Influence of sodium caseinate, maltodextrin, pectin and their Maillard conjugate on the stability, in vitro release, anti-oxidant property and cell viability of eugenol-olive oil nanoemulsions
Autor: | P Sindhu, C. G. Poornima Priyadarshini, Tushar Dubey, Pooja J. Rao, Pramod G. Nagaraju, Subashchandrabose Chinnathambi |
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Rok vydání: | 2021 |
Předmět: |
food.ingredient
Pectin Cell Survival Sodium Drug Compounding chemistry.chemical_element 02 engineering and technology Polysaccharide Biochemistry Antioxidants Cell Line 03 medical and health sciences chemistry.chemical_compound symbols.namesake Nutraceutical food Drug Stability Structural Biology Polysaccharides Eugenol Humans Molecular Biology Olive Oil 030304 developmental biology chemistry.chemical_classification 0303 health sciences Drug Carriers Temperature Caseins General Medicine Hydrogen-Ion Concentration 021001 nanoscience & nanotechnology Maltodextrin Maillard Reaction Maillard reaction Drug Liberation chemistry symbols Nanoparticles Pectins Emulsions 0210 nano-technology Nuclear chemistry Conjugate |
Zdroj: | International journal of biological macromolecules. 183 |
ISSN: | 1879-0003 |
Popis: | The influence of protein (sodium caseinate-SC), polysaccharide (maltodextrin-MD; pectin-PC) and their Maillard conjugates (sodium caseinate maltodextrin conjugate-SCMDC; sodium caseinate pectin conjugate-SCPCC) were studied on the physico-chemical and biological properties of eugenol nanoemulsions/powder. The chemical composition was optimized using Taguchi design. The particles size of eugenol nanoemulsions with SC, MD, PC, SCMDC and SCPCC were 104.6, 323.5, 1872, 181.7, and 454.4 nm, respectively while their zeta potentials were -31.2, -28.5, -21.4, -40.1 and -25.1 mV, respectively. Turbidity studies revealed higher stability of nanoemulsion prepared with Maillard conjugate (SCMDC) compared to protein or polysaccharides alone. The dispersion of SCMDC eugenol nanoparticles in buffer was prepared to study its stability at different pH (3.0, 5.0, and 7.0) and temperature (4°, 37°, 60 °C) range. In-vitro enzymatic release study showed 31 and 74% release of eugenol after 6 h at pH 2.4 and 7.4, respectively. In vitro antioxidant capacity of SCMDC encapsulated eugenol was higher than native eugenol, as demonstrated by free radical scavenging assays. In comparison to native eugenol, E:SCMDC eugenol showed reduced toxicity. These findings suggested that nanoencapsulated eugenol (E:SCMDC) have a huge potential in nutraceutical and therapeutic applications. |
Databáze: | OpenAIRE |
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