Encapsulation of Olive Pomace Extract in Rocket Seed Gum and Chia Seed Gum Nanoparticles: Characterization, Antioxidant Activity and Oxidative Stability

Abstract

The aim of this study was to determine the potential use of rocket seed and chia seed gum as wall materials, to encapsulate and to prevent degradation of olive pomace extract (OPE) in polymeric nanoparticles, and to characterize olive pomace extract-loaded rocket seed gum nanoparticles (RSGNPs) and chia seed gum nanoparticles (CSGNPs). The phenolic profile of olive pomace extract and physicochemical properties of olive pomace, rocket seed gum (RSG), and chia seed gum (CSG) were determined. The characterization of the nanoparticles was performed using particle size and zeta potential measurement, differential scanning calorimeter (DSC), Fourier-transform infrared spectroscopy (FTIR), scanning electron microscope (SEM), encapsulation efficiency (EE%), in vitro release, and antioxidant activity analyses. Nanoparticles were used to form oil in water Pickering emulsions and were evaluated by oxitest. The RSGNPs and CSGNPs showed spherical shape in irregular form, had an average size 318 ± 3.11 nm and 490 ± 8.67 nm, and zeta potential values of-22.6 ± 1.23 and -29.9 ± 2.57, 25 respectively. The encapsulation efficiency of the RSGNPs and CSGNPs were found to be 67.01 ± 4.29% and 82.86 ± 4.13%, respectively. The OPE-RSGNP and OPE-CSGNP presented peaks at the 1248 cm−1 and 1350 cm−1 which represented that C-O groups and deformation of OH, respectively, shifted compared to the OPE (1252.53 cm−1 and 1394.69 cm−1). The shift in wave numbers showed interactions of a phenolic compound of OPE within the RSG and CSG, respectively. In vitro release study showed that the encapsulation of OPE in RSGNPs and CSGNPs led to a delay of the OPE released in physiological pH. The total phenolic content and antioxidant capacity of RSGNPs and CSGNPs increased when the OPE-loaded RSGNPs and CSGNPs were formed. The encapsulation of OPE in RSGNPs and CSGNPs and the IP values of the oil in water Pickering emulsions containing OPE-RSGNPs and OPE-CSGNPs were higher than OPE, proving that OPE-loaded RSGNPs and CSGNPs significantly increased oxidative stability of Pickering emulsions. These results suggest that the RSG and CSG could have the potential to be utilized as wall materials for nanoencapsulation and prevent degradation of cold-pressed olive pomace phenolic extract.

Olive byproducts and their bioactive compounds as a valuable source for food packaging applications

“…The active extract obtained from olive pomace was encapsulated using rocket seed gum and chia seed gum as wall materials. The olive pomace extract‐loaded gum nanoparticles had high encapsulation efficiency, delayed the release of the active extract at pH = 7.4, and showed enhanced antioxidant capacity (Akcicek et al., 2021). Nanoemulsion delivery systems offer several benefits including improvement of phenolic compounds stability, efficiency, solubility, and controlled release.…”

“…Nanoemulsion delivery systems offer several benefits including improvement of phenolic compounds stability, efficiency, solubility, and controlled release. However, some drawbacks related to low encapsulation efficiency, use of organic solvents, purification necessity, control of particle growth, and difficulty of scaling up may limit the practical use of nanoencapsulation (Akcicek et al., 2021).…”

Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without Loading Olive Pomace Extracts

“… 11 For instance, gum nanoparticles could be used as a Pickering stabilizer due to the model emulsion system formed, and oxidative stability of emulsion increased when the olive pomace extract (OPE)-loaded gum nanoparticles were incorporated into the Pickering emulsion. 18 Olive pomace is a byproduct that contains various bioactive compounds, especially phenolic compounds that emerge during olive oil production. 19 The OPE contains hydroxytyrosol tyrosol and luteolin, which have good antioxidant, anti-inflammatory, and antimicrobial properties.…”

Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders

“…OXITEST determines the IP value which correlates with the onset of autooxidation and thus, does not indicate the production of secondary oxidation compounds as in Rancimat [11]. In addition, OXITEST can be used for a wide range of samples, both in liquid and solid form, including meat, oils, mayonnaise, and baked goods with the unique limit that the fat content must be at least 2-4% fat content [13][14][15][16][17][18][19].…”