Enhanced Antioxidant Activity of Capsicum annuum L. and Moringa oleifera L. Extracts after Encapsulation in Microemulsions
Carotenoids are powerful natural antioxidants that can easily degrade and are almost insoluble in water. Their incorporation into microemulsions (MEs) can solve these problems. In this study, ethanol extracts (prepared using different protocols) of Capsicum annuum L. (green and red), Moringa oleifer...
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MDPI AG
2017-11-01
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| Series: | ChemEngineering |
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| Online Access: | https://www.mdpi.com/2305-7084/1/2/15 |
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| author | Georgia Batra Olga Gortzi Stavros I. Lalas Anna Galidi Angeliki Alibade George D. Nanos |
| author_facet | Georgia Batra Olga Gortzi Stavros I. Lalas Anna Galidi Angeliki Alibade George D. Nanos |
| author_sort | Georgia Batra |
| collection | DOAJ |
| description | Carotenoids are powerful natural antioxidants that can easily degrade and are almost insoluble in water. Their incorporation into microemulsions (MEs) can solve these problems. In this study, ethanol extracts (prepared using different protocols) of Capsicum annuum L. (green and red), Moringa oleifera L. leaves, and their mixtures [Red Pepper/Μ. oleifera (50/50 w/w) and Green Pepper/M. oleifera (50/50 w/w)], were encapsulated in MEs for the first time. The encapsulation efficiency was determined and the physicochemical characteristics of the prepared MEs were assessed by particle size, turbidity, centrifugation, and thermal stress determination. The antioxidant activity of extracts and their MEs was determined by the DSC and DPPH methods. Prepared MEs did not present phase separation, creaming, sedimentation, presence of aggregates, or other unacceptable macroscopic drawbacks. Turbidity measurements showed that only small differences in optical density appeared. MEs’ particle size dispersion was found to be around the average value and varied between 10 and 95 nm. The highest resistance to oxidation of crude extracts was observed by the M. oleifera leaf extract, followed by that of Red Pepper/Μ. oleifera (50/50 w/w) mixture, Green Pepper/M. oleifera (50/50 w/w) mixture, Red Pepper and, finally, Green Pepper. The results concerning MEs-encapsulated samples followed the same trend. |
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| institution | Directory Open Access Journal |
| issn | 2305-7084 |
| language | English |
| last_indexed | 2024-12-22T02:22:00Z |
| publishDate | 2017-11-01 |
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| series | ChemEngineering |
| spelling | doaj.art-4d2b25e3ae2541a19964e7ec1ee5070c2022-12-21T18:42:06ZengMDPI AGChemEngineering2305-70842017-11-01121510.3390/chemengineering1020015chemengineering1020015Enhanced Antioxidant Activity of Capsicum annuum L. and Moringa oleifera L. Extracts after Encapsulation in MicroemulsionsGeorgia Batra0Olga Gortzi1Stavros I. Lalas2Anna Galidi3Angeliki Alibade4George D. Nanos5Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, Fytokou str., N. Ionia, GR-38446 Volos, GreeceDepartment of Food Technology, Technological Educational Institution of Thessaly, Terma N. Temponera str., GR-43100 Karditsa, GreeceDepartment of Food Technology, Technological Educational Institution of Thessaly, Terma N. Temponera str., GR-43100 Karditsa, GreeceDepartment of Food Technology, Technological Educational Institution of Thessaly, Terma N. Temponera str., GR-43100 Karditsa, GreeceDepartment of Food Technology, Technological Educational Institution of Thessaly, Terma N. Temponera str., GR-43100 Karditsa, GreeceDepartment of Agriculture, Crop Production and Rural Environment, University of Thessaly, Fytokou str., N. Ionia, GR-38446 Volos, GreeceCarotenoids are powerful natural antioxidants that can easily degrade and are almost insoluble in water. Their incorporation into microemulsions (MEs) can solve these problems. In this study, ethanol extracts (prepared using different protocols) of Capsicum annuum L. (green and red), Moringa oleifera L. leaves, and their mixtures [Red Pepper/Μ. oleifera (50/50 w/w) and Green Pepper/M. oleifera (50/50 w/w)], were encapsulated in MEs for the first time. The encapsulation efficiency was determined and the physicochemical characteristics of the prepared MEs were assessed by particle size, turbidity, centrifugation, and thermal stress determination. The antioxidant activity of extracts and their MEs was determined by the DSC and DPPH methods. Prepared MEs did not present phase separation, creaming, sedimentation, presence of aggregates, or other unacceptable macroscopic drawbacks. Turbidity measurements showed that only small differences in optical density appeared. MEs’ particle size dispersion was found to be around the average value and varied between 10 and 95 nm. The highest resistance to oxidation of crude extracts was observed by the M. oleifera leaf extract, followed by that of Red Pepper/Μ. oleifera (50/50 w/w) mixture, Green Pepper/M. oleifera (50/50 w/w) mixture, Red Pepper and, finally, Green Pepper. The results concerning MEs-encapsulated samples followed the same trend.https://www.mdpi.com/2305-7084/1/2/15microencapsulationmicroemulsionsMoringa oleiferaCapsicum annuumantioxidant activitycarotenoids |
| spellingShingle | Georgia Batra Olga Gortzi Stavros I. Lalas Anna Galidi Angeliki Alibade George D. Nanos Enhanced Antioxidant Activity of Capsicum annuum L. and Moringa oleifera L. Extracts after Encapsulation in Microemulsions ChemEngineering microencapsulation microemulsions Moringa oleifera Capsicum annuum antioxidant activity carotenoids |
| title | Enhanced Antioxidant Activity of Capsicum annuum L. and Moringa oleifera L. Extracts after Encapsulation in Microemulsions |
| title_full | Enhanced Antioxidant Activity of Capsicum annuum L. and Moringa oleifera L. Extracts after Encapsulation in Microemulsions |
| title_fullStr | Enhanced Antioxidant Activity of Capsicum annuum L. and Moringa oleifera L. Extracts after Encapsulation in Microemulsions |
| title_full_unstemmed | Enhanced Antioxidant Activity of Capsicum annuum L. and Moringa oleifera L. Extracts after Encapsulation in Microemulsions |
| title_short | Enhanced Antioxidant Activity of Capsicum annuum L. and Moringa oleifera L. Extracts after Encapsulation in Microemulsions |
| title_sort | enhanced antioxidant activity of capsicum annuum l and moringa oleifera l extracts after encapsulation in microemulsions |
| topic | microencapsulation microemulsions Moringa oleifera Capsicum annuum antioxidant activity carotenoids |
| url | https://www.mdpi.com/2305-7084/1/2/15 |
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