Antioxidant activity ofEryngium campestreL.,Froriepia subpinnata, andMentha spicataL. polyphenolic extracts nanocapsulated in chitosan and maltodextrin

Abstract

The antioxidant activity of Eryngium campestre, Froriepia subpinnata, and Mentha spicata polyphenolic extracts nanocapsulated in chitosan (CS) and maltodextrin (MD), and incorporated in canola oil under accelerated oxidation condition was evaluated. The zeta potential of nanoemulsions coated with 10%MD, 9.5%MD:0.5%CS, 9%MD:1%CS, and 8.5%MD:1.5%CS was −7.51 to −7.68, −0.06 to −0.08, 1.20 to 1.25, and 1.85 to 1.89 mV, respectively, also the average particle size was 52.73–52.91, 50.33–50.73, 26.05–27.29, and 15.78–15.92 nm, respectively. The highest (>91%) and lowest (70%–75%) encapsulation efficiency of the extracts obtained for 8.5%MD:1.5%CS and 10%MD, respectively. IC50 (DPPH assay) and EC50 (FRAP assay) of 8.5%MD:1.5%CS‐treated samples were the lowest among the different formulations. The E. campestre extract nanoencapsulated with 8.5%MD:1.5%CS had the best antioxidant capacity in canola oil, followed by 9%MD:1%CS, 9.5%MD:0.5%CS, and 10%MD. In the conclusion, the encapsulation with 8.5%MD:1.5%CS is suggested as an efficient coating formulation to enhance the antioxidant efficacy of the extracts. Practical applications Despite the great potential of herbal extracts as food antioxidants and antimicrobials, low solubility in oil and high volatility of phenolic compounds cause problems in their usage. To protect hydrophobic bioactive compounds against processing conditions in food preparation, increase their solubility and stability in the food matrix, and prevent undesirable flavors, nanoencapsulation, and nanoemulsifying of herbal extracts are used. Due to the small size, transparency, and high thermodynamic stability against precipitation and accumulation in food complex, nanoemulsions are most preferred. So, the results of this work will help design the proper formulation of coatings for bioactive compounds applied in the food industry.

Antimicrobial Efficacy and HPLC Analysis of Polyphenolic Compounds in a Whole-Plant Extract of Eryngium campestre

“…Furthermore, a total of five flavonoids were detected, namely kaempferol, quercitrin (absent in shoots), rutoside (undetected in roots), quercetin, and astragalin [49]. Azizkhani and Sodanlo [50] reported that the methanol extract of E. campestre exhibited a total phenolic compound content of 120.5 ± 4.2 mg GAE/g of dry extract. In a study conducted by Güneş et al [27], it was found that the flowers and leaves of E. campestre contained a total phenolic compound content of 116.69 mg and 109.62 mg GAE/mL of plant extract, respectively.…”

Nanoemulsions: formation, stability and an account of dietary polyphenol encapsulation

“…The highest encapsulation efficiency was observed for M. spicata extract encapsulated in 8.5% maltodextrin and 1.5% chitosan. E. Campestre extract nanoencapsulated in 8.5% maltodextrin and 1.5% chitosan possessed the highest antioxidant activity in canola oil (Azizkhani & Sodanlo, 2021). These NE systems therefore can be employed for encapsulation of plant extracts and their consequent application in food systems.…”

The Investigation of the Antibacterial Activity of Eryngium caucasicum trautv, Saponaria officinalis, Froriepia subpinnata, Malva sylvestris, and Urtica dioica

“…In addition, F. subpinnata has antioxidant, anti-atherostatic, antimicrobial, and antiviral properties. The constituents of P. granatum include gallocatechin, delphinidin, cyanidin, gallic acid, ellagic acid, pelargonidin, and sitosterol, which are well-known due to their therapeutic properties (16)(17)(18).…”