Gelatin nanoparticles enable water dispersibility and potentialize the antimicrobial activity of Buriti (Mauritia flexuosa) oil

Abstract

Background Buriti oil presents numerous health benefits, but due to its lipophilic nature and high oxidation, it is impossible to incorporate it into aqueous food matrices. Thus, the present study evaluated whether powder nanoparticles based on porcine gelatin (OPG) and in combination with sodium alginate (OAG) containing buriti oil obtained by O/W emulsification followed by freeze-drying enabled water dispersibility and preserved or increased the antimicrobial activity of the oil. Results OPG presented spherical shape, smooth surface, smaller particle size and polydispersity index [51.0 (6.07) nm and 0.40 (0.05)], and better chemical interaction between the nonpolar amino acids and the hydrophobic oil chain. OPG also presented a higher dispersibility percentage [85.62% (7.82)] than OAG [50.19% (7.24)] (p < 0.05), and significantly increased the antimicrobial activity of the oil by 59, 62, and 43% for Pseudomonas aeruginosa, Klebsiella pneumonia, and Staphylococcus aureus, respectively. Conclusions Thus, nanoencapsulation in gelatin is a promising strategy to increase the potential to use buriti oil in foods.

Anti-inflammatory agents as modulators of the inflammation in adipose tissue: A systematic review

“…Okada et al [ 48 ] evaluated the pioglitazone’s action, a thiazolidinedione (TZD) in KKAy mice. The results showed that pioglitazone regulated the production of lipoxin B4 (LXB4), a lipid mediator, in adipocytes, decreased Prostaglandin 2, and induced the mRNA expression of IL-10 , IL-13 , and Arg-1 , concluding that this mediator may have an anti-inflammatory effect on adipose tissue.…”

Nutritional Composition and Bioactive Compounds of Native Brazilian Fruits of the Arecaceae Family and Its Potential Applications for Health Promotion

“…The consumption of native fruits in tropical regions has been growing due to their antioxidant, anti-inflammatory, and hypocholesterolemic activity claims [ 14 , 15 , 16 , 17 ]. These effects have been related to their high content of vitamins, carotenoids, and polyphenols [ 18 , 19 ].…”

Nanoencapsulation of buriti oil (Mauritia flexuosa L.f.) in porcine gelatin enhances the antioxidant potential and improves the effect on the antibiotic activity modulation

“…The oil's oxidation process causes unpleasant tastes, loses nutrients, and produces many toxic compounds (hydroperoxides and aldehydes) that cause mutation, aging, stroke, emphysema, heart disease, and cancer [19]. Another technological obstacle associated with the use of buriti oil in foods is associated with its lipophilic nature, which makes it challenging to apply in products with aqueous matrices, limiting the development of new products [20].…”

“…In addition, reducing the size to the nanometric scale (< 100 nm) facilitates dispersion of lipophilic substances in an aqueous matrix due to the increase in the contact surface. It can also preserve or enhance the biological properties of bioactive compounds [19][20][21][22]. Thus, nanoencapsulation can increase the antioxidant and antimicrobial potential, among other functionalities, reducing the concentration of the bioactive of interest necessary to achieve the desired effect [23].…”

“…Considering the properties present in vegetable oils, especially buriti oil, and the current needs of the food and pharmaceutical industry, our research group has been developing studies with nanoencapsulated vegetable oils [20,22]. Castro et al [20] investigated the nanoencapsulation of buriti oil using different encapsulating agents, namely porcine gelatin (OPG) and the combination of sodium alginate and porcine gelatin (OAG), to evaluate the effect on water dispersibility and antimicrobial activity. The results showed that OPG presented the smallest particle size [51.0 (6.07) nm] and the best chemical interaction between the materials present in the system.…”