Nanoencapsulation improved water solubility and color stability of carotenoids extracted from Cantaloupe melon (Cucumis melo L.)

Medeiros, Anny Karoliny de Oliveira Cavalcanti; Gomes, Camila de Carvalho; Amaral, Mary Louize Querino de Araújo; Medeiros, Luciana Daniela Gurgel de; Medeiros, Isaiane; Porto, Dayanne Lopes; Aragão, Cícero Flávio Soares; Maciel, Bruna Leal Lima; Morais, Ana Heloneida de Araújo; Passos, Thaís Souza

doi:10.1016/j.foodchem.2018.07.099

Cited by 75 publications

(49 citation statements)

References 34 publications

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“…Gelatin was able to increase water solubility of carotenoids. The yogurt containing these nanoemulsions as natural coloring agent was stable for 60 days (Medeiros et al, 2019).…”

Section: Encapsulation Of Flavor and Coloring Agentsmentioning

confidence: 99%

“…Whole-fat milk was fortified with vitamin D3 nanoemulsions and were stable for 10 days against particle growth and gravitational separation (Golfomitsou et al, 2018). O/W nanoemulsions of kenaf seed oil stabilized with emulsifiers sodium caseinate, betacyclodextrin, and Tween 20 had improved in vitro bioaccessibility Tan and Nakajima, 2005aTan and Nakajima, 2005bChu et al, 2007Yuan et al, 2008Yin et al, 2009Liang et al, 2013Wei and Gao, 2016Chen et al, 2017Medeiros et al, 2019 Resveratrol and physicochemical stability of bioactive compounds and antioxidants. It was observed that after 8 weeks of storage at 4 • C, the nanoemulsions were stable and maintained antioxidant activities with high percentage retention of vitamin E and phytosterols (Cheong et al, 2018).…”

Section: Encapsulation Of Nutraceuticalsmentioning

confidence: 99%

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Nanoemulsions and Their Potential Applications in Food Industry

Aswathanarayan

Vittal

2019

Front. Sustain. Food Syst.

283

139

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Nanoemulsions have small droplet size and are kinetically stable colloidal systems. They have enhanced functional properties in comparison to conventional emulsions. The composition and structure of the nanoemulsions can be controlled for the encapsulation and effective delivery of bioactive lipophilic compounds. Nanoemulsions have potential application in the food industry for the delivery of nutraceuticals, coloring and flavoring agents, and antimicrobials. The nanoemulsion formulations of active ingredients can be used for developing biodegradable coating and packaging films to enhance the quality, functional properties, nutritional value, and shelf life of foods. This review focuses on preparation of food grade nanoemulsions using high-energy methods and low-energy approaches and their characterization for physical properties, stability, and microstructure. The application of nanoemulsion formulations for sustainable food processing and improving the delivery of functional compounds, such as colorants, flavoring agents, nutraceuticals, and preservatives or antimicrobial agents in foods has been discussed.

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“…Gelatin was able to increase water solubility of carotenoids. The yogurt containing these nanoemulsions as natural coloring agent was stable for 60 days (Medeiros et al, 2019).…”

Section: Encapsulation Of Flavor and Coloring Agentsmentioning

confidence: 99%

Section: Encapsulation Of Nutraceuticalsmentioning

confidence: 99%

Nanoemulsions and Their Potential Applications in Food Industry

Aswathanarayan

Vittal

2019

Front. Sustain. Food Syst.

283

139

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“…When added directly to cold water it does not dissolve well. Another option is using an emulsification technique, as described by Medeiros et al [94]. Hydrophilic substances such as gelatin could also be used to encapsulate hydrophobic substances, including vegetable oils or oil-soluble colorants.…”

Section: Gelatin (Mixed With Various Carbohydrates)mentioning

confidence: 99%

Encapsulation of colorants by natural polymers for food applications

Boer

Imhof

Velikov

2019

Coloration Technology

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Product appearance is an important factor for consumers when determining the quality of a product, and colour is one of the most important factors which contribute to product appearance. Currently, the safety and consumer acceptance of some colorants used in food products, such as titanium dioxide and some synthetic colorants, are under discussion. Therefore, new ways to use natural colorants as alternatives to these suspect colorants for future applications are being investigated. A promising method for increasing the applicability of the often sensitive natural colorants is the encapsulation of these colorants in colloidal particles by natural polymers such as carbohydrates, lipids and proteins. In recent years, micro-and nano-encapsulation have increasingly been used for various purposes concerning several food properties such as colour, flavour and micronutrient content. This technique results in improved stability for the often sensitive natural colorants and presents the possibility of entrapping water-insoluble colorants for improved use in an aqueous system. This paper reviews the main methods that are used for encapsulation by natural polymers, discusses the different types thereof that are used for encapsulation of colorants, and provides a short overview of natural colorants successfully encapsulated in these natural polymers.

