%) into a chitosan (0.1 mg.mL-1) aqueous solution (pH 3.0), under mechanic stirring. The nanoparticles were characterized by measuring particle size, zeta potential and encapsulation efficiency. The morphology of nanoparticles was evaluated by transmission electron microscopy. Antioxidant activity of nanoparticles and free quercetin was also evaluated using the scavenging of 1,1-diphenyl-2-picrylhydrazyl radical and anti-lipid peroxidation. The nanoparticles showed mean diameter of 168.58±20.94 nm, with polydispersity index of 0.26±0.02, zeta potential of +56.46±1.94 mV, and encapsulation efficiency of 96.13±0.44%. The nanoparticles showed spherical shape and an antioxidant activity more effective than free quercetin. This work demonstrated that the quercetin was successfully encapsulated suggesting that the lecithin/chitosan nanoparticles is a promising delivery system to enhance the oral absorption and water solubility of quercetin., info:eu-repo/semantics/publishedVersion

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Edible packaging is one of the potential technologies that can be used to increase the storability of foods and to improve the existent packaging technology. Recently, edible packaging appears as an efficient vehicle for functional compounds such as antioxidants, antimicrobial and antifungal in order to enhance food stability, quality, functionality and safety. Recent developments have been achieved regarding the utilization of new materials and the study of the incorporation of functional ingredients and the their influence on relevant properties such as barrier, mechanical and surface properties. Antioxidant compounds such as extracts from Gleditsia triacanthos and -tocopherol were incorporated into galactomannan and chitosan films, respectively, and showed to influence transport, mechanical and colour properties of the films, while also promoting the antioxidant capacity of the films (1,2). The incorporation of antimicrobial compounds, such as nisin, showed to influence the properties of coatings and films, leading to the improvement of the physical properties of the films. Moreover, the obtained coatings and films showed antimicrobial activity against e.g. Listeria monocytogenes (3,4). A different behaviour was observed for the incorporation of natamycin in chitosan films were the presence of this antifungal compound lead to the increase of water vapour, oxygen and carbon dioxide permeability (5). Furthermore, the incorporation of bioactive compounds (a peptide fraction from whey protein concentrate hydrolysate, glycomacropeptide and lactoferrin) were tested in chitosan films and the results showed that the addition of protein-based compounds also affected transport properties of the films (6). Edible packaging shows suitability to incorporate functional compounds for further application in the food industry; it is also shown how the main film properties can be influenced with the incorporation of this compounds., info:eu-repo/semantics/publishedVersion

Innovations constantly appear in food packaging, always aiming at creating a more efficient quality preservation system while improving foods attractiveness and marketability. The utilization of renewable sources for packaging materials, such as hydrocolloids from biological origin, is one of the main trends of the food packaging industry. Edible coatings have been considered as one of the potential technologies that can be used to increase the storability of foods and to improve the existent packaging technology, helping to ensure microbial safety and preservation of food from the influence of external factors. In view of these advantages concerning the application of edible coating solutions, recent developments have been achieved regarding the utilization of new materials. Work has been developed on the application of galactomannans, chitosan, Policaju, and collagen-based coatings on fruits (1, 2), cheese (3, 4) and fish (5), with the incorporation in some cases of antimicrobials and antifungals (5,7). Recently, the layerby- layer technique was used to apply these bio-based coatings as a nanolayer in fruits such as pears and mangoes (8, 9) using materials such as chitosan, lysozyme, pectin and k-carrageenan. Globally, results showed that the application of bio-based coatings on food products lead to the improvement of the quality and to the increase of shelf-life of food products. It is viewed that in a near future tailored edible packaging solutions based on natural biopolymers can be applied to selected foods, partially replacing nonbiodegradable/ non-edible plastics., info:eu-repo/semantics/publishedVersion

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[Exerpt] An efficient implementation of nanotechnology at the industrial level for food production must consider the development of new tools to improve the performance (e.g. stability, solubility, bioavailability) of functional compounds on a food matrix. The present work aimed at preparing multi-layer β-carotene nanoemulsions composed of edible materials through layer-by-layer deposition technique (LbL) as potential active ingredients for food formulations. β-carotene nanoemulsions were prepared by an emulsification-evaporation technique using a high-speed blender. β-carotene was dissolved in n-hexane with Tween 20 dispersed in mili-Q water at a shear rate of 5500 rpm, during 5 min; two homogenization cycles were used. Finally n-hexane was evaporated. In order to improve the stability of β-carotene nanoemulsions, multi-layers were deposited through LbL technique. These multilayers were produced using two polysaccharides with opposite charges, chitosan (Ch) and alginate (Alg), at concentrations of 0.04 % and 0.06 % w/w, respectively. The multi-layers deposited on β-carotene nanoemulsions (NE) were constituted by four polysaccharide layers: NE-Ch-Alg-Ch-Alg. [...], info:eu-repo/semantics/publishedVersion

