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Hydrophobin-stabilized nanoemulsion produced by a low-energy emulsification process: A promising carrier for nutraceuticals

Author:
Oliveira, Christian Melo, Xavier-Jr, Francisco Humberto, Morais, Andreza Rochelle do Vale, Lima, Iasmim Lopes, Silva, Roberto Afonso, Nascimento, Andre Ezequiel Gomes, Araújo, Nathalia Kelly, Nogueira, Mariane Cajuba de Britto Lira, Silva-Jr., Arnobio Antonio, Pedrosa, Matheus de Freitas Fernandes, Egito, Eryvaldo Socrates Tabosa
Source:
Food hydrocolloids 2019 v.89 pp. 749-757
ISSN:
0268-005X
Subject:
Trichoderma reesei, biopolymers, databases, droplet size, emulsifying, food technology, functional foods, hydrocolloids, hydrophobins, ionic strength, lipids, nanoemulsions, oils, pH, peptides, salt content, zeta potential
Abstract:
Hydrophobin II (HFBII) is an amphiphilic biopolymer that could be explored to stabilize oil-in-water nanoemulsions as nutraceutical delivery systems. This study reports the production of HFBII-stabilized nanoemulsions by a spontaneous emulsification process using copaiba oil as a bioactive lipid. HFBII was isolated from a wild-type Trichoderma reesei and characterized. A 23 full factorial design with three central points was used to obtain an optimal nanoemulsion system, whose physical-chemical properties were studied under different ionic strength and pH. The peptide similarity search allowed the identification of a series of 6 ion fragments from the isolated fraction, which can be attributed to the amino acid sequences of the HFBII database. The optimal nanoemulsion system presented a nanoscale droplet size (<200 nm), a narrow size distribution (PDI <0.2) and a negative zeta potential of ≈ −30 mV, which was stable at low salt content and pH values close to the neutrality. These results demonstrated the feasibility of using HFBII as a biopolymer to stabilize nanoemulsion systems. Furthermore, the HFBII-stabilized nanoemulsion is a promising carrier for nutraceuticals in food technology applications.
Agid:
6251621