Influence of type of natural emulsifier and microfluidization conditions on Capsicum oleoresin nanoemulsions properties and stability

Autor(es)

de Aguiar, Ana Carolina ^[1] ; de Paula, Julia Teixeira ^[2] ; Muriel Mundo, Jorge Luis ^[3] ; Martinez, Julian ^[1] ; McClements, David Julian ^[3]

Afiliação do(s) autor(es)

^[1] Univ Campinas UNICAMP, Coll Food Engn, Dept Food Engn, Campinas, SP - Brazil

^[2] Univ Fed Mato Grosso, Inst Exact & Earth Sci, Dept Food Engn, Barra Do Garcas, Mato Grosso - Brazil

^[3] Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 - USA

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF FOOD PROCESS ENGINEERING; v. 44, n. 4 FEB 2021.
• Citações Web of Science: 1

Resumo

There is a growing interest in the fabrication of colloidal delivery systems for bioactive compounds assembled from natural ingredients, particularly plant-based ones. In this study, Capsicum oleoresin was encapsulated within oil-in-water nanoemulsions by high-pressure microfluidization from natural emulsifiers: whey protein (WP), pea protein (PP), quillaja saponin (QS), and sunflower lecithin (SL). The influence of emulsifier, concentration, and microfluidization conditions (pressure and number of passes), on particle diameter and zeta-potential of nanoemulsions was evaluated. Particle diameter decreased with increasing homogenization pressure and number of passes. All emulsifiers were capable of forming charged droplets with dimensions in the nanometer range at sufficiently high concentrations. The stability of nanoemulsions to environmental stresses (pH, ionic strength, and heating) and storage was studied. The pH and salt stabilities were dependent on the emulsifier type. Overall, natural emulsifiers were effective in producing Capsicum oleoresin-loaded nanoemulsions with small particle size and capsaicin stability. (AU)

• Processo FAPESP: 15/18119-0 - Emulsificação por ultrassom de extratos de pimentas biquinho (Capsicum chinense) obtidos por extração supercrítica como alternativa para o aumento da bioatividade
• Beneficiário: Ana Carolina de Aguiar
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 17/16903-0 - Fabricação de nanoemulsões comestíveis de oleoresina de pimenta Capsicum chinense empregando a técnica de microfluidização
• Beneficiário: Ana Carolina de Aguiar
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Pós-Doutorado