Antioxidant stability enhancement of carotenoid rich-extract from Cantaloupe melon (Cucumis melo L.) nanoencapsulated in gelatin under different storage conditions

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dc.contributor.authorMorais, Ana Heloneida de Araújo
dc.contributor.authorOliveira, Grazielle Louise Ribeiro de
dc.contributor.authorMedeiros, Isaiane
dc.contributor.authorNascimento, Sara Sayonara da Cruz
dc.contributor.authorViana, Rony Lucas Silva
dc.contributor.authorPorto, Dayanne Lopes
dc.contributor.authorRocha, Hugo Alexandre Oliveira
dc.contributor.authorAragão, Cícero Flávio Soares
dc.contributor.authorMaciel, Bruna Leal Lima
dc.contributor.authorAssis, Cristiane Fernandes de
dc.contributor.authorPassos, Thais Souza
dc.contributor.authorIDhttps://orcid.org/0000-0002-6460-911Xpt_BR
dc.date.accessioned2023-08-01T17:52:33Z
dc.date.available2023-08-01T17:52:33Z
dc.date.issued2021
dc.description.resumoThe study evaluated the potential and antioxidant stability of nanoencapsulated carotenoid-rich extract (CE) from Cantaloupe melon (EPG). DPPH and ABTS radical scavenging assays were used to investigate the nano encapsulation effect on antioxidant potential. CE and EPG stability were evaluated at 25 ◦C and 5 ◦C, with and without light (1600 lx) for 60 days, determining the β-carotene concentration by UHPLC and antioxidant po tential by ABTS. The antioxidant potential of carotenoids increased after nanoencapsulation (57–59%). After 60 days, there was low retention of β-carotene (0–43.6%) in the CE, mainly at 25 ◦C light (0.00%) and dark (10.0%), and total loss of activity in the four conditions. EPG preserved the β-carotene concentration in the dark at 25 ◦C (99.0%) and in the light (83.1%) and dark (99.0%) at 5 ◦C, maintaining the antioxidant potential (68.7–48.3%). Therefore, EPG enhanced and stabilized the antioxidant potential of carotenoids, beneficial to human health.pt_BR
dc.identifier.citationOLIVEIRA, Grazielle Louise Ribeiro de. et al. Antioxidant stability enhancement of carotenoid rich-extract from Cantaloupe melon (Cucumis melo L.) nanoencapsulated in gelatin under different storage conditions. Food Chemistry, v. 348, p. 129055, 2021.pt_BR
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2021.129055
dc.identifier.urihttps://repositorio.ufrn.br/handle/123456789/54322
dc.languageenpt_BR
dc.publisherElsevierpt_BR
dc.subjectβ-carotenept_BR
dc.subjectnanoencapsulationpt_BR
dc.subjecttemperaturept_BR
dc.subjectirradiancept_BR
dc.titleAntioxidant stability enhancement of carotenoid rich-extract from Cantaloupe melon (Cucumis melo L.) nanoencapsulated in gelatin under different storage conditionspt_BR
dc.typearticlept_BR

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