Abstract
Nano-encapsulation is a platform which offers a promising application for control release and the delivery of drugs in pharmaceuticals and antioxidant/ antimicrobial in food systems. Poly (lactic-co-glycolide acid) (PLGA) is a biodegradable and biocompatible co-polymer of lactic acid and glycolic acid which is used for synthesizing food based polymeric nanoparticles (NP). The aim of this study was to evaluate the morphological and physicochemical properties and the controlled release of bioactive components derived from Aloe vera gel loaded PLGA NP. The results shows the mean hydrodynamic diameter of the unloaded NP is 103 nm which is significantly (p p > 0.05) inhibition of the antioxidant potential was observed with loaded NP. The entrapment efficiency for the FDG synthesized was 87%, and the burst effect was observed after 4 h as a result of the encapsulation effect. The release kinetics of bioactive is govern by the combination of mass diffusion and capillary action.
Highlights
The importance of reactive oxygen species (ROS) and free radicals has attracted increasing attention over the past decade due to their impact on human health
The results shows the mean hydrodynamic diameter of the unloaded NP is 103 nm which is significantly (p < 0.01) smaller than the loaded freeze dried powered gel (FDG) (147 nm) and liquid gel (LG) (221 nm) and the particle size distribution given by the Poly-dispersity Index were 0.2, 0.2 and 0.3, respectively
The freeze dried and liquid Aloe vera gel were used with PLGA to synthesize Aloe vera freeze-dried powder (FDG) and liquid-gel (LG) loaded NP
Summary
The importance of reactive oxygen species (ROS) and free radicals has attracted increasing attention over the past decade due to their impact on human health. ), hydroxyl radicals (OH−) and non-free radical species such as H2O2 and singlet oxygen (lO2), these are various forms of activated oxygen They are continuously produced during normal physiological process and they can initiate the per-oxidation of membrane lipids, causing oxidative stress leading to diseases like diabetes mellitus, cancer and cardiovascular diseases [1] [2] [3]. It accelerates deterioration and development of rancidity in food systems containing lipid, the production of the off flavor compounds, polymerization and reducing the nutritive value of the food products [4] [5]. The efficacy of the in vitro antioxidant activities of the gel extracts shows the potential for reducing lipid peroxidation/oxidative stress with consequential health benefits [7]
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