Asset Details
Do you wish to reserve the book?
Improving the efficacy of phenolic extract from Pimpinella affinis in edible oils through nanoencapsulation: Utilizing chitosan and Salvia macrosiphon gum as coating agents
Hey, we have placed the reservation for you!
By the way, why not check out events that you can attend while you pick your title.
Oops! Something went wrong.
Looks like we were not able to place the reservation. Kindly try again later.
Are you sure you want to remove the book from the shelf?
Improving the efficacy of phenolic extract from Pimpinella affinis in edible oils through nanoencapsulation: Utilizing chitosan and Salvia macrosiphon gum as coating agents
Do you wish to request the book?
Improving the efficacy of phenolic extract from Pimpinella affinis in edible oils through nanoencapsulation: Utilizing chitosan and Salvia macrosiphon gum as coating agents
Please be aware that the book you have requested cannot be checked out. If you would like to checkout this book, you can reserve another copy
We have requested the book for you!
Your request is successful and it will be processed during the Library working hours. Please check the status of your request in My Requests.
Oops! Something went wrong.
Looks like we were not able to place your request. Kindly try again later.
Journal Article
Improving the efficacy of phenolic extract from Pimpinella affinis in edible oils through nanoencapsulation: Utilizing chitosan and Salvia macrosiphon gum as coating agents
2024
Overview
In the present study, a phenolic extract derived from the Pimpinella affinis plant underwent nanoencapsulation. The nanoencapsulation process employed chitosan, Salvia macrosiphon gum (SMG), and a chitosan–SMG complex (1:1) (CCS) as coating agents. The evaluation of nanoemulsions encompassed measurements of particle size, polydispersity index (PDI), ζ‐potential, encapsulation efficiency, and intensity distribution parameters. The overall results of these assessments indicated that the nanoemulsion coated with CCS exhibited the most favorable characteristics when compared to other treatments. Subsequently, this specific nanoencapsulated sample was utilized to enhance the oxidative stability of canola oil at concentrations of 100, 200, and 300 ppm (parts per million). Oxidative stability tests, assessed through the total oxidation value (TOTOX) index, highlighted the superior performance of the nanoencapsulated extract, particularly at a concentration of 300 ppm. This enhancement can be attributed to the increased release of phenolic compounds from the CCS coating into the canola oil. The findings illustrate that the nanoencapsulation process can significantly enhance the efficacy of P. affinis extract in improving the oxidative stability of canola oil. The use of antioxidants in foods to prevent the activity of free radicals is essential and increases the useful life of edible oils, but an important problem faced in the effective use of antioxidants is that these compounds are added to oils and food at once. In the early stages of edible oils' storage, in order to prevent the oxidation reaction, a small amount of these antioxidants is needed. The best way to improve the activity of antioxidants is to create conditions that gradually add them to foods. Today, the use of encapsulation technique is expanding to improve the functional properties of bioactive compounds including antimicrobial and antioxidant activity. Results of the present study indicated that the use of material coatings to nanoencapsulation of antioxidants improved their antioxidant activity.
