Nanoencapsulation of black seed oil by coaxial electrospraying: characterisation, oxidative stability and in vitro gastrointestinal digestion

Abstract

Summary In this study, black seed oil‐loaded zein nanoparticles were produced via coaxial electrospraying. Nanoparticles obtained under optimised conditions had a uniform morphology with a mean diameter of 136 nm and a core–shell structure verified by confocal laser scanning microscope. The encapsulation efficiency of the oil in nanoparticles ranged from 65.3 to 97.2%. The peroxide value of oil in nanoparticles with high encapsulation efficiency was approximately three times lower than unencapsulated oil when stored at 60 °C for 55 days. The totox value of the encapsulated oil in nanoparticles stored at 25 °C was lower than the critical totox value of 30. The amount of thymoquinone released from encapsulated oil was low at the end of the gastric digestion, but the bioaccessibility of thymoquinone from encapsulated oil increased during intestinal digestion compared with free oil. These results demonstrated the successful nanoencapsulation of black seed oil with the improved oxidative stability due to the coaxial structures formed. Black seed oil‐loaded zein particles may have the potential to expand the use of black seed oil as a functional ingredient for food systems.

Combining a Density Gradient of Biomacromolecular Nanoparticles with Biological Effectors in an Electrospun Fiber‐Based Nerve Guidance Conduit to Promote Peripheral Nerve Repair

“…[ 16 ] In this case, biomacromolecular nanoparticles produced by coaxial electrospraying can protect the growth factors and prolong the storage time of biomacromolecules. [ 16 , 17 ] For now, in the design of NGC, it remains a challenge to simultaneously integrate multiple kinds of guidance cues into one scaffold by an efficient and simple method. Therefore, it will be of great worth to demonstrate the possibility of loading aFGF in the electrosprayed particles for controlled release in combination with electrospun fibers and the graded structure to construct a multi‐functional NGC.…”

Micro‐encapsulation of gurum (Citrullus lanatus Var. Colocynthoide) seed oil maintains functional quality characteristics during accelerated storage

“…The high PUFA content of gurum seed oil makes it unstable and prone to oxidation, especially when exposed to light, oxygen and moisture. This oxidative degradation is an issue with vegetable oil products (Cai et al., 2019; Atay & Altan, 2021; Meng et al., 2021) and the nutritional quality of gurum seed oil, affecting its shelf life and sensory properties. In order to overcome these disadvantages, gurum seed oil can be microencapsulated to reduce the oxidation rates, which converts the oil into a powder that can be utilised in food supplements.…”