Evaluation of oxidative stability of mayonnaise containing poly ε- caprolactone nanoparticles loaded with thyme essential oil

Abstract

Suspensions of poly ε-caprolactone (PCL) nanoparticles loaded with thyme essential oil were prepared as a natural antioxidant in mayonnaise. Mean particle size was 204.9 ± 2.7 and 240.0 ± 5.5 nm respectively for nanoparticles prepared with PCL alone (NP-C) and for those loaded with thyme essential oil (NP-T). The polydispersity index indicated a homogeneous distribution of all particles, with no significant difference between NP-C and NP-T samples. The nanoparticles showed a large negative charge evidenced by zeta potential rates, indicating high physical stability. The use of PCL as a polymer provided high encapsulation efficiency for thyme essential oil (91.15 ± 2.12 %). DPPH (2,2-diphenyl-1-picrylhydrazyl) method determined IC 50 rates were 476.4 ± 33.6 and 483.5 ± 20.4 µg mL -1 respectively for unencapsulated oil and for NP-T, evidencing pronounced antioxidant activity. NP-C, NP-T and synthetic antioxidant butylhydroxytoluene (BHT) were applied to samples of mayonnaise and their oxidative stability evaluated for eight days in an oven at 63 ± 3ºC. Results of hydroperoxide value (HP) and thiobarbituric acid reactive substances (TBARS) showed that NP-T had a similar performance as synthetic antioxidant BHT in the prevention of mayonnaise lipid oxidation.

Kinetic of peroxide index variation and shelf life of mayonnaise with microencapsulated oregano essential oil

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Pharmaceutical and biological properties of Stachys species: A review

“…Nowadays, aromatic plants from the Lamiaceae family represent very important potential sources of biological and pharmacological substances, whose action has been proven in numerous scientific studies. Since ancient times, these plants have been used for their antioxidant, antibacterial, antispasmodic, antifungal, and many other biological effects (Burt, 2004;Passos et al, 2019).…”