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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Development, Characterization, and Stability of O/W Pepper Nanoemulsions Produced by High-Pressure Homogenization

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Autor(es):
Galvo, K. C. S. [1] ; Vicente, A. A. [2] ; Sobral, P. J. A. [1]
Número total de Autores: 3
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Sch Anim Sci & Food Engn, Duque Caxias Norte 225, BR-13635900 Pirassununga - Brazil
[2] Univ Minho, Ctr Biol Engn, IBB Inst Biotechnol & Bioengn, Gualtar Campus, P-4710057 Braga - Portugal
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: Food and Bioprocess Technology; v. 11, n. 2, p. 355-367, FEB 2018.
Citações Web of Science: 7
Resumo

Interest in the utilization of bioactive plant compounds in foods has increased due to their biochemical activities (antioxidant, antimicrobial, etc.), and as alternatives in the reduction of the use of high concentrations of chemical substances. However, some of these additives are hydrophobic, thus being harder to disperse into the food matrix, which is generally water-based. A good alternative is the use of low concentrations of these compounds as nanoemulsions. The objective of the present study was to develop oil-in-water nanoemulsions containing ``dedo-de-moca{''} pepper extract for food applications. Research in the development of these nanoemulsions was carried out using a high-speed homogenizer, followed by a high-pressure homogenizer. The influence of the following parameters was assessed: type and concentration of surfactants, hidrophilic-lipophilic balance, lipid/aqueous phase ratio, surfactant/oil ratio, pepper extract composition in nanoemulsion, and processing conditions. Nanoemulsions were evaluated by environmental (centrifugal and thermal) and storage stabilities, characterized by average droplet size and zeta-potential measurements, color, interfacial tension, atomic force, and cryo-scanning electron microscopy. Those with average droplet size between 132 +/- 2.0 and 145 +/- 1.0 nm were developed depending on working pressure and number of cycles; zeta-potential was around - 36.71 +/- 0.62 mV and the best nanoemulsion was stable to centrifugation and most of the thermal stresses. Droplets were characterized with cryo-scanning electron microscopy as being spherical, homogeneous, and stable, and remained stable when stored at 4 degrees C and room temperature for over 120 days. The pepper nanoemulsion, developed in the present study, has potential applications in the food industry. (AU)

Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
Beneficiário:Bernadette Dora Gombossy de Melo Franco
Linha de fomento: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs