International Journal of Nanoscience and Nanotechnology

International Journal of Nanoscience and Nanotechnology

Comparative Study on Preparation, Characterization and Antioxidant Activity of Encapsulated Viola odorata L. Extract Based on Gum Arabic-Gelatin and Lepidium Perfoliatum L. Seed Gum Nanoemulsions

Document Type : Research Paper

Authors
Niloofar Zakarya Nezhad 1
Hossein Moradi 2
Pourya Biparva 3
Zahra Memariani 4
1 Department of Horticultural Science and Engineering, Faculty of Plant Production, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 Department of Agricultural Sciences, Faculty of Agricultural Sciences, Sari University of Agricultural Science and Natural Resources, Sari, Iran
3 Department of Basic Sciences, Faculty of Chemistry, Sari University of Agricultural Sciences and Natural Resources, Sari, Iran
4 Department of Persian Medicine, Faculty of Persian Medicine, School of Persian Medicine, Babol University of Medical Sciences, Babol, Iran
10.22034/ijnn.2024.535701.2081
Abstract
   Viola odorata L. (Sweet violet) has been known with various biologic activities due to its secondary metabolites including flavonoids, glycosides, alkaloids, tannins and saponins. Nanoencapsulation of its extract can be an effective approach to improve the pharmaceutical application of Sweet violet phytochemicals. This study aimed to prepare encapsulated violet extract by two encapsulation methods and compare the antioxidant activity, and evaluate the encapsulation efficiency and physicochemical properties. The extract was encapsulated by double nanoemulsion (gum Arabic-gelatin complex) and nanoemulsion (Lepidium perfoliatum seed gum) methods and using the spray and freeze-drying processes. As a result, the highest encapsulation efficiency (85.82%) and more than antioxidant activity (136.67%) was in double nanoemulsion with freeze-drying. Nanoemulsions showed a higher stability index (97.75%) and greater emulsifying ability (99.84%) than double nanoemulsion due to higher zeta potential. . Due to Dynamic light scattering analysis, the nanoemulsion particle size (306.5 nm) was smaller than that of double nanoemulsion (798.3 nm). Density and moisture content of the double emulsion with freeze-drying were higher than those of nanoemulsions. The results implied elected methods effectiveness to prepare encapsulated Sweet violet extract, and obtained encapsulated extracts have the potential to be used in further pharmaceutical and food studies.
Keywords
Flavonoid
Nanocapsule
phenol
Stability
Wall materials

Subjects

  1. Feyzabadi, Z., Jafari, F., Kamali, S. H., Ashayeri, H., Aval, S. B., Esfahani, M. M., Sadeghpour, O., “Efficacy of Viola odorata in treatment of chronic insomnia”, Iranian Red Crescent Medica, 16 (2014) 1-6.
  2. Lamaison, J. L., Petitjean, F. C., Carnat, A., “The violet flower: A comparison between Viola lutea, Viola calerata and Viola odorata”, Plants Med Phytother, 25 (1991) 79-88.
  3. Yousefi, M., Khanniri, E., Shadnoush, M., Khorshidian, N., Mortazavian, A. M., “Development characterization and in vitro antioxidant activity of chitosan-coated alginate microcapsules entrapping Viola odorata Linn. Extract”, Biological Macromolecules, 163 (2020) 44-54.
  4. Gohel, M., Soni, T., Hingorani, L., Patel, A., Patel, N., “Development and optimization of plant extract loaded nanoemulsion mixtures for the treatment of inflammatory disorder”, Curr Res Drug Discov., 1 (2014) 29-38.
  5. John, T., Parmar, K. A., Kotval, S. C., Jadhav, J., “Synthesis, characterization, antibacterial‎ and anticancer properties of silver‎ nanoparticles synthesized from carica‎ papaya peel extract”, International Journal of Nanoscience and Nanotechnology, 17 (2021) 23-32.
  6. Sorensen, G., Nielsen, A. L., Pedersen, M. M., Poulsen, S., Nissen, H., Poulsen, M., Nygaard, S. D., “Controlled release of biocide from silica microparticles in wood paint”, Progress in Organic Coatings, 4 (2010) 299-306.
  7. Chao, D. Y., “The role of surfactants in synthesizing polyurea microcapsule”, Applied polymer science, 4 (1993) 645-651.
