Evaluation of Nanostructured Lipid Carriers Produced with Interesterified Buriti Oil

Author:

Reis Lívia Viana de Castro1ORCID,Leão Karina Magna1ORCID,Speranza Paula1ORCID,Ribeiro Ana Paula Badan2ORCID,Macedo Gabriela Alves1ORCID,Macedo Juliana Alves1ORCID

Affiliation:

1. Faculty of Food Engineering, Department of Food and Nutrition, State University of Campinas, Monteiro Lobato St. 80, Campinas, SP 13083-970, Brazil

2. Faculty of Food Engineering, Department of Food Technology, State University of Campinas, Monteiro Lobato St. 80, Campinas, SP 13083-970, Brazil

Abstract

Research background. Extracted from the pulp of an Amazonian fruit, buriti oil is rich in micronutrients with antioxidant properties and has high biological value. The few studies available indicate that this oil could be used in a wide range of applications; however, there are no studies that work on the improvement in the characteristics of this oilfor commercial application. The enzymatic interesterification is one of the tools available to improve the properties of oils and fats and our recent studies demonstrated that the lipase could specifically act on buriti oil to produce structured lipids rich in oleic acid, while preserving most of minority compounds present in this oil. Still looking for ways to expand applicability of this raw oil, in this recent work, we are interested in studying how is the behavior of this structured oil in nanostructured lipid carriers (NLCs). Experimental approach. Samples were stored at 4 and 25 °C for 30 days and their physicochemical properties were evaluated. Results and conclusions. The results showed that the interesterification formed more unsaturated triacylglycerols (TAGs) and NLCs prepared with interesterified buriti oil presented small droplets than NLCs with original buriti oil. Particles remained stable throughout the storage period and NLCs exhibited complex polymorphism with the presence of three crystalline forms. The ORAC value was approximately 23 % higher in nanolipid carries with structured lipids in comparison with the nano lipid carriers with original buriti oil, and the FRAP value, 16 % higher, demonstrating the influence of interesterification on the antioxidant activity of nanocarriers. Thus, NLCs prepared with interesterified buriti oil exhibit smaller droplets, high stability and antioxidant capacity and have potential for nutritional and biological applications. Novelty and scientific contribution. This research showed that interesterification positively influenced the physicochemical properties of NLCs, producing oils rich in oleic acid, high stability and antioxidant capacity. Therefore, it may be interesting to use these nanocarriers to obtain efficient carrier systems for future applications.

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Faculty of Food Technology and Biotechnology - University of Zagreb

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

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