Application of Nanoemulsions (W/O) of Extract of Opuntia oligacantha C.F. Först and Orange Oil in Gelatine Films

Abstract

Over the past decade, consumers have demanded natural, completely biodegradable active packaging serving as food containers. Bioactive plant compounds can be added to biopolymer-based films to improve their functionality, as they not only act as barriers against oxidation, microbiological, and physical damage, they also offer functionality to the food they contain. A water-in-oil (W/O) nanoemulsion was produced by applying ultrasound to xoconostle extract and orange oil, and was incorporated into gelatine films in different proportions 1:0 (control), 1:0.10, 1:0.25, 1:0.50, 1:0.75, and 1:1 (gelatine:nanoemulsion). The nanoemulsions had an average size of 118.80 ± 5.50 nm with a Z-potential of −69.9 ± 9.93 mV. The presence of bioactive compounds such as phenols, flavonoids, and betalains in the films was evaluated. The 1:1 treatment showed the highest presence of bioactive compounds, 41.31 ± 3.71 mg of gallic acid equivalent per 100 g (GAE)/100g for phenols, 28.03 ± 3.25 mg of quercetin equivalent per 100 g (EQ)/100g flavonoids and 0.014 mg/g betalains. Radical inhibition reached 72.13% for 2,20-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS), and 82.23% for 1,1-diphenyl-2-picrylhydrazyl (DPPH). The color of the films was influenced by the incorporation of nanoemulsions, showing that it was significantly different (p < 0.05) to the control. Mechanical properties, such as tensile strength, Young’s modulus, and percentage elongation, were affected by the incorporation of nanoemulsified bioactive compounds into gelatine films. The obtained films presented changes in strength and flexibility. These characteristics could be favorable as packaging material.

The Addition of Microencapsulated or Nanoemulsified Bioactive Compounds Influences the Antioxidant and Antimicrobial Activities of a Fresh Cheese

“…The nanoemulsion was prepared following the methodology by Espino-Manzano et al [ 46 ]. The continuous phase (70%) was orange essential oil (Sigma-Aldrich, USA), the dispersed phase was xoconostle extract (20%) and soy lecithin (Sigma-Aldrich, USA) as surfactant (10%).…”

Bioactive Compounds of Opuntia spp. Acid Fruits: Micro and Nano-Emulsified Extracts and Applications in Nutraceutical Foods

“…The fruits of xoconostle (as observed in Table 1) commonly possess minerals (calcium, iron, magnesium, potassium, zinc, and phosphates); vitamins (A, B1, B2, and C); and polyphenols, carotenoids, and betalains [1,2,[14][15][16]. Currently, research is being carried out on the nutritional and functional content of different varieties of xoconostle.…”

“…Espino-Manzano et al [16] studied the application of xoconostle-extract/orange oil (w/o) nanoemulsions into gelatin films. They found a higher presence of phenolic compounds (41.31 ± 3.71 mg GAE/100 g), flavonoids (28.03 ± 3.25 mg EQ/100 g), and betalains 0.014 mg/g due to the film.…”

“…The production of xoconostle is distributed in areas with diverse edaphic-climatic conditions [5]. The most important extensions of xoconostle-producing cactus plants are grown in a warm climate (16)(17)(18)(19)(20)(21)(22) • C) that is moderately arid (300-600 mm of water per year) [6]. Its maturation time varies between species; Martínez-González et al [7] mention that O. joconostle and O. leiascheinvariana mature in November of the same year, O. mutudae in March of the following year of flowering, and O. oligacantha in October of the same year of flowering.…”

Recubrimiento Comestibles Para La Conservación De Frutas Y Verduras: Una Revisión

“…Otra proteína utilizada comúnmente son las gelatinas. En este campo se ha estudiado membranas a partir de gelatina como barrera en contra de la migración de O 2 , luz y aceite (Espino-Manzano et al, 2020;Ramziia, Ma, Yao, Wei & Huang, 2018). Su aplicación es limitada debido a su baja protección al vapor de agua.…”