Abstract:Background: Babassu oil is an extract from a Brazilian native coconut (Orbignya phalerata Martius) and is used both as a food and a medicinal product. Methods: we produced two babassu oil nanoemulsions and evaluated them regarding their nanoscopic stability, antioxidant activity and cytotoxicity.The nanoemulsions were characterized by Dynamic Light Scattering, and their stability was investigated for 120 days. The antioxidant activity was assessed by Spectroscopy Electron Paramagnetic Resonance, and the cytoto… Show more
“…researchers' attention has increasingly focused on new products and technologies based on babassu derivatives for food science and technology, biomedical and pharmaceutical applications, aiming at delivery systems for nutraceutical foods and novel therapy approaches. [16][17][18] In the last two decades, there have been reports in the literature on the significant health benefits and biological properties of babassu derivatives and nut residues for relevant applications in food additives and packaging and in the medical and pharmaceutical 19 fields: antiinflammation, 17,20,21 immunomodulation, 18,21-24 antioxidant, 13,[25][26][27][28][29] antimicrobial, 2,16,21,25,[30][31][32] anticancer, 23,33,34 antiprotozoal, 22 and antithrombotic properties, 35 and potential food supplements against dyslipidemia have all been described. 36 Furthermore, babassu mesocarp showed potential to treat leishmaniasis 24 and other infectious diseases caused by intracellular pathogens.…”
Section: Food and Function Reviewmentioning
confidence: 99%
“…37 For example, babassu mesocarp is a starch-rich fraction that stands out as a bioactive and biodegradable material for active packaging applications to extend the shelf life of foods. 13,[25][26][27][28][29] The mesocarp could be a nutritious alternative to wheat flour in baking, 38 and an alternative adjuvant for developing novel vaccines and platforms against infectious diseases. 18,24 In materials engineering, babassu oil by-products (endocarp, mesocarp, epicarp, and activated carbon) were predicted to be promising adsorptive materials with potential as adsorptive species for inorganic and organic molecules.…”
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...
“…researchers' attention has increasingly focused on new products and technologies based on babassu derivatives for food science and technology, biomedical and pharmaceutical applications, aiming at delivery systems for nutraceutical foods and novel therapy approaches. [16][17][18] In the last two decades, there have been reports in the literature on the significant health benefits and biological properties of babassu derivatives and nut residues for relevant applications in food additives and packaging and in the medical and pharmaceutical 19 fields: antiinflammation, 17,20,21 immunomodulation, 18,21-24 antioxidant, 13,[25][26][27][28][29] antimicrobial, 2,16,21,25,[30][31][32] anticancer, 23,33,34 antiprotozoal, 22 and antithrombotic properties, 35 and potential food supplements against dyslipidemia have all been described. 36 Furthermore, babassu mesocarp showed potential to treat leishmaniasis 24 and other infectious diseases caused by intracellular pathogens.…”
Section: Food and Function Reviewmentioning
confidence: 99%
“…37 For example, babassu mesocarp is a starch-rich fraction that stands out as a bioactive and biodegradable material for active packaging applications to extend the shelf life of foods. 13,[25][26][27][28][29] The mesocarp could be a nutritious alternative to wheat flour in baking, 38 and an alternative adjuvant for developing novel vaccines and platforms against infectious diseases. 18,24 In materials engineering, babassu oil by-products (endocarp, mesocarp, epicarp, and activated carbon) were predicted to be promising adsorptive materials with potential as adsorptive species for inorganic and organic molecules.…”
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...
“…lipophilic extract (15.0-20.0%) and oleic (12.0-18.0%) acids (Bauer et al, 2019;de Oliveira et al, 2019;Santos et al, 2021), in addition to containing small amounts of phospholipids and tocopherols (Vieira et al, 2017). These components are responsible for biological properties including antiinflammation (Reis et al, 2017;Santos et al, 2020) and healing (Fernandes et al, 2021), as well as antibacterial (Barroqueiro et al, 2016;Nobre et al, 2018), and antioxidant activities (Bauer et al, 2019;Santos et al, 2021). Thus, the BBS extract can be an important raw material for developing ecological cosmetic products.…”
Section: Development and Characterization Of Photoprotective Nanoemul...mentioning
confidence: 99%
“…In the last decades, nanotechnology has provided great advances, especially in the pharmaceutical and cosmetics industries, allowing the encapsulation of actives to solve problems associated with solubility and stability (Mansur et al, 2020;Santos et al, 2021;Schuenck-Rodrigues et al, 2020). In this context, oil-inwater nanoemulsions (NEs) are considered important carrier systems for lipophilic substances, including drugs, plant extracts and sunscreens (Bajerski et al, 2016;Cerqueira-Coutinho et al, 2015).…”
Section: Development and Characterization Of Photoprotective Nanoemul...mentioning
confidence: 99%
“…NEs are colloidal systems generally of translucent aspect, with droplet sizes varying from 10-200 nm, mainly prepared by high-energy methods (Dammak et al, 2020;Mansur et al, 2020). Lately, NEs based on BBS extract have been produced for food and some cosmetic formulations (Rocha-Filho et al, 2017;Santos et al, 2021).…”
Section: Development and Characterization Of Photoprotective Nanoemul...mentioning
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 were characterized by mean droplet size, morphology, polydispersity index (PdI), pH, and organoleptic properties, and the physical stability of the NEs was evaluated for 120 days at room temperature. The sun protection factor (SPF) was determined, and the photostability and in vitro cytotoxicity assays were performed for NEs. All NEs remained stable for 120 days, with a droplet size <150 nm and a monomodal distribution profile. The pH values were compatible with the skin's pH. NE3 showed a spherical morphology, with a mean droplet size of 125.15 ± 0.16 nm and PdI of 0.145 ± 0.032. NE3 containing BBS extract and sunscreens presented an SPF of 35.5 ± 3.0, was photostable after 6 h of radiation and was non-cytotoxic to fibroblast cells. Thus, NE3 could be considered a promising formulation for developing synergic plant-extract sunscreen photoprotective products for the market.
Babassu mesocarp is a product generated during the processing of babassu fruit. That material is a valuable source of starch, which exhibits distinct properties. This review addresses the extraction methods, chemical composition, structure, morphology, properties, and potential uses of babassu mesocarp starch (BMS). In addition, comparisons with other conventional and nonconventional starch sources are also presented. Significant variations in the chemical composition of BMS are found by some authors. Morphological studies demonstrate that starch granules come in a variety of sizes, but the shape is mostly oval. Additionally, authors have observed C‐type crystallinity of babassu starches by X‐ray diffraction. Although native BMS has techno‐functional limitations and food applications have been poorly explored, their characteristics are like those of corn. This review provides the latest useful references about BMS and its usability in the food and nonfood industries and shows potential remarks to direct future research on BMS.
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