Abstract
Suspensions of poly ε-caprolactone (PCL) nanoparticles loaded with thyme essential oil were prepared as a natural antioxidant in mayonnaise. Mean particle size was 204.9 ± 2.7 and 240.0 ± 5.5 nm respectively for nanoparticles prepared with PCL alone (NP-C) and for those loaded with thyme essential oil (NP-T). The polydispersity index indicated a homogeneous distribution of all particles, with no significant difference between NP-C and NP-T samples. The nanoparticles showed a large negative charge evidenced by zeta potential rates, indicating high physical stability. The use of PCL as a polymer provided high encapsulation efficiency for thyme essential oil (91.15 ± 2.12 %). DPPH (2,2-diphenyl-1-picrylhydrazyl) method determined IC50 rates were 476.4 ± 33.6 and 483.5 ± 20.4 µg mL-1respectively for unencapsulated oil and for NP-T, evidencing pronounced antioxidant activity. NP-C, NP-T and synthetic antioxidant butylhydroxytoluene (BHT) were applied to samples of mayonnaise and their oxidative stability evaluated for eight days in an oven at 63 ± 3ºC. Results of hydroperoxide value (HP) and thiobarbituric acid reactive substances (TBARS) showed that NP-T had a similar performance as synthetic antioxidant BHT in the prevention of mayonnaise lipid oxidation.
Highlights
There is currently a world wide trend to substitute synthetic compounds for those of natural origin, in nutrition and in other areas
poly ε-caprolactone (PCL) was first solubilized in 2.0 mL acetone and added to 10 mL of a lecithin solution in acetone/ ethanol (60:40, v/v), followed by the addition of thyme oil (300 mg).The solution was dripped into 25 mL of an aqueous phase containing 1% (w/v) hydrophilic surfactant (Pluronic® F68), under magnetic stirring at 25 °C
Each batch was packed in sealed glass vials, pasteurized and stored in an oven at63 ± 3oC (Schaal Oven Test)
Summary
There is currently a world wide trend to substitute synthetic compounds for those of natural origin, in nutrition and in other areas. Essential oils extracted from different plants may be an alternative for use in the nutrition area since, depending on the composition of the essential oil, they have antimicrobial, antifungal, antioxidant and other properties (Yuan, Chen, Li, 2016; Tao et al, 2014; Chatterjee, Bhattacharjee, 2013). Due to this trend, the use of synthetic antioxidants, such as butylhydroxytoluene (BHT) and butylhydroxyanisole (BHA) have been avoided and replaced by naturally occurring antioxidants(Dogu-Baykut, Gunes, Decker, 2014).
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