Nanoparticles based on biopolymers improved antioxidant activity of phenolic compounds from jambolan (Syzygium cumini (L.) skeels).

ABSTRACT: Jambolan (Syzygium cumini L.) is an underutilized fruit rich in bioactive phenolic compounds, specially anthocyanins, but the low stability of these substances and interaction with other compounds in the food matrix limit their application as food additives; nanoencapsulation is the best strategy to overcome these limitations. This study aimed to nanoencapsulate a phenolic-rich jambolan extract using whey proteins and pectin by nanoprecipitation in different antisolvent compositions. Two formulations were synthesized (7.33 % extract, 1.67 % pectin, and 5 % concentrated or isolated whey protein) precipitated in different acetone concentrations (50, 70, and 100 % v/v). SEM showed particles with spherical shape and smooth surface. DLS pointed diameters between 82 nm and 116 nm. FTIR in

SUBMITTER: Barbosa Dos Santos JA 

PROVIDER: S-EPMC11402765 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature