The aplication of Pistacia khinjuk extract nanoemulsion in a biopolymeric coating to improve the shelf life extension of sunflower oil

Abstract

In the present study, a hydroalcoholic extract of P. khinjuk was obtained by sonication method at 60°C for 50 min. The measurement revealed that the total phenolic content of the extract was 46.0 mg/g. The results showed that the extract has an antioxidant activity of 73.5% and 8.3 (µmol TE/g DW) in DPPH radical scavenging method and FRAP assay, respectively. Also, Balango (Lallemantia royleana) and Fenugreek (Trigonella foenum‐graecum) seed gum and their composition (1:1) were used to prepare the nanoemulsion with P. khinjuk extract. The droplet mean size of nanoemulsions was ranged from 310.34 to 354.19 nm. The highest encapsulation efficiency was observed in Balango nanoemulsion. P. khinjuk extract nanoemulsion coating with Balango and TBHQ was added to sunflower oil at 200 and 100 ppm, respectively. During 24‐day storage at 60°C, samples were investigated for peroxide, acid, and p‐anisidine values at 4‐day intervals. The results showed that oils containing nanoemulsion had the highest stability during storage. However, in all samples peroxide, acid and p‐anisidine values increased but the rate of oxidation in samples containing both synthetic and natural antioxidants was slower than the control sample.

Changes in Quality of Cold-Pressed Rapeseed Oil with Sinapic Acid Ester-Gelatin Films during Storage

“…For comparison, the increase in primary and secondary oxidation products determined as PV, K 232 , K 268, and p-AnV during the accelerated storage of oils in active packages from biopolymers with the combination of the phenolic compounds was observed in our previous work and by other authors [ 24 , 25 , 52 , 54 , 55 ]. Crude rapeseed oils pressed from seeds in gelatin sachets without and with rapeseed meal after 7 and 14 days of storage had significantly higher PV (0.68–0.79 meq O 2 /kg) and p-AnV (0.66–1.01) than the PV (0.56 meq O 2 /kg) and p-AnV (0.49) for oil pressed from fresh rapeseed (before packaging) [ 25 ].…”

“…Although, fewer primary oxidation products were found in oil samples containing free extract on 1 and 15 days of storage than in oil samples containing the nanoencapsulated extract [ 54 ]. In addition, a Pistacia khinjuk extract nanoemulsion in the biopolymeric coating showed promising results for the retardation of primary (PV = 2.24–3.17 meq O 2 /kg) and secondary (p-AnV = 3.54–4.67) oxidation product formation in comparison with the control sample (PV = 2.24–5.73 meq O 2 /kg and p-AnV = 3.54–5.31) in sunflower oils stored at 60 °C for 24 days [ 55 ].…”

“…Recently, innovative solutions such as nanoencapsulation and new packaging materials have caused the progressive acidity of sunflower, soybean, and olive oils after storage under different conditions as a consequence of the hydrolysis of triglycerides and the production of carbonyl groups during the autoxidation process [ 52 , 54 , 55 ]. Although, the sunflower and soybean oils containing the Pistacia khinjuk extract nanoemulsion in a biopolymeric coating and the Iranian golpar extract nanoencapsulated with chitosan and sage seed gum demonstrated lower AV values (0.18–0.34 and about 0.3 mg KOH/g, respectively) compared to the AV for the control sunflower (0.16–1.18 mg KOH/g) and soybean (0.3–1.5 mg KOH/g) oils [ 54 , 55 ]. However, at 40 °C, a similar AV increase was observed for olive oils stored in a transparent plastic film loaded with a UV-blocker and metalized material, whereas at 60 °C, the lowest acidity was seen for olive oils stored in metalized packaging [ 52 ].…”

Evaluation of antioxidant activity of nano‐ and microencapsulated rosemary (Rosmarinus officinalis L.) leaves extract in cress (Lepidium sativum) and basil (Ocimum basilicum) seed gums for enhancing oxidative stability of sunflower oil

“…It has been reported that RE could be effective in retarding oil oxidation (Chammem et al., 2015 ; Guo et al., 2016 ; Moczkowska et al., 2020 ; Wang et al., 2018 ; Yang et al., 2016 ). Direct use of plant extracts is not applicable because of interaction with food components, unpleasant color, odor, taste, and potential decomposition reactions during processing, and storage (Hosseinialhashemi et al., 2021 ). Nanoencapsulation technology providing final product functionality includes controlling the release rate, protecting food ingredients, and novel food delivery systems (Razavi et al., 2021 ).…”

“…It has been reported that RE could be effective in retarding oil oxidation (Chammem et al, 2015;Guo et al, 2016;Moczkowska et al, 2020;Wang et al, 2018;Yang et al, 2016). Direct use of plant extracts is not applicable because of interaction with food components, unpleasant color, odor, taste, and potential decomposition reactions during processing, and storage (Hosseinialhashemi et al, 2021).…”