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Colloidal Carriers of Almond Gum/Gelatin Coacervates for Rosemary Essential Oil: Characterization and In-Vitro Cytotoxicity Publisher Pubmed



Amani F1 ; Rezaei A1 ; Damavandi MS2 ; Doost AS3, 4 ; Jafari SM5
Authors
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Authors Affiliations
  1. 1. Department of Food Science and Technology, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, P.O. Box: 81746-73461, Isfahan, Iran
  2. 2. Department of Microbiology, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
  3. 3. Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Gent, 9000, Belgium
  4. 4. Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Ourense, E-32004, Spain
  5. 5. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Source: Food Chemistry Published:2022


Abstract

The potential of almond gum and gelatin complex coacervates as a colloidal carrier for rosemary essential oil (REO) was investigated along with in-vitro gastrointestinal release and cytotoxicity. The optimum formulation (1 gelatin:2 almond gum and 7% (w/w) REO) was selected based on encapsulation efficiency (43.6%) and encapsulation yield (99.3%). The particle size was 6.9 µm with a high negative zeta-potential (-37.3 mV). FTIR and XRD data revealed that REO was properly loaded within carriers and there were interactions between gelatin and almond gum. Thermal stability of REO was enhanced after complex coacervation according to TGA. REO released slowly from carriers under simulated gastrointestinal fluid. Cytotoxicity of pure REO and REO-loaded complexes was evaluated on 4 T1 cell lines. Encapsulation of REO caused a reduction in toxicity. Overall, coacervates of gelatin-almond gum could be a promising carrier to enhance the application of bioactives in the food and drug industry with low toxicity. © 2021 Elsevier Ltd
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