Influence of Stabilizing and Encapsulating Polymers on Antioxidant Capacity, Stability, and Kinetic Release of Thyme Essential Oil Nanocapsules

• Published in: Foods Vol. 9; no. 12; p. 1884
• Main Authors: González-Reza, Ricardo M, Hernández-Sánchez, Humberto, Zambrano-Zaragoza, Maria L, Gutiérrez-López, Gustavo F, Del Real, Alicia, Quintanar-Guerrero, David, Velasco-Bejarano, Benjamín
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI 17.12.2020; MDPI AG
• Subjects: food nanotechnology; natural actives; pluronic; poly-ε-caprolactone; polymeric nanoparticles; polyvinyl alcohol; pluronic; polymeric nanoparticles; polyvinyl alcohol; natural actives; food nanotechnology; poly-ε-caprolactone; ethyl cellulose
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods9121884

The release kinetics, stability, and antioxidant capacity of thyme essential oil polymeric nanocapsules as a function of encapsulating (poly-ε-caprolactone and ethylcellulose) and stabilizing (polyvinyl alcohol and Pluronic F-127) polymers were established. Samples were evaluated in terms of particle size, zeta potential, release kinetics, calorimetry, infrared spectra, antioxidant capacity, and diffuse reflectance. The particle size obtained was below 500 nm in all cases, ensuring nanometric size. Zeta potential as a function of the stabilizing polymer. Encapsulation efficiency was higher in the samples that contained ethyl cellulose (around 70%), associated with its affinity for the molecules contained in the essential oil. Differential scanning calorimetry revealed a strong dependence on the encapsulating polymers as a function of the melting temperatures obtained. Infrared spectra confirmed that the polymeric nanocapsules had the typical bands of the aromatic groups of thyme essential oil. The antioxidant capacity evaluated is a function exclusively of the active content in the nucleolus of the nanocapsules. Nanoencapsulation was not a significant factor. Diffuse reflectance revealed high physical stability of the dispersions related directly to the particle size and zeta potential obtained (either by ionic or steric effect). These findings confirm favorable characteristics that allow proposing these systems for potential applications in food processing and preservation.