  8. Cheow, W. S., Hadinoto, K., “Factors affecting drug encapsulation and stability of lipid–polymer hybrid nanoparticles”, Colloids and Surfaces B: Biointerfaces, 85 (2011) 214-220.
  9. Ladj, R., Bitar, A., Eissa, M. M., Fessi, H., Mugnier, Y., Le Dantec, R., Elaissari, A., “Polymer encapsulation of inorganic nanoparticles for biomedical applications”, pharmaceutics, 458 (2013) 230-241.
  10. Timilsena, Y. P., Adhukari, R., Barrow, C. J., Adhikari, B., “Microencapsulation ofchia seed oil using chia seed protein isolate-chia seed gum complexcoacervates”, J. Biol. Macromol, 91 (2016) 347–357.
  11. Peng, C., Zhao, S. Q., Zhang, J., Huang, G. Y., Chen, L. Y., Zhao, F. Y., “Chemical composition, antimicrobial property and microencapsulation of Mustard (Sinapis alba) seed essential oil by complex coacervation”, Food Chem, 165 (2014) 560–568.
  12. Zuanon, L. A. C. Malacrida, C. R., Telis, V. R. N., “Production of turmeric oleoresinmicrocapsules by complex coacervation with gelatin-gum Arabic”, Food Process Eng, 36 (2013) 364–373.
  13. Rutz, J. K., Borges, C. D., Zambiazi, R. C., da Rosa, C. G., da Silva, M. M., “Elaboration ofmicroparticles of carotenoids from natural and synthetic sources forapplications in food”, Food Chem, 202 (2016) 324–333.
  14. Alencastre, J. B., Bentley, M. V. L. B., Garcia, F. S., De Moragas, M., Viladot, J. L., Marchetti, J. M. A., “Study of the characteristics and in vitro permeation properties of CMC/chitosan microparticles as a skin delivery system for vitamin E”, J. Pharm. Sci, 42 (2006) 69-76.
  15. Qv, X. Y., Zeng, Z. P., Jiang, J. G., “Preparation of lutein microencapsulation bycomplex coacervation method and its physicochemical properties andstability”, Food Hydrocolloids, 25 (2011) 1596–1603.
  16. Silva, D. F., Favaro-Trindade, C. S., Rocha, G. A., Thomazini, M., “Microencapsulationof lycopene by gelatin-pectin complex coacervation”, Food Process, 36 (2012), 185–190.
  17. Drusch, S., Berg, S., “Extractable oil in microcapsules prepared by spray-drying: localisation, determination and impact on oxidation stability”, Food Chem, 109 (2008) 17–24.
  18. Sharma, A. D., Kaur, I., Singh, N., “Synthesis, Characterization, and In Vitro‎ Drug Release and In Vitro Antibacterial‎ Activity of O/W Nanoemulsions Loaded with‎ Natural Eucalyptus Globulus Essential Oil”, International Journal of Nanoscience and Nanotechnology, 17 (2021) 191-207.
  19. Moradi, S., Barati, A., “Essential Oils Nanoemulsions:‎ Preparation, Characterization and Study of‎ Antibacterial Activity against Escherichia‎ Coli”, International Journal of Nanoscience and Nanotechnology, 15 (2019) 199-210.
  20. Ali, B. H., Ziada, A., Blunden, G., “Biological effects of gum arabic: a review of some recent research”, Food and Chemical Toxicology, 47 (2009) 1-8.
  21. Koocheki, A., Taherian, A. R., Razavi, S. M., Bostan, A., “Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seeds”, Food Hydrocolloids, 23 (2009) 2369-2379.
  22. Nilewar, G., Mute, P.B., Talhan, P. P., Thakre, S., (2017). “Nanocapsules: Nano novel drug delivery system”, PharmaTutor, 5 (2017) 6-14.
  23. Minemoto, Y., Adachi, S., Matsuno, R., “Autoxidation of linoleic acid encapsulated with polysaccharides of differing weight ratio”, Bioscience, biotechnology and biochemistry, 63 (1999) 866-869.
  24. Shaddel, R., Hesari, J., Azadmard-Damirchi, S., Hamishehkar, H., Fathi-Achachlouei, B., Huang, Q., “Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation”, biological macromolecules, 107 (2018) 1800-1810.
