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dc.contributor.authorCarrillo Hormaza, Luis Carlos-
dc.contributor.authorLópez Parra, Jhoan Sebastián-
dc.contributor.authorOsorio Durango, Edison-
dc.contributor.authorKeck, Cornelia M.-
dc.contributor.authorStahr, Pascal L.-
dc.date.accessioned2024-09-18T17:41:44Z-
dc.date.available2024-09-18T17:41:44Z-
dc.date.issued2023-
dc.identifier.citationCarrillo-Hormaza L, López-Parra S, Stahr P-L, Keck CM, Osorio E. Natural dispersion of biflavonoids from Garcinia madruno extracts: A green and sustainable processing to improve the solubility and dissolution rate. Food Bioprod Process [Internet]. 2023;141:199–209. Available from: https://www.sciencedirect.com/science/article/pii/S0960308523000950spa
dc.identifier.issn0960-3085-
dc.identifier.urihttps://hdl.handle.net/10495/42248-
dc.description.abstractABSTRACT: Garcinia madruno is rich in antioxidant biflavonoids that could be used to treat oxidativerelated diseases. Up to now, its commercial application is challenging due to the poor water solubility of biflavonoids. This work aimed to develop a green and sustainable process to improve the solubility and dissolution rate of G. madruno biflavonoids by the development of 100% natural nanodispersions using peel extracts of this neotropical fruit. Three hydroalcoholic extracts were elaborated with different concentrations of biflavonoids and epicarp proportions. The biflavonoid natural suspensions were obtained by evaporating the ethanol of the different extracts. As a control, suspensions stabilized with commercial surfactants were compared to each other. Two natural nanosuspensions with different concentrations of biflavonoids and one nanosuspension stabilized with commercial surfactants were obtained. All dispersions had submicrometric particle distribution. M3-S nanosuspension (stabilized by commercial stabilizer) was the smallest dispersion with an average particle size of 256.6 nm, whereas natural suspension (NS-1 and NS 2) had better performance in the short-term stability and improved the solubility and dissolution rate until 400% in comparison of M3-S and isolate morelloflavone. Our results demonstrated that it was possible to formulate a biflavonoid suspension using their own plant compounds as natural stabilizers.spa
dc.format.extent11 páginasspa
dc.format.mimetypeapplication/pdfspa
dc.language.isoengspa
dc.publisherElsevierspa
dc.publisherInstitution of Chemical Engineersspa
dc.type.hasversioninfo:eu-repo/semantics/publishedVersionspa
dc.rightsinfo:eu-repo/semantics/openAccessspa
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/2.5/co/*
dc.titleNatural dispersion of biflavonoids from Garcinia madruno extracts: A green and sustainable processing to improve the solubility and dissolution ratespa
dc.typeinfo:eu-repo/semantics/articlespa
dc.publisher.groupGrupo de Investigación en Sustancias Bioactivas (GISB)spa
dc.identifier.doi10.1016/j.fbp.2023.08.004-
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85spa
dc.rights.accessrightshttp://purl.org/coar/access_right/c_abf2spa
dc.identifier.eissn1744-3571-
oaire.citationtitleFood and Bioproducts Processingspa
oaire.citationstartpage199spa
oaire.citationendpage209spa
oaire.citationvolume141spa
dc.rights.creativecommonshttps://creativecommons.org/licenses/by-nc-nd/4.0/spa
oaire.fundernameUniversidad de Antioquia. Vicerrectoría de investigación. Comité para el Desarrollo de la Investigación - CODIspa
oaire.fundernameColombia. Ministerio de Ciencia, Tecnología e Innovación - MinCienciasspa
dc.publisher.placeReino Unidospa
dc.type.coarhttp://purl.org/coar/resource_type/c_2df8fbb1spa
dc.type.redcolhttps://purl.org/redcol/resource_type/ARTspa
dc.type.localArtículo de investigaciónspa
dc.subject.decsBiflavonoides-
dc.subject.decsBiflavonoids-
dc.subject.decsSolubilidad-
dc.subject.decsSolubility-
dc.subject.decsExcipientes-
dc.subject.decsExcipients-
dc.subject.agrovocDispersión-
dc.subject.agrovocDispersions-
dc.subject.agrovocEstabilizador-
dc.subject.agrovocStabilizers-
dc.subject.proposalGarcinia madrunospa
dc.subject.agrovocurihttp://aims.fao.org/aos/agrovoc/c_2333-
dc.subject.agrovocurihttp://aims.fao.org/aos/agrovoc/c_7354-
dc.description.researchgroupidCOL0010359spa
oaire.awardnumberCODI ES84200105spa
oaire.awardnumberMinCiencias 647spa
dc.subject.meshurihttps://id.nlm.nih.gov/mesh/D044946-
dc.subject.meshurihttps://id.nlm.nih.gov/mesh/D012995-
dc.subject.meshurihttps://id.nlm.nih.gov/mesh/D005079-
dc.relation.ispartofjournalabbrevFood Bioprod. Process.spa
oaire.funderidentifier.rorRoR:03bp5hc83-
oaire.funderidentifier.rorRoR:03fd5ne08-
Aparece en las colecciones: Artículos de Revista en Farmacéutica y Alimentarias

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