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Cow milk enriched with nanoencapsulated phenolic extract of jaboticaba (Plinia peruviana)

Di Maio, Gaetano, Pittia, Paola, Mazzarino, Letícia, Maraschin, Marcelo, Kuhnen, Shirley
Journal of food science and technology 2019 v.56 no.3 pp. 1165-1173
Plinia cauliflora, antioxidant activity, encapsulation, gallic acid, ingredients, milk, nanocapsules, nanoemulsions, nanoparticles, particle size, transmission electron microscopy, zeta potential
This study evaluated the total phenolic content (TPC) and the antioxidant activity (AA) of cow’s milk enriched with phenolic compounds extracted from jaboticaba peel, either by adding jaboticaba crude extract or a jaboticaba-loaded nanoemulsion. Three nanoemulsions with 5, 10 and 15% of jaboticaba extract were prepared. Average particle diameter (166.7–181.7 nm), polydispersity index (0.138–0.156) and zeta potential (ranging from − 35.30 to − 38.60 mV) were measured for the three different colloidal systems. The nanoemulsion with 15% of jaboticaba extract (J15-NE) was chosen for milk enrichment. J15-NE showed an encapsulation efficiency of 85.6% and remained stable for 60 days at 8 °C. Transmission electron microscopy of J15-NE displayed nanoparticles with a well-defined spherical shape. Reference milk, milk enriched with jaboticaba extract and milk enriched with J15-NE were characterised by a TPC of 93, 171 and 161 µg/ml GAE (gallic acid equivalent), respectively, and an AA of 0.04, 0.17 and 0.14 µg/ml TEAC (trolox equivalent antioxidant capacity), respectively. Thus, this study showed that nanoemulsion with jaboticaba peel extract could be exploited as an ingredient to enrich the properties of milk.