  25. Jamshidi, M., Kenari, R. E., Motamedzadegan, A., Biparva, P., “Encapsulation of Unsaponifiable Matter of Rice Bran Oil Bychitosan and Lepidium perfoliatum Seed Gum: Characterization and Antioxidant Activity”, Journal of the American Oil Chemists' Society, (2020) 1131-1140.
  26. Laohasongkram, K., Mahamaktudsanee, T., Chaiwanichsiri, S., “Microencapsulation of Macadamia oil by spray drying”, Procedia Food Science, 1 (2011) 1660-1165.
  27. Chranioti, C. h., Nikoloudaki, A., Tzia, C., “Saffron and beetroot extracts encapsulated in maltodextrin, gum Arabic, modified starch and chitosan: Incorporation in a chewing gum system”, Carbohydrate Polymers, 127 (2015) 252-263.
  28. Sarabandi, K., Peighambardoust, S. H., Mahoonak, A. S., Samaei, S. P., “Effect ofdifferent carriers on microstructure and physical characteristics of spray dried apple juice concentrate”, Food Sci. Technol, 55 (2018) 3098–3109.
  29. Ghasemi, S., Jafari, S. M., Assadpour, E., Khomeiri, M., “Production of pectin-whey protein nano-complexes as carriers of orange peel oil”, Carbohydrate polymers, 1 (2017) 369-377.
  30. Jivan, M. J., Yarmand, M., Madadlou, A., “Encapsulation of date palm pit extract via particulation of starch nanocrystals in a microemulsion”, Food Science and Technology, 49 (2014) 920-923.
  31. Sarabandi, K., Mahoonak, A. S., Hamishekar, H., Ghorbani, M., Jafari, S. M., “Microencapsulation of casein hydrolysates: Physicochemical, antioxidant and microstructure properties”, Food Engineering, 237 (2018) 86-95.
  32. Dickinson, E., Galazka, V. B., Anderson, D. M., “Emulsifying behaviour of gum arabic. Part 1: effect of the nature of the oil phase on the emulsiondroplet-size distribution”, Polym, 14 (1991), 373–383.
  33. Sciarini, L. S., Maldonado, F., Ribotta, P. D., Perez, G. T., Leon, A. E., “Chemical composition and functional properties of Gleditsia triacanthos gum”, Food Hydrocolloids, 23 (2009) 306-313.
  34. Ye, A., Flanagan, J., Singh, H., “Formation of stable nanoparticles via electrostatic complexation between sodium caseinate and gum arabic”, Biopolymers: Original Research on Biomolecules, 82 (2006) 121-33.
  35. Agostinho, L. C., Oliveira, M. P.A. and Rocha-Filho, P. A., “Development of Nanoemulsion with‎ Vegetal Oils Enhanced by Melaleuca and‎ Lavender Essential Oils”, International Journal of Nanoscience and Nanotechnology, 18 (2022) 233-240.
  36. Goula, A. M., Adamopoulos, K. G., “Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: I. Drying kinetics and product recovery”, Drying technology, 26 (2008) 714-25.
  37. Zeinali, S., Nasirimoghaddam, S., Sabbaghi, S., “Investigation of the synthesis of chitosan coated iron oxide nanoparticles under different experimental conditions”, International Journal of Nanoscience and Nanotechnology, 12 (2016) 183-190.
  38. Chegini, G. R., Ghobadian, B., “Effect of spray-drying conditions on physical properties of orange juice powder”, Drying Technology, 23 (2005), 657-668.
  39. Gabas, A. L., Telis, V. R. N., Sorbal, P. J. A., “Telis-Romero, J. Effect of maltodextrin and Arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder”, Food Engineering, 82 (2007) 246-252.
  40. Chranioti, C., Tzia, C., “Arabic gum mixtures as encapsulating agents of freeze-dried fennel oleoresin products”, Food and bioprocess technology, 7 (2014).
  41. Pradana, A. T., Ritthidej, G., “Spray Drying of Asiatic Acid-Palm Oil in Maltodextrin: Improving the Nanoemulsion Characteristics”, International Journal of Nanoscience and Nanotechnology, 19 (2023) 21-33.
  42. Jindal, M., Kumar, V., Rana, V., Tiwary, A. K., “Physico–chemical, mechanical and electrical performance of bael fruit gumechitosan IPN films”, Food Hydrocolloids, 30 (2013), 192-199.
