Succinylated Starch Nanocapsules Loaded with the Polyphenolic Extract from Arugula (Eruca sativa) Leaves: Colloidal, Chemical, and Structural Properties

Abstract

The aim of this study is to incorporate the polyphenolic‐rich extract from Eruca sativa leaves into succinylated starch nanocapsules. Synthesis of the nanocapsules is carried out using an industrial/scale ultrasonic equipment, and the dynamic light scattering (DLS), infrared spectroscopy (FTIR), X‐ray diffraction (XRD), and microscopy (FE‐SEM) techniques are used for determining the colloidal, chemical, and structural properties, respectively. Non succinylated nanocapsules and succinylated nanocapsules with two degrees of substitution (DS; 0.01 and 0.03) are synthetized. The unloaded nanocapsules exhibits a hydrodynamic size ranging from 50 to 69 nm, but the nanoencapsulation has a significant effect (p < 0.05) on the colloidal properties of loaded nanocapsules. All of the three loaded nanocapsules demonstrates hydrodynamic sizes ranging from 259 to 268 nm, a polydispersity index (PDI) of 0.361 to 0.390, ζ‐potential values of −11.43 to −15.98 Mv, and encapsulation efficiencies (EE) of 16%. FTIR results show hydrophobic interactions between E. sativa polyphenols and nanoparticles. Additionally, the XRD results suggest the formation of slight inclusion complexes between E. sativa polyphenols and nanoparticles. The starch nanoparticles are efficient to encapsulate a polyphenolic‐rich ethanolic extract and the succinylation influences the nanoparticle‐extract molecular interactions and arrangements but not EE.

Antioxidant Nanoparticles Based on Starch and the Phenolic Compounds from Propolis Extract: Production and Physicochemical Properties

“…In the current research, LE values were higher to those informed by Garcia‐Gurrola et al. [ 8 ] in starch NPs loaded with the phenolic compounds from Arugula ( E. sativa ) leaves extract and obtained by AP.…”

“…Similar results were found in the literature regarding the stabilization of hydrophobic active compound with starch NPs. [ 8,39 ]…”

“…In another research, García‐Gurrola et al. [ 8 ] stabilized the phenolic compounds from arugula ( Eruca sativa ) leaves using starch NPs produced from waxy corn and concluded that the developed nanomaterials displayed high antioxidant properties. The same authors speculated that the functional nanoparticles could be used as a colloidal system in food and pharmaceutical formulations.…”

“…The authors concluded that these nanomaterials protected the catechin against the gastric environment and retained the bioactivity of catechins during the in vitro digestion process. In another research, García-Gurrola et al [8] stabilized the phenolic compounds from arugula (Eruca sativa) leaves using starch NPs produced from waxy corn and concluded that the developed nanomaterials displayed high antioxidant properties. The same authors speculated that the functional nanoparticles could be used as a colloidal system in food and pharmaceutical formulations.…”

Starch‐Based Coatings for Food Preservation: A Review

“…Finally, starch‐based nanomaterials are a new kind of nanostructure used to stabilize active compounds, these nanoparticles have high water solubility at room temperature and the water dispersions are stable over time. [ 102–105 ] Edible films added of starch‐based nanomaterials have better mechanical, thermal, and barrier properties when compares with those manufactured without these nanomaterials. [ 106–108 ] However, no study has used these nanomaterials to manufacture SC.…”