The aplication of Pistacia khinjuk extract nanoemulsion in a biopolymeric coating to improve the shelf life extension of sunflower oil

• Main Authors: Marziehalsadat Hosseinialhashemi, Javad Tavakoli, Alireza Rafati, Fatemeh Ahmadi
• Format: Article
• Language: English
• Published: Wiley 2021-02-01
• Series: Food Science & Nutrition
• Subjects: antioxidant activity; Balango; Fenugreek; nanoencapsulation; oxidation
• Online Access: https://doi.org/10.1002/fsn3.2057

Abstract In the present study, a hydroalcoholic extract of P. khinjuk was obtained by sonication method at 60°C for 50 min. The measurement revealed that the total phenolic content of the extract was 46.0 mg/g. The results showed that the extract has an antioxidant activity of 73.5% and 8.3 (µmol TE/g DW) in DPPH radical scavenging method and FRAP assay, respectively. Also, Balango (Lallemantia royleana) and Fenugreek (Trigonella foenum‐graecum) seed gum and their composition (1:1) were used to prepare the nanoemulsion with P. khinjuk extract. The droplet mean size of nanoemulsions was ranged from 310.34 to 354.19 nm. The highest encapsulation efficiency was observed in Balango nanoemulsion. P. khinjuk extract nanoemulsion coating with Balango and TBHQ was added to sunflower oil at 200 and 100 ppm, respectively. During 24‐day storage at 60°C, samples were investigated for peroxide, acid, and p‐anisidine values at 4‐day intervals. The results showed that oils containing nanoemulsion had the highest stability during storage. However, in all samples peroxide, acid and p‐anisidine values increased but the rate of oxidation in samples containing both synthetic and natural antioxidants was slower than the control sample.