Abstract
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.
Highlights
Quinoa (Chenopodium quinoa Willd.) is a plant native from the Andean region that grows at many different altitudes and under various climatic conditions, being an excellent pseudocereal due to its nutritional characteristics [1]
Alpha-tocopherol, gamma-tocopherol, porcine gelatin (Type A) and Tween 20 were obtained from Sigma Aldrich1, while the whey protein isolate was obtained from Alibra1
The results demonstrate that regardless of the extraction method used, linoleic acid (Omega 6) is predominantly in quinoa oil
Summary
Quinoa (Chenopodium quinoa Willd.) is a plant native from the Andean region that grows at many different altitudes and under various climatic conditions, being an excellent pseudocereal due to its nutritional characteristics [1]. It has been outstanding due to excellent nutritional, characterized by the high biological value proteins, bioavailable essential amino acids, unsaturated lipids, dietary fibers and other bioactive compounds Quinoa oil has a high degree of unsaturation, being rich in essential fatty acids, such as linoleic and α-linolenic [3]. It stands out for having a significant concentration of natural antioxidants such as gamma and alpha-tocopherol [4]. Due to its lipophilic nature, and bioactive compounds instability to the exposure of heat, light, and oxygen, represent technological challenges hinder its use by the food industry [6]
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