Di Maio Gaetano, Pittia Paola, Mazzarino Letícia, Maraschin Marcelo, Kuhnen Shirley
1Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy.
2NanoBioMat Laboratory, Federal University of Santa Catarina, Florianópolis, Santa Catarina 88034-000 Brazil.
J Food Sci Technol. 2019 Mar;56(3):1165-1173. doi: 10.1007/s13197-019-03579-y. Epub 2019 Feb 1.
This study evaluated the total phenolic content (TPC) and the antioxidant activity (AA) of cow's milk enriched with phenolic compounds extracted from jaboticaba peel, either by adding jaboticaba crude extract or a jaboticaba-loaded nanoemulsion. Three nanoemulsions with 5, 10 and 15% of jaboticaba extract were prepared. Average particle diameter (166.7-181.7 nm), polydispersity index (0.138-0.156) and zeta potential (ranging from - 35.30 to - 38.60 mV) were measured for the three different colloidal systems. The nanoemulsion with 15% of jaboticaba extract (J15-NE) was chosen for milk enrichment. J15-NE showed an encapsulation efficiency of 85.6% and remained stable for 60 days at 8 °C. Transmission electron microscopy of J15-NE displayed nanoparticles with a well-defined spherical shape. Reference milk, milk enriched with jaboticaba extract and milk enriched with J15-NE were characterised by a TPC of 93, 171 and 161 µg/ml GAE (gallic acid equivalent), respectively, and an AA of 0.04, 0.17 and 0.14 µg/ml TEAC (trolox equivalent antioxidant capacity), respectively. Thus, this study showed that nanoemulsion with jaboticaba peel extract could be exploited as an ingredient to enrich the properties of milk.
本研究评估了通过添加巴西葡萄果皮粗提物或负载巴西葡萄的纳米乳液，用从巴西葡萄果皮中提取的酚类化合物强化的牛奶的总酚含量（TPC）和抗氧化活性（AA）。制备了含有5%、10%和15%巴西葡萄提取物的三种纳米乳液。测定了这三种不同胶体体系的平均粒径（166.7 - 181.7纳米）、多分散指数（0.138 - 0.156）和zeta电位（范围为 - 35.30至 - 38.60毫伏）。选择含有15%巴西葡萄提取物的纳米乳液（J15 - NE）用于牛奶强化。J15 - NE的包封率为85.6%，在8℃下可稳定保存60天。J15 - NE的透射电子显微镜显示纳米颗粒具有明确的球形形状。对照牛奶、富含巴西葡萄提取物的牛奶和富含J15 - NE的牛奶的总酚含量分别为93、171和161微克/毫升没食子酸当量（GAE），抗氧化活性分别为0.04、0.17和0.14微克/毫升Trolox当量抗氧化能力（TEAC）。因此，本研究表明，含有巴西葡萄果皮提取物的纳米乳液可作为一种成分来增强牛奶的特性。
