Immobilization of Andean berry (<i>Vaccinium meridionale</i>) polyphenols on nanocellulose isolated from banana residues: A natural food additive with antioxidant properties

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dc.contributor.authorFelipe Alzate-Arbelaez, Andres
dc.contributor.authorDorta, Eva
dc.contributor.authorLopez-Alarcon, Camilo
dc.contributor.authorCortes, Farid B.
dc.contributor.authorRojano, Benjamin A.
dc.date.accessioned2025-01-23T21:14:06Z
dc.date.available2025-01-23T21:14:06Z
dc.date.issued2019
dc.description.abstractNanocellulose obtained from banana rachis (NCBR) was loaded (through simple impregnation) with a polyphenolic-rich extract (PRE) of Andean berries (Vaccinium meridionale). The adsorption/desorption of polyphenols onto NCBR and the thermal stability and antioxidant activity of the polyphenolic-NCBR nanocomplex (NCX) was studied. Thermodynamic properties (Delta H-ads degrees, Delta S (ads)degrees, and Delta G(ads)degrees) showed that polyphenols interact with NCBR by physisorption through a spontaneous and exothermic process. The NCX kept the original color of PRE (magenta) and released polyphenols in aqueous medium (80% of phenolic compounds in the first hour and 50% of anthocyanins in the first few minutes). The NCX showed high antioxidant activity, as evidenced by traditional assays, and inhibited the peroxyl radicals mediated oxidation of a tryptophan-containing peptide. Additionally, NCX inhibited lipid peroxidation in an emulsified system of Sacha inchi oil exposed to accelerated oxidative conditions. In conclusion, the NCX showed good properties as an antioxidant with potential use as a food additive.
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.foodchem.2019.05.085
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2019.05.085
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/101018
dc.identifier.wosidWOS:000468589200061
dc.language.isoen
dc.pagina.final517
dc.pagina.inicio503
dc.revistaFood chemistry
dc.rightsacceso restringido
dc.subjectFood additive
dc.subjectPolyphenols
dc.subjectAntioxidants
dc.subjectNanocellulose
dc.subjectOxidation
dc.subjectNanocomplex
dc.subjectSorption thermodynamics
dc.titleImmobilization of Andean berry (<i>Vaccinium meridionale</i>) polyphenols on nanocellulose isolated from banana residues: A natural food additive with antioxidant properties
dc.typeartículo
dc.volumen294
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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