Cristhian Rafael Lopes Francisco
Federal University of Technology - Paraná
PharmacokineticsSurface modificationIsothermal processNuclear chemistryAbsorption (skin)Aqueous two-phase systemNanoparticleMoistureOrganic chemistryAqueous solutionChemistryMaterials scienceMyeloperoxidaseThermalIn vivoSensory analysisBisdemethoxycurcuminMushroomCurcuminoidCurcumaTBARSMaltodextrinAntioxidantCurcuminSwellingCitric acidSpray dryingAnti-inflammatoryCarnauba waxPolyvinylpyrrolidoneEdemaAgaricus bisporusAcid concentrationPartial substitutionLipid fractionLipid oxidationPaw edemaWater sorptionWheat flourFood scienceSpectroscopyDifferential scanning calorimetryChromatographyNitric oxidePolymerGlutathioneOxidative phosphorylationSorptionThermal stabilityActivation energyEC50Pharmacology
9Publications
7H-index
95Citations
Publications 12
Newest
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Abstract In this work, pea and soy proteins were used as emulsifiers on the encapsulation of orange essential oil (OEO, rich in d-limonene) by emulsification followed by spray drying. A commercial pea protein concentrate (PPC) was studied regarding its ability to act as an emulsifier, stabilize oil-in-water emulsions containing OEO, and to produce spray-dried microparticles in comparison to a commercial soy protein isolate (SPI), which is an emulsifier that has been already used on the microenca...
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#2Cristhian Rafael Lopes Francisco (UTFPR: Federal University of Technology - Paraná)H-Index: 7
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Abstract The pharmacokinetic of curcumin has posed a challenge to its therapeutic efficacy. Drug encapsulation systems, particularly microparticles, are promising due to their ability to protect compounds against both physical and chemical degradation and to improve their bioactivity. The aim of the present study was to prepare curcumin loaded solid lipid microparticles from carnauba wax and evaluate its antiinflammatory efficacy. Microparticles were obtained by hot homogenization technique and ...
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#1Priscila Dayane Freitas dos Santos (UTFPR: Federal University of Technology - Paraná)H-Index: 2
#2Cristhian Rafael Lopes Francisco (UTFPR: Federal University of Technology - Paraná)H-Index: 7
Last. Odinei Hess Gonçalves (IPN: Instituto Politécnico Nacional)H-Index: 17
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Curcumin, bisdemethoxycurcumin and demethoxycurcumin are the main curcuminoids present in Curcuma longa L. and are known for their bioactivity. However, their low water solubility results in poor bioavailability and therapeutic efficacy. This work aimed to investigate the in vitro modulation capacity on the enzymes acetylcholinesterase (AChE) and glutathione S-transferase (GST), as well as the in vitro antioxidant (OxHLIA and TBARS) and anti-inflammatory activities (RAW 264.7 test) of nanoencaps...
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#1Larissa Hernandes Venturini (UTFPR: Federal University of Technology - Paraná)H-Index: 1
#2Thaysa Fernandes Moya Moreira (UTFPR: Federal University of Technology - Paraná)H-Index: 7
Last. Fernanda Vitória Leimann (UTFPR: Federal University of Technology - Paraná)H-Index: 17
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Partial substitution of margarine by microencapsulated chia oil (rich in n-3 and n-6 fatty acids) in carnauba wax solid lipid microparticles was investigated, to obtain cookies containing omega-3 and omega-6. The microparticles were prepared by the hot homogenisation in which the lipid phase is molten and dispersed as small droplets in an aqueous phase followed by a cooling/solidification step. Cookies were produced using only margarine (control) and also with partial substitution of margarine b...
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#1Cristhian Rafael Lopes Francisco (UTFPR: Federal University of Technology - Paraná)H-Index: 7
#2Sandrina A. HelenoH-Index: 26
Last. Maria Filomena BarreiroH-Index: 29
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Abstract Mushroom extracts contain bioactive compounds potentially useful to functionalize foodstuffs. Herein, alcoholic extracts of Agaricus bisporus were studied for their bioactivity and viability as functional ingredients in a food product with high water content (yogurt). Extracts were microencapsulated (to improve their stability and hydrophilicity) by spray-drying, using maltodextrin crosslinked with citric acid as encapsulating material. The effect of thermal treatment (after atomization...
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The original version of this article unfortunately a typo error on the name of Dr. Patricia Valderrama. This was written as “Patricia Velderrama” which is incorrect.
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Encapsulation of chia oil might protect omega-3 and omega-6 from lipid oxidation when producing baked foods. However, the actual gain in stability given by chia oil must be determined. In this work, chia oil or chia oil-loaded microparticles were added to a cookie formulation in order to evaluate the ability of the microcapsules in protecting chia oil from deterioration. Texture, color, water sorption isotherms, and sensorial properties were also evaluated. A hot homogenization technique was use...
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Curcumin is the main curcuminoid found in turmeric rhizomes and is a strong candidate to formulate foodstuff with specific properties. Among various bioactive properties of curcumin, its antiinflammatory activity is remarkable; on the other hand, its low water solubility leads to low absorption. Thus, new formulations need to be developed to improve its efficacy, and encapsulation is a promising alternative strategy in this regard. The objective of the present study was to obtain curcumin-loaded...
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#1Alexandre Guimarães-Inácio (UTFPR: Federal University of Technology - Paraná)H-Index: 3
#2Cristhian Rafael Lopes Francisco (UTFPR: Federal University of Technology - Paraná)H-Index: 7
Last. Odinei Hess Gonçalves (UTFPR: Federal University of Technology - Paraná)H-Index: 17
view all 9 authors...
Abstract Chia oil has been widely studied due to its benefits to human health, being source of important omega-3 and omega-6. Encapsulation has been studied in order to protect the oil from thermal degradation. In this work, oil from chia seeds was microencapsulated in carnauba wax and thermal stability was evaluated not only by thermal methods but also Spectroscopy and chemometric based analyses. High encapsulation efficiency of both omega-3 and -6 (up to 97%) was verified. Particles presented ...
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