Journal
FOOD CHEMISTRY
Volume 240, Issue -, Pages 396-404Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.07.144
Keywords
Phenolic compounds; Controlled release; Exotic fruit; Functional properties; Nanoencapsulation
Funding
- CAPES (Brazilian Federal Agency for Support and Evaluation of Graduate Education)
- CNPq (National Council for Scientific and Technological Development)
- FAPERGS (Research Foundation of the State of Rio Grande do Sul)
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Guabiroba fruit has been highlighted for its high phytochemical content, particularly of phenolic compounds. The stability, bioavailability, and bioactivity of these compounds can be enhanced by nanoencapsulation, to improve functionality. Poly(D, L-lactic-co-glycolic) acid (PLGA) nanoparticles containing phenolic extract of guabiroba (GPE) were synthesized by an adapted emulsion-evaporation method and their physico-chemical and functional properties were studied at two lactic to glycolic acid ratios (50:50 and 65:35). Higher (P < 0.05) or equivalent antioxidant capacity compared to free GPE were observed for GPE-loaded nanoparticles. Free extract and PLGA nanoparticles were effective inhibitors of Listeria innocua, with lower (P < 0.05) GPE concentrations required for inhibition when nanoencapsulated. Also, reduction of ROS generation in non-cancer cells was achieved with lower GPE concentrations (P < 0.05) after encapsulation. These results suggest that PLGA nanoparticles can be used as a delivery system for phenolic compounds at lower levels than originally required for enhanced functional properties.
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