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Figueroa-Enriquez C, Rodríguez-Félix F, Plascencia-Jatomea M, Sánchez-Escalante A, Vargas-López JM, Tapia-Hernández JA, Canizales-Rodríguez DF, Castro-Enriquez DD, Ruiz-Cruz S, Santos-Sauceda I, Burruel-Ibarra SE, Pompa-Ramos JL. Nanoparticles of Betalain-Gelatin with Antioxidant Properties by Coaxial Electrospraying: Preparation and Characterization. ACS Omega 2023; 8:41156-41168. [PMID: 37969967 PMCID: PMC10634192 DOI: 10.1021/acsomega.3c04021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 08/16/2023] [Accepted: 10/03/2023] [Indexed: 11/17/2023]
Abstract
Betalains are bioactive compounds with attractive antioxidant properties for the food industry, endowing them with potential application in food coatings to maintain quality and extend shelf life. However, they have low stability to factors such as light, temperature, and humidity. An alternative to protect bioactive compounds is nanoencapsulation; one of the most used techniques to produce an encapsulation is coaxial electrospraying. In this research, the preparation and characterization of gelatin-betalain nanoparticles were carried out using the coaxial electrospray technique. Betalains were extracted from pitaya (Stenocereus thurberi) and encapsulated in gelatin. The obtained material was evaluated by SEM, FTIR, TGA, and DSC techniques and for its antioxidant capacity. By SEM, nanoparticles with spherical and monodisperse morphologies were observed, with betalain concentrations of 1 and 3% w/v and average diameters of 864 and 832 μm, respectively. By FTIR, the interaction between betalain and gelatin was observed through amino groups and hydrogen bonds. Likewise, the antioxidant activity of the betalains was maintained at the time of encapsulation, increasing the antioxidant activity as the concentration increased. The results of the DPPH, ABTS, and total phenols methods were 645.4592 μM T/g, 832.8863 ± 0.0110 μM T/g, and 59.8642 ± 0.0279 mg GAE/g for coaxial nanoparticles with 3% betalains, respectively. Therefore, the coaxial electrospray technique was useful for obtaining nanoparticles with good antioxidant properties, and due to the origin of its components and since the use of toxic solvents is not necessary in the technique, the material obtained can be considered food grade with potential application as a coating on functional foods.
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Affiliation(s)
- Cielo
E. Figueroa-Enriquez
- Department
of Food Research and Graduate Program, University
of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - Francisco Rodríguez-Félix
- Department
of Food Research and Graduate Program, University
of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - Maribel Plascencia-Jatomea
- Department
of Food Research and Graduate Program, University
of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - Armida Sánchez-Escalante
- Animal
Origin Food Technology Coordination, Food
and Development Research Center A.C., Hermosillo 83304, Sonora, Mexico
| | - Juan M. Vargas-López
- Department
of Food Research and Graduate Program, University
of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - José A. Tapia-Hernández
- Department
of Food Research and Graduate Program, University
of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | | | - Daniela D. Castro-Enriquez
- Department
of Food Research and Graduate Program, University
of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - Saúl Ruiz-Cruz
- Department
of Food Research and Graduate Program, University
of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - Irela Santos-Sauceda
- Department
of Polymers and Materials Research, University
of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - Silvia E. Burruel-Ibarra
- Department
of Polymers and Materials Research, University
of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - José L. Pompa-Ramos
- Department
of Food Research and Graduate Program, University
of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
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