Gelatin nanoparticles enable water dispersibility and potentialize the antimicrobial activity of Buriti ( Mauritia flexu
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RESEARCH ARTICLE
Open Access
Gelatin nanoparticles enable water dispersibility and potentialize the antimicrobial activity of Buriti (Mauritia flexuosa) oil Gabrielle Mahara Martins Azevedo Castro1, Thais Souza Passos2, Sara Sayonara da Cruz Nascimento1, Isaiane Medeiros1, Nathália Kelly Araújo3,4, Bruna Leal Lima Maciel1,2, Carlos Eduardo Padilha5, Adriana Margarida Zanbotto Ramalho6, Francisco Canidé Sousa Júnior1,3 and Cristiane Fernandes de Assis1,3*
Abstract Background: Buriti oil presents numerous health benefits, but due to its lipophilic nature and high oxidation, it is impossible to incorporate it into aqueous food matrices. Thus, the present study evaluated whether powder nanoparticles based on porcine gelatin (OPG) and in combination with sodium alginate (OAG) containing buriti oil obtained by O/W emulsification followed by freeze-drying enabled water dispersibility and preserved or increased the antimicrobial activity of the oil. Results: OPG presented spherical shape, smooth surface, smaller particle size and polydispersity index [51.0 (6.07) nm and 0.40 (0.05)], and better chemical interaction between the nonpolar amino acids and the hydrophobic oil chain. OPG also presented a higher dispersibility percentage [85.62% (7.82)] than OAG [50.19% (7.24)] (p < 0.05), and significantly increased the antimicrobial activity of the oil by 59, 62, and 43% for Pseudomonas aeruginosa, Klebsiella pneumonia, and Staphylococcus aureus, respectively. Conclusions: Thus, nanoencapsulation in gelatin is a promising strategy to increase the potential to use buriti oil in foods. Keywords: Vegetable oils, Fatty acids, Phenolic compounds, Emulsification O/W
Background The food industry has a growing demand for vegetable oils from a wide range of natural sources, especially the development of formulations of products and other applications [1]. Nonconventional vegetable oils have been considerably investigated due to their constituents’ chemical properties, which increase the potential for * Correspondence: [email protected] 1 Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil 3 Department of Pharmacy, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN 59078-970, Brazil Full list of author information is available at the end of the article
functional applications such as food, cosmetics, and pharmaceuticals [2]. Buritizeiro (Mauritia flexuosa) is a native palm of the Amazon Region that can be found in the Cerrado and seasonally, in Northeast and Central-South Brazil [3]. This palm offers buriti, a nutritious fruit known for its orangeyellow flesh, from which an oil with a high and predominant concentration of carotenoids, mainly β-carotene, α-carotene, and zeaxanthin can be extracted [4]. This oil presents antioxidant characteristics and high oleic fatty acid content [5]. The bioactive compounds present in buriti oil promote a significant antioxidant
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