Edible coatings can be used to improve shelf life and food quality by providing effective and selective barriers to moisture transfer, oxygen uptake, and reduction of microbiological contamination. Wettability defines the ability of a coating to adhere and spread onto a food's surface and is determined through the values of the spreading coefficient. The effectiveness of edible coatings thus depends on the control of the wettability of the coating in order to ensure a uniformly coated surface. The aim of this study was to evaluate the influence of glycerol and corn oil on galactomannan and chitosan coatings' wettability. The liquid-vapour interfacial tension (gammaLV) and the wettabillity of the coatings were evaluated for different glycerol and oil concentrations on 3 model surfaces (glass, poly(methyl-methacrylate) (PMMA), and stainless steel 316-SS316) in order to evaluate how the wettability could be influenced by surfaces with different properties. Results show that when glycerol is added, gammaLV values decrease for both coating solutions. The increase of glycerol concentration also leads to a decrease of the spreading coefficient (Ws); however, when oil is added, this behavior was not observed. For galactomannan coatings, Ws increased for all surfaces when oil is added, while for chitosan coatings the values of Ws decreased for all surfaces. This distinct behavior between chitosan and galactomannan coatings can be related with the different oil emulsification patterns exhibited by chitosan and galactomannan solutions as shown through optical microscopy images. Moreover, oil-free chitosan coatings show more affinity to the surface with the highest polar component (PMMA). The same happens for galactomannan coatings without oil. For galactomannan coatings containing oil, the surfaces with the lowest polar component (SS316 and glass) are the ones showing the lowest Ws values. This work provides insight on how plasticizers and lipids could affect their behavior when coating different types of food surfaces., info:eu-repo/semantics/publishedVersion

Biopolymer films offer a variety of advantages compared to synthetic films: biodegradability, use of renewable sources and potential edibility. Improvements in the functional properties of these films have been made by reinforcement of the polymer matrix with layered clay minerals such as montmorillonite. The aims of this work were to evaluate the physical and antimicrobial properties of biodegradable films composed by mixtures of kappa-carrageenan and locust bean gum (LBG) when organically modified clay (Cloisite 30B) was dispersed in the biopolymer matrix. Film forming solutions were prepared by adding Cloisite 30B (concentration ranging from 0 to 16% w/w) into the kappa-carrageenan/LBG solution (40/60% w/w) with 0.3% (w/v) of glycerol. Barrier properties (water vapor permeability, WVP ; CO 2 and O 2 permeabilities) and mechanical properties (tensile strength, TS and elongation at break, EB ) of the resulting films were determined. The composite film structure was investigated by X-ray diffraction (XRD). Antimicrobial effects of these films against Listeria monocytogenes , Escherichia coli, and Salmonella typhimurium were also evaluated. Results showed that an increase in the clay concentration caused a decrease of WVP from 5.34x10 -11 to 3.19x10 -11 g (m s Pa) -1 . O 2 permeability showed values ranging between 3.22x10 -14 and 4.80x10 -14 g (m s Pa) -1 . The CO 2 permeability increased from 2.26x10 -14 to 2.91x10 -14 g (m s Pa) -1 for films with 0 and 16% clay, respectively. Films with 16% clay exhibited the highest TS (33.82 MPa) and EB (29.82%). XRD patterns of the films indicated that a degree of exfoliation is attained depending on clay concentration. kappa-carrageenan/LBG/clay composite films exhibited an inhibitory effect only against L. monocytogenes due to the quaternary ammonium group of Cloisite 30B, which disrupts Gram-positive bacteria cell membranes. kappa-carrageenan/LBG/clay composite films are a promising alternative to synthetic films in order to improve the shelf-stability of food products., info:eu-repo/semantics/publishedVersion

