Albumina sérica bovina (bsa) como alternativa para nanotecnologia na área de alimentos.

Abstract

Introduction: bovine serum albumin (BSA) is one of the main albumin responsible for the loading of hydrophobic compounds, which in turn are insoluble in the blood plasma, also acting in the elimination of oxygen free radicals and the deactivation of several metabolites. Objectives: to analyze bovine serum albumin (BSA) as an alternative for nanotechnology in the food area. Rationale: the importance of this research rests on the analysis of the interaction conditions between BSA - eugenol that can contribute to the advancement of the technologies used in the production and treatment of food. Methodology: the study was developed through a bibliographical research, with a qualitative approach, gathering material data available in virtually scientific research databases. Results: It was noticed that the operations that can alter the temperature and pH of the food matrix have relevant potential for the development of techniques that allow the improvement of kinetic stability and functionality of this matrix, influencing future technological applications in the food area.