  43. Vaziri, A. S., Alemzadeh, I., Vossoughi, M., Khorasani, A. C., “Co-microencapsulation of Lactobacillus plantarum and DHA fatty acid in alginate-pectin-gelatin biocomposites”, Carbohydrate polymers, 199 (2018) 266-275.
  44. Guerra-Rosas, M. I., Morales-Castro, J., Ochoa-Martínez, L. A., Salvia-Trujillo, L., Martín-Belloso, O., “Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils”, Food Hydrocolloids, 1 (2016) 438-46.
  45. Carneiro, H. C., Tonon, R. V., Grosso, C. R., Hubinger, M. D., “Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials”, Food Engineering, 115 (2013) 443-451.
  46. Jafari, S. M., Assadpoor, E., He, Y., Bhandari, B., “Encapsulation efficiency of food flavours and oils during spray drying”, Drying technology, 26 (2008) 816-835.
  47. Mittal, D., Narang, K., Leekha, A., Kumar, K., Verma1, K. A., “Elucidation of Biological Activity of Silver Based Nanoparticles Using Plant Constituents of Syzygium cumini”, International Journal of Nanoscience and Nanotechnology, 15 (2019) 189-198.
  48. Anarjan, N., Mirhosseini, H., Baharin, B. S., Tan, C. P., “Effect of processing conditions on physicochemical properties of sodium caseinate-stabilized astaxanthin nanodispersion”, LWT Food Science and Technology, 44 (2011) 1658-65.
  49. Ibrahim, S. S., Salem, N. Y., Abd ElNaby, S. S. Adel, M. M., “Characterization of Nanoparticles Loaded‎ with Garlic Essential Oil and Their‎ Insecticidal Activity Against Phthorimaea‎ Operculella (Zeller)(PTM)‎‎(Lepidoptera: Gelechiidae)‎ ”, International Journal of Nanoscience and Nanotechnology, 17 (2021) 147-160.
  50. Saravanan, M., Rao, K. P., “Pectin–gelatin and alginate–gelatin complex coacervation for controlled drug delivery: Influence of anionic polysaccharides and drugs being encapsulated on physicochemical properties of microcapsules”, Carbohydrate Polymers, 80 (2010) 808-816.
  51. Rezaei Savadkouhi, N., Ariaii, P., Charmchian Langerodi, M., “The effect of encapsulated plant extract of hyssop (Hyssopus officinalis L.) in biopolymer nanoemulsions of Lepidium perfoliatum and Orchis mascula on controlling oxidative stability of soybean oil”, Food Science & Nutrition, 8 (2020) 1264- 1271.
  52. Mahfoudhi, N., Sessa, M., Chouaibi, M., Ferrari, G., Donsì, F., Hamdi, S., “Assessment of emulsifying ability of almond gum in comparison with gum arabic using response surface methodology”, Food Hydrocolloids, 37 (2014) 49-59.
  53. Devi, N., Maji, T. K., “Study of complex coacervation of gelatin a with sodium carboxymethyl cellulose: microencapsulation of neem (Azadirachta indica A. Juss.) seed oil (NSO) ”, Polym Mater, 60 (2011) 1091–1105.
  54. Duhoranimana, E., Karangwa, E., Lai, L., Xu, X., Yu, S., Xia, I., “Habinshuti, Effect of sodium carboxymethyl cellulose on complex coacervates formation with gelatin: Coacervates characterization, stabilization and formation mechanism”, Food Hydrocoll, 69 (2017) 111–120.
  55. Bhalekar, M., Pokharkar, V., Madgulkar, A., Patil, N., “Preparation and Evaluation of Miconazole Nitrate-Loaded Solid Lipid Nanoparticles for Topical Delivery”, AAPS pharmscitech, 10 (2009) 289-296.
  56. Kurian, M., Varghese, B., Athira, T. S., Krishna, S., “Novel and efficient synthesis of silver nanoparticles using Curcuma longa and Zingiber officinale rhizome extracts”, International Journal of nanoscience and nanotechnology, 12 (2016) pp.175-181.
  57. Venkatesan, P., Rao, M. N., “Structureactivity relationships for the inhibition of lipid peroxidation and the scavenging of free radicals by synthetic symmetrical curcumin analogues”, J Pharm Pharmacol, 52 (2000) 1123-1128.
International Journal of Nanoscience and Nanotechnology
Volume 20, Issue 1
2024
Pages 47-61