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Evaluation of oxidative stability of mayonnaise containing poly ε- caprolactone nanoparticles loaded with thyme essential oil 60
Passos,Rhaysa Beatriz dos; Bazzo,Giovana Carolina; Almeida,Aline da Rosa; Noronha,Carolina Montanheiro; Barreto,Pedro Luiz Manique.
Suspensions of poly ε-caprolactone (PCL) nanoparticles loaded with thyme essential oil were prepared as a natural antioxidant in mayonnaise. Mean particle size was 204.9 ± 2.7 and 240.0 ± 5.5 nm respectively for nanoparticles prepared with PCL alone (NP-C) and for those loaded with thyme essential oil (NP-T). The polydispersity index indicated a homogeneous distribution of all particles, with no significant difference between NP-C and NP-T samples. The nanoparticles showed a large negative charge evidenced by zeta potential rates, indicating high physical stability. The use of PCL as a polymer provided high encapsulation efficiency for thyme essential oil (91.15 ± 2.12 %). DPPH (2,2-diphenyl-1-picrylhydrazyl) method determined IC50 rates were 476.4 ± 33.6...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Nanoparticles Poly ε-caprolactone Thyme Essential Oil Mayonnaise Oxidative stability Antioxidants/adverse effects Thymus Plant Aromatherapy/utilization Butylated Hydroxytoluene/analysis Oxidation/prevention & Control.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502019000100505
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