Anderson Clayton da Silva
Federal University of Technology - Paraná
Detection limitXanthophyllFood preservationNanoparticleMinimum inhibitory concentrationBioavailabilityChemistryMaterials scienceUltravioletBacillus cereusCurcumaCurcuminLuteinBiological propertyIn vivo testsFood scienceChromatographyAntimicrobialFood microbiologyMesophileUltraviolet visible spectroscopyPreservativeMicrobiology
3Publications
3H-index
66Citations
Publications 3
Newest
#1Anderson Clayton da Silva (UTFPR: Federal University of Technology - Paraná)H-Index: 3
#2Priscila Dayane de Freitas Santos (UTFPR: Federal University of Technology - Paraná)H-Index: 4
Last. Odinei Hess Gonçalves (UTFPR: Federal University of Technology - Paraná)H-Index: 16
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Abstract Background Curcumin is a yellow-orange, hydrophobic compound extracted from Curcuma longa and widely used by oriental cultures. It displays numerous biological activities and shows antimicrobial activity against both Gram-positive and Gram-negative bacteria, as well as yeasts and molds. However, its low water solubility decreases its bioavailability and hinders its industrial use. Curcumin may be modified by micro/nanoencapsulation or nanonization (transformation in nanometric crystals)...
44 CitationsSource
#1Jéssica Thaís do Prado Silva (UTFPR: Federal University of Technology - Paraná)H-Index: 4
#2Anderson Clayton da Silva (UTFPR: Federal University of Technology - Paraná)H-Index: 3
Last. Odinei Hess Gonçalves (UTFPR: Federal University of Technology - Paraná)H-Index: 16
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Abstract Lutein is a carotenoid presenting known anti-inflammatory and antioxidant properties. Lutein-rich diets have been associated with neurological improvement as well as reduction of the risk of vision loss due to Age-Related Macular Degeneration (AMD). Micro and nanoencapsulation have demonstrated to be effective techniques in protecting lutein against degradation and also in improving its bioavailability. However, actual lutein concentration inside the capsules and encapsulation efficienc...
14 CitationsSource
#1Anderson Clayton da Silva (UTFPR: Federal University of Technology - Paraná)H-Index: 3
#2Priscila Dayane de Freitas Santos (UTFPR: Federal University of Technology - Paraná)H-Index: 4
Last. Odinei Hess Gonçalves (UTFPR: Federal University of Technology - Paraná)H-Index: 16
view all 7 authors...
Nontoxic conserving agents are in demand by the food industry due to consumers concern about synthetic conservatives, especially in minimally processed food. The antimicrobial activity of curcumin, a natural phenolic compound, has been extensively investigated but hydrophobicity is an issue when applying curcumin to foodstuff. The objective of this work was to evaluate curcumin microcrystals as an antimicrobial agent in minimally processed carrots. The antimicrobial activity of curcumin microcry...
12 CitationsSource