Influence of sodium caseinate, maltodextrin, pectin and their Maillard conjugate on the stability, in vitro release, anti-oxidant property and cell viability of eugenol-olive oil nanoemulsions.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.res.in/14865/
https://doi.org/10.1016/j.ijbiomac.2021.04.122 |
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| Title |
Influence of sodium caseinate, maltodextrin, pectin and their Maillard
conjugate on the stability, in vitro release, anti-oxidant property and cell
viability of eugenol-olive oil nanoemulsions.
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| Creator |
Pramod, Gudigenahally Nagaraju
Sindhu, P. Dubey, Tushar Chinnathambi, S. Poornima Priyadarshini, C. G. Pooja, J. Rao |
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| Subject |
28 Polysaccharide Chemistry
32 Antioxidants |
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| Description |
The influence of protein (sodium caseinate-SC), polysaccharide (maltodextrin–MD; pectin-PC) and their
Maillard conjugates (sodium caseinate maltodextrin conjugate–SCMDC; sodium caseinate pectin conjugate-
SCPCC) were studied on the physico-chemical and biological properties of eugenol nanoemulsions/powder.
The chemical composition was optimized using Taguchi design. The particles size of eugenol nanoemulsions
with SC, MD, PC, SCMDC and SCPCC were 104.6, 323.5, 1872, 181.7, and 454.4 nm, respectively while their zeta
potentials were−31.2,−28.5,−21.4,−40.1 and−25.1 mV, respectively. Turbidity studies revealed higher stability
of nanoemulsion prepared with Maillard conjugate (SCMDC) compared to protein or polysaccharides
alone. The dispersion of SCMDC eugenol nanoparticles in buffer was prepared to study its stability at different
pH (3.0, 5.0, and 7.0) and temperature (4°, 37°, 60 °C) range. In-vitro enzymatic release study showed 31 and
74% release of eugenol after 6 h at pH 2.4 and 7.4, respectively. In vitro antioxidant capacity of SCMDC encapsulated
eugenol was higher than native eugenol, as demonstrated by free radical scavenging assays. In comparison
to native eugenol, E:SCMDC eugenol showed reduced toxicity. These findings suggested that nanoencapsulated
eugenol (E:SCMDC) have a huge potential in nutraceutical and therapeutic applications.
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| Date |
2021
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.res.in/14865/1/International%20Journal%20of%20Biological%20Macromolecules%20183%20%282021%29%20158%E2%80%93170.pdf
Pramod, Gudigenahally Nagaraju and Sindhu, P. and Dubey, Tushar and Chinnathambi, S. and Poornima Priyadarshini, C. G. and Pooja, J. Rao (2021) Influence of sodium caseinate, maltodextrin, pectin and their Maillard conjugate on the stability, in vitro release, anti-oxidant property and cell viability of eugenol-olive oil nanoemulsions. International Journal of Biological Macromolecules, 183. pp. 158-170. ISSN 0141-8130 |
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