Functional properties and anti‐hyperglycaemia capacity of Satureja essential oil: stabilisation of essential oil in gelatin and physico‐chemical properties characterisation

Abstract

SummaryThis work presents the impact of Satureja essential oil (SEO) on the mRNA generation of NFR2, NF‐kB, and NOX (NADH oxidase) in the macrophage stimulated with hyperglycaemia. Furthermore, SEO incorporated into gelatin particles and physico‐chemical properties were investigated. The major variation between different constituents of SEO was found in carvacrol (35.9%–87.6%) and γ‐terpinene (0.43%–33.9%). Different SEO with different constituents exhibited comparable antioxidant capacity (IC50 = 0.170–0.215 mg mL−1), anti‐linoleic acid oxidation (IC50 = 0.137–0.195 mg mL−1), anti‐lecithin oxidation (IC50 = 0.126–0.134 mg mL−1), anti‐starch oxidation (IC50 = 0.155–0.199 mg mL−1), anti‐protein oxidation (IC50 = 0.166–0.211 mg mL−1), anti‐amylase capacity (IC50 = 0.202–0.230 mg mL−1), and anti‐lipase capacity (IC50 = 0.24–0.260 mg mL−1). Hyperglycaemia stimulates NOX, NFR2, NF‐kB, and hydrogen peroxide in macrophages. SEO (at 0.03 and 0.06 mg mL−1) decreased NOX and NF‐kB activity and hydrogen peroxide and increased NFR2 in hyperglycaemia‐stimulated macrophages. The physio‐chemical parameters of gelatin dispersion were electrical conductivity (1095 microsiemens cm−1), osmolarity (176 milliosmol kg−1), surface tension (42 mN m−1), zeta potential (−40 mV), particle size (123 nm), particle size distribution (0.18), and viscosity (3.47 mPa.s). The techno‐functional parameters of gelatin particles were water content (10.4%), water solubility (83%), water swelling (138%), hygroscopicity (35%), hydrophobicity (6.8 μg g−1), emulsification activity (62%), emulsification stability (52%), foam activity (49%), foam stability (42%), water‐holding capacity (4.5 g g−1), and oil‐holding capacity (2.4 g g−1). SEO causes minor changes in the techno‐functional and physico‐chemical properties of gelatin. The current investigation introduces gelatin/SEO as a possible functional ingredient for bioactive food products for the treatment of diabetes, oxidative stress, and inflammation.