Production of thymol nanoemulsions stabilized using Quillaja Saponin as a biosurfactant: Antioxidant activity enhancement

Ali Sedaghat Doost; John Van Camp; Koen Dewettinck; Paul Van der Meeren

doi:10.1016/j.foodchem.2019.04.090

Production of thymol nanoemulsions stabilized using Quillaja Saponin as a biosurfactant: Antioxidant activity enhancement

Food Chem. 2019 Sep 30:293:134-143. doi: 10.1016/j.foodchem.2019.04.090. Epub 2019 Apr 25.

Authors

Ali Sedaghat Doost¹, John Van Camp², Koen Dewettinck³, Paul Van der Meeren⁴

Affiliations

¹ Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Gent 9000, Belgium. Electronic address: ali.sedaghatdoost@ugent.be.
² Laboratory of Food Chemistry and Human Nutrition, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Gent 9000, Belgium.
³ Laboratory of Food Technology and Engineering, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Gent 9000, Belgium.
⁴ Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Gent 9000, Belgium.

PMID: 31151593
DOI: 10.1016/j.foodchem.2019.04.090

Abstract

Thymol oil-in-water nanoemulsions as a potential natural alternative for synthetic antioxidant agents were developed. The nanoemulsions were formulated using Quillaja Saponin bio-surfactant and green solvents including high oleic sunflower oil (HOSO), tricaprylin (TC), and cinnamaldehyde (CA). The 4% thymol nanoemulsions containing TC and HOSO remained stable during long-term storage (at least 30 d). The antioxidant activity (AA) of free thymol and thymol nanoemulsions was compared with butylated hydroxytoluene (BHT) and ascorbic acid. The results obtained from DPPH, FRAP, and CUPRAC antioxidant assays showed a substantial improvement (p < 0.05) of the AA of free thymol through emulsification. The outcomes from the AA of the nanoemulsions in raw chicken breast meat measured by the TBARS assay revealed a significant improvement (p < 0.05) of the AA when thymol was encapsulated. These nanoemulsions may be applicable in the food industry as well as in cosmetic and health care products.

Keywords: Antioxidant activity; Green emulsification; Nanoemulsions; Quillaja Saponin; Thymol; Ultrasonication.

MeSH terms

Animals
Antioxidants / chemistry*
Calorimetry, Differential Scanning
Chickens
Emulsions / chemistry*
Meat / analysis
Nanostructures / chemistry*
Particle Size
Quillaja / chemistry
Quillaja / metabolism
Quillaja Saponins / chemistry*
Sonication
Surface-Active Agents / chemistry*
Thymol / chemistry*

Substances

Antioxidants
Emulsions
Quillaja Saponins
Surface-Active Agents
Thymol