Improving antioxidant effect of phenolic extract of Mentha piperita using nanoencapsulation process
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ORIGINAL PAPER
Improving antioxidant effect of phenolic extract of Mentha piperita using nanoencapsulation process Fatemeh Royshanpour1 · Javad Tavakoli2 · Faranak Beigmohammadi1 · Shima Alaee3 Received: 13 July 2020 / Accepted: 13 August 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract In the present investigation, effect of chitosan, Alyssum homolocarpum gum (AHG) and complex (1:1) of chitosan and AHG (CCA) on the properties of nanoencapsulated Mentha piperita phenolic extract (polydispersity index (PDI), particle size, ζ-potential, encapsulation efficiency, release of phenolic compounds and evaluating effect of nanoencapsulation process on the antioxidant activity of phenolic extract of M. piperita in the soybean oil) was studied. The use of a high-pressure homogenizer, at pressure of 11,000 psi, reduced the particle size of W/O/W nanoemulsions coated with chitosan, CCA, and AHG, with a diameter of 108.66, 65.18, and 70.81 nm, respectively. Moreover, the PDI of nanoemulsions in AHG and CCA in all conditions was lower than 0.5, indicating the uniform size distribution and thus the success of the nanoparticle production process. The Intensity curve also showed that the emulsion generated by CCA had better emulsion droplets than the others due to its lower curve width and therefore greater uniformity. Also, the amount of ζ-potential of droplets of emulsions coated with chitosan, CCA and AHG were 28.69, 20.16 and − 37.4 mV, respectively. The results of the peroxide and p-anisidine test revealed that CCA extract caused the best oxidative stability in soybean oil, followed by AHG and chitosan, respectively, which were consistent with the results of the phenolic release test. Gradual and more release of phenolic compounds over time in the CCA-coated sample was superior to other samples. Keywords Nano-emulsion · Polyphenols · Chitosan · Alyssum homolocarpum gum · Oxidative stability
Introduction Oxidation reactions are the main cause of spoilage of oils and edible fats during storage or heat treatments such as frying or cooking. Spontaneous oxidation is the most common oxidation phenomenon that occurs through the reaction between oxygen and unsaturated fatty acids by a process involving the chain mechanism of free radicals [1, 2]. To prevent these reactions, antioxidant compounds are used in various foods. TBHQ is a very common synthetic * Javad Tavakoli [email protected]; [email protected] 1
Department of Food Science and Technology, Faculty of Agriculture, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran
2
Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Fars, Iran
3
Department of Agronomy and Plant Breeding, Faculty of Agriculture, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran
antioxidant that is commercially added to lipids and lipidrich foods to prevent the oxidation process and increases their shelf life [3, 4]. However, the problems with the use of synthetic antioxidants are
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