Nanoencapsulation of linseed oil with chia mucilage as structuring material: Characterization, stability and enrichment of orange juice

Stefani, Fernanda da Silva; Campo, Camila de; Paese, Karina; Guterres, Sílvia Stanisçuaski; Costa, Tânia Maria Haas; Flôres, Simone Hickmann

doi:10.1016/j.foodres.2018.11.052

Cited by 50 publications

(16 citation statements)

References 34 publications

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“…(2018), where they obtained −14.8 ± 0.42 mV for nanoemulsion of Zeaxanthin with Opuntia monacantha mucilage, and by Stefani et al. (2019), where they obtained −22.75 ± 3.89 mV for nanoemulsion of linseed oil with chia mucilage.…”

Section: Resultsmentioning

confidence: 93%

“…Stefani et al. (2019) used chia seed mucilage for nanoencapsulation of flaxseed oil and found higher values for the average diameter (356 ± 2.83 nm). Variations in the diameter of nanoparticles using gum/mucilage as wall material may be influenced by factors such as type of wall material, gum concentration, agitation, and emulsifier used (Ghayempour et al., 2015).…”

Section: Resultsmentioning

confidence: 99%

“…Because of this, chia mucilage is a promising polymer to be incorporated as a wall material. It has already been used in various encapsulation techniques, either individually (Campo et al., 2017; Stefani et al., 2019) or together with chia protein isolate (Timilsena, Adhikari, Kasapis, et al, 2016) and sodium caseinate, lactose, maltodextrin, and chia protein‐rich fraction (Us‐Medina et al., 2018). Recently, Cuomo et al.…”

Section: Introductionmentioning

confidence: 99%

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Effect of the use of ethanol and chia mucilage on the obtainment and techno‐functional properties of chia oil nanoemulsions

Fernandes

Cuevas-Bernardino

Owen

et al. 2021

J. Food Process. Preserv.

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Chia oil contains a high content of linoleic and linolenic acid, which are essential for human metabolism. Chia nanoemulsion is a technique that can aid in preserving the components of this oil. This study aimed to develop and characterize chia oil nanoemulsions using chia mucilage as wall material. The nanoemulsions were developed varying the use of ethanol to check for any influence in the stability and the content of chia oil (0.043, 0.100, and 0.233 ml) and chia mucilage (0.125, 0.250, and 0.375 g) through high‐speed stirrer. The smallest particle size, polydispersity index, zeta potential suitable, high encapsulation efficiency, and stability of agitation were the parameters for choosing treatments with (T4E) and without (T4) ethanol with 0.375 g of chia mucilage and 0.233 ml of chia oil. The chosen nanoemulsions were characterized, being verified that the encapsulation was efficient. Also, during the stability evaluation, it was seen that the T4 presented smaller particle size and lower polydispersity index. The rheological parameters indicated that all nanoemulsions presented shear‐thinning and semi‐liquid viscoelastic behaviors. The nanoemulsions produced can be used in foods, because they facilitate the incorporation and preservation of the chia oil in food formulations and making them more nutritious. Novelty impact statement The development of chia oil nanoemulsion was performed using different concentrations of chia mucilage as an encapsulating material and varying the use of ethanol as an aid to the formation of drops. Physicochemical, morphological, stability, and technological characteristics were evaluated. Chia oil nanoemulsions with the addition or not of ethanol can be applied to food preserving chia oil from oxidation, in addition to facilitating the incorporation of oil into the food.

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Section: Resultsmentioning

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of the use of ethanol and chia mucilage on the obtainment and techno‐functional properties of chia oil nanoemulsions

Fernandes

Cuevas-Bernardino

Owen

et al. 2021

J. Food Process. Preserv.

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“…Papillo et al [ 44 ] reported a high in vitro bioaccessibility of curcuminoids that were microencapsulated using gum arabic and maltodextrins as encapsulating agents. Da Silva Stefani et al [ 45 ] reported a good bioavailability of nanoencapsulated linseed oil using chia seed mucilage as a structuring material. Jannasari et al [ 42 ] studied the microencapsulation of vitamin D using gelatin and cress seed mucilage, and found release rates in the gastric and intestinal media of 28% and 70%, respectively.…”

Section: Discussionmentioning

confidence: 99%

Encapsulation Effect on the In Vitro Bioaccessibility of Sacha Inchi Oil (Plukenetia volubilis L.) by Soft Capsules Composed of Gelatin and Cactus Mucilage Biopolymers

et al. 2020

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Sacha inchi (Plukenetia volubilis L.) seed oil is a rich source of polyunsaturated fatty acids (PUFAs) that are beneficial for human health, whose nutritional efficacy is limited because of its low water solubility and labile bioaccessibility (compositional integrity). In this work, the encapsulation effect, using blended softgels of gelatin (G) and cactus mucilage (CM) biopolymers, on the PUFAs’ bioaccessibility of P. volubilis seed oil was evaluated during in vitro simulated digestive processes (mouth, gastric, and intestinal). Gas chromatography–mass spectrometry (GC–MS) and gas chromatography with a flame ionization detector (GC–FID) were used for determining the chemical composition of P. volubilis seed oil both before and after in vitro digestion. The most abundant compounds in the undigested samples were α-linolenic, linoleic, and oleic acids with 59.23, 33.46, and 0.57 (g/100 g), respectively. The bioaccessibility of α-linolenic, linoleic, and oleic acid was found to be 1.70%, 1.46%, and 35.8%, respectively, along with the presence of some oxidation products. G/CM soft capsules are capable of limiting the in vitro bioaccessibility of PUFAs because of the low mucilage ratio in their matrix, which influences the enzymatic hydrolysis of gelatin, thus increasing the release of the polyunsaturated content during the simulated digestion.

