Influence of Stabilizing and Encapsulating Polymers on Antioxidant Capacity, Stability, and Kinetic Release of Thyme Essential Oil Nanocapsules

Foods

Alicia Del Real¹  Gustavo F. Gutiérrez-López²  Ricardo M. González-Reza²  Humberto Hernández-Sánchez²  Benjamín Velasco-Bejarano³  David Quintanar-Guerrero⁴  Maria L. Zambrano-Zaragoza⁵ 

[1] Centro de Física Aplicada y Tecnología Avanzada, Departamento de Ingeniería Molecular de Materiales, Campus Juriquilla, Universidad Nacional Autónoma de México, Querétaro CP 76230, Mexico;Departamento de Ingeniería Bioquímica, Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas, UP Adolfo López Mateos, Ciudad de México CP 07738, Mexico;Laboratorio L-122 Sección de Química Orgánica, Departamento de Ciencias Químicas, FES-Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli, Estado de México CP 54745, Mexico;Laboratorio de Posgrado en Tecnología Farmacéutica, FES-Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli, Estado de México CP 54745, Mexico;Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Nacional Autónoma de México, Facultad de Estudios Superiores Cuautitlán, Universidad Cuautitlán Izcalli, Estado de México CP 54714, Mexico;

关键词: food nanotechnology;    polymeric nanoparticles;    natural actives;    polyvinyl alcohol;    pluronic;    poly-ε-caprolactone;   

DOI  :  10.3390/foods9121884

来源: DOAJ

【 摘 要 】

The release kinetics, stability, and antioxidant capacity of thyme essential oil polymeric nanocapsules as a function of encapsulating (poly-ε-caprolactone and ethylcellulose) and stabilizing (polyvinyl alcohol and Pluronic^® F-127) polymers were established. Samples were evaluated in terms of particle size, zeta potential, release kinetics, calorimetry, infrared spectra, antioxidant capacity, and diffuse reflectance. The particle size obtained was below 500 nm in all cases, ensuring nanometric size. Zeta potential as a function of the stabilizing polymer. Encapsulation efficiency was higher in the samples that contained ethyl cellulose (around 70%), associated with its affinity for the molecules contained in the essential oil. Differential scanning calorimetry revealed a strong dependence on the encapsulating polymers as a function of the melting temperatures obtained. Infrared spectra confirmed that the polymeric nanocapsules had the typical bands of the aromatic groups of thyme essential oil. The antioxidant capacity evaluated is a function exclusively of the active content in the nucleolus of the nanocapsules. Nanoencapsulation was not a significant factor. Diffuse reflectance revealed high physical stability of the dispersions related directly to the particle size and zeta potential obtained (either by ionic or steric effect). These findings confirm favorable characteristics that allow proposing these systems for potential applications in food processing and preservation.

【 授权许可】

Unknown