Synthesis and Characterization of Chitosan Particles Loaded with Antioxidants Extracted from Chia (Salvia hispanica L.) Seeds

Abstract

Chia (Salvia hispanica L.) seeds contain antioxidants with great benefits for health and are widely used in the food industry. Antioxidants can be degraded by environmental factors, decreasing their biological activity. Their encapsulation in chitosan (CH) particles represents an alternative to protect them and increases their application. The encapsulation efficiency (%EE) of the antioxidants in the CH particles depends on the synthesis conditions. In this study, two methods for encapsulation of chia extract in chitosan particles were evaluated: method A, 0.05% CH in 1% acetic acid was mixed with 0.07% of tripolyphosphate (TPP) and method B, 0.3% CH in 2% acetic acid was mixed with 1% TPP. The results showed that the %EE decreased with the concentration of the extract, and the FTIR analysis suggested that the compounds of the extract were adsorbed on the surface of the particles. Dynamic light scattering and zeta potential analysis showed that the particles of method A are unstable and with a tendency to agglomerate, and the particles of method B are stable. The highest %EE was obtained with 0.2 mg·mL−1 (method A) and 1.0 mg·mL−1 (method B) of the extract. The higher loading capacity (%LC) (16–72%) was exhibited by the particles of method A. The best particle yield (62–69%) was observed for method B. The particles with the extract adsorbed showed antioxidant activity (5–60%) at 25°C; however, in the particles with the extract encapsulated, the activity increased after subjecting to acidic conditions at 40°C due to the breakdown of the particles. The results obtained will allow choosing the appropriate conditions for the synthesis of chitosan particles loaded with chia extracts with specific characteristics (%EE, %LC, size, and type) according to their future applications. The particles could be used in food and pharmaceutical industries and even in edible films for food packaging.

Synthesis of spirulina loaded chitosan nanoparticles from prawn, Macrobrachium nipponense shell for extending the shelf life of pike‐perch (Sander lucioperca) fillet during refrigerated storage

“…58 The discrepancies in the size of CSNPs may be due to the different Mws of chitosan, as smaller particles of CSNPs are produced during the synthesis of chitosan. 58 The SPE-loaded particles showed a regular size and an average size larger than CSNPs and also exhibited agglomerates as described by Morales-Olan et al 70 The particles obtained with the SPE-CSNPs ratio of 1:0.25 exhibited an average size of 53 ± 4.6 nm (Fig. 2(c)), and larger particle sizes were observed in the ratio of 1:1 with 88.7 ± 7.6 nm (Fig.…”

“…As can be seen from Figure 2(b), CSNPs had a uniform spherical shape with an average particle size of 28.9 ± 5.1 nm and appeared fluffy in appearance, as was reported by many authors. 58,70 The average size of CSNPs was smaller than the sizes observed by Soltanzadeh et al 34 and Esmaeili and Asgari. 58 The discrepancies in the size of CSNPs may be due to the different Mws of chitosan, as smaller particles of CSNPs are produced during the synthesis of chitosan.…”

Characterization, Bioactivity and Application of Chitosan-Based Nanoparticles in a Food Emulsion Model

“…Chitosan can present radical scavenging capacity due to the amino and hydroxyl groups that react with free radicals [ 37 , 38 ]. However, some of the amino groups of C react with the crosslinking agent (TPP), resulting in the loss of antioxidant activity [ 39 ]. Thus, the use of acetic acid (3%, v / v ) and TPP (3 mg/mL) in CNP3 possibly resulted in more occupied active sites, decreasing the availability of reactive groups and consequently influencing the antioxidant activity.…”

Effect of Chitosan Nanoparticles Incorporating Antioxidants from Salvia hispanica L. on the Amaranth Flour Films

“…Chitosan nanoparticles loaded with the antioxidant extract of chia seeds were synthesized using the method reported by Morales-Olán et al ( 24 ). Lyophilized chia extract (0.2 mg/mL) was mixed with the TPP solution (0.07% m / V ).…”

“…The encapsulation efficiency was determined according to the method proposed by Morales-Olán et al . ( 24 ). The supernatant of the particles was analyzed by UV-Visible BioTek Epoch TM 2 microplate spectrophotometer (Agilent Technologies, Winooski, VT, USA) at 320 nm.…”