明胶纳米粒使 Buriti（Mauritia flexuosa）油能够分散在水中，并增强其抗菌活性。

Gelatin nanoparticles enable water dispersibility and potentialize the antimicrobial activity of Buriti (Mauritia flexuosa) oil.

机构信息

Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil.

Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil.

出版信息

BMC Biotechnol. 2020 Oct 16;20(1):55. doi: 10.1186/s12896-020-00649-4.

BACKGROUND

Buriti oil presents numerous health benefits, but due to its lipophilic nature and high oxidation, it is impossible to incorporate it into aqueous food matrices. Thus, the present study evaluated whether powder nanoparticles based on porcine gelatin (OPG) and in combination with sodium alginate (OAG) containing buriti oil obtained by O/W emulsification followed by freeze-drying enabled water dispersibility and preserved or increased the antimicrobial activity of the oil.

RESULTS

OPG presented spherical shape, smooth surface, smaller particle size and polydispersity index [51.0 (6.07) nm and 0.40 (0.05)], and better chemical interaction between the nonpolar amino acids and the hydrophobic oil chain. OPG also presented a higher dispersibility percentage [85.62% (7.82)] than OAG [50.19% (7.24)] (p < 0.05), and significantly increased the antimicrobial activity of the oil by 59, 62, and 43% for Pseudomonas aeruginosa, Klebsiella pneumonia, and Staphylococcus aureus, respectively.

CONCLUSIONS

Thus, nanoencapsulation in gelatin is a promising strategy to increase the potential to use buriti oil in foods.

背景

巴巴苏油具有多种健康益处，但由于其亲脂性和高氧化性，无法将其掺入水基食品基质中。因此，本研究评估了基于猪明胶（OPG）的粉末纳米颗粒是否能够结合海藻酸钠（OAG），通过 O/W 乳化再经冷冻干燥获得包含巴巴苏油的纳米颗粒，从而实现水分散性并保持或提高油的抗菌活性。

结果

OPG 呈球形，表面光滑，粒径和多分散指数较小[51.0（6.07）nm 和 0.40（0.05）]，并且非极性氨基酸和疏油链之间的化学相互作用更好。OPG 的分散百分比[85.62%（7.82）]也高于 OAG[50.19%（7.24）]（p<0.05），并且分别使铜绿假单胞菌、肺炎克雷伯菌和金黄色葡萄球菌的抗菌活性提高了 59%、62%和 43%。