Rosemary, an aromatic herb with significant antioxidative activity, is frequently used as\nfood preservative and a source of nutraceuticals. Its antioxidant effect is mainly related to the presence\nof phenolic compounds, molecules considerably unstable and prone to irreversible physicochemical\nchanges when exposed to external agents. We here proposed the loading of rosemary into structured\nlipid systems to improve its physicochemical properties. Four formulations were prepared using the\nsame amount of rosemary lyophilized extract. The lipid phase was composed of stearic acid and oleic\nacid, and the aqueous phase, a varying combination of drying carriers (whey protein concentrate or\ngum Arabic) and surfactant (Poloxamer 188). The formulations were sonicated, spray-dried, and the\nobtained powders were characterized regarding the density (0.18 g/mL to 0.26 g/mL), particle size\ndistribution (7 microM and 52 microM), and water solubility (29% to 48%). The antioxidant activity was\ndetermined by applying ABTS+ radical-scavenging assay and the results expressed per gram of\nlyophilized extract (150.6 micromol Trolox/g to 376.4 micromol Trolox/g), with a significantly lower/higher result\nseen for formulations containing gum Arabic and a higher concentration of Poloxamer. The prepared\nsystems may have potential applications as preservative in foodstuff and as nutraceutical.
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