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Nanoencapsulation of hybrid crude palm oil Unaué HIE OxG with jackfruit by-products as encapsulants: A study of cellular antioxidant activity and cytotoxicity in Caco-2 cells.
- Source :
-
Food Chemistry . Aug2024, Vol. 448, pN.PAG-N.PAG. 1p. - Publication Year :
- 2024
-
Abstract
- [Display omitted] • Jackfruit by-products shows the potential to produce nanoparticles. • Nanoparticles with hybrid palm oil have high uniformity. • Cellular antioxidant activity of nanoparticles surpassed the free oil. • Nanoparticles exhibited no cytotoxic effects on differentiated Caco-2 cells. Hybrid crude palm oil (HCPO) HIE OxG is notable for its abundance of carotenoids, tocopherols, and tocotrienols. Investigating cellular antioxidant activity (CAA) and the non-cytotoxicity of oil nanoparticles is crucial for understanding the behavior of these phytochemicals in biological systems and ensuring the safety of products. Nanoparticles of HCPO, encapsulated with jackfruit by-products were produced and characterized for CAA and cytotoxicity in Caco-2 cells. The nanoparticles exhibited nanoscale diameters (<250 nm), uniform distribution and stability (polydispersity index < 0.25; zeta potential JSF-NP −12.46 ± 0.15 mV and JAF-NP −13.73 ± 1.28 mV). JSF-NP and JAF-NP demonstrated superior CAA compared to the free HCPO across all concentrations, without inducing cytotoxic effects on differentiated Caco-2 cells. This study underscores the importance of investigating the CAA of edible oil nanoparticles, with non-cytotoxicity indicating biological safety and the potential to safeguard intestinal epithelial cells. Thus, JSF-NP and JAF-NP emerge as promising delivery systems for future HCPO applications. [ABSTRACT FROM AUTHOR]
- Subjects :
- *EDIBLE fats & oils
*JACKFRUIT
*CYTOTOXINS
*OIL palm
*BIOLOGICAL systems
Subjects
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 448
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 176648946
- Full Text :
- https://doi.org/10.1016/j.foodchem.2024.139009