Influence of Stabilizing and Encapsulating Polymers on Antioxidant Capacity, Stability, and Kinetic Release of Thyme Essential Oil Nanocapsules
Por:
Gonzalez-Reza, Ricardo M., Hernandez-Sanchez, Humberto, Zambrano-Zaragoza, Maria L., Gutierrez-Lopez, Gustavo F., Del-Real, Alicia, Quintanar-Guerrero, David, Velasco-Bejarano, Benjamin
Publicada:
1 dic 2020
Resumen:
The release kinetics, stability, and antioxidant capacity of thyme
essential oil polymeric nanocapsules as a function of encapsulating
(poly-epsilon-caprolactone and ethylcellulose) and stabilizing
(polyvinyl alcohol and Pluronic(R) 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.
Filiaciones:
Gonzalez-Reza, Ricardo M.:
Inst Politecn Nacl, Dept Ingn Bioquim, Escuela Nacl Ciencias Biol, UP Adolfo Lopez Mateos, Mexico City 07738, DF, Mexico
Univ Cuautitlan Izcalli, Lab Proc Transformac & Tecnol Emergentes Alimento, Nacl Autonoma Mexico, Fac Estudios Super Cuautitlan, Cuautitlan 54714, Izcalli, Mexico
Hernandez-Sanchez, Humberto:
Inst Politecn Nacl, Dept Ingn Bioquim, Escuela Nacl Ciencias Biol, UP Adolfo Lopez Mateos, Mexico City 07738, DF, Mexico
Zambrano-Zaragoza, Maria L.:
Univ Cuautitlan Izcalli, Lab Proc Transformac & Tecnol Emergentes Alimento, Nacl Autonoma Mexico, Fac Estudios Super Cuautitlan, Cuautitlan 54714, Izcalli, Mexico
Gutierrez-Lopez, Gustavo F.:
Inst Politecn Nacl, Dept Ingn Bioquim, Escuela Nacl Ciencias Biol, UP Adolfo Lopez Mateos, Mexico City 07738, DF, Mexico
Del-Real, Alicia:
Univ Nacl Autonoma Mexico, Ctr Fis Aplicada & Tecnol Avanzada, Dept Ingn Mol Mat, Campus Juriquilla, Queretaro 76230, Mexico
Quintanar-Guerrero, David:
Univ Nacl Autonoma Mexico, Lab Posgrad Tecnol Farmaceut, FES Cuautitlan, Cuautitlan 54745, Izcalli, Mexico
Velasco-Bejarano, Benjamin:
Univ Nacl Autonoma Mexico, Lab L 122 Secc Quim Organ, FES Cuautitlan, Dept Ciencias Quim, Cuautitlan 54745, Izcalli, Mexico
Gold
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