Journal
FOOD CHEMISTRY
Volume 373, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.131252
Keywords
Nanotechnology; Elaeis guineensis; Palm olein; Palm stearin; Casein; Gum arabic
Funding
- Coordination for the Training and Improvement of Higher Education Personnel (CAPES/Brazil)
- National Council for Scientific and Technological Development (CNPq/Brazil) [311070/2018-3, 423478/2016-8]
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Novel bioactive nanoparticles derived from crude palm oil have been produced for use in food products, showing excellent stability and antioxidant activity. These nanoparticles are proposed as a green innovative product to replace synthetic colorants and antioxidants in food products.
Novel bioactive nanoparticles derived from crude palm oil (CPO), palm olein, and palm stearin for use in foodstuff products were produced, and their physicochemical characteristics and stability were evaluated. The nanoparticles were prepared by homogenization, using biodegradable casein or gum arabic as an encapsulating material. The encapsulation efficiency (EE), morphology, long-term stability, particle size, polydispersity index, zeta potential, pH, apparent viscosity, color parameters, total carotenoids, and antioxidant activity were determined. All nanoparticles methods produced spherical nanoparticles with EE higher than 85%. Highly homogeneous small particles (<300 nm) showing a tendency toward a yellow color were observed after 60 days of storage at 4 degrees C. The nanoparticles showed a carotenoid retention index higher than 40% and an antioxidant activity higher than 1,000 mu M Trolox/g oil. The bioactive nanoparticles retained the carotenoids and are pro-posed as a green innovative product to replace synthetic colorants and antioxidants in foodstuffs.
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