Nano- and Micro-Encapsulation of Long-Chain-Fatty-Acid-Rich Melon Seed Oil and Its Release Attributes under In Vitro Digestion Model
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Oil Extraction
2.2.1. Soxhlet Extraction
2.2.2. Microwave-Assisted Extraction
2.2.3. Ultrasound-Assisted Extraction
2.2.4. Combination of Microwave- and Ultrasound-Assisted Extraction
2.3. Oil Yield
2.4. Oxidation Parameters, Color, and Bioactive Properties of MSO
2.5. Fatty Acid Composition
2.6. Generation of Nano-Liposomal Systems Containing MSO
2.7. Encapsulation of MSO via Spray Drying and Lyophilization
2.8. FTIR Spectroscopy
2.9. Particle Size, Zeta Potential, and Polydispersity Index Analyses
2.10. Scanning Electron Microscopy
2.11. In Vitro Gastrointestinal Release
2.12. Statistical Analysis
3. Results and Discussion
3.1. Extraction Efficiency, Color Characteristics, and Bioactive Content of Melon Seed Oil
3.2. Fatty Acid Composition of MSO
3.3. Development of Nano-liposomal and Microcapsule Systems Containing LFCAs
3.4. Authentication and Morphological Imaging of Nano-liposomal Systems and Microcapsules
3.5. Thermal Stability of Nano-Liposomal Systems and Microcapsules Containing LCFAs
3.6. In Vitro Release Characteristics of LFCA-rich MSO-Containing Capsules within the Gastrointestinal Tract
4. Conclusions
Funding
Data Availability Statement
Conflicts of Interest
References
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Methods | Oil Yield (%) | Peroxide Value (meq/kg oil) | p-Anisidine | TOTOX Value | K232 | K270 |
---|---|---|---|---|---|---|
SE | 18.75 ± 0.50 a | 11.96 ± 0.86 c | 4.67 ± 0.05 c | 28.59 ± 1.12 c | 0.99 ± 0.05 d | 0.93 ± 0.02 d |
MWAE | 18.89 ± 0.15 a | 5.01 ± 0.10 b | 3.02 ± 0.01 b | 13.05 ± 0.21 b | 0.77 ± 0.04 c | 0.56 ± 0.07 c |
USAE | 22.85 ± 0.11 b | 3.96 ± 0.03 a | 2.19 ± 0.12 a | 10.11 ± 0.22 a | 0.45 ± 0.01 a | 0.11 ± 0.04 a |
UMAE | 19.11 ± 0.10 a | 4.67 ± 0.19 ab | 2.79 ± 0.16 b | 12.14 ± 0.55 b | 0.69 ± 0.03 b | 0.44 ± 0.02 b |
Methods | L* | a | b |
---|---|---|---|
SE | 34.84 ± 0.03 c | 0.12 ± 0.07 | 9.24 ± 0.10 a |
MWAE | 32.80 ± 0.06 a | 0.17 ± 0.04 | 10.69 ± 0.10 c |
USAE | 33.04 ± 0.04 ab | 0.22 ± 0.07 | 10.49 ± 0.02 b |
UMAE | 33.53 ± 0.60 b | 0.29 ± 0.12 | 10.39 ± 0.07 b |
Methods | Total Phenolic Content (mg GAE/100 g) | DPPH (µmol TE/g) | ABTS (µmol TE/g) | FRAP (µmol TE/g) | CUPRAC (µmol TE/g) |
---|---|---|---|---|---|
SE | 29.71 ± 1.32 a | 0.37 ± 0.40 a | 4.98 ± 0.18 a | 0.99 ± 0.02 a | 4.94 ± 0.11 a |
MWAE | 50.01 ± 3.68 b | 0.95 ± 0.15 b | 9.54 ± 0.03 b | 2.89 ± 0.16 b | 8.36 ± 1.16 b |
USAE | 70.14 ± 0.53 d | 1.72 ± 1.88 c | 10.93 ± 0.06 c | 4.49 ± 0.06 d | 29.10 ± 2.66 d |
UMAE | 54.30 ± 1.84 c | 1.19 ± 0.10 b | 10.11 ± 1.14 c | 3.14 ± 0.02 c | 15.02 ± 0.08 c |
Fatty Acids (%) | SE | MWAE | USAE | UMAE |
---|---|---|---|---|
Capric acid | 0.02 ± 0.0 | 0.01 ± 0.0 | 0.02 ± 0.0 | 0.02 ± 0.0 |
Tridecanoic acid | nd | nd | nd | nd |
Myristic acid | 0.06 ± 0.0 | 0.05 ± 0.0 | 0.05 ± 0.0 | 0.07 ± 0.0 |
Palmitic acid | 9.61 ± 0.3 | 9.95 ± 0.4 | 9.70 ± 0.3 | 9.63 ± 0.3 |
Palmitoleic acid | nd | nd | nd | nd |
Stearic acid | 1.96 ± 0.05 | 1.97 ± 0.06 | 1.97 ± 0.04 | 1.99 ± 0.07 |
