Whey protein isolate-gelatin nanoparticles enable the water-dispersibility and potentialize the antioxidant activity of quinoa oil (Chenopodium quinoa)

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dc.contributor.authorRodrigues, Danielly da Silva Ribeiro
dc.contributor.authorLira, Keith Hellen Dias da Silva
dc.contributor.authorPassos, Thaís Souza
dc.contributor.authorRamalho, Heryka Myrna Maia
dc.contributor.authorVieira, Érica de Andrade
dc.contributor.authorCordeiro, Angela Maria Tribuzy de Magalhães
dc.contributor.authorMaciel, Bruna Leal Lima
dc.contributor.authorDamasceno, Karla Suzanne Florentino da Silva Chaves
dc.contributor.authorSousa Júnior, Francisco Canindé de
dc.contributor.authorAssis, Cristiane Fernandes de
dc.contributor.authorID0000-0002-2251-5967pt_BR
dc.date.accessioned2024-11-27T20:07:50Z
dc.date.available2024-11-27T20:07:50Z
dc.date.issued2020
dc.description.resumoThe quinoa oil presents benefits to health, but its low water dispersibility in the aqueous matrix and instability of bioactive compounds is challenging for food application. This study performed the physicochemical and chemical characterization of quinoa oil and evaluated its water dispersibility and 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scav-enging activity after nanoencapsulation in porcine gelatin and combination with whey protein isolate by emulsification O/W technique. Thus, three formulations were obtained: 1) OG–con-taining quinoa oil and porcine gelatin in aqueous phase 2; 2) OWG1—containing quinoa oil, whey protein isolate, and porcine gelatin in aqueous phase 2; and 3) OWG2—containing qui-noa oil and whey protein isolate in aqueous phase 1, and porcine gelatin in aqueous phase 2.The oil characterization showed that quinoa oil presented the predominance of linoleic acid (53.4%), and concentration of alpha and gamma-tocopherol, respectively, of 8.56 and 6.28 mg.100g-1. All formulations presented a smooth surface without depression or cracking, an average diameter between 165.77 and 529.70 nm. Fourier transform infrared spectroscopy indicated chemical interaction between the encapsulating agents and the oil in all formula-tions, being more intensified in OWG1 and OWG2. Based on this, these formulations showed higher dispersibility in aqueous solution [68% (3.48) and 71% (2.97)]. This resulted in higher antioxidant activity for OWG1 and OWG2, showing the amounts that reduces antioxidant activity by 50% equal to 5.30 (0.19) mg/mL and 5.54 (0.27) mg/mL, respectively, compared to quinoa oil [13.36 (0.28) mg/mL] (p < 0.05). Thus, quinoa oil nanoencapsulation proved to be an efficient alternative to enable water-dispersibility and enhance antioxidant activity, increasing its potential for application in the food industry.pt_BR
dc.identifier.citationLIRA, Keith Hellen Dias da Silva; PASSOS, Thaıs Souza; RAMALHO, Heryka Myrna Maia; RODRIGUES, Karla Danielly da Silva Ribeiro; VIEIRA, Érica de Andrade; CORDEIRO, Angela Maria Tribuzy de Magalhães; MACIEL, Bruna Leal Lima; DAMASCENO, Karla Suzanne Florentino da Silva Chaves; SOUSA JÚNIOR, Francisco Canindé de; ASSIS, Cristiane Fernandes de. Whey protein isolate-gelatin nanoparticles enable the water-dispersibility and potentialize the antioxidant activity of quinoa oil (Chenopodium quinoa). PLos One, v. 15, p. e0240889, 2020. DOI: http://dx.doi.org/10.1371/journal.pone.0240889. Disponível em: https://journals.plos.org/plosone/article?id=10.1371/journal.pone.02408. Acesso em: 07 out. 2024.pt_BR
dc.identifier.issn1932-6203
dc.identifier.urihttps://repositorio.ufrn.br/handle/123456789/60693
dc.languageenpt_BR
dc.publisherPLOS ONEpt_BR
dc.rightsAttribution 3.0 Brazil*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/br/*
dc.subjectQuinoapt_BR
dc.subjectOilspt_BR
dc.subjectGelatinpt_BR
dc.subjectFoodpt_BR
dc.subjectAntioxidantpt_BR
dc.titleWhey protein isolate-gelatin nanoparticles enable the water-dispersibility and potentialize the antioxidant activity of quinoa oil (Chenopodium quinoa)pt_BR
dc.typearticlept_BR

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