Whey protein isolate-gelatin nanoparticles enable the water-dispersibility and potentialize the antioxidant activity of quinoa oil (Chenopodium quinoa)
| Autor: | Heryka Myrna Maia Ramalho, Cristiane Fernandes de Assis, Francisco Canindé de Sousa Júnior, Thaís Souza Passos, Keith Hellen Dias da Silva Lira, Karla Suzanne Florentino da Silva Chaves Damasceno, Érica de Andrade Vieira, Karla Danielly da Silva Ribeiro Rodrigues, Angela Maria Tribuzy de Magalhães Cordeiro, Bruna Leal Lima Maciel |
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| Rok vydání: | 2020 |
| Předmět: |
Antioxidant
Swine medicine.medical_treatment alpha-Tocopherol 02 engineering and technology Biochemistry Gelatin Antioxidants Whey protein isolate chemistry.chemical_compound Drug Stability Animal Products Plant Products Medicine and Health Sciences Food Industry Food science Chenopodium quinoa Flowering Plants Multidisciplinary Aqueous solution biology Chemistry Fatty Acids Eukaryota Agriculture 04 agricultural and veterinary sciences Plants 021001 nanoscience & nanotechnology Lipids 040401 food science Quinoa oil Medicine Biomolecular Isolation 0210 nano-technology Research Article food.ingredient Science Linoleic acid Research and Analysis Methods Vegetable Oils Linoleic Acid 0404 agricultural biotechnology food medicine Animals Plant Oils Molecular Biology Techniques Molecular Biology Nutrition gamma-Tocopherol Organisms Aqueous two-phase system Water Biology and Life Sciences Agronomy Diet Whey Proteins Food Quinoa biology.protein Nanoparticles Protein Isolation Oils Crop Science |
| Zdroj: | PLoS ONE, Vol 15, Iss 10, p e0240889 (2020) PLoS ONE |
| ISSN: | 1932-6203 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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