Novel bioactive nanoparticles from crude palm oil and its fractions as foodstuff ingredients
2022
Duarte Ferreira Ribeiro, Camila | Barbosa Schappo, Flávia | da Silva Sales, Isaias | Santos Assunção, Larissa | Murowaniecki Otero, Deborah | Teixeira Magalhães-Guedes, Karina | Aparecida Souza Machado, Bruna | Mara Block, Jane | Izabel Druzian, Janice | Larroza Nunes, Itaciara
Novel bioactive nanoparticles derived from crude palm oil (CPO), palm olein, and palm stearin for use in foodstuff products were produced, and their physicochemical characteristics and stability were evaluated. The nanoparticles were prepared by homogenization, using biodegradable casein or gum arabic as an encapsulating material. The encapsulation efficiency (EE), morphology, long-term stability, particle size, polydispersity index, zeta potential, pH, apparent viscosity, color parameters, total carotenoids, and antioxidant activity were determined. All nanoparticles methods produced spherical nanoparticles with EE higher than 85%. Highly homogeneous small particles (<300 nm) showing a tendency toward a yellow color were observed after 60 days of storage at 4 °C. The nanoparticles showed a carotenoid retention index higher than 40% and an antioxidant activity higher than 1,000 µM Trolox/g oil. The bioactive nanoparticles retained the carotenoids and are proposed as a green innovative product to replace synthetic colorants and antioxidants in foodstuffs.
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