Abstract
BackgroundBuriti oil presents numerous health benefits, but due to its lipophilic nature and high oxidation, it is impossible to incorporate it into aqueous food matrices. Thus, the present study evaluated whether powder nanoparticles based on porcine gelatin (OPG) and in combination with sodium alginate (OAG) containing buriti oil obtained by O/W emulsification followed by freeze-drying enabled water dispersibility and preserved or increased the antimicrobial activity of the oil.ResultsOPG presented spherical shape, smooth surface, smaller particle size and polydispersity index [51.0 (6.07) nm and 0.40 (0.05)], and better chemical interaction between the nonpolar amino acids and the hydrophobic oil chain. OPG also presented a higher dispersibility percentage [85.62% (7.82)] than OAG [50.19% (7.24)] (p < 0.05), and significantly increased the antimicrobial activity of the oil by 59, 62, and 43% for Pseudomonas aeruginosa, Klebsiella pneumonia, and Staphylococcus aureus, respectively.ConclusionsThus, nanoencapsulation in gelatin is a promising strategy to increase the potential to use buriti oil in foods.
Highlights
Buriti oil presents numerous health benefits, but due to its lipophilic nature and high oxidation, it is impossible to incorporate it into aqueous food matrices
The present study aimed to evaluate the isolated and conjugated effects of porcine gelatin and sodium alginate on obtaining powder particles containing buriti oil, evaluating the effect of encapsulation on the water dispersibility and antimicrobial activity of buriti oil
Buriti oil characterization Determination of the fatty acid profile by gas chromatography (GC) For the analysis of the fatty acids of buriti oil by GC, methylation was performed previously, according to the method described by Hartman and Lago [21] to obtain the fatty acid methyl esters (FAMEs)
Summary
Buriti oil presents numerous health benefits, but due to its lipophilic nature and high oxidation, it is impossible to incorporate it into aqueous food matrices. Nonconventional vegetable oils have been considerably investigated due to their constituents’ chemical properties, which increase the potential for Buritizeiro (Mauritia flexuosa) is a native palm of the Amazon Region that can be found in the Cerrado and seasonally, in Northeast and Central-South Brazil [3] This palm offers buriti, a nutritious fruit known for its orangeyellow flesh, from which an oil with a high and predominant concentration of carotenoids, mainly β-carotene, α-carotene, and zeaxanthin can be extracted [4]. Castro et al BMC Biotechnology (2020) 20:55 capacity, and their consumption may reduce the risks of developing noncommunicable chronic diseases (NCDs) These properties gave a market appeal for the use of buriti in industrialized food [6]. Studies have shown dewormer and antimicrobial effects of buriti oil [8]
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