Whey protein isolate-gelatin nanoparticles enable the water-dispersibility and potentialize the antioxidant activity of quinoa oil (Chenopodium quinoa).

Autor: Lira KHDDS; Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil., Passos TS; Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil., Ramalho HMM; Biotechnology Postgraduate Program, Health Science, Potiguar University, Natal, RN, Brazil., Rodrigues KDDSR; Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil.; Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil., Vieira ÉA; Food Science and Technology Postgraduate Program, Technology Center, Federal University of Paraiba, João Pessoa, PB, Brazil., Cordeiro AMTM; Food Science and Technology Postgraduate Program, Technology Center, Federal University of Paraiba, João Pessoa, PB, Brazil., Maciel BLL; Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil.; Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil., Damasceno KSFDSC; Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil.; Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil., de Sousa Júnior FC; Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil.; Department of Pharmacy, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil., de Assis CF; Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil.; Department of Pharmacy, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil.
Jazyk: angličtina
Zdroj: PloS one [PLoS One] 2020 Oct 30; Vol. 15 (10), pp. e0240889. Date of Electronic Publication: 2020 Oct 30 (Print Publication: 2020).
DOI: 10.1371/journal.pone.0240889
Abstrakt: The quinoa oil presents benefits to health, but its low water dispersibility in the aqueous matrix and instability of bioactive compounds is challenging for food application. This study performed the physicochemical and chemical characterization of quinoa oil and evaluated its water dispersibility and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity after nanoencapsulation in porcine gelatin and combination with whey protein isolate by emulsification O/W technique. Thus, three formulations were obtained: 1) OG-containing quinoa oil and porcine gelatin in aqueous phase 2; 2) OWG1-containing quinoa oil, whey protein isolate, and porcine gelatin in aqueous phase 2; and 3) OWG2-containing quinoa oil and whey protein isolate in aqueous phase 1, and porcine gelatin in aqueous phase 2. The oil characterization showed that quinoa oil presented the predominance of linoleic acid (53.4%), and concentration of alpha and gamma-tocopherol, respectively, of 8.56 and 6.28 mg.100g-1. All formulations presented a smooth surface without depression or cracking, an average diameter between 165.77 and 529.70 nm. Fourier transform infrared spectroscopy indicated chemical interaction between the encapsulating agents and the oil in all formulations, being more intensified in OWG1 and OWG2. Based on this, these formulations showed higher dispersibility in aqueous solution [68% (3.48) and 71% (2.97)]. This resulted in higher antioxidant activity for OWG1 and OWG2, showing the amounts that reduces antioxidant activity by 50% equal to 5.30 (0.19) mg/mL and 5.54 (0.27) mg/mL, respectively, compared to quinoa oil [13.36 (0.28) mg/mL] (p < 0.05). Thus, quinoa oil nanoencapsulation proved to be an efficient alternative to enable water-dispersibility and enhance antioxidant activity, increasing its potential for application in the food industry.
Competing Interests: The authors want to thank by Plantus LTDA (Nísia Floresta, Brazil) for providing the quinoa oil utilized to conduct this research. This does not alter our adherence to PLOS ONE policies on sharing data and materials.
Databáze: MEDLINE
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