| Autor: |
Feki, Firas, Taarji, Noamane, Vodo, Sekove, Chamkha, Mohamed, Bouallagui, Zouhaier, Nakajima, Mitsutoshi, Isoda, Hiroko, Neves, Marcos A., Sayadi, Sami |
| Zdroj: |
Food Biophysics; Jun2023, Vol. 18 Issue 2, p249-261, 13p |
| Abstrakt: |
A natural antioxidant-emulsifier was developed from oil pressed Pistacia lentiscus fruit and tested for oil-in-water nanoemulsions β-carotene encapsulation. Five extracts were prepared, characterized and screened for their emulsifying capacity. The extract prepared with 75% ethanol (Ex-75%), displayed the highest antioxidant capacity (EC50 = 4.6 ± 0.2 mg/mL), which was significantly correlated with saponin and polyphenol contents (F = 22.30; P-value = 0.018). Under the same high-pressure homogenization conditions, Pistacia Ex-75% and the synthetic emulsifier (Tween-80) produced a comparable physically stable β-carotene-rich nanoemulsions with d4,3 of 163.4 ± 2.5 and 158.4 ± 4 nm, respectively, and a similar monomodal size distribution following 90 days of storage at 25 °C. However, Pistacia Ex-75% markedly improved the chemical stability of encapsulated β-carotene during the storage period at both 5 and 25 °C. These results suggest that Pistacia Ex-75% is effective as an antioxidant-emulsifier and could be used as a dual-purpose functional ingredient in emulsified products. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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