Nanoemulsions of red quinoa and ginseng extracts with chitosan wall: Investigating the antioxidant properties and its effect on the shelf life of dairy cream

Abstract

The study aimed to investigate the antioxidant properties of ginseng and red quinoa extract nanoemulsion and its effect on the shelf life of dairy cream. Nanoemulsion includes dairy cream, Tween 80, chitosan, whey protein powder, chitosan/whey protein powder, red quinoa extract, ginseng extract, and a mixture of extracts (1:1). The highest total phenol content and total flavonoid content were related to ginseng extract (24,009.55 mg of gallic acid equivalent/kg, 883.16 mg quercetin/kg) with ethanol–water solvent (80:20). Most of the phenolic and flavonoid compounds of ginseng and red quinoa extracts were related to p‐coumaric acid (211.3 μg/g), catechin (29.6 μg/g), ellagic acid (73.88 μg/g), and rutin (34.12 μg/g), respectively. Considerable antioxidant power in the concentration of 800 ppm of red quinoa and ginseng extracts (ethanol–water solvent (50:50), (80:20)) in 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging (80%, 82%, 80%, and 78%), bleaching β‐carotene: linoleic acid (81%, 73%, 77%, and 86%), and ferric reducing antioxidant power assays (70%, 73%, 72%, and 76%) was observed. Nanoemulsions of red quinoa extract with chitosan wall had the smallest particle size (250.67 nm), the highest encapsulation efficiency (72.79%), and the polydispersity index (0.34). Nanoemulsions containing ginseng + quinoa (1:1) with chitosan/whey protein powder wall showed the highest viscosity (5.30 mPa/s) and the mostzeta potential (−32.6 mv). Also, nanoemulsions of red quinoa extract showed the lowest amount of peroxide value and the thiobarbituric acid value (12 milliequivalent O2/kg–0.48 μg/mL) in dairy cream oil. In general, the red quinoa extract with chitosan wall was superior to other samples due to the delay in oxidation and positive effect on the shelf life of dairy cream.