| Autor: |
Jessica Anarellis Barbosa dos Santos, Cristiane Fernandes Assis, Cicero Flavio Soares Aragao, Marcos dos Santos Lima, Thais Souza Passos, Juliana Kelly da Silva-Maia |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Heliyon, Vol 10, Iss 17, Pp e36973- (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2405-8440 |
| DOI: |
10.1016/j.heliyon.2024.e36973 |
| Popis: |
Jambolan (Syzygium cumini L.) is an underutilized fruit rich in bioactive phenolic compounds, specially anthocyanins, but the low stability of these substances and interaction with other compounds in the food matrix limit their application as food additives; nanoencapsulation is the best strategy to overcome these limitations. This study aimed to nanoencapsulate a phenolic-rich jambolan extract using whey proteins and pectin by nanoprecipitation in different antisolvent compositions. Two formulations were synthesized (7.33 % extract, 1.67 % pectin, and 5 % concentrated or isolated whey protein) precipitated in different acetone concentrations (50, 70, and 100 % v/v). SEM showed particles with spherical shape and smooth surface. DLS pointed diameters between 82 nm and 116 nm. FTIR indicated chemical interactions between the materials. Encapsulation efficiency showed high phenolic compounds entrapment in all systems [73.81–84.65 %, p > 0.05]. However, particles precipitated in 50 and 100 % acetone (v/v) showed greater anthocyanins retention [56.89–35.24 %, p |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
|
