Encapsulation of high oleic palm oil using microfluidization and electrospinning: physicochemical characterization and nanotoxicity performance

198 páginas

Autores:

Tipo de recurso:

Fecha de publicación:: 2020

Institución:: Universidad de la Sabana

Repositorio:: Repositorio Universidad de la Sabana

Idioma:: eng

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spelling	Encapsulation of high oleic palm oil using microfluidization and electrospinning: physicochemical characterization and nanotoxicity performanceEncapsulaciónAceite de palmaNanotecnología198 páginasColombia is one of the leaders of palm oil production with 540,688 hectares harvested in 2019 (Fedepalma, 2019b), and a yield of 3.8 oil tons per hectare achieved in 2017 (overcoming the world average). Despite this, only 42% was sold to produce biodiesel and the 0.1% for oil and fat industry (Fedepalma, 2019a), contributing in a 9% to the gross domestic product (PIB, according to its Spanish abbreviation) of the country in 2018 (Fedepalma, 2018). The palm oil is an edible vegetable oil, which is extracted from mesocarp of several palm species with an orange-red color due to the presence of carotenoids (Marangoni et al., 2015). Currently a hybrid between Elaeis Guinensis and Oleifera has been widely harvested which produces an oil with high concentration of oleic acid (55%) compared to 41% from traditional palm oil (Mozzon et al., 2013). Therefore, it is known as high oleic palm oil (HOPO). The HOPO has showed to be `the tropical oil equivalent of olive oil¿ due to several authors have reported similar effect on plasma lipids, for this oil and extra virgin olive oil (Lucci et al., 2016). Likewise, the antioxidant capacity of human plasma increased significantly after 3 months of supplementation with HOPO (Ojeda et al., 2017). For this reason, using this oil in final edible products could enhance the quality of nutrition in Colombia, for its high concentrations of vitamin E, beta-carotene, and high unsaturated fatty acids that could be supplied. However, those labile compounds are typically lost during food processing. Hence, to assure a high concentration not only in the product, but also after the intake, encapsulation has been proposed as protection technique.Universidad de La SabanaQuintanilla Carvajal, María XimenaRicaurte Puentes, Leidy Yineth2020-12-17T17:02:02Z2020-12-17T17:02:02Z2020-10-11Tesis/Trabajo de grado – Doctoradoinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_db06info:eu-repo/semantics/doctoralThesisapplication/pdfapplication/pdfhttps://hdl.handle.net/10818/45995279968TE11049Universidad de La SabanaIntellectum Repositorio Universidad de La SabanaengAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/http://purl.org/coar/access_right/c_16ecoai:intellectum.unisabana.edu.co:10818/459952025-09-05T16:33:58Z
dc.title.none.fl_str_mv	Encapsulation of high oleic palm oil using microfluidization and electrospinning: physicochemical characterization and nanotoxicity performance
title	Encapsulation of high oleic palm oil using microfluidization and electrospinning: physicochemical characterization and nanotoxicity performance
spellingShingle	Encapsulation of high oleic palm oil using microfluidization and electrospinning: physicochemical characterization and nanotoxicity performance Encapsulación Aceite de palma Nanotecnología
title_short	Encapsulation of high oleic palm oil using microfluidization and electrospinning: physicochemical characterization and nanotoxicity performance
title_full	Encapsulation of high oleic palm oil using microfluidization and electrospinning: physicochemical characterization and nanotoxicity performance
title_fullStr	Encapsulation of high oleic palm oil using microfluidization and electrospinning: physicochemical characterization and nanotoxicity performance
title_full_unstemmed	Encapsulation of high oleic palm oil using microfluidization and electrospinning: physicochemical characterization and nanotoxicity performance
title_sort	Encapsulation of high oleic palm oil using microfluidization and electrospinning: physicochemical characterization and nanotoxicity performance
dc.contributor.none.fl_str_mv	Quintanilla Carvajal, María Ximena
dc.subject.none.fl_str_mv	Encapsulación Aceite de palma Nanotecnología
topic	Encapsulación Aceite de palma Nanotecnología
description	198 páginas
publishDate	2020
dc.date.none.fl_str_mv	2020-12-17T17:02:02Z 2020-12-17T17:02:02Z 2020-10-11
dc.type.none.fl_str_mv	Tesis/Trabajo de grado – Doctorado info:eu-repo/semantics/acceptedVersion http://purl.org/coar/resource_type/c_db06 info:eu-repo/semantics/doctoralThesis
status_str	acceptedVersion
dc.identifier.none.fl_str_mv	https://hdl.handle.net/10818/45995 279968 TE11049
url	https://hdl.handle.net/10818/45995
identifier_str_mv	279968 TE11049
dc.language.none.fl_str_mv	eng
language	eng
dc.rights.none.fl_str_mv	Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.coar.fl_str_mv	http://purl.org/coar/access_right/c_16ec
rights_invalid_str_mv	Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ http://purl.org/coar/access_right/c_16ec
dc.format.none.fl_str_mv	application/pdf application/pdf
dc.publisher.none.fl_str_mv	Universidad de La Sabana
publisher.none.fl_str_mv	Universidad de La Sabana
dc.source.none.fl_str_mv	Universidad de La Sabana Intellectum Repositorio Universidad de La Sabana
institution	Universidad de la Sabana
repository.name.fl_str_mv
repository.mail.fl_str_mv
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Encapsulation of high oleic palm oil using microfluidization and electrospinning: physicochemical characterization and nanotoxicity performance

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