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

被引：25

作者：

de Oliveira, Grazielle Louise Ribeiro ^{[1
]}

Medeiros, Isaiane ^{[1
]}

Nascimento, Sara Sayonara da Cruz ^{[1
]}

Viana, Rony Lucas Silva ^{[2
]}

Porto, Dayanne Lopes ^{[3
]}

Rocha, Hugo Alexandre Oliveira ^{[2
]}

Aragao, Cicero Flavio Soares ^{[3
]}

Maciel, Bruna Leal Lima ^{[1
,4
]}

de Assis, Cristiane Fernandes ^{[1
,3
]}

Morais, Ana Heloneida de Araujo ^{[1
,2
,4
]}

Passos, Thais Souza ^{[4
]}

机构：

[1] Univ Fed Rio Grande do Norte, Postgrad Program Nutr, Hlth Sci Ctr, BR-59078970 Natal, RN, Brazil

[2] Univ Fed Rio Grande do Norte, Postgrad Program Biochem, Ctr Biosci, BR-59078970 Natal, RN, Brazil

[3] Univ Fed Rio Grande do Norte, Dept Pharm, Hlth Sci Ctr, BR-59012570 Natal, RN, Brazil

[4] Univ Fed Rio Grande do Norte, Dept Nutr, Hlth Sci Ctr, BR-59078970 Natal, RN, Brazil

来源：

FOOD CHEMISTRY | 2021年 / 348卷

关键词：

beta-carotene; Nanoencapsulation; Temperature; Irradiance; BETA-CAROTENE; CHEMICAL-STABILITY; ENCAPSULATION; COLOR;

D O I：

10.1016/j.foodchem.2021.129055

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The 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 degrees C and 5 degrees C, with and without light (1600 lx) for 60 days, determining the beta-carotene concentration by UHPLC and antioxidant potential by ABTS. The antioxidant potential of carotenoids increased after nanoencapsulation (57-59%). After 60 days, there was low retention of beta-carotene (0-43.6%) in the CE, mainly at 25 degrees C light (0.00%) and dark (10.0%), and total loss of activity in the four conditions. EPG preserved the beta-carotene concentration in the dark at 25 degrees C (99.0%) and in the light (83.1%) and dark (99.0%) at 5 degrees C, maintaining the antioxidant potential (68.7-48.3%). Therefore, EPG enhanced and stabilized the antioxidant potential of carotenoids, beneficial to human health.

引用

页数：10

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