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- Title
Optimization and Characterization of Interspecific Hybrid Crude Palm Oil Unaué HIE OxG Nanoparticles with Vegetable By-Products as Encapsulants.
- Authors
Assunção, Larissa Santos; Oliveira de Souza, Carolina; Shahidi, Fereidoon; Santos Oliveira, Tainara; Assis, Denilson de Jesus; Pereira Santos, Luis Fernandes; Nunes, Itaciara Larroza; Machado, Bruna Aparecida Souza; Ferreira Ribeiro, Camila Duarte
- Abstract
Interspecific hybrid crude palm oil (HCPO) HIE OxG derived from crossbred African oil palm (Elaeis guineensis) and American Caiaué (Elaeis oleifera) is prominent for its fatty acid and antioxidant compositions (carotenoids, tocopherols, and tocotrienols), lower production cost, and high pest resistance properties compared to crude palm oil. Biodegradable and sustainable encapsulants derived from vegetable byproducts were used to formulate HCPO nanoparticles. Nanoparticles with hybrid crude palm oil and jackfruit seed flour as a wall material (N-JSF) and with hybrid crude palm oil and jackfruit axis flour as a wall material (N-JAF) were optimized using a 22 experimental design. They exhibited nanoscale diameters (<250 nm) and were characterized based on their zeta potential, apparent viscosity, pH, color, and total carotenoid content. The nanoparticles demonstrated a monodisperse distribution, good uniformity, and stability (polydispersity index < 0.25; zeta potentials: N-JSF −19.50 ± 1.47 mV and N-JAF −12.50 ± 0.17 mV), as well as high encapsulation efficiency (%) (N-JSF 86.44 ± 0.01 and N-JAF 90.43 ± 1.34) and an optimal carotenoid retention (>85%). These nanoparticles show potential for use as sustainable and clean-label HCPO alternatives in the food industry.
- Subjects
OIL palm; MORINGA oleifera; VEGETABLES; NANOPARTICLES; ZETA potential; JACKFRUIT; PLANTATIONS
- Publication
Foods, 2024, Vol 13, Issue 4, p523
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods13040523