Development and characterization of photoprotective nanoemulsions containing Babassu (Orbignya phalerata Mart.) lipophilic extract
Italo Rennan Sousa Vieira,
Ana Clara Lima Nunes Silva,
Natalia Ruben Castro
et al.
Abstract:Oil-in-water photoprotective nanoemulsions (NEs) were developed using Babassu (BBS) lipophilic extract, nonionic surfactants, and low concentrations of organic sunscreens by ultrasonic processing. BBS extract was chosen due to its suitable physicochemical properties (acidity index, peroxide index, refraction index, and relative density) and predominance of saturated fatty acids, identified by gas chromatography-mass spectrometry (GC-MS), which promote biological activities and high oxidative stability. NEs wer… Show more
“…In recent years, lipid nanoemulsions have been a trend in the food industry. Nanoemulsions have demonstrated significant efficacy in enhancing the absorption, effectiveness, breakdown, durability, safety, excellence, and sensory characteristics of nutritional elements and organic extracts, particularly lipophilic bioactive compounds like vitamins and nutraceuticals [ 71 , 72 ]. Before being incorporated into food fortification, these substances are emulsified.…”
Section: Bioavailability Of Nanoencapsulated Bioactive Compoundsmentioning
Nanotechnology in human nutrition represents an innovative advance in increasing the bioavailability and efficiency of bioactive compounds. This work delves into the multifaceted dietary contributions of nanoparticles (NPs) and their utilization for improving nutrient absorption and ensuring food safety. NPs exhibit exceptional solubility, a significant surface-to-volume ratio, and diameters ranging from 1 to 100 nm, rendering them invaluable for applications such as tissue engineering and drug delivery, as well as elevating food quality. The encapsulation of vitamins, minerals, and antioxidants within NPs introduces an innovative approach to counteract nutritional instabilities and low solubility, promoting human health. Nanoencapsulation methods have included the production of nanocomposites, nanofibers, and nanoemulsions to benefit the delivery of bioactive food compounds. Nutrition-based nanotechnology and nanoceuticals are examined for their economic viability and potential to increase nutrient absorption. Although the advancement of nanotechnology in food demonstrates promising results, some limitations and concerns related to safety and regulation need to be widely discussed in future research. Thus, the potential of nanotechnology could open new paths for applications and significant advances in food, benefiting human nutrition.
“…In recent years, lipid nanoemulsions have been a trend in the food industry. Nanoemulsions have demonstrated significant efficacy in enhancing the absorption, effectiveness, breakdown, durability, safety, excellence, and sensory characteristics of nutritional elements and organic extracts, particularly lipophilic bioactive compounds like vitamins and nutraceuticals [ 71 , 72 ]. Before being incorporated into food fortification, these substances are emulsified.…”
Section: Bioavailability Of Nanoencapsulated Bioactive Compoundsmentioning
Nanotechnology in human nutrition represents an innovative advance in increasing the bioavailability and efficiency of bioactive compounds. This work delves into the multifaceted dietary contributions of nanoparticles (NPs) and their utilization for improving nutrient absorption and ensuring food safety. NPs exhibit exceptional solubility, a significant surface-to-volume ratio, and diameters ranging from 1 to 100 nm, rendering them invaluable for applications such as tissue engineering and drug delivery, as well as elevating food quality. The encapsulation of vitamins, minerals, and antioxidants within NPs introduces an innovative approach to counteract nutritional instabilities and low solubility, promoting human health. Nanoencapsulation methods have included the production of nanocomposites, nanofibers, and nanoemulsions to benefit the delivery of bioactive food compounds. Nutrition-based nanotechnology and nanoceuticals are examined for their economic viability and potential to increase nutrient absorption. Although the advancement of nanotechnology in food demonstrates promising results, some limitations and concerns related to safety and regulation need to be widely discussed in future research. Thus, the potential of nanotechnology could open new paths for applications and significant advances in food, benefiting human nutrition.
“…lipophilic extract as a promising formulation for developing photoprotective products in sunscreen. 9 Despite the high potential of babassu seed oil (high valueadded fraction) as an anti-inflammatory and antioxidant agent for pharmaceutical applications previously discussed, to the best of our knowledge, there has been little focus on its bioactive compounds and their effects on human health and diseases, considering the main mechanisms of action. Moreover, the literature has not focused on its co-products and waste (low value-added fractions) to use nanobiotechnology approaches to improve the therapeutic efficacy of its vegetable oil.…”
Section: Food and Function Reviewmentioning
confidence: 99%
“…Babassu oil is extracted from seed kernels and is often used in food, cosmetics, and skin products. [8][9][10] Future market insight researchers predicted an increase in the babassu oil market from USD 227.7 million in 2022 to USD 347.0 million by 2032. 11 The babassu fruit has four parts, from the outermost to the inner (Fig.…”
Section: Introductionmentioning
confidence: 99%
“…lipophilic extract as a promising formulation for developing photoprotective products in sunscreen. 9…”
Babassu coconut (Attalea speciosa syn. Orbignya phalerata) contains an oil-rich nut primarily found in South America’s Amazon. Future market researchers prospected an increase from USD 227.7 Mn in 2022 to...
“…was chosen as the matrix for developing films [ 10 ]. Babassu mesocarp is a low-cost material obtained as a by-product of the babassu coconut, a native species in Brazil widely distributed in the northern and northeastern regions of the country, especially in the state of Maranhão [ 11 ]. It is mainly composed of starch (68.3%), but also contains fibers and amino acids (2.51%), proteins (1.54%), soluble carbohydrates (1.25%), and lipids (0.27%) [ 12 ].…”
In this work, novel nanocomposite films based on babassu coconut mesocarp and zinc oxide nanoparticles (ZnO NPs), synthesized by a green route, were produced for application as food packaging films. The films were prepared using the casting method containing different contents of ZnO NPs (0 wt%, 0.1 wt%, 0.5 wt%, and 1.0 wt%). The films were characterized by Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermogravimetric analysis (TGA), scanning electron microscopy (SEM), instrumental color analysis, and optical properties. The water vapor permeability (WVP) and tensile strength of films were also determined. The antimicrobial activity of the films against cooked turkey ham samples contaminated with Staphylococcus aureus was investigated. The results showed that incorporating ZnO NPs into babassu mesocarp matrices influenced the structure of the biopolymer chains and the color of the films. The BM/ZnO-0.5 film (0.5 wt% ZnO NPs) showed better thermal, mechanical, and WVP properties. Furthermore, the synergistic effect of babassu mesocarp and ZnO NPs in the BM/ZnO-0.5 film improved the antimicrobial properties of the material, reducing the microbial count of S. aureus in cooked turkey ham samples stored under refrigeration for 7 days. Thus, the films produced in this study showed promising antimicrobial packaging materials for processed foods.
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