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Nanoparticles of Betalain–Gelatin with Antioxidant Properties by Coaxial Electrospraying: Preparation and Characterization
[Image: see text] Betalains are bioactive compounds with attractive antioxidant properties for the food industry, endowing them with potential application in food coatings to maintain quality and extend shelf life. However, they have low stability to factors such as light, temperature, and humidity....
Autores principales: | , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
American Chemical Society
2023
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10634192/ https://www.ncbi.nlm.nih.gov/pubmed/37969967 http://dx.doi.org/10.1021/acsomega.3c04021 |
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author | Figueroa-Enriquez, Cielo E. Rodríguez-Félix, Francisco Plascencia-Jatomea, Maribel Sánchez-Escalante, Armida Vargas-López, Juan M. Tapia-Hernández, José A. Canizales-Rodríguez, Dalila F. Castro-Enriquez, Daniela D. Ruiz-Cruz, Saúl Santos-Sauceda, Irela Burruel-Ibarra, Silvia E. Pompa-Ramos, José L. |
author_facet | Figueroa-Enriquez, Cielo E. Rodríguez-Félix, Francisco Plascencia-Jatomea, Maribel Sánchez-Escalante, Armida Vargas-López, Juan M. Tapia-Hernández, José A. Canizales-Rodríguez, Dalila F. Castro-Enriquez, Daniela D. Ruiz-Cruz, Saúl Santos-Sauceda, Irela Burruel-Ibarra, Silvia E. Pompa-Ramos, José L. |
author_sort | Figueroa-Enriquez, Cielo E. |
collection | PubMed |
description | [Image: see text] Betalains are bioactive compounds with attractive antioxidant properties for the food industry, endowing them with potential application in food coatings to maintain quality and extend shelf life. However, they have low stability to factors such as light, temperature, and humidity. An alternative to protect bioactive compounds is nanoencapsulation; one of the most used techniques to produce an encapsulation is coaxial electrospraying. In this research, the preparation and characterization of gelatin–betalain nanoparticles were carried out using the coaxial electrospray technique. Betalains were extracted from pitaya (Stenocereus thurberi) and encapsulated in gelatin. The obtained material was evaluated by SEM, FTIR, TGA, and DSC techniques and for its antioxidant capacity. By SEM, nanoparticles with spherical and monodisperse morphologies were observed, with betalain concentrations of 1 and 3% w/v and average diameters of 864 and 832 μm, respectively. By FTIR, the interaction between betalain and gelatin was observed through amino groups and hydrogen bonds. Likewise, the antioxidant activity of the betalains was maintained at the time of encapsulation, increasing the antioxidant activity as the concentration increased. The results of the DPPH, ABTS, and total phenols methods were 645.4592 μM T/g, 832.8863 ± 0.0110 μM T/g, and 59.8642 ± 0.0279 mg GAE/g for coaxial nanoparticles with 3% betalains, respectively. Therefore, the coaxial electrospray technique was useful for obtaining nanoparticles with good antioxidant properties, and due to the origin of its components and since the use of toxic solvents is not necessary in the technique, the material obtained can be considered food grade with potential application as a coating on functional foods. |
format | Online Article Text |
id | pubmed-10634192 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | American Chemical Society |
record_format | MEDLINE/PubMed |
spelling | pubmed-106341922023-11-15 Nanoparticles of Betalain–Gelatin with Antioxidant Properties by Coaxial Electrospraying: Preparation and Characterization Figueroa-Enriquez, Cielo E. Rodríguez-Félix, Francisco Plascencia-Jatomea, Maribel Sánchez-Escalante, Armida Vargas-López, Juan M. Tapia-Hernández, José A. Canizales-Rodríguez, Dalila F. Castro-Enriquez, Daniela D. Ruiz-Cruz, Saúl Santos-Sauceda, Irela Burruel-Ibarra, Silvia E. Pompa-Ramos, José L. ACS Omega [Image: see text] Betalains are bioactive compounds with attractive antioxidant properties for the food industry, endowing them with potential application in food coatings to maintain quality and extend shelf life. However, they have low stability to factors such as light, temperature, and humidity. An alternative to protect bioactive compounds is nanoencapsulation; one of the most used techniques to produce an encapsulation is coaxial electrospraying. In this research, the preparation and characterization of gelatin–betalain nanoparticles were carried out using the coaxial electrospray technique. Betalains were extracted from pitaya (Stenocereus thurberi) and encapsulated in gelatin. The obtained material was evaluated by SEM, FTIR, TGA, and DSC techniques and for its antioxidant capacity. By SEM, nanoparticles with spherical and monodisperse morphologies were observed, with betalain concentrations of 1 and 3% w/v and average diameters of 864 and 832 μm, respectively. By FTIR, the interaction between betalain and gelatin was observed through amino groups and hydrogen bonds. Likewise, the antioxidant activity of the betalains was maintained at the time of encapsulation, increasing the antioxidant activity as the concentration increased. The results of the DPPH, ABTS, and total phenols methods were 645.4592 μM T/g, 832.8863 ± 0.0110 μM T/g, and 59.8642 ± 0.0279 mg GAE/g for coaxial nanoparticles with 3% betalains, respectively. Therefore, the coaxial electrospray technique was useful for obtaining nanoparticles with good antioxidant properties, and due to the origin of its components and since the use of toxic solvents is not necessary in the technique, the material obtained can be considered food grade with potential application as a coating on functional foods. American Chemical Society 2023-10-23 /pmc/articles/PMC10634192/ /pubmed/37969967 http://dx.doi.org/10.1021/acsomega.3c04021 Text en © 2023 The Authors. Published by American Chemical Society https://creativecommons.org/licenses/by/4.0/Permits the broadest form of re-use including for commercial purposes, provided that author attribution and integrity are maintained (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Figueroa-Enriquez, Cielo E. Rodríguez-Félix, Francisco Plascencia-Jatomea, Maribel Sánchez-Escalante, Armida Vargas-López, Juan M. Tapia-Hernández, José A. Canizales-Rodríguez, Dalila F. Castro-Enriquez, Daniela D. Ruiz-Cruz, Saúl Santos-Sauceda, Irela Burruel-Ibarra, Silvia E. Pompa-Ramos, José L. Nanoparticles of Betalain–Gelatin with Antioxidant Properties by Coaxial Electrospraying: Preparation and Characterization |
title | Nanoparticles of Betalain–Gelatin with Antioxidant
Properties by Coaxial Electrospraying: Preparation and Characterization |
title_full | Nanoparticles of Betalain–Gelatin with Antioxidant
Properties by Coaxial Electrospraying: Preparation and Characterization |
title_fullStr | Nanoparticles of Betalain–Gelatin with Antioxidant
Properties by Coaxial Electrospraying: Preparation and Characterization |
title_full_unstemmed | Nanoparticles of Betalain–Gelatin with Antioxidant
Properties by Coaxial Electrospraying: Preparation and Characterization |
title_short | Nanoparticles of Betalain–Gelatin with Antioxidant
Properties by Coaxial Electrospraying: Preparation and Characterization |
title_sort | nanoparticles of betalain–gelatin with antioxidant
properties by coaxial electrospraying: preparation and characterization |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10634192/ https://www.ncbi.nlm.nih.gov/pubmed/37969967 http://dx.doi.org/10.1021/acsomega.3c04021 |
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