RESUMO
Novel bioactive nanoparticles derived from crude palm oil (CPO), palm olein, and palm stearin for use in foodstuff products were produced, and their physicochemical characteristics and stability were evaluated. The nanoparticles were prepared by homogenization, using biodegradable casein or gum arabic as an encapsulating material. The encapsulation efficiency (EE), morphology, long-term stability, particle size, polydispersity index, zeta potential, pH, apparent viscosity, color parameters, total carotenoids, and antioxidant activity were determined. All nanoparticles methods produced spherical nanoparticles with EE higher than 85%. Highly homogeneous small particles (<300â¯nm) showing a tendency toward a yellow color were observed after 60â¯days of storage at 4⯰C. The nanoparticles showed a carotenoid retention index higher than 40% and an antioxidant activity higher than 1,000⯵M Trolox/g oil. The bioactive nanoparticles retained the carotenoids and are proposed as a green innovative product to replace synthetic colorants and antioxidants in foodstuffs.
Assuntos
Nanopartículas , Petróleo , Antioxidantes , Carotenoides , Óleo de PalmeiraRESUMO
A variety of methods for producing cassava flour exist, resulting in very heterogeneous products that exhibit various colours, textures, granulometries, and flavours. To improve its attractiveness to consumers, some producers dye cassava flour with turmeric or tartrazine; however, this practice is illegal in Brazil. In this study, cassava flour samples were collected and evaluated for possible adulteration by the addition of dyes. Flours were analysed by CIELab and dye screening (paper chromatography and the turmeric-identification method) and a classification tree was developed using these data. Positive results for curcuminoid pigments or tartrazine were confirmed by HPLC-DAD or HPLC-UV-Vis, respectively. The developed approach is an innovative alternative chemometric-analysis method that facilitates highly practical screening; adulterated cassava flour, a product of great human-food importance, can be identified using CIELab parameters.
Assuntos
Farinha , Manihot , Cromatografia Líquida de Alta Pressão , Corantes , Farinha/análise , Humanos , Controle de QualidadeRESUMO
The use of poly-ß-hydroxybutyrate (PHB) is an alternative polymer that can be considered environment friendly and renewable to prepare nanoparticles of carotenoids. This study aimed to develop and characterize aqueous dispersion nanoparticles and lyophilized nanoparticles of carotenoid extract obtained from Spirulina sp. LEB 18 by nanoprecipitation, using poly d,l-lactic acid (PLA)/poly d,l-lactic-co-glycolic acid (PLGA) (75:25 w/w) or PHB as encapsulants. The samples were characterized for the particle size, polydispersity index, zeta potential, apparent viscosity, pH, color parameters, ultraviolet-visible (UV/Vis) spectrophotometry, carotenoid profile, encapsulation efficiency, morphology, and thermal analysis. Nanoparticles containing microalgae carotenoid extract showed average particle diameter on a nanoscale (<200 nm), high homogeneity and stability, high thermal stability, and encapsulation efficiency carotenoid (>80%) when compared to nanoparticles containing ß-carotene synthetic. PHB or PLA/PLGA as encapsulating material in the production of nanoparticles from microalgae carotenoids can be a polymeric alternative capable of promoting greater stability and application of carotenoids.
Assuntos
Carotenoides/farmacologia , Hidroxibutiratos/química , Nanopartículas/química , Poliésteres/química , Copolímero de Ácido Poliláctico e Ácido Poliglicólico/química , Spirulina/química , beta Caroteno/química , Carotenoides/isolamento & purificação , Portadores de Fármacos/química , Excipientes , Tamanho da PartículaRESUMO
Pecan nut [Carya illinoinensis (Wangenh.) K. Koch] cake (PNC) is a co-product from the oil extraction industry and its potential as an ingredient for the food industry are not well known. In this work, the nutritional composition and the functional properties of PNC were studied. Additionally, the influence of different solvents (ethanol, water, and acetic acid) on the phytochemical composition and antioxidant capacity (reducing potential of the hydrophilic compounds - RPHC, 2,2-diphenyl-1-picrylhydrazyl - DPPH, and total reducing capacity - TRC) of PNC extracts were established using a simplex-centroid design. PNC is a source of carbohydrates, protein, and dietary fiber (40.5; 21.87 and 13.01â¯g 100â¯g-1, respectively). The PNC exhibited a low energy value when compared to the raw nut (398.8â¯kcal 100â¯g-1 and 645.54â¯kcal 100â¯g-1, respectively). Mg, Mn and Co (416.74; 23.21â¯mg 100â¯g-1 and 59.00⯵g 100â¯g-1, respectively) were the main minerals identified in PNC. The PNC also presented functional properties such as emulsifying and oil absorption capacities and a great ability to absorb water. Using the proposed solvent mixture system, the content of total phenolic compounds and condensed tannins recovered from PNC ranged between 172.43 and 2744.24â¯mg GAE 100â¯g-1, and 253.42 to 1376.44â¯mg CE 100â¯g-1, respectively. The antioxidant capacity of the PNC extract was showed through its ability to reduce hydrophilic (172.06-1714.96â¯mg GAE 100â¯g-1) to transfer hydrogen atoms (12.55-74.11% scavenging activity) and lipophilic compounds (509.87-2070.80â¯mg QE 100â¯g-1) using RPHC, DPPH, and TRC methods, respectively. Combining ethanol, water, and acetic acid at 30⯰C for 15â¯min, positively affects the extraction of bioactive compounds from PNC, as well as the antioxidant activity of the extracts. The physicochemical, functional, phytochemical, and antioxidant properties demonstrate that pecan nut cake may represent a potential ingredient or additive for the food, pharmaceutical, and cosmetic industries.