Cis-oleic acid | 15.24 ± 0.6 | 14.98 ± 0.5 | 15.21 ± 0.2 | 15.25 ± 0.4 |
Cis-linoleic acid | 73.10 ± 1.1 | 73.95 ± 1.2 | 73.56 ± 0.9 | 73.11 ± 1.2 |
Linolenic acid | nd | nd | nd | nd |
Cis-4,7,10,13,16,19-docosahexaenoic acid | nd | nd | nd | nd |
Total saturated fatty acids | 11.65 | 11.98 | 11.74 | 11.71 |
Total mono-unsaturated fatty acids | 15.24 | 14.98 | 15.21 | 15.25 |
Total polyunsaturated fatty acids | 73.10 | 73.95 | 73.56 | 73.11 |
Total unsaturated fatty acids | 88.34 | 88.93 | 88.76 | 88.36 |
SFA/USFA | 0.13 | 0.14 | 0.13 | 0.13 |
Melon Seed Oil/ Lecithin Ratio | Sonication Time (min) | Encapsulation Efficiency (%) |
---|---|---|
1:1 | 6 | 41.18 ± 0.95 d |
1:4 | 6 | 45.36 ± 0.71 c |
1:8 | 6 | 51.97 ± 1.02 b |
1:16 | 6 | 52.03 ± 0.98 b |
1:8 | 1 | 28.12 ± 1.12 f |
1:8 | 3 | 34.46 ± 1.46 e |
1:8 | 6 | 52.24 ± 1.14 b |
1:8 | 9 | 57.86 ± 1.76 a |
1:8 | 12 | 55.82 ± 1.92 a |
Properties | Nano-liposome | Freeze Drying | Spray Drying |
---|---|---|---|
Particle Size (nm) | 282.30 ± 2.35 | 3140 ± 12 | 2660 ± 14 |
Polydispersity Index | 0.249 ± 0.011 | - | - |
Zeta Potential (mV) | −34.70 ± 0.23 | - | - |
Encapsulation Efficiency | 57.86 ± 1.76 | 64.96 ± 2.72 | 74.81 ± 1.14 |
Water Activity (aw) | 0.390 ± 0.001 | 0.405 ± 0.001 | 0.326 ± 0.001 |
Oil Type | Technique | Particle Size (nm) | PDI | Reference |
---|---|---|---|---|
Melon Seed Oil | Thin Film Hydration and Sonication | 282.30 ± 2.35 | 0.249 ± 0.011 | [This study] |
Chia Oil | Thin Film Hydration and Sonication | 49.25 | 0.175 | [15] |
Orange Essential Oil | Ultrasonic Homogenization | 21.75 | 0.753 | [51] |
Garlic Essential Oil | Thin Film Hydration and Sonication | 101 | 0.127 | [52] |
Almond Oil | Spray Drying | 1.4–31.1 | - | [53] |
Olive | Triazolinedione Chemistry | 185 | 0.11 | [54] |
Pumpkin Oil | Triazolinedione Chemistry | 172 | 0.08 | [54] |
Sunflower Oil | Triazolinedione Chemistry | 178 | 0.07 | [54] |
Hazelnut Oil | Triazolinedione Chemistry | 175 | 0.09 | [54] |
Cardamon | Thin Hydration Method | 71.8–147.9 | >0.261 | [25] |
Coix Seed Oil + β-carotene | Ethanol Injection | 156–193 | <0.30 | [55] |
Linoleic Acid | Ethanol Injection | 266 | <0.30 | [56] |
Linseed Oil + Quercetin | Ethanol Injection | 262 | - | [57] |
Conditions | Nano-Liposome | Freeze Drying | Spray Drying |
---|---|---|---|
SSF (%) | - | 0.92 ± 0.01 | 1.34 ± 0.01 |
SGF (%) | 5.51 ± 0.05 | 8.82 ± 0.05 | 9.07 ± 0.05 |
SIF (%) | 22.12 ± 0.10 | 29.47 ± 0.10 | 30.35 ± 0.12 |
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Karaaslan, A. Nano- and Micro-Encapsulation of Long-Chain-Fatty-Acid-Rich Melon Seed Oil and Its Release Attributes under In Vitro Digestion Model. Foods 2023, 12, 2371. https://doi.org/10.3390/foods12122371
Karaaslan A. Nano- and Micro-Encapsulation of Long-Chain-Fatty-Acid-Rich Melon Seed Oil and Its Release Attributes under In Vitro Digestion Model. Foods. 2023; 12(12):2371. https://doi.org/10.3390/foods12122371
Chicago/Turabian StyleKaraaslan, Asliye. 2023. "Nano- and Micro-Encapsulation of Long-Chain-Fatty-Acid-Rich Melon Seed Oil and Its Release Attributes under In Vitro Digestion Model" Foods 12, no. 12: 2371. https://doi.org/10.3390/foods12122371