Abstract
Safflower oil (SO) is mainly rich in linoleic acid (ω-6), oleic acid (ω-9), and other bioactives with potential antioxidant, antidiabetic, thermogenic, anti-inflammatory, cardioprotective and anticancer activities. The reduced aqueous solubility and high susceptibility to oxidative degradation are undesirable for food applications and can be overcome by incorporation in lipid nanoparticles. Thus, the main goal was to develop and characterize SO-loaded nanostructured lipid carriers (NLC-SO) and to evaluate their potential for protection of the antioxidant activity of the bioactive. NLC-SO showed average size of 222 ± 2.0 nm, zeta potential of 43 ± 3.5 mV and the encapsulation efficiency was 49.0 ± 2.8%, combined with high thermal compatibility (up to 228 °C) and physical stability for up to 60 days in aqueous dispersion. Besides, the NLC-SO showed threefold reduction in the DPPH radical scavenge activity after encapsulation, indicating protection of the antioxidant components of the SO and preservation of the bioactives.
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Abbreviations
- ANOVA:
-
Analysis of variance
- Aw:
-
Water activity
- BHT:
-
Butylhydroxytoluene
- DPPH:
-
2,2-Diphenyl-1-picrylhydrazyl, di(phenyl)-(2,4,6-trinitrophenyl) iminoazanium)
- DSC:
-
Differential scanning calorimetry
- EE:
-
Encapsulation efficiency
- FTIR:
-
Fourier transform infrared
- GRAS:
-
Generally recognized as safe
- L-b-SLN:
-
Lyophilized blank lipid nanoparticles
- L-NLC-SO:
-
Lyophilized Safflower oil-loaded nanostructured lipid carriers
- NLC:
-
Nanostructured lipid carriers
- NLC-SO:
-
Safflower oil-loaded nanostructured lipid carriers
- PDI:
-
Polydispersity index
- RSA:
-
Radical scavenger activity
- SLN:
-
Solid lipid nanoparticles
- SO:
-
Safflower oil
- TG:
-
Thermogravimetry
- XRD:
-
X-ray diffraction
- ZP:
-
Zeta potential
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Acknowledgements
The authors wish to thank the support from LMMA sponsored by FAPEMIG (CEX-112-10), SECTES/MG and RQ-MG (FAPEMIG: CEX-RED-00010-14). This study was financed in part by the Brazilian agency CAPES (Finance Code 001) and by grants from FAPEMIG and CNPq. This affiliation does not affect the conduct or reporting of this work submitted.
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OPA carried out the whole work and wrote the manuscript; Dr. MBFM was responsible for carrying out the thermal analysis and DRX experiments; Professor MIY supervised the thermal and DRX analysis, and corrected the manuscript; Professor WNM supervised and carried out the DRX analysis, and corrected the manuscript; JPO was responsible for planning and carrying out the experiments of characterization of the lyophilized NLC-SO; Professor JMGC supervised the experiments of characterization of the lyophilized NLC-SO and corrected the manuscript; Professor APR supervised the antioxidant experiments of radical scavenger activity measurements and corrected the manuscript; Professor GC was responsible for conceiving the idea, supervised the work, corrected and submitted the manuscript for publication.
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Almeida, O.P., de Freitas Marques, M.B., de Oliveira, J.P. et al. Encapsulation of safflower oil in nanostructured lipid carriers for food application. J Food Sci Technol 59, 805–814 (2022). https://doi.org/10.1007/s13197-021-05078-5
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DOI: https://doi.org/10.1007/s13197-021-05078-5