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“…Based on bench standards were obtained formulations by oil/water (O/W) emulsification technique through the homogenization of the oily phase with the aqueous phase 1 (90 mL), followed by the homogeneization of the aqueous phase 2 (100 mL) at 17,000 rpm/10 min, according to Medeiros et al [ 19 ] with modifications. Thus, three groups were obtained: 1) Quinoa oil and porcine gelatin in aqueous phase 2 (OG); 2) Quinoa oil, whey protein isolate and porcine gelatin in aqueous phase 2 (OWG1); 3) Quinoa oil, whey protein isolate in aqueous phase 1, and porcine gelatin in aqueous phase 2 (OWG2) ( Table 1 ).…”

Section: Methodsmentioning

confidence: 99%

“…5.5 mg of the OG and 10 mg of the other lyophilized formulations were dispersed in acetone under magnetic agitation at room temperature for 2 minutes. Subsequently, based on Medeiros et al [ 19 ] with modifications, formaldehyde PA was added to the dispersions (2 mL for formulations OG and OWG1, and 3 mL for OWG2), to deagglomeration and facilitate particle size analysis. The dispersions were stirred at different times: 10 minutes for OG and OWG1, and 30 minutes for OWG2.…”

Section: Methodsmentioning

confidence: 99%

Whey protein isolate-gelatin nanoparticles enable the water-dispersibility and potentialize the antioxidant activity of quinoa oil (Chenopodium quinoa)

et al. 2020

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The quinoa oil presents benefits to health, but its low water dispersibility in the aqueous matrix and instability of bioactive compounds is challenging for food application. This study performed the physicochemical and chemical characterization of quinoa oil and evaluated its water dispersibility and 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity after nanoencapsulation in porcine gelatin and combination with whey protein isolate by emulsification O/W technique. Thus, three formulations were obtained: 1) OG–containing quinoa oil and porcine gelatin in aqueous phase 2; 2) OWG1—containing quinoa oil, whey protein isolate, and porcine gelatin in aqueous phase 2; and 3) OWG2—containing quinoa oil and whey protein isolate in aqueous phase 1, and porcine gelatin in aqueous phase 2. The oil characterization showed that quinoa oil presented the predominance of linoleic acid (53.4%), and concentration of alpha and gamma-tocopherol, respectively, of 8.56 and 6.28 mg.100g -1 . All formulations presented a smooth surface without depression or cracking, an average diameter between 165.77 and 529.70 nm. Fourier transform infrared spectroscopy indicated chemical interaction between the encapsulating agents and the oil in all formulations, being more intensified in OWG1 and OWG2. Based on this, these formulations showed higher dispersibility in aqueous solution [68% (3.48) and 71% (2.97)]. This resulted in higher antioxidant activity for OWG1 and OWG2, showing the amounts that reduces antioxidant activity by 50% equal to 5.30 (0.19) mg/mL and 5.54 (0.27) mg/mL, respectively, compared to quinoa oil [13.36 (0.28) mg/mL] (p < 0.05). Thus, quinoa oil nanoencapsulation proved to be an efficient alternative to enable water-dispersibility and enhance antioxidant activity, increasing its potential for application in the food industry.

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Nanoencapsulation improved water solubility and color stability of carotenoids extracted from Cantaloupe melon (Cucumis melo L.)

Cited by 75 publications

References 34 publications

Nanoemulsions and Their Potential Applications in Food Industry

Nanoemulsions and Their Potential Applications in Food Industry

Encapsulation of colorants by natural polymers for food applications

Whey protein isolate-gelatin nanoparticles enable the water-dispersibility and potentialize the antioxidant activity of quinoa oil (Chenopodium quinoa)

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