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The Use of Salvia macrosiphon and Lepidium sativum Linn. Seed Gums in Nanoencapsulation Processes: Improving Antioxidant Activity of Potato Skin Extract
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The Use of Salvia macrosiphon and Lepidium sativum Linn. Seed Gums in Nanoencapsulation Processes: Improving Antioxidant Activity of Potato Skin Extract
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Journal Article
The Use of Salvia macrosiphon and Lepidium sativum Linn. Seed Gums in Nanoencapsulation Processes: Improving Antioxidant Activity of Potato Skin Extract
2021
Overview
In the present study, the effect of Salvia macrosiphon Seed Gum (SMSG) and Lepidium sativum Linn. Seed Gum (LSSG) as a coating agent on the properties of nanoencapsulated potato skin extract was studied. Moreover, the antioxidant effect of nanoencapsulated extract at a concentration of 1000 ppm incorporated into soybean oil was evaluated. The Z-average size of the emulsions stabilized by SMSG; LSSG; and a complex (1 : 1) of SMSG and LSSG (CSL) was estimated as 160.2, 144.3, and 115.2 nm. The encapsulation efficiency of phenolic extracts in the powders formed by SMSG, LSSG, and CSL was 82.39, 81.67, and 93.6% which declined to 45.28, 48.22, and 62.67% after storage for 40 days at 30°C. The results indicated that the use of coating agents for encapsulation enhanced their antioxidant effect and compared with TBHQ and free extract that nanoencapsulated extract by CSL had the highest antioxidant activity followed by LSSG nanoencapsulated extract and SMSG nanoencapsulated extract.
