Enzymatic inhibition of α-amylase and encapsulation of bioactive compounds by nanoemulsion from pulp extract Terminalia catappa Linn fruit
Bioactive compounds are antioxidants of great importance for the cosmetics and food industries. These antioxidants can inhibit enzymes or reduce oxidative reactions of free radicals, which may reflect in disease prevention. The extracts of Terminalia catappa fruit showed high concentrations of pheno...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-01-01
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| Series: | Results in Chemistry |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2211715622004556 |
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| author | Viviane Hiromi Uchida Carlos Eduardo de Araújo Padilha Nathalia Saraiva Rios Everaldo Silvino dos Santos |
| author_facet | Viviane Hiromi Uchida Carlos Eduardo de Araújo Padilha Nathalia Saraiva Rios Everaldo Silvino dos Santos |
| author_sort | Viviane Hiromi Uchida |
| collection | DOAJ |
| description | Bioactive compounds are antioxidants of great importance for the cosmetics and food industries. These antioxidants can inhibit enzymes or reduce oxidative reactions of free radicals, which may reflect in disease prevention. The extracts of Terminalia catappa fruit showed high concentrations of phenolic compounds (2.98 ± 0.38 mg/mL), which are considered a good source of antioxidants. The aqueous extract of T. catappa fruit proved to be efficient to deactivate α-amylase and complete inhibition of the enzyme was observed using an extract dosage of 0.8 mg/mL. The encapsulation of the extract of T. catappa fruit was performed by phase inversion using Crodamol OQ-LQ/distilled water/Tween 80 formulations. All formulations formed nanoemulsions, which showed good stability under centrifugal force stress and nanoemulsion droplets still had an average size of less than 69 nm. Although the average size of droplets was less than 200 nm, the characteristics of the nanoemulsions degenerated after 26 days, especially under temperatures of 25 and 35 °C. Therefore, the present study could expand the possibilities of the application of bioactive from T. catappa fruit for pharmaceutical purposes or cosmetic ones. |
| first_indexed | 2024-03-13T04:13:55Z |
| format | Article |
| id | doaj.art-c189a1d2fa86468f9c0149c264689f92 |
| institution | Directory Open Access Journal |
| issn | 2211-7156 |
| language | English |
| last_indexed | 2024-03-13T04:13:55Z |
| publishDate | 2023-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Results in Chemistry |
| spelling | doaj.art-c189a1d2fa86468f9c0149c264689f922023-06-21T06:51:46ZengElsevierResults in Chemistry2211-71562023-01-015100736Enzymatic inhibition of α-amylase and encapsulation of bioactive compounds by nanoemulsion from pulp extract Terminalia catappa Linn fruitViviane Hiromi Uchida0Carlos Eduardo de Araújo Padilha1Nathalia Saraiva Rios2Everaldo Silvino dos Santos3Laboratory of Biochemical Engineering, Chemical Engineering Department, Federal University of Rio Grande do Norte (UFRN), Natal-Rio Grande do Norte 59082-970, BrazilLaboratory of Alternative Energy and Transport Phenomena, Chemical Engineering Department, Federal University of Rio Grande do Norte (UFRN), Natal-Rio Grande do Norte, 59082-970, BrazilLaboratory of Biochemical Engineering, Chemical Engineering Department, Federal University of Rio Grande do Norte (UFRN), Natal-Rio Grande do Norte 59082-970, BrazilLaboratory of Biochemical Engineering, Chemical Engineering Department, Federal University of Rio Grande do Norte (UFRN), Natal-Rio Grande do Norte 59082-970, Brazil; Corresponding author.Bioactive compounds are antioxidants of great importance for the cosmetics and food industries. These antioxidants can inhibit enzymes or reduce oxidative reactions of free radicals, which may reflect in disease prevention. The extracts of Terminalia catappa fruit showed high concentrations of phenolic compounds (2.98 ± 0.38 mg/mL), which are considered a good source of antioxidants. The aqueous extract of T. catappa fruit proved to be efficient to deactivate α-amylase and complete inhibition of the enzyme was observed using an extract dosage of 0.8 mg/mL. The encapsulation of the extract of T. catappa fruit was performed by phase inversion using Crodamol OQ-LQ/distilled water/Tween 80 formulations. All formulations formed nanoemulsions, which showed good stability under centrifugal force stress and nanoemulsion droplets still had an average size of less than 69 nm. Although the average size of droplets was less than 200 nm, the characteristics of the nanoemulsions degenerated after 26 days, especially under temperatures of 25 and 35 °C. Therefore, the present study could expand the possibilities of the application of bioactive from T. catappa fruit for pharmaceutical purposes or cosmetic ones.http://www.sciencedirect.com/science/article/pii/S2211715622004556Plant extractBioactive compoundsEnzyme deactivationCarrierStability |
| spellingShingle | Viviane Hiromi Uchida Carlos Eduardo de Araújo Padilha Nathalia Saraiva Rios Everaldo Silvino dos Santos Enzymatic inhibition of α-amylase and encapsulation of bioactive compounds by nanoemulsion from pulp extract Terminalia catappa Linn fruit Results in Chemistry Plant extract Bioactive compounds Enzyme deactivation Carrier Stability |
| title | Enzymatic inhibition of α-amylase and encapsulation of bioactive compounds by nanoemulsion from pulp extract Terminalia catappa Linn fruit |
| title_full | Enzymatic inhibition of α-amylase and encapsulation of bioactive compounds by nanoemulsion from pulp extract Terminalia catappa Linn fruit |
| title_fullStr | Enzymatic inhibition of α-amylase and encapsulation of bioactive compounds by nanoemulsion from pulp extract Terminalia catappa Linn fruit |
| title_full_unstemmed | Enzymatic inhibition of α-amylase and encapsulation of bioactive compounds by nanoemulsion from pulp extract Terminalia catappa Linn fruit |
| title_short | Enzymatic inhibition of α-amylase and encapsulation of bioactive compounds by nanoemulsion from pulp extract Terminalia catappa Linn fruit |
| title_sort | enzymatic inhibition of α amylase and encapsulation of bioactive compounds by nanoemulsion from pulp extract terminalia catappa linn fruit |
| topic | Plant extract Bioactive compounds Enzyme deactivation Carrier Stability |
| url | http://www.sciencedirect.com/science/article/pii/S2211715622004556 |
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