摘要
Phenolic compounds in Citrus reticulata peels offer established nutraceutical benefits,contributing to improved health and well-being.However,their applications in the food industry are limited due to susceptibility to chemical degradation from oxygen,light,and heat.This study explores a novel approach to address this challenge by using ultrasonication to encapsulate these phenolic compounds in nano-emulsion.The developed nano-emulsions exhibited an average droplet size of 332±14.67 nm,a polydispersity index of 0.29±0.002,and aζ-potential of-19±1.82 mV.The major phenolic compounds observed in the nano-emulsion using HPLC included gallic acid(356.5±1.41),p-coumaric acid(201.43±0.81),chlorogenic acid(373.93±4.38),ferulic acid(1278.8±9.09),hesperidin(1192.56±8.61),naringenin(570.63±0.88),and quercetin(419.75±4.47)μg/g.Encapsulated extract showed higher bio-accessibility compared to non-encapsulated extract.Specifically,the bio-accessibility index for total phenolic content was 42.80%and 73.89%,TFC was 44.75%and 75.70%,DPPH activity was 71.68%and 78.57%,and FRAP activity was 50.10%and 69.35%for phenolic extract and nano-emulsion,respectively.During 90 days of storage studies,maximum stability was observed for emulsions stored under refrigerated conditions,with 82.65%retention of phenolic compounds and 88.14%retention of antioxidant activity.Moreover,in addition to enhanced stability and bioavailability,the nano-emulsions demonstrated notable antimicrobial activity against both Gram-positive and Gram-negative bacteria,as well as pathogenic molds,showcasing promising preservative potential.Further,it was observed that the nano-emulsion exhibited no cytotoxic effects on Vero-cell lines(cell viability>85%).These findings suggested the potential application of these nano-emulsions in various facets of the food industry.
基金
financial support provided by the Council of Scientific and Industrial Research(CSIR),India under research Scheme 38(1491)/19/EMR-Ⅱ.
