Influence of diverse natural biopolymers on the physicochemical characteristics of borage seed oil-peppermint oil loaded W/O/W nanoemulsions entrapped with lycopene.

Autor:	Rehman A; State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi 214122, People's Republic of China.; Collaborative Innovation Centre of Food Safety and Quality Control, Jiangsu Province, People's Republic of China., Tong Q; State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi 214122, People's Republic of China.; Collaborative Innovation Centre of Food Safety and Quality Control, Jiangsu Province, People's Republic of China., Korma SA; School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510641, Guangdong, People's Republic of China., Han W; School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510641, Guangdong, People's Republic of China., Karim A; State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi 214122, People's Republic of China., Sharif HR; University Institute of Diet and Nutritional Sciences, The University of Lahore (Gujrat Campus), Pakistan., Ali A; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, People's Republic of China., Yaqoob S; Department of Food Science and Technology, University of Central Punjab, Lahore, Pakistan., Khalifa SA; Department of Food Science, Faculty of Agriculture, Zagazig University, 114 El-Zeraa Road, Zagazig 44511, Sharkia, Egypt., Cacciotti I; Department of Engineering, INSTM RU, University of Rome 'Niccolo Cusano', Roma, Italy.
Jazyk:	angličtina
Zdroj:	Nanotechnology [Nanotechnology] 2021 Oct 06; Vol. 32 (50). Date of Electronic Publication: 2021 Oct 06.
DOI:	10.1088/1361-6528/ac22de
Abstrakt:	Borage seed oil (BSO), peppermint oil (PO) and lycopene (LC) have accomplished a lot of interest due to their therapeutic benefits in the food and pharmaceutical sectors. However, their employment in functional food products and dietary supplements is still precluded by their high susceptibility to oxidation. Thus, the encapsulation can be applied as a promising strategy to overcome these limits. In the present study, doubly layered water/oil/water (W/O/W) nanoemulsions were equipped using purity gum ultra (PGU), soy protein isolate (SPI), pectin (PC), whey protein isolate (WPI) and WPI-PC and SPI-PC complexes, and their physico-chemical properties were investigated. Our aim was to investigate the influence of natural biopolymers as stabilizers on the physicochemical properties of nanoemulsified BSO, PO and lycopene thru W/O/W emulsions. The droplet size of the fabricated emulsions coated with PGU, WPI, SPI, PC, WPI-PC, and SPI-PC was 156.2, 265.9, 254.7, 168.5, 559.5 and 656.1 nm, correspondingly. The encapsulation efficiency of the entrapped bioactives for powders embedded by PGU, WPI, SPI, PC, WPI-PC, and SPI-PC was 95.21%, 94.67%, 97.24%, 92.19%, 90.07% and 92.34%, respectively. In addition, peroxide and p-anisidine values were used to measure the antioxidant potential of the entrapped bioactive compounds during storage, which was compared to synthetic antioxidant and bare natural antioxidant. The collected findings revealed that oxidation occurred in oils encompassing entrapped bioactive compounds, but at a lower extent than for non-encapsulated bioactives. In summary, the findings obtained from current research prove that the nanoencapsulation of BSO surrounded by innermost aqueous stage of W/O/W improved its stability as well as allowed a controlled release of the entrapped bioactives. Thus, the obtained BSO-PO-based systems could be successfully used for further fortification of food-stuffs. (© 2021 IOP Publishing Ltd.)
Databáze:	MEDLINE
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