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AuthorFeki, F.
AuthorTaarji, N.
AuthorVodo, S.
AuthorChamkha, M.
AuthorBouallagui, Z.
AuthorNakajima, M.
AuthorIsoda, H.
AuthorNeves, M.A.
AuthorSayadi, S.
Available date2023-06-08T05:43:08Z
Publication Date2023
Publication NameFood Biophysics
ResourceScopus
URIhttp://dx.doi.org/10.1007/s11483-022-09766-3
URIhttp://hdl.handle.net/10576/44037
AbstractA natural antioxidant-emulsifier was developed from oil pressed Pistacia lentiscus fruit and tested for oil-in-water nanoemulsions ?-carotene encapsulation. Five extracts were prepared, characterized and screened for their emulsifying capacity. The extract prepared with 75% ethanol (Ex-75%), displayed the highest antioxidant capacity (EC50 = 4.6 +- 0.2�mg/mL), which was significantly correlated with saponin and polyphenol contents (F = 22.30; P-value = 0.018). Under the same high-pressure homogenization conditions, Pistacia Ex-75% and the synthetic emulsifier (Tween-80) produced a comparable physically stable ?-carotene-rich nanoemulsions with d4,3 of 163.4 +- 2.5 and 158.4 +- 4�nm, respectively, and a similar monomodal size distribution following 90�days of storage at 25� C. However, Pistacia Ex-75% markedly improved the chemical stability of encapsulated ?-carotene during the storage period at both 5 and 25� C. These results suggest that Pistacia Ex-75% is effective as an antioxidant-emulsifier and could be used as a dual-purpose functional ingredient in emulsified products. 2022, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
SponsorThis work was carried out in the framework of the contract program project for Laboratory of Environmental Bioprocesses at Center of Biotechnology of Sfax supported by the Ministry of Higher Education and Scientific Research-Tunisia (LR15CBS01) and the JICA-JST Science and Technology Research Partnership for Sustainable Development (SATREPS) Project: "Valorization of Bio-resources based on Scientific Evidence in Semi- and Arid Land for Creation of New Industry" (grant number: JPMJSA1506). Authors are grateful for the Ministry of Higher Education and Scientific Research (MESRS) Tunisia and Japan International Cooperation agency (JICA) and Japan Science and Technology agency (JST) for the financial support. Authors would like to thank Mr. Sofian Boukataya for supplying the Pistacia lentiscus fruits and helping with their pressing.
Languageen
PublisherSpringer
SubjectAntioxidant Activity
Encapsulation
Mastic fruit
Oil-in-water Nanoemulsions
Saponins
Waste Valorization
TitlePhysicochemical Stability Enhancement of ?-carotene-rich O/W Nanoemulsions using a New Natural Emulsifier Developed from Pistacia lentiscus Fruit Residue
TypeArticle
Pagination249-261
Issue Number2
Volume Number18
dc.accessType Abstract Only


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