Synthesis, Controlled Release, and Stability on Storage of Chitosan-Thyme Essential Oil Nanocapsules for Food Applications

Gels

Ricardo M. González-Reza¹  Humberto Hernández-Sánchez¹  Liliana Alamilla-Beltrán¹  David Quintanar-Guerrero²  Yair Cruz-Narváez³  María L. Zambrano-Zaragoza⁴ 

[1] Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Ciudad de México C.P. 07738, Mexico;Laboratorio de Investigación y Posgrado en Tecnología Farmacéutica, FES-Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli C.P. 54740, Mexico;Laboratorio de Posgrado de Operaciones Unitarias, Escuela Superior de Ingeniería Química e Industrias Extractivas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Ciudad de México C.P. 07738, Mexico;Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, FES-Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli C.P. 54714, Mexico;

关键词: antioxidant capacity;    diffuse reflectance;    food nanotechnology;    emerging technologies;   

DOI  :  10.3390/gels7040212

来源: DOAJ

【 摘 要 】

The nanoencapsulation of thyme essential oil has been greatly important in food science, given its remarkable antioxidant and antimicrobial capacity. However, its analysis in storage has not been established in terms of physical stability, antioxidant capacity, and release studies. In this paper, chitosan-thyme oil nanocapsules were prepared by the ionic gelation method. These were characterized for differential calorimetry, release kinetic, and infrared spectroscopy. The chitosan-thyme oil nanocapsules were stored at 4 and 25 °C for 5 weeks, the changes in particle size, zeta potential, stability (diffuse reflectance), and antioxidant capacity were analyzed and associated with nanocapsules’ functionality. The results show that the storage time and temperature significantly modify the particle size (keeping the nano-size throughout the storage), the release of the bioactive was Fickian with t^0.193 according to Korsmery & Peppas and best described by Higuchi model associated with changes in the zeta potential from 8 mV to −11 mV at 4 °C. The differential scanning calorimetry and infrared spectroscopy results confirm the good integration of the components. The antioxidant capacity revealed a direct relationship with residual oil concentration with a decrease in the ABTS test of 15% at 4 °C and 37% at 25 °C. The residual bioactive content was 77% at 4 °C and 62% at 25 °C, confirming nanoencapsulation effectiveness. The present investigation provides helpful information so that these systems can be applied in food conservation.

【 授权许可】

Unknown