Gelatin nanoparticles enable water dispersibility and potentialize the antimicrobial activity of Buriti (Mauritia flexuosa) oil
Abstract Background Buriti oil presents numerous health benefits, but due to its lipophilic nature and high oxidation, it is impossible to incorporate it into aqueous food matrices. Thus, the present study evaluated whether powder nanoparticles based on porcine gelatin (OPG) and in combination with...
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| Format: | Article |
| Language: | English |
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BMC
2020-10-01
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| Series: | BMC Biotechnology |
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| Online Access: | http://link.springer.com/article/10.1186/s12896-020-00649-4 |
| _version_ | 1818302177809006592 |
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| author | Gabrielle Mahara Martins Azevedo Castro Thais Souza Passos Sara Sayonara da Cruz Nascimento Isaiane Medeiros Nathália Kelly Araújo Bruna Leal Lima Maciel Carlos Eduardo Padilha Adriana Margarida Zanbotto Ramalho Francisco Canidé Sousa Júnior Cristiane Fernandes de Assis |
| author_facet | Gabrielle Mahara Martins Azevedo Castro Thais Souza Passos Sara Sayonara da Cruz Nascimento Isaiane Medeiros Nathália Kelly Araújo Bruna Leal Lima Maciel Carlos Eduardo Padilha Adriana Margarida Zanbotto Ramalho Francisco Canidé Sousa Júnior Cristiane Fernandes de Assis |
| author_sort | Gabrielle Mahara Martins Azevedo Castro |
| collection | DOAJ |
| description | Abstract Background Buriti oil presents numerous health benefits, but due to its lipophilic nature and high oxidation, it is impossible to incorporate it into aqueous food matrices. Thus, the present study evaluated whether powder nanoparticles based on porcine gelatin (OPG) and in combination with sodium alginate (OAG) containing buriti oil obtained by O/W emulsification followed by freeze-drying enabled water dispersibility and preserved or increased the antimicrobial activity of the oil. Results OPG presented spherical shape, smooth surface, smaller particle size and polydispersity index [51.0 (6.07) nm and 0.40 (0.05)], and better chemical interaction between the nonpolar amino acids and the hydrophobic oil chain. OPG also presented a higher dispersibility percentage [85.62% (7.82)] than OAG [50.19% (7.24)] (p < 0.05), and significantly increased the antimicrobial activity of the oil by 59, 62, and 43% for Pseudomonas aeruginosa, Klebsiella pneumonia, and Staphylococcus aureus, respectively. Conclusions Thus, nanoencapsulation in gelatin is a promising strategy to increase the potential to use buriti oil in foods. |
| first_indexed | 2024-12-13T05:34:46Z |
| format | Article |
| id | doaj.art-9d9e8c7e5ebc416384657f1202a37409 |
| institution | Directory Open Access Journal |
| issn | 1472-6750 |
| language | English |
| last_indexed | 2024-12-13T05:34:46Z |
| publishDate | 2020-10-01 |
| publisher | BMC |
| record_format | Article |
| series | BMC Biotechnology |
| spelling | doaj.art-9d9e8c7e5ebc416384657f1202a374092022-12-21T23:57:58ZengBMCBMC Biotechnology1472-67502020-10-0120111310.1186/s12896-020-00649-4Gelatin nanoparticles enable water dispersibility and potentialize the antimicrobial activity of Buriti (Mauritia flexuosa) oilGabrielle Mahara Martins Azevedo Castro0Thais Souza Passos1Sara Sayonara da Cruz Nascimento2Isaiane Medeiros3Nathália Kelly Araújo4Bruna Leal Lima Maciel5Carlos Eduardo Padilha6Adriana Margarida Zanbotto Ramalho7Francisco Canidé Sousa Júnior8Cristiane Fernandes de Assis9Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do NorteDepartment of Nutrition, Center for Health Sciences, Federal University of Rio Grande do NorteNutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do NorteNutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do NorteDepartment of Pharmacy, Center for Health Sciences, Federal University of Rio Grande do NorteNutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do NorteDepartment of Chemical Engineering, Federal University of Rio Grande do NorteAnimal Nutrition Postgraduate Program, Academic Unit of Agricultural Sciences, Jundiaí Agricultural SchoolNutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do NorteNutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do NorteAbstract Background Buriti oil presents numerous health benefits, but due to its lipophilic nature and high oxidation, it is impossible to incorporate it into aqueous food matrices. Thus, the present study evaluated whether powder nanoparticles based on porcine gelatin (OPG) and in combination with sodium alginate (OAG) containing buriti oil obtained by O/W emulsification followed by freeze-drying enabled water dispersibility and preserved or increased the antimicrobial activity of the oil. Results OPG presented spherical shape, smooth surface, smaller particle size and polydispersity index [51.0 (6.07) nm and 0.40 (0.05)], and better chemical interaction between the nonpolar amino acids and the hydrophobic oil chain. OPG also presented a higher dispersibility percentage [85.62% (7.82)] than OAG [50.19% (7.24)] (p < 0.05), and significantly increased the antimicrobial activity of the oil by 59, 62, and 43% for Pseudomonas aeruginosa, Klebsiella pneumonia, and Staphylococcus aureus, respectively. Conclusions Thus, nanoencapsulation in gelatin is a promising strategy to increase the potential to use buriti oil in foods.http://link.springer.com/article/10.1186/s12896-020-00649-4Vegetable oilsFatty acidsPhenolic compoundsEmulsification O/W |
| spellingShingle | Gabrielle Mahara Martins Azevedo Castro Thais Souza Passos Sara Sayonara da Cruz Nascimento Isaiane Medeiros Nathália Kelly Araújo Bruna Leal Lima Maciel Carlos Eduardo Padilha Adriana Margarida Zanbotto Ramalho Francisco Canidé Sousa Júnior Cristiane Fernandes de Assis Gelatin nanoparticles enable water dispersibility and potentialize the antimicrobial activity of Buriti (Mauritia flexuosa) oil BMC Biotechnology Vegetable oils Fatty acids Phenolic compounds Emulsification O/W |
| title | Gelatin nanoparticles enable water dispersibility and potentialize the antimicrobial activity of Buriti (Mauritia flexuosa) oil |
| title_full | Gelatin nanoparticles enable water dispersibility and potentialize the antimicrobial activity of Buriti (Mauritia flexuosa) oil |
| title_fullStr | Gelatin nanoparticles enable water dispersibility and potentialize the antimicrobial activity of Buriti (Mauritia flexuosa) oil |
| title_full_unstemmed | Gelatin nanoparticles enable water dispersibility and potentialize the antimicrobial activity of Buriti (Mauritia flexuosa) oil |
| title_short | Gelatin nanoparticles enable water dispersibility and potentialize the antimicrobial activity of Buriti (Mauritia flexuosa) oil |
| title_sort | gelatin nanoparticles enable water dispersibility and potentialize the antimicrobial activity of buriti mauritia flexuosa oil |
| topic | Vegetable oils Fatty acids Phenolic compounds Emulsification O/W |
| url | http://link.springer.com/article/10.1186/s12896-020-00649-4 |
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