Protective Action of Jania rubens Nanoencapsulated Algal Extract in Controlling Vegetable Oils’ Rancidity

The development of natural antioxidants that can mitigate oil oxidation is on the rise. Several antioxidants have been developed from natural terrestrial plants, with less emphasis on marine algae. Rancidity is a major degradative reaction limiting the shelf-life and deteriorating the quality of veg...

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Published inACS omega Vol. 6; no. 8; pp. 5642 - 5652
Main Authors Maghraby, Yasmin R, Farag, Mohamed A, Ramadan, Adham R
Format Journal Article
LanguageEnglish
Published United States American Chemical Society 02.03.2021
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Abstract The development of natural antioxidants that can mitigate oil oxidation is on the rise. Several antioxidants have been developed from natural terrestrial plants, with less emphasis on marine algae. Rancidity is a major degradative reaction limiting the shelf-life and deteriorating the quality of vegetable oils. The goal of this study was to evaluate the ability of the Jania rubens’ (J. rubens) seaweed extract encapsulated by chitosan/tripolyphosphate in retarding lipids’ oxidation in vegetable oils. To improve the J. rubens efficacy, the extract was nanoencapsulated using the ionic gelation method. A Box–Behnken design was applied for the optimization of the formulation variables (chitosan/tripolyphosphate amounts, homogenization time, and homogenization speed). The optimum nanoformulation was characterized by transmission electron microscopy. It had a particle size of 161 nm, zeta potential of 31.2 mV, polydispersity index of 0.211, and entrapment efficiency of 99.7%. The ability of the optimum formula to extend the shelf-life of vegetable oils was based on peroxide value and thiobarbituric acid assays. In addition, headspace solid-phase microextraction was applied to detect the oils’ volatiles as secondary markers of rancidity. The results revealed that the nanoencapsulated algal extract considerably reduced the rate of oils’ oxidation and that its activity was comparable to that of a widely used synthetic antioxidant.
AbstractList The development of natural antioxidants that can mitigate oil oxidation is on the rise. Several antioxidants have been developed from natural terrestrial plants, with less emphasis on marine algae. Rancidity is a major degradative reaction limiting the shelf-life and deteriorating the quality of vegetable oils. The goal of this study was to evaluate the ability of the Jania rubens’ (J. rubens) seaweed extract encapsulated by chitosan/tripolyphosphate in retarding lipids’ oxidation in vegetable oils. To improve the J. rubens efficacy, the extract was nanoencapsulated using the ionic gelation method. A Box–Behnken design was applied for the optimization of the formulation variables (chitosan/tripolyphosphate amounts, homogenization time, and homogenization speed). The optimum nanoformulation was characterized by transmission electron microscopy. It had a particle size of 161 nm, zeta potential of 31.2 mV, polydispersity index of 0.211, and entrapment efficiency of 99.7%. The ability of the optimum formula to extend the shelf-life of vegetable oils was based on peroxide value and thiobarbituric acid assays. In addition, headspace solid-phase microextraction was applied to detect the oils’ volatiles as secondary markers of rancidity. The results revealed that the nanoencapsulated algal extract considerably reduced the rate of oils’ oxidation and that its activity was comparable to that of a widely used synthetic antioxidant.
The development of natural antioxidants that can mitigate oil oxidation is on the rise. Several antioxidants have been developed from natural terrestrial plants, with less emphasis on marine algae. Rancidity is a major degradative reaction limiting the shelf-life and deteriorating the quality of vegetable oils. The goal of this study was to evaluate the ability of the ' ( ) seaweed extract encapsulated by chitosan/tripolyphosphate in retarding lipids' oxidation in vegetable oils. To improve the efficacy, the extract was nanoencapsulated using the ionic gelation method. A Box-Behnken design was applied for the optimization of the formulation variables (chitosan/tripolyphosphate amounts, homogenization time, and homogenization speed). The optimum nanoformulation was characterized by transmission electron microscopy. It had a particle size of 161 nm, zeta potential of 31.2 mV, polydispersity index of 0.211, and entrapment efficiency of 99.7%. The ability of the optimum formula to extend the shelf-life of vegetable oils was based on peroxide value and thiobarbituric acid assays. In addition, headspace solid-phase microextraction was applied to detect the oils' volatiles as secondary markers of rancidity. The results revealed that the nanoencapsulated algal extract considerably reduced the rate of oils' oxidation and that its activity was comparable to that of a widely used synthetic antioxidant.
The development of natural antioxidants that can mitigate oil oxidation is on the rise. Several antioxidants have been developed from natural terrestrial plants, with less emphasis on marine algae. Rancidity is a major degradative reaction limiting the shelf-life and deteriorating the quality of vegetable oils. The goal of this study was to evaluate the ability of the Jania rubens ’ ( J. rubens ) seaweed extract encapsulated by chitosan/tripolyphosphate in retarding lipids’ oxidation in vegetable oils. To improve the J. rubens efficacy, the extract was nanoencapsulated using the ionic gelation method. A Box–Behnken design was applied for the optimization of the formulation variables (chitosan/tripolyphosphate amounts, homogenization time, and homogenization speed). The optimum nanoformulation was characterized by transmission electron microscopy. It had a particle size of 161 nm, zeta potential of 31.2 mV, polydispersity index of 0.211, and entrapment efficiency of 99.7%. The ability of the optimum formula to extend the shelf-life of vegetable oils was based on peroxide value and thiobarbituric acid assays. In addition, headspace solid-phase microextraction was applied to detect the oils’ volatiles as secondary markers of rancidity. The results revealed that the nanoencapsulated algal extract considerably reduced the rate of oils’ oxidation and that its activity was comparable to that of a widely used synthetic antioxidant.
Author Ramadan, Adham R
Maghraby, Yasmin R
Farag, Mohamed A
AuthorAffiliation Chemistry Department
Pharmacognosy Department, College of Pharmacy
Cairo University
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Snippet The development of natural antioxidants that can mitigate oil oxidation is on the rise. Several antioxidants have been developed from natural terrestrial...
The development of natural antioxidants that can mitigate oil oxidation is on the rise. Several antioxidants have been developed from natural terrestrial...
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Title Protective Action of Jania rubens Nanoencapsulated Algal Extract in Controlling Vegetable Oils’ Rancidity
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