The effect of encapsulated plant extract of hyssop (Hyssopus officinalis L.) in biopolymer nanoemulsions of Lepidium perfoliatum and Orchis mascula on controlling oxidative stability of soybean oil

Abstract

The aim of this study was to investigate the effect of encapsulation method on antioxidant properties of Hyssop (Hyssopus Officinalis L.) extract. The extracts of the Hyssop were obtained by ultrasound assisted techniques, and the amount of phenolic compounds was 117.43 ± 9.22 (mg of gallic acid per 100 g of extract). The antioxidant activity of extracts in concentrations of 100, 200, 300, and 400 ppm was measured using DPPH free radical scavenging method and compared with 100 ppm of TBHQ synthetic antioxidants. The results showed that by increasing in concentration of the extract, the antioxidant activity of the extract increased. The Lepidium perfoliatum seed gum and Orchis mascula were chosen as coating material. Encapsulation was performed by emulsion production method. The antioxidant effects of nanocapsules in oil during 40 days of storage at 60°C were measured, which increased the oxidation of oil over time. The lowest amount of oil oxidation during storage compared to control samples was observed in samples containing nano encapsulated Hyssop extract due to reducing in release rate of the extract during storage and more protection of the extract. The results of this study suggest that encapsulation is an effective way to increase the antioxidant activity of the extract and could be increased the shelf life of edible oils with natural antioxidants.

Nano‐encapsulation of orange peel essential oil in native gums ( Lepidium sativum and Lepidium perfoliatum ): Improving oxidative stability of soybean oil

“…The lowest PV was for TBHQ. The control sample displayed the highest PV, which was consistent with the results of Rezaei Savadkouhi et al (2020) and . In fact, OPEO prevents the oxidation of fatty acids due to phenolic compounds.…”

“…The study has proven that, nano-encapsulation could be considered to optimize the shelf life extension properties of natural antioxidant from OPEO used in soybean oil stored at higher temperatures (60°C). the prospect of utilizing herbal derivatives as natural antioxidants (Esmaeilzadeh Kenari, Mohsenzadeh, & Amiri, 2014;Maghsoudlou, Esmaeilzadeh Kenari, & Raftani Amiri, 2017;Rezaei Savadkouhi, Ariaii, & Charmchian Langerodi, 2020).…”

“…In fact, nano-encapsulation of natural OPEO phenolic compounds by LPSG can compete with a synthetic antioxidant (TBHQ) due to better controlled release. and Rezaei Savadkouhi et al (2020) reported that the TBA value of oil containing the nano-encapsulated extract was less than that of oil containing the free extract. It can be concluded that the encapsulation of phenolic compounds increased the bioavailability, solubility, and antioxidant capacity of these active compounds .…”

“…Utilization of synthetic antioxidants such as tert‐butyl hydroquinone (TBHQ) to prevent lipid oxidation is a common method, but because of their possible adverse effects on health, the demand to utilize natural antioxidants has increased in recent years. Several studies have explored the prospect of utilizing herbal derivatives as natural antioxidants (Esmaeilzadeh Kenari, Mohsenzadeh, & Amiri, 2014; Maghsoudlou, Esmaeilzadeh Kenari, & Raftani Amiri, 2017; Rezaei Savadkouhi, Ariaii, & Charmchian Langerodi, 2020).…”

Edible and Functionalized Films/Coatings—Performances and Perspectives

“…Total flavonoids (aluminum chloride reagent) data are expressed in mg of quercetin equivalents for 100 g of film (mg QE/100 g film) [46,140,163,188,216,217,[229][230][231][232][233] • DPPH method (1,1-diphenyl-2-picrylhydrazyl radical reagent-DPPH) data are expressed in mg of ascorbic acid equivalents for 100 g of film (AAE/100 g of film) [30,32,37,47,72,160,162,163,169,199,[233][234][235][236][237][238][239] • ABTS (2,20-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid reagent-ABTS) data are expressed in mg of ascorbic acid equivalents for 100 g of film (AAE/100 g of film) [32,47,166,174,211,235,239,240] Antibacterial activity is performed by the assessment of the zone of inhibition assay on a solid medium placed in Petri dishes and containing specific media for each microorganism tested [74,125,129,141,171,176,179,…”