纳米载体
傅里叶变换红外光谱
分散性
动态光散射
白藜芦醇
Zeta电位
抗氧化剂
粒径
化学
材料科学
纳米颗粒
化学工程
核化学
纳米技术
有机化学
生物化学
物理化学
工程类
作者
Maryam Rabbani,Akram Pezeshki,Raman Ahmadi,Maryam Mohammadi,Mahnaz Tabibiazar,Farnaz Ahmadzadeh Nobari Azar,Marjan Ghorbani
标识
DOI:10.1016/j.lwt.2021.112093
摘要
Resveratrol (RES), a well-known bioactive compound, was encapsulated within nano-phytosome (RES-PHY) for application in mayonnaise. The physico-chemical, microstructure, physical stability, antioxidant activity, encapsulation efficiency (EE%) were evaluated. The particle size, polydispersity index (PDI), and zeta-potential (ζ) of the RES-PHY-nanoparticles were recorded by dynamic light scattering (DLS) as 78.7 nm, ~0.18, −15.9 mv and spherical shapes of the particles with the size under 100 nm were proved by scanning electron microscopy (SEM). The High-Performance-Liquid-Chromatography (HPLC) indicated the EE of 85%. Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analyses showed the well-insertion and homogenous embedment of RES within PHY-nanocarrier according to the formation of new hydrogen bonds and amorphous structure of RES-PHY. During 60 days storage of RES-PHY-solution, the particles remained at ~112 nm with a unimodal distribution. The antioxidant activities of RES-PYH-enriched mayonnaise were respectively 84, 82, and 81% after 14, 30, and 60 days of storage that were higher than control samples with pure-RES (75, 62, and 60%) and citric acid (82, 80, and 79%). Overall, the results showed that RES-PHY was able to maintain the antioxidant properties of RES in mayonnaise during shelf-life and could be considered in high-fat foods to reduce oxidation and enhance their nutritional properties.
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