Novel bioactive nanoparticles from crude palm oil and its fractions as foodstuff ingredients.
Food Chem
; 373(Pt B): 131252, 2022 Mar 30.
Article
in En
| MEDLINE
| ID: mdl-34758432
ABSTRACT
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 (<300â¯nm) showing a tendency toward a yellow color were observed after 60â¯days of storage at 4⯰C. The nanoparticles showed a carotenoid retention index higher than 40% and an antioxidant activity higher than 1,000⯵M Trolox/g oil. The bioactive nanoparticles retained the carotenoids and are proposed as a green innovative product to replace synthetic colorants and antioxidants in foodstuffs.
Key words
Full text:
1
Database:
MEDLINE
Main subject:
Petroleum
/
Nanoparticles
Language:
En
Journal:
Food Chem
Year:
2022
Type:
Article
Affiliation country:
Brazil