Encapsulation of Pink Pepper Essential Oil (Schinus terebinthifolius Raddi) in Albumin and Low-Methoxyl Amidated Pectin Cryogels

IF 2.8 4区工程技术 Q2 ENGINEERING, CHEMICAL

Processes Pub Date : 2024-08-12 DOI:10.3390/pr12081681

Ana María Chaux-Gutiérrez, Ezequiel José Pérez-Monterroza, Marília Gonçalves Cattelan, Vânia Regina Nicoletti, Márcia Regina de Moura

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Abstract

This study evaluated cryogels from albumin (ALB) and albumin–pectin (ALB:PEC) as carriers for pink pepper (Schinus terebinthifolius Raddi) essential oil. Cryogels were evaluated through infrared spectrophotometry, X-ray diffraction, scanning electron microscopy, thermogravimetric analysis, and differential scanning calorimetry. The bioactivity of the cryogels was analyzed by measuring their encapsulation efficiency (EE%), the antimicrobial activity of the encapsulated oil against S. aureus, E. coli, and B. cereus using the agar diffusion method; total phenolic content and antioxidant activity were analyzed by UV-vis spectrophotometry. The EE% varied between 59.61% and 77.41%. The cryogel with only ALB had the highest total phenolic content with 2.802 mg GAE/g, while the cryogel with the 30:70 ratio (ALB:PEC) presented a value of 0.822 mg GAE/g. A higher proportion of PEC resulted in a more significant inhibitory activity against S. aureus, reaching an inhibition zone of 18.67 mm. The cryogels with ALB and 70:30 ratio (ALB:PEC) presented fusion endotherms at 137.16 °C and 134.15 °C, respectively, and semicrystalline structures. The interaction between ALB and PEC increased with their concentration, as evidenced by the decreased intensity of the O-H stretching peak, leading to lower encapsulation efficiency. The cryogels obtained can be considered a suitable matrix for encapsulating pink pepper oil.

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白蛋白和低甲氧基酰胺化果胶冷冻凝胶中的粉红胡椒精油（Schinus terebinthifolius Raddi）封装技术

本研究对白蛋白（ALB）和白蛋白-pectin（ALB:PEC）冷凝胶作为粉红胡椒（Schinus terebinthifolius Raddi）精油的载体进行了评估。通过红外分光光度法、X 射线衍射、扫描电子显微镜、热重分析和差示扫描量热法对冷冻凝胶进行了评估。通过测量封装效率（EE%）、琼脂扩散法测定封装油对金黄色葡萄球菌、大肠杆菌和蜡样芽孢杆菌的抗菌活性，分析了冷冻凝胶的生物活性；通过紫外可见分光光度法分析了总酚含量和抗氧化活性。EE% 在 59.61% 和 77.41% 之间。只有 ALB 的低温凝胶总酚含量最高，为 2.802 毫克 GAE/克，而 30:70 比例（ALB:PEC）的低温凝胶的总酚含量为 0.822 毫克 GAE/克。PEC 的比例越高，对金黄色葡萄球菌的抑制活性越强，抑制区达到 18.67 毫米。ALB和70:30比例（ALB:PEC）的冷凝胶分别在137.16 ℃和134.15 ℃出现熔融内温，并呈现半晶体结构。ALB 和 PEC 之间的相互作用随其浓度的增加而增加，这从 O-H 伸展峰强度的降低可以看出，从而导致封装效率降低。所获得的冷凝胶可被视为封装粉红胡椒油的合适基质。

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来源期刊

Processes Chemical Engineering-Bioengineering

CiteScore

5.10

自引率

11.40%

发文量

2239

审稿时长

14.11 days

期刊介绍： Processes (ISSN 2227-9717) provides an advanced forum for process related research in chemistry, biology and allied engineering fields. The journal publishes regular research papers, communications, letters, short notes and reviews. Our aim is to encourage researchers to publish their experimental, theoretical and computational results in as much detail as necessary. There is no restriction on paper length or number of figures and tables.