Lívia Souza Simões

TL;DR: Comparisons between various in vitro digestion systems (including the main advantages and disadvantages) currently in use, as well as correlations between the behavior of micro- and nanosystems studied through in vitro and in vivo systems were highlighted and discussed here for the first time.

TL;DR: This work aimed to obtain a protein concentrate from a Pleurotus ostreatus mushroom flour, its characterization, and nutritional and functional properties evaluation, and showed a 4.2-fold higher hydrolysis degree in the protein concentrate than the flour.

TL;DR: In vitro digestion results indicated that β-Lg micro- and nanostructures protected both hydrophilic and hydrophobic compounds from gastric conditions and deliver them to target site (i.e., intestinal phase) and they can be used as oral delivery systems.

TL;DR: The behaviour of this system and the curcumin release kinetics in food stimulants make the LF nanohydrogel an interesting system to associate with lipophilic nutraceuticals and to incorporate in refrigerated food products of a hydrophilic nature.

TL;DR: New insights are provided on which conditions the β-Lg micro- and nanostructures are more stable, and therefore more suitable to act as potential delivery systems for hydrophilic and hydrophobic bioactive compounds.