TY - JOUR
T1 - Synthesis, controlled release, and stability on storage of chitosan-thyme essential oil nanocapsules for food applications
AU - González-Reza, Ricardo M.
AU - Hernández-Sánchez, Humberto
AU - Quintanar-Guerrero, David
AU - Alamilla-Beltrán, Liliana
AU - Cruz-Narváez, Yair
AU - Zambrano-Zaragoza, María L.
N1 - Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2021/12
Y1 - 2021/12
N2 - The nanoencapsulation of thyme essential oil has been greatly important in food science, given its remarkable antioxidant and antimicrobial capacity. However, its analysis in storage has not been established in terms of physical stability, antioxidant capacity, and release studies. In this paper, chitosan-thyme oil nanocapsules were prepared by the ionic gelation method. These were characterized for differential calorimetry, release kinetic, and infrared spectroscopy. The chitosanthyme oil nanocapsules were stored at 4 and 25◦C for 5 weeks, the changes in particle size, zeta potential, stability (diffuse reflectance), and antioxidant capacity were analyzed and associated with nanocapsules’ functionality. The results show that the storage time and temperature significantly modify the particle size (keeping the nano-size throughout the storage), the release of the bioactive was Fickian with t0.193 according to Korsmery & Peppas and best described by Higuchi model associated with changes in the zeta potential from 8 mV to −11 mV at 4◦C. The differential scanning calorimetry and infrared spectroscopy results confirm the good integration of the components. The antioxidant capacity revealed a direct relationship with residual oil concentration with a decrease in the ABTS test of 15% at 4◦C and 37% at 25◦C. The residual bioactive content was 77% at 4◦C and 62% at 25◦C, confirming nanoencapsulation effectiveness. The present investigation provides helpful information so that these systems can be applied in food conservation.
AB - The nanoencapsulation of thyme essential oil has been greatly important in food science, given its remarkable antioxidant and antimicrobial capacity. However, its analysis in storage has not been established in terms of physical stability, antioxidant capacity, and release studies. In this paper, chitosan-thyme oil nanocapsules were prepared by the ionic gelation method. These were characterized for differential calorimetry, release kinetic, and infrared spectroscopy. The chitosanthyme oil nanocapsules were stored at 4 and 25◦C for 5 weeks, the changes in particle size, zeta potential, stability (diffuse reflectance), and antioxidant capacity were analyzed and associated with nanocapsules’ functionality. The results show that the storage time and temperature significantly modify the particle size (keeping the nano-size throughout the storage), the release of the bioactive was Fickian with t0.193 according to Korsmery & Peppas and best described by Higuchi model associated with changes in the zeta potential from 8 mV to −11 mV at 4◦C. The differential scanning calorimetry and infrared spectroscopy results confirm the good integration of the components. The antioxidant capacity revealed a direct relationship with residual oil concentration with a decrease in the ABTS test of 15% at 4◦C and 37% at 25◦C. The residual bioactive content was 77% at 4◦C and 62% at 25◦C, confirming nanoencapsulation effectiveness. The present investigation provides helpful information so that these systems can be applied in food conservation.
KW - Antioxidant capacity
KW - Diffuse reflectance
KW - Emerging technologies
KW - Food nanotechnology
UR - http://www.scopus.com/inward/record.url?scp=85119968034&partnerID=8YFLogxK
U2 - 10.3390/gels7040212
DO - 10.3390/gels7040212
M3 - Artículo
C2 - 34842688
AN - SCOPUS:85119968034
SN - 2310-2861
VL - 7
JO - Gels
JF - Gels
IS - 4
M1 - 212
ER -