Buriti oil presents numerous health benefits, but due to its lipophilic nature and high oxidation, it is impossible to incorporate it into aqueous food matrices. Thus, the present study evaluated whether powder nanoparticles based on porcine gelatin (OPG) and in combination with sodium alginate (OAG) containing buriti oil obtained by O/W emulsification followed by freeze-drying enabled water dispersibility and preserved or increased the antimicrobial activity of the oil. OPG presented spherical shape, smooth surface, smaller particle size and polydispersity index [51.0 (6.07) nm and 0.40 (0.05)], and better chemical interaction between the nonpolar amino acids and the hydrophobic oil chain. OPG also presented a higher dispersibility percentage [85.62% (7.82)] than OAG [50.19% (7.24)] (p < 0.05), and significantly increased the antimicrobial activity of the oil by 59, 62, and 43% for Pseudomonas aeruginosa, Klebsiella pneumonia, and Staphylococcus aureus, respectively. Thus, nanoencapsulation in gelatin is a promising strategy to increase the potential to use buriti oil in foods.

中文翻译：

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明胶纳米颗粒使水分散性成为可能，并使 Buriti（Mauritia flexuosa）油的抗菌活性成为可能

Buriti 油具有许多健康益处，但由于其亲脂性和高氧化性，不可能将其加入水性食品基质中。因此，本研究评估了基于猪明胶 (OPG) 的粉末纳米颗粒是否与通过 O/W 乳化后冷冻干燥获得的含有海藻酸钠 (OAG) 的海藻酸钠 (OAG) 相结合，是否能够实现水分散性，并保持或增加抗微生物活性。油。OPG呈球形，表面光滑，粒径较小，多分散指数[51.0 (6.07) nm和0.40 (0.05)]，非极性氨基酸与疏水油链之间具有更好的化学相互作用。OPG 的分散性百分比 [85.62% (7.82)] 也高于 OAG [50.19% (7.24)] (p < 0.05)，并显着提高了油对铜绿假单胞菌、肺炎克雷伯菌和金黄色葡萄球菌的抗菌活性分别提高了 59%、62% 和 43%。因此，在明胶中进行纳米封装是一种很有前景的策略，可以增加在食品中使用布里提油的潜力。