Use of jackfruit leaf (Artocarpus heterophyllus L.) protein hydrolysates as a stabilizer of the nanoemulsions loaded with extract-rich in pentacyclic triterpenes obtained from Coccoloba uvifera L. leaf
| Autor: | Juan Arturo Ragazzo-Sánchez, Montserrat Calderón-Santoyo, Simone Damasceno-gomes, Carolina Calderón-Chiu |
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| Rok vydání: | 2021 |
| Předmět: |
Nanoemulsion O/W
Chromatography biology Nutrition. Foods and food supply Chemistry Dispersity Coccoloba uvifera Jackfruit leaf Coccoloba uvifera L TP368-456 biology.organism_classification Food processing and manufacture Hydrolysate Analytical Chemistry Artocarpus Ionic strength Emulsion Leaf protein hydrolysates TX341-641 Response surface methodology Pentacyclic Triterpenes Pentacyclic triterpenes extract Food Science |
| Zdroj: | Food Chemistry: X, Vol 12, Iss, Pp 100138-(2021) |
| ISSN: | 2590-1575 |
| DOI: | 10.1016/j.fochx.2021.100138 |
| Popis: | This study aimed to evaluate the encapsulating potential of a jackfruit leaf protein hydrolysate, through obtaining pentacyclic triterpenes-rich extract loaded nanoemulsion. Response surface methodology (RSM) was used to optimize the conditions to obtain an optimal nanoemulsion (NE-Opt). The effect of protein hydrolysate concentration (0.5–2%), oil loaded with extract (2.5–7.5%), and ultrasound time (5–15 min) on the polydispersity index (PDI) and droplet size of the emulsion (D[3,2] and D[4,3]) was evaluated. RSM revealed that 1.25% protein hydrolysate, 2.5% oil, and ultrasound time of 15 min produced the NE-Opt with the lowest PDI (0.85), D[3,2] (330 nm), and D[4,3] (360 nm). Encapsulation efficiency and extract loading of the NE-Opt was of 40.15 ± 1.46 and 18.03 ± 2.78% respectively. The NE-Opt was relatively stable during storage (at 4 and 25 °C), pH, temperature, and ionic strength. Then, the protein hydrolysate could be used as an alternative to conventional emulsifiers. |
| Databáze: | OpenAIRE |
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