| Full text | |
| Author(s): |
Baldim, Iara
[1, 2]
;
Souza, Claudia R. F.
[2]
;
Durazzo, Alessandra
[3]
;
Lucarini, Massimo
[3]
;
Santini, Antonello
[4]
;
Souto, Eliana B.
[5, 1]
;
Oliveira, Wanderley P.
[2]
Total Authors: 7
|
| Affiliation: | [1] Univ Minho, CEB Ctr Biol Engn, Campus Gualtar, P-4710057 Braga - Portugal
[2] Univ Sao Paulo, Fac Pharmaceut Sci Ribeirao Preto, Av Cafe S-N, BR-14040903 Sao Paulo, SP - Brazil
[3] CREA Res Ctr Food & Nutr, Via Ardeatina 546, I-00178 Rome - Italy
[4] Univ Napoli Federico II, Dept Pharm, Via Montesano 49, I-80131 Naples - Italy
[5] Univ Coimbra, Fac Pharm, Dept Pharmaceut Technol, P-3000548 Coimbra - Portugal
Total Affiliations: 5
|
| Document type: | Journal article |
| Source: | FOODS; v. 9, n. 8 AUG 2020. |
| Web of Science Citations: | 0 |
| Abstract | |
Rosemary, an aromatic herb with significant antioxidative activity, is frequently used as food preservative and a source of nutraceuticals. Its antioxidant effect is mainly related to the presence of phenolic compounds, molecules considerably unstable and prone to irreversible physicochemical changes when exposed to external agents. We here proposed the loading of rosemary into structured lipid systems to improve its physicochemical properties. Four formulations were prepared using the same amount of rosemary lyophilized extract. The lipid phase was composed of stearic acid and oleic acid, and the aqueous phase, a varying combination of drying carriers (whey protein concentrate or gum Arabic) and surfactant (Poloxamer 188). The formulations were sonicated, spray-dried, and the obtained powders were characterized regarding the density (0.18 g/mL to 0.26 g/mL), particle size distribution (7 mu m and 52 mu m), and water solubility (29% to 48%). The antioxidant activity was determined by applying ABTS(center dot+)radical-scavenging assay and the results expressed per gram of lyophilized extract (150.6 mu mol Trolox/g to 376.4 mu mol Trolox/g), with a significantly lower/higher result seen for formulations containing gum Arabic and a higher concentration of Poloxamer. The prepared systems may have potential applications as preservative in foodstuff and as nutraceutical. (AU) | |
| FAPESP's process: | 18/26069-0 - Encapsulation of essential oils for use in pharmaceutical compositions with antimicrobial activity |
| Grantee: | Wanderley Pereira Oliveira |
| Support Opportunities: | Regular Research Grants |
| FAPESP's process: | 11/10333-1 - Microencapsulation and nanoencapsulation of natural compounds by drying technologies |
| Grantee: | Cláudia Regina Fernandes de Souza |
| Support Opportunities: | Research Grants - Young Investigators Grants |