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“…In this context, essential oils (EOs) based formulations have been highly preferred as green preservatives. Despite the great potential of EOs as antifungal and antimycotoxigenic agent, their long‐term application in food systems remains restricted due to high volatility, low aqueous solubility, susceptible to chemical deterioration in the presence of ambient oxygen and light, and organoleptic modifications (Avila‐Sosa et al., 2010; Da Silva Stefani et al., 2019; Rajaei, Hadian, Mohsenifar, Rahmani‐Cherati, & Tabatabaei, 2017; Yilmaz et al., 2019). To conquer these disadvantages of EOs, the current trend of nanoencapsulation could serve as a promising tool for improving its efficacy as well as stability.…”

Section: Introductionmentioning

confidence: 99%

Zingiber zerumbet L. essential oil‐based chitosan nanoemulsion as an efficient green preservative against fungi and aflatoxin B₁ contamination

Deepika

Singh

Chaudhari

et al. 2020

Journal of Food Science

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The present study envisages the potential application of chitosan‐coated Zingiber zerumbet essential oil nanoemulsion (ZEO‐CsNE) as green antimicrobial preservative against Aspergillus flavus, aflatoxin B1 (AFB1), and lipid peroxidation of stored functional foods. GC‐MS analysis of ZEO exhibited the abundance of cis‐geraniol (15.53%) as the major component. ZEO‐CsNE showed biphasic release profile during in vitro release study conducted for 10 days. The ZEO‐CsNE inhibited the growth of A. flavus (strain AF‐LHP‐SH1) and AFB1 production at 1.0 and 0.8 µL/mL, respectively. Interestingly, considerable reduction in ergosterol biosynthesis followed by enhanced leakage of vital cellular contents and methylglyoxal inhibition represents novel antifungal and antiaflatoxigenic mechanism of action, respectively. Further, ZEO‐CsNE inhibited lipid peroxidation and AFB1 production in postharvest Salvia hispanica seeds during in situ trial and presented favorable safety profile (median lethal dose [LD50] = 29,114 µL/kg) for male mice. Based on overall observations, ZEO‐CsNE could be recommended as a green antimicrobial substitute of synthetic preservatives for in vitro and in situ protection of functional food samples.Practical ApplicationFood industries are facing enormous amount of burden coming from fungal and aflatoxin contamination that can cause severe adverse effects to humans. Essential oils (EOs) are well known for their food preservative efficacy; however, some limitations such as oxidative instability in open system may limit their application directly into food system. The encapsulation of the EOs into polymeric matrix could provide a barrier that will protect the EOs from degradation. This research could provide a basis for utilization of EO after encapsulation into chitosan nanoemulsion for industrial‐scale application for preservation of stored functional foods from fungal and aflatoxin contamination.

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Nanoencapsulation of linseed oil with chia mucilage as structuring material: Characterization, stability and enrichment of orange juice

Cited by 50 publications

References 34 publications

Effect of the use of ethanol and chia mucilage on the obtainment and techno‐functional properties of chia oil nanoemulsions

Effect of the use of ethanol and chia mucilage on the obtainment and techno‐functional properties of chia oil nanoemulsions

Encapsulation Effect on the In Vitro Bioaccessibility of Sacha Inchi Oil (Plukenetia volubilis L.) by Soft Capsules Composed of Gelatin and Cactus Mucilage Biopolymers

Zingiber zerumbet L. essential oil‐based chitosan nanoemulsion as an efficient green preservative against fungi and aflatoxin B₁ contamination

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Nanoencapsulation of linseed oil with chia mucilage as structuring material: Characterization, stability and enrichment of orange juice

Cited by 50 publications

References 34 publications

Effect of the use of ethanol and chia mucilage on the obtainment and techno‐functional properties of chia oil nanoemulsions

Effect of the use of ethanol and chia mucilage on the obtainment and techno‐functional properties of chia oil nanoemulsions

Encapsulation Effect on the In Vitro Bioaccessibility of Sacha Inchi Oil (Plukenetia volubilis L.) by Soft Capsules Composed of Gelatin and Cactus Mucilage Biopolymers

Zingiber zerumbet L. essential oil‐based chitosan nanoemulsion as an efficient green preservative against fungi and aflatoxin B1 contamination

Contact Info

Product

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Zingiber zerumbet L. essential oil‐based chitosan nanoemulsion as an efficient green preservative against fungi and aflatoxin B₁ contamination