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Ispitivanje postupka proizvodnje nanostrukturiranih lipidnih nosača iz interesterificiranog ulja buritija

Authors :
Lívia Viana de Castro Reis
Karina Magna Leão
Paula Speranza
Ana Paula Badan Ribeiro
Gabriela Alves Macedo
Juliana Alves Macedo
Lívia Viana de Castro Reis
Karina Magna Leão
Paula Speranza
Ana Paula Badan Ribeiro
Gabriela Alves Macedo
Juliana Alves Macedo
Source :
Food Technology and Biotechnology; ISSN 1330-9862 (Print); ISSN 1334-2606 (Online); Volume 58; Issue 3
Publication Year :
2020

Abstract

Pozadina istraživanja. Ulje buritija, izolirano iz pulpe amazonskog ploda, bogato je mikroelementima s antioksidativnim svojstvima i velikom biološkom vrijednošću. Nekoliko dostupnih istraživanja pokazuju da bi ovo ulje moglo imati široki spektar primjene, međutim nijedno istraživanje nije se dosad bavilo poboljšanjem njegovih značajki za komercijalnu primjenu. Enzimska interesterifikacija je jedna od dostupnih metoda za poboljšanje svojstava ulja i masti, a rezultati naših nedavnih ispitivanja pokazuju da lipaza specifično djeluje na ulje buritija, pri čemu nastaju strukturirani lipidi bogati oleinskom kiselinom, a istodobno se očuva većina spojeva prisutnih u manjim količinama u ulju. U ovom smo radu, tragajući za dodatnim načinima proširenja primjene sirovog ulja buritija, proučavali ponašanje strukturiranog ulja u nanostrukturiranim lipidnim nosačima. Eksperimentalni pristup. Nanostrukturirani lipidni nosači proizvedeni su iz interesterificiranog ulja buritija, a njhova stabilnost, veličina kapljica, električni naboj, mikrostruktura, polimorfizam i antioksidativno djelovanje procijenjeni su pomoću metoda ORAC (engl. oxygen radical absorbance capacity) i FRAP (engl. ferric reducing antioxidant power). Rezultati i zaključci. Rezultati pokazuju da je interesterifikacijom nastalo više nezasićenih triacilglicerola, a nanostrukturirani lipidni nosači pripremljeni s interesterificiranim uljem buritija imali su manje kapljice od onih dobivenih iz sirovog ulja buritija. Čestice su ostale stabilne tijekom skladištenja, a nanostrukturirani lipidni nosači pokazali su složeni polimorfizam uz prisutnost triju kristalnih oblika. ORAC vrijednost bila je približno 23 % veća u nanolipidnim nosačima sa strukturiranim lipidima nego u nanolipidnim nosačima sa sirovim uljem buritija, a FRAP vrijednost bila je 16 % veća, što potvrđuje utjecaj interesterifikacije na antioksidacijsku aktivnost nanonosača. Može se zaključiti da su nanostrukturirani lipidni nosači pripremljeni s intereste<br />Research background. Extracted from the pulp of an Amazonian fruit, buriti oil is rich in micronutrients with antioxidant properties and high biological value. The few studies available indicate that this oil could be used in a wide range of applications; however, there are no studies that work on the improvement of the characteristics of this oil for commercial application. The enzymatic interesterification is one of the tools available to improve the properties of oils and fats and our recent studies have demonstrated that the lipase could specifically act on buriti oil to produce structured lipids rich in oleic acid, while preserving most of the minor compounds present in this oil. Still looking for ways to expand the applicability of this raw oil, in this work, we are interested in studying the behaviour of this structured oil in nanostructured lipid carriers (NLCs). Experimental approach. The NLCs were produced with interesterified buriti oil and the stability, droplet size, electrical charge, microstructure, polymorphism and antioxidant activity of the samples were evaluated by oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) methods. Results and conclusions. The results showed that the interesterification formed more unsaturated triacylglycerols (TAGs), and NLCs prepared with interesterified buriti oil had smaller droplets than NLCs with crude buriti oil. Particles remained stable throughout the storage period and NLCs exhibited complex polymorphism with the presence of three crystalline forms. The ORAC value was approx. 23 % higher in nanolipid carries with structured lipids than in the nanolipid carriers with crude buriti oil, and the FRAP value 16 % higher, demonstrating the influence of interesterification on the antioxidant activity of nanocarriers. Thus, NLCs prepared with interesterified buriti oil had small droplets, high stability and antioxidant capacity, and have a potential for nutritional and biological appli

Details

Database :
OAIster
Journal :
Food Technology and Biotechnology; ISSN 1330-9862 (Print); ISSN 1334-2606 (Online); Volume 58; Issue 3
Notes :
application/pdf, English, Croatian
Publication Type :
Electronic Resource
Accession number :
edsoai.on1233182003
Document Type :
Electronic Resource