Optimization and Characterization of Interspecific Hybrid Crude Palm Oil Unaué HIE OxG Nanoparticles with Vegetable By-Products as Encapsulants
Larissa Santos Assunção,
Carolina Oliveira de Souza,
Fereidoon Shahidi,
Tainara Santos Oliveira,
Denilson de Jesus Assis,
Luis Fernandes Pereira Santos,
Itaciara Larroza Nunes,
Bruna Aparecida Souza Machado,
Camila Duarte Ferreira Ribeiro
Affiliations
Larissa Santos Assunção
Graduate Program in Food Science, College of Pharmacy, Federal University of Bahia, Rua Barão de Jeremoabo, 147, Ondina, Salvador 40170-115, Brazil
Carolina Oliveira de Souza
Graduate Program in Food Science, College of Pharmacy, Federal University of Bahia, Rua Barão de Jeremoabo, 147, Ondina, Salvador 40170-115, Brazil
Fereidoon Shahidi
Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada
Tainara Santos Oliveira
Graduate Program in Food Science, College of Pharmacy, Federal University of Bahia, Rua Barão de Jeremoabo, 147, Ondina, Salvador 40170-115, Brazil
Denilson de Jesus Assis
Graduate Program in Chemical Engineering (PPEQ), Polytechnic School, Federal University of Bahia, Salvador 40210-630, Brazil
Luis Fernandes Pereira Santos
Graduate Program in Food, Nutrition and Health, Federal University of Bahia, Basílio da Gama Street, Rua Basilio da Gama-w/n-Campus Canela, Salvador 40110-907, Brazil
Itaciara Larroza Nunes
Graduate Program in Food Science, Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Highway, 1346, Itacorubi, Florianópolis 88034-000, Brazil
Bruna Aparecida Souza Machado
Laboratory of Pharmaceutical’s Formulations, SENAI Institute of Innovation (ISI) in Advanced Health Systems (CIMATEC ISI SAS), National Service of Industrial Learning, University Center SENAI CIMATEC, Salvador 41650-010, Brazil
Camila Duarte Ferreira Ribeiro
Graduate Program in Food Science, College of Pharmacy, Federal University of Bahia, Rua Barão de Jeremoabo, 147, Ondina, Salvador 40170-115, Brazil
Interspecific hybrid crude palm oil (HCPO) HIE OxG derived from crossbred African oil palm (Elaeis guineensis) and American Caiaué (Elaeis oleifera) is prominent for its fatty acid and antioxidant compositions (carotenoids, tocopherols, and tocotrienols), lower production cost, and high pest resistance properties compared to crude palm oil. Biodegradable and sustainable encapsulants derived from vegetable byproducts were used to formulate HCPO nanoparticles. Nanoparticles with hybrid crude palm oil and jackfruit seed flour as a wall material (N-JSF) and with hybrid crude palm oil and jackfruit axis flour as a wall material (N-JAF) were optimized using a 22 experimental design. They exhibited nanoscale diameters (85%). These nanoparticles show potential for use as sustainable and clean-label HCPO alternatives in the food industry.
