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Formulation and Characterization of Gum Arabic Stabilized Red Rice Extract Nanoemulsion
Interest in the utilization of plant-based bioactive compounds in foods has increased due to their biochemical activities and as alternatives in the reduction of high concentrations of chemical utilization. However, some of these additives are hydrophobic, thus being harder to disperse into the hydr...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9146556/ https://www.ncbi.nlm.nih.gov/pubmed/35631821 http://dx.doi.org/10.3390/polym14101938 |
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author | Bains, Aarti Najda, Agnieszka Chawla, Prince Klepacka, Joanna Dhull, Sanju Bala Sadh, Pardeep Kumar Khan, Mohammed Azhar Kaushik, Ravinder |
author_facet | Bains, Aarti Najda, Agnieszka Chawla, Prince Klepacka, Joanna Dhull, Sanju Bala Sadh, Pardeep Kumar Khan, Mohammed Azhar Kaushik, Ravinder |
author_sort | Bains, Aarti |
collection | PubMed |
description | Interest in the utilization of plant-based bioactive compounds in foods has increased due to their biochemical activities and as alternatives in the reduction of high concentrations of chemical utilization. However, some of these additives are hydrophobic, thus being harder to disperse into the hydrophilic food matrix. Therefore, an oil-in-water nanoemulsion (RRE1-RRE10) was formulated with different concentrations of red rice extract (1–10% w/v). Nanoemulsion showed droplet sizes within the range of 157.33–229.71 nm and the best formulation (RRE5) was selected based on the creaming index which was stable to flocculation over a range of temperatures (30–90 °C), pH (2–9), and salt concentration (100–600 mM). It showed significantly improved antioxidant and anti-inflammatory activity as compared to its other counterparts. Potential antimicrobial activity against Staphylococcus aureus was attributed to RRE5 nanoemulsion as compared to Escherichia coli. Therefore, due to the potential bioactivity of RRE5 nanoemulsion, it can be scaled up at the industrial level. |
format | Online Article Text |
id | pubmed-9146556 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-91465562022-05-29 Formulation and Characterization of Gum Arabic Stabilized Red Rice Extract Nanoemulsion Bains, Aarti Najda, Agnieszka Chawla, Prince Klepacka, Joanna Dhull, Sanju Bala Sadh, Pardeep Kumar Khan, Mohammed Azhar Kaushik, Ravinder Polymers (Basel) Article Interest in the utilization of plant-based bioactive compounds in foods has increased due to their biochemical activities and as alternatives in the reduction of high concentrations of chemical utilization. However, some of these additives are hydrophobic, thus being harder to disperse into the hydrophilic food matrix. Therefore, an oil-in-water nanoemulsion (RRE1-RRE10) was formulated with different concentrations of red rice extract (1–10% w/v). Nanoemulsion showed droplet sizes within the range of 157.33–229.71 nm and the best formulation (RRE5) was selected based on the creaming index which was stable to flocculation over a range of temperatures (30–90 °C), pH (2–9), and salt concentration (100–600 mM). It showed significantly improved antioxidant and anti-inflammatory activity as compared to its other counterparts. Potential antimicrobial activity against Staphylococcus aureus was attributed to RRE5 nanoemulsion as compared to Escherichia coli. Therefore, due to the potential bioactivity of RRE5 nanoemulsion, it can be scaled up at the industrial level. MDPI 2022-05-10 /pmc/articles/PMC9146556/ /pubmed/35631821 http://dx.doi.org/10.3390/polym14101938 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Bains, Aarti Najda, Agnieszka Chawla, Prince Klepacka, Joanna Dhull, Sanju Bala Sadh, Pardeep Kumar Khan, Mohammed Azhar Kaushik, Ravinder Formulation and Characterization of Gum Arabic Stabilized Red Rice Extract Nanoemulsion |
title | Formulation and Characterization of Gum Arabic Stabilized Red Rice Extract Nanoemulsion |
title_full | Formulation and Characterization of Gum Arabic Stabilized Red Rice Extract Nanoemulsion |
title_fullStr | Formulation and Characterization of Gum Arabic Stabilized Red Rice Extract Nanoemulsion |
title_full_unstemmed | Formulation and Characterization of Gum Arabic Stabilized Red Rice Extract Nanoemulsion |
title_short | Formulation and Characterization of Gum Arabic Stabilized Red Rice Extract Nanoemulsion |
title_sort | formulation and characterization of gum arabic stabilized red rice extract nanoemulsion |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9146556/ https://www.ncbi.nlm.nih.gov/pubmed/35631821 http://dx.doi.org/10.3390/polym14101938 |
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