Cassava-Starch-Based Films Incorporated with Buriti (Mauritia flexuosa L.) Oil: A New Active and Bioactive Material for Food Packaging Applications

The objective of this study was to develop and characterize cassava-starch-based films incorporated with buriti (Mauritia flexuosa L.) oil and emulsifier (Tween 20). An experimental factorial design 22 with three central points was used to develop the films, by varying the concentrations of buriti oil (0.15 to 0.45% w/v) and emulsifier (0.02 to 0.04% w/v). Film thickness and weight increased with increasing buriti oil concentration. The water vapor permeability of the films ranged from 0.22 to 0.366 g mm h−1 m−2 kPa−1. The tensile strength values varied from 4.21 to 6.95 MPa, the elasticity modulus varied from 538.53 to 722.78 MPa, and elongation to rupture varied from 1.13 to 1.66%. The film color was characterized as yellowish, dark, and intense (higher oil content); and clear and a low-intensity color (lower oil content). The films presented a total carotenoid content ranging from 3.63 to 29.73 μg β-carotene/g, which may have resulted in their antioxidant potential against DPPH• (1,1-diphenyl-2-picryl-hydrazyl) radical (from 74.28 to 87.74%). The central formulation of the experimental design (buriti oil 0.30% and emulsifier 0.03%) presented a good performance and can be applied as packaging for foods with a lower water content and that demand protection against oxidation.

Can the incorporation of different concentrations of buriti (Mauritia flexuosa) oil change the rheological properties of filmogenic solutions? A factorial experimental design approach

Background: Buriti (Mauritia flexuosa) oil has high economic potential because it contains monounsaturated and polyunsaturated fatty acids with high antioxidant potential and high carotenoid content, making it an excellent source of pro-vitamin A. Objective: The objective of this work was to evaluate the rheological properties of filmogenic solutions incorporated with different buriti oil concentrations. Methods: Buriti oil (0.15 to 0.45 % w/v) and emulsifier (Tween®20) (0.02 to 0.04 % w/v) were combined using a factorial experimental design 22 with 3 central points for the preparation of filmogenic solutions with cassava starch (3%, w/v) and glycerol (0.06%, w/v). Rheological properties, static and centrifugation emulsion stabilities, and pH value of filmogenic solutions were evaluated. Results: Filmogenic solutions with lower emulsifier concentration showed increased flow resistance and non-Newtonian and pseudoplastic behavior (n<1). Central point formulation (E, F, and G) remained stable (no particle agglomeration) throughout the test period as well as pH value close to neutrality. In centrifugation stability index at 3500 rpm, only formulation C did not show phase separation. Conclusion: It was possible to develop a mixture of a filmogenic solution containing buriti oil that could be applied as an eco-friendly coating in food.

Effects of the Dietary Inclusion of Buriti Oil on Lamb Performance, Carcass Traits, Digestibility, Nitrogen Balance, Ingestive Behavior and Blood Metabolites

Buriti (Mauritia flexuosa L.) oil (BO) is a byproduct that can be incorporated into the diet of lambs, thus increasing the energy density. The study aimed to evaluate the optimum BO inclusion level in lamb diets. Sixty-five Santa Ines lambs were distributed in two completely randomized experiments with five treatments each (BO inclusion at 0 (control), 12, 24, 36 and 48 g/kg dry matter (DM) total). The BO supplementation to partially replace ground corn linearly decreased the nutrient intake and digestibility of DM, ether extract and neutral detergent fiber (NDF), N° chews/bolus, DM and NDF rumination or eating efficiencies, the N intake and N balance, carcass weights and yields, and dressing content of lamb carcasses (p < 0.05). The addition of BO responded quadratically to DM eating efficiency and N-fecal and N-urinary excretion (p < 0.05). The linear response plateau (LRP) analysis demonstrated that the levels of 0 and 12 g/kg of BO were similar, and improved intake and digestibility and consequently performance (p < 0.001). There was a linear increase in feed efficiency and shrinkage after chilling with the BO inclusion replacing ground corn. The inclusion of 12 g/kg BO in the total DM of diet is recommended, because it improves feeding intake, digestibility and performance of lambs.

Gelatin nanoparticles enable water dispersibility and potentialize the antimicrobial activity of Buriti (Mauritia flexuosa) oil

Background 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. Results 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. Conclusions Thus, nanoencapsulation in gelatin is a promising strategy to increase the potential to use buriti oil in foods.

Evaluation of Nanostructured Lipid Carriers Produced with Interesterified Buriti Oil

Research background. Extracted from the pulp of an Amazonian fruit, buriti oil is rich in micronutrients with antioxidant properties and has high biological value. The few studies available indicate that this oil could be used in a wide range of applications; however, there are no studies that work on the improvement in the characteristics of this oilfor commercial application. The enzymatic interesterification is one of the tools available to improve the properties of oils and fats and our recent studies demonstrated that the lipase could specifically act on buriti oil to produce structured lipids rich in oleic acid, while preserving most of minority compounds present in this oil. Still looking for ways to expand applicability of this raw oil, in this recent work, we are interested in studying how is the behavior of this structured oil in nanostructured lipid carriers (NLCs). Experimental approach. Samples were stored at 4 and 25 °C for 30 days and their physicochemical properties were evaluated. Results and conclusions. The results showed that the interesterification formed more unsaturated triacylglycerols (TAGs) and NLCs prepared with interesterified buriti oil presented small droplets than NLCs with original buriti oil. Particles remained stable throughout the storage period and NLCs exhibited complex polymorphism with the presence of three crystalline forms. The ORAC value was approximately 23 % higher in nanolipid carries with structured lipids in comparison with the nano lipid carriers with original buriti oil, and the FRAP value, 16 % higher, demonstrating the influence of interesterification on the antioxidant activity of nanocarriers. Thus, NLCs prepared with interesterified buriti oil exhibit smaller droplets, high stability and antioxidant capacity and have potential for nutritional and biological applications. Novelty and scientific contribution. This research showed that interesterification positively influenced the physicochemical properties of NLCs, producing oils rich in oleic acid, high stability and antioxidant capacity. Therefore, it may be interesting to use these nanocarriers to obtain efficient carrier systems for future applications.