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Nanoencapsulación de aceite de palma alto oleico en liposomas

dc.contributor.advisorQuintanilla, María Ximena
dc.contributor.advisorRicaurte, Leidy Yineth
dc.contributor.authorBeltrán Hernández, Juan David
dc.date.accessioned2019-01-15T13:58:37Z
dc.date.available2019-01-15T13:58:37Z
dc.date.issued2018-10-25
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dc.identifier.urihttp://hdl.handle.net/10818/34546
dc.description70 páginases_CO
dc.description.abstractEl aceite de palma alto oleico (HOPO) es un importante constituyente empleado por diferentes industrias debido a su versatilidad y su elevado potencial nutricional, aunque la baja bioaccesibilidad de sus biocompuestos y la alta susceptibilidad a ser degradados hacen necesario el desarrollo de técnicas de protección y liberación como la nanoencapsulación. Esta investigación estudió las condiciones óptimas de preparación de nanoliposomas (NLs) para la nanoencapsulación de HOPO por tres diferentes tecnologías: microfluidización (MF), ultrasonido (US) y rotor-estator (RS), usando la metodología de optimización de superficie de respuesta. Las pruebas con estas tres tecnologías permitieron alcanzar tamaños de vesícula inferiores a los 200 nm. Se demostró que con la MF se logró la mayor estabilidad física y que el contenido de HOPO aportó a la estabilidad física de los NLs durante el periodo de almacenamiento. Teniendo en cuenta que los NLs pueden ser afectados por condiciones del tracto gastrointestinal, este estudio evaluó la estabilidad física y la digestibilidad intestinal de HOPO encapsulado en NLs producidos por MF y US, utilizando un modelo estático in vitro. Durante la fase oral no se observaron cambios significativos en las propiedades de estabilidad, sin embargo, en la fase gástrica los dos tipos de NLs estudiados se desestabilizaron por condiciones del medio, generando un aumento del tamaño de partícula, del índice de polidispersión y del potencial Z. Finalmente, se registró un aumento de ácidos grasos libres para MF y US, y se estableció que los triglicéridos en los NLs preparados por US se digirieron menos que los preparados por MF, lo cual indicó que la nanoencapsulación en NLs puede reducir la degradación gástrica del HOPO y la velocidad de degradación de los biocompuestos solubilizados en él bajo condiciones intestinales.es_CO
dc.formatapplication/pdfes_CO
dc.language.isospaes_CO
dc.publisherUniversidad de La Sabanaes_CO
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.sourceUniversidad de La Sabana
dc.sourceIntellectum Repositorio Universidad de La Sabana
dc.subjectAceite de palmaes_CO
dc.subjectNanotecnologíaes_CO
dc.subjectEncapsulado (Electrónica)es_CO
dc.subjectOndas ultrasónicas -- Aplicaciones industrialeses_CO
dc.titleNanoencapsulación de aceite de palma alto oleico en liposomases_CO
dc.typemasterThesises_CO
dc.publisher.programMaestría en Diseño y Gestión de Procesoses_CO
dc.publisher.departmentFacultad de Ingenieríaes_CO
dc.identifier.local270120
dc.identifier.localTE09925
dc.type.hasVersionpublishedVersiones_CO
dc.rights.accessRightsrestrictedAccesses_CO
dc.creator.degreeMagíster en Diseño y Gestión de Procesoses_CO


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