Edible coatings can be used to improve food shelf life and quality. The methodology of application and drying of the coatings on foods needs to be optimized in order to guarantee that the coating performs conveniently. In this work, the temperature of drying and the application method of a galactomannan coating on a semi-hard cheese were evaluated. Three temperatures were tested (5, 20, and 35 °C) in order to evaluate the time necessary for the coating to dry. Further, in order to understand how the application method can influence the coating performance three methods were tested: dipping, brushing, and spraying. Shelf-life parameters such as weight loss, moisture content, and color were evaluated during 21 d. The effect of the application method on initial cheese weight gain and on the properties of the coating used on cheese was studied during coating application. Results show that 20 °C is the most efficient drying temperature when compared with 5 or 35 °C. The application by brushing is the one where a lower amount of coating is spent (2.40 g/cheese) and where the weight gain (0.45 g/cheese) of the cheese after coating application is the lowest. Spraying shows to be the method with the greatest consumption of coating solution (8.21 g/cheese); however, it does not correspond to the highest cheese weight gain. The most efficient method was the dipping method, where the efficiency in terms of coating retention on the cheese surface was the highest of all tested methods (34%). Regarding shelf life, results showed that the application method apparently does not have a statistically significant influence in the effectiveness of the coating in terms of cheese weight loss, moisture loss, and color differences. In conclusion, and having in consideration the spent and/or wasted coating during application by the different methods, brushing would be the one to choose., info:eu-repo/semantics/publishedVersion

Layer-by-Layer (LbL) assembly is based on the electrostatic interaction between oppositely charged polyelectrolytes alternatively adsorbed onto an appropriate template. Nanocapsules prepared through LbL can be specially engineered with controlled sizes, composition, and functionality, and can be used as carriers for bioactive compounds. Chitosan, a cationic polysaccharide with antimicrobial activity, and fucoidan, an anionic sulfated polysaccharide with various bioactive properties (such as antioxidant activity), are candidates for the formation of functional multilayers. The present work aims at developing biodegradable hollow nanocapsules through LbL assembly of chitosan and fucoidan. Nanocapsules were built through the alternate deposition of 10 chitosan/fucoidan layers on polystyrene (PS) nanoparticles (diameter 100 nm), used as templates, followed by removal of the PS core. The obtained multilayer nanocapsules were characterized by means of dynamic light scattering (DLS) (size and zeta potential), quartz crystal microbalance (QCM) measurements, Fourier transform infrared (FTIR), and scanning electron microscopy (SEM). Zeta potential values indicated the stepwise deposition of chitosan and fucoidan alternating layers on the PS nanoparticles. The real-time build-up of chitosan and fucoidan nanolayered assemblies was monitored by QCM and a frequency decrease was observed after each polyelectrolyte deposition, indicating that mass was being deposited, and also the adsorption equilibrium was attained and stable layers were obtained. DLS measurements and SEM showed that the size of the nanocapsules is in the order of a few hundreds of nanometers. The removal of the PS templates from the core-shell particles was confirmed by the disappearance of the characteristic bands (at 3000-3103, 756 and 698 cm -1) of the PS residue in the FTIR spectrum. Chitosan/fucoidan capsules are envisaged as a nanocarrier system (for example, oxidation-sensitive active compounds, which would benefit from the shelter provided by the capsules). Such systems have possible applications in food and pharmaceutical industries., info:eu-repo/semantics/publishedVersion

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An efficient implementation of nanotechnology at the industrial level depends on the development of new tools for the application of strategies aimed at improving food quality and human health. Such strategies should offer the potential to significantly improve the solubility and bioavailability of many functional ingredients. The aim of the present work was to prepare -carotene stable nanoemulsions as potential active ingredients for food formulations. -carotene nanoemulsions were prepared using an emulsification-evaporation technique trough a high-speed blender. Promoting homogenization between -carotene dissolved in n-hexane with Tween 20 dispersed in mili-Q water, removing the n-hexane trough evaporation. The emulsions were prepared based on a 23 level factorial design, being the time (2, 5 and 8 min) and shear rate of the homogenization (3500, 5500 and 6500 rpm) and the cycles between the each homogenization (1, 2 and 3) the independent variables. Particle size distribution of -carotene nanoemulsions was determined by Dynamic Light Scattering. The stability of the nanoemulsions was determined at a storage temperature of 4 ºC, in the absence of light, through monitoring the concentration of -carotene during storage by spectrophotometry. The color of the nano-emulsions was evaluated with a colorimeter using the parameters CIE L* a* b*. The particle size ranged from 9.24 and 219.72 nm and between 9.78 and 259.68 nm for the weight-mean diameter (D3,2) and volume-surface diameter (D4,3), respectively. These diameters were measured immediately after the production of the particles. The concentration of -carotene decreased during 21 days of storage time. Particle size parameters suffered a statistically significant influence (p < 0.05) from the blending time and from the interaction of blending time and shear rate. These results show that it is possible to prepare oil-in-water nanoemulsions of -carotene using the emulsification-evaporation technique, without the use of high-pressure homogenization.