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Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés

Author:
de Carli, Cynthia, Moraes-Lovison, Marília, Pinho, Samantha C.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.98 pp. 154-161
ISSN:
0023-6438
Subject:
antioxidant activity, butylated hydroxytoluene, chickens, color, droplets, encapsulation, foods, hydrophobicity, lipid peroxidation, nanoemulsions, odors, oxidation, polysorbates, quercetin, sodium nitrite, surfactants, taste
Abstract:
Quercetin is recognized by its high antioxidant activity, but its incorporation in food products can be challenging due to its hydrophobicity. This disadvantage can be overcome by encapsulation in lipid-based matrices like nanoemulsions. In the present study nanoemulsions encapsulating quercetin were produced, using a low-energy method - emulsion inversion point - and using two surfactants (Tween 80 and Brij 30). The average droplet diameters of the nanoemulsions were in the range 180–200 nm, and the nanoemulsions containing 0.30 g quercetin/100 g were capable of preserving around 70% of the flavonoid after 90 d of storage. Conductivity curves indicated the stabilization of nanoemulsions by Brij 30 required a longer time to occur. Both quercetin-loaded nanoemulsions incorporated in chicken paté were capable of protecting it against lipid oxidation, but not against protein oxidation The inhibition of secondary lipid oxidation by the quercetin-loaded nanoemulsions was highly expressive (about 60% after 24 wk of storage, against 8.4% of inhibition in pâtés added with butylated hydroxytoluene – BHT - and sodium nitrite). Sensory data indicated the panelists approved the chicken pâtés incorporated with quercetin-loaded nanoemulsions in terms of odor, taste and color, and that encapsulation of the flavonoid was required to avoid undesirable sensory effects due to its addition.
Agid:
6114104