Influence of stinging nettle ( Urtica dioica L.) extract-loaded nano-emulsion on the storage stability and antioxidant a
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ORIGINAL PAPER
Influence of stinging nettle (Urtica dioica L.) extract-loaded nanoemulsion on the storage stability and antioxidant attributes of Doogh (Traditional Iranian yoghurt beverage) Zeynab Raftani Amiri1 · Azita Nemati1 · Behraad Tirgarian1 · Bahareh Dehghan1 · Hossein Nasiri1 Received: 1 August 2020 / Revised: 1 September 2020 / Accepted: 5 September 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract In the present study, stinging nettle extract (SNE)-loaded nano-emulsion was produced utilizing tween 20 and cress seed gum as the wall materials. The developed nanoparticles were evaluated based on their particle size, zeta potential and encapsulation efficiency. Then, fabricated extract-loaded nano-emulsion was added to Doogh as a functionalizing agent (at 5 and 10% w/w concentrations) and consequently the properties of the samples including total phenolic content (TPC), DPPH radical scavenging activity, reducing power (FRAP), pH, acidity, phase stability and sensorial characteristics were assessed during 21 days of storage. The untreated Doogh as well as fortified Doogh with free extract (at 5 and 10% w/w concentrations) were used as the control samples. The average droplet size of the fabricated nano-emulsion was 404.6 nm, the overall formulation possessed a negative charge and the encapsulation efficiency was 58.04%. After 3 weeks of analysis, Doogh sample enriched with 10% SNE-bearing nano-emulsion displayed the highest TPC (30.3 mg GAE/100 mL), DPPH (50%), FRAP (0.76), pH (3.45), and phase stability (64%) as well as the lowest acidity (2.1%) (p NSNE5 > FSNE10 > FSNE5 > control sample in all storage days. As Illustrated in Fig. 2a, enrichment of Doogh with free and nano-encapsulated SNE enhanced the amount of TPC. However, the decline of phenolic content in free extract samples was more rapidly than that in nano-encapsulated samples, verifying the protective
Influence of stinging nettle (Urtica dioica L.) extract-loaded nano-emulsion on the storage… Fig. 2 Total phenolic content a, DPPH radical scavenging activity b and ferric reducing antioxidant power c of FSNE5 (Doogh added of 5% free extract), FSNE10 (Doogh added of 10% free extract), NSNE5 (Doogh added of 5% nano-encapsulated extract), NSNE10 (Doogh added of 10% nano-encapsulated extract) and control Doogh during 21 days storage at 4 °C. The bars with varied lowercase letters differ noticeably on account of storage time for the FSNE5, FSNE10, NSNE5, NSNE10, and control sample (p NSNE5 > FSNE10 > FSNE5 > control Doogh in all storage days. However, reducing power of Doogh samples was in the following sequence: NSNE10 = NSNE5 > FSNE10 = FSNE5 > control Doogh in 1st day, NSNE10 > NSNE5 > FSNE10 = FSNE5 > control Doogh in the 6th, 11th and 16th days, NSNE10 > NSNE5 > FSNE 10 > FSNE5 > control Doogh in the 21st day. As is revealed in Fig. 2, the antioxidant activity was well-correlated with TPC and samples enriched with nano-encapsulated extract showed higher DPPH and FRAP than other samples (p NSNE5 (from
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