Physicochemical Stability Enhancement of ?-carotene-rich O/W Nanoemulsions using a New Natural Emulsifier Developed from Pistacia lentiscus Fruit Residue

A natural antioxidant-emulsifier was developed from oil pressed Pistacia lentiscus fruit and tested for oil-in-water nanoemulsions ?-carotene encapsulation. Five extracts were prepared, characterized and screened for their emulsifying capacity. The extract prepared with 75% ethanol (Ex-75%), displayed the highest antioxidant capacity (EC50 = 4.6 +- 0.2�mg/mL), which was significantly correlated with saponin and polyphenol contents (F = 22.30; P-value = 0.018). Under the same high-pressure homogenization conditions, Pistacia Ex-75% and the synthetic emulsifier (Tween-80) produced a comparable physically stable ?-carotene-rich nanoemulsions with d4,3 of 163.4 +- 2.5 and 158.4 +- 4�nm, respectively, and a similar monomodal size distribution following 90�days of storage at 25� C. However, Pistacia Ex-75% markedly improved the chemical stability of encapsulated ?-carotene during the storage period at both 5 and 25� C. These results suggest that Pistacia Ex-75% is effective as an antioxidant-emulsifier and could be used as a dual-purpose functional ingredient in emulsified products. 2022, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.This work was carried out in the framework of the contract program project for Laboratory of Environmental Bioprocesses at Center of Biotechnology of Sfax supported by the Ministry of Higher Education and Scientific Research-Tunisia (LR15CBS01) and the JICA-JST Science and Technology Research Partnership for Sustainable Development (SATREPS) Project: "Valorization of Bio-resources based on Scientific Evidence in Semi- and Arid Land for Creation of New Industry" (grant number: JPMJSA1506). Authors are grateful for the Ministry of Higher Education and Scientific Research (MESRS) Tunisia and Japan International Cooperation agency (JICA) and Japan Science and Technology agency (JST) for the financial support. Authors would like to thank Mr. Sofian Boukataya for supplying the Pistacia lentiscus fruits and helping with their pressing.Scopu

Box-Behnken design for extraction optimization of crude polysaccharides from Tunisian Phormidium versicolor cyanobacteria (NCC 466): Partial characterization, in vitro antioxidant and antimicrobial activities

© 2017 In this study, response surface methodology (RSM) based on Box-Behnken design (BBD) was employed to optimize the aqueous extraction of crude polysaccharides from Tunisian cyanobacteria Phormidium versicolor (NCC 466). The optimal extraction conditions with an extraction yield of 21.56 ± 0.92% were as follows: extraction temperature at 81.05 °C, extraction time of 3.99 h, and water to raw material ratio of 21.52 mL g−1. Crude Phormidium versicolor polysaccharides (CPv-PS) are found to be a hetero-sulfated-anionic polysaccharides that contained carbohydrate (79.37 ± 1.58%), protein (0.45 ± 0.11%), uronic acids (4.37 ± 0.19%) and sulfate (6.83 ± 0.28%). The carbohydrate fraction was composed of arabinose, xylose, ribose, rhamnose, N-acetyl glucosamine, galactose, glucose, mannose, glucuronic acid and saccharose with corresponding mole percentages of 2.41, 14.58, 2.18, 6.23, 7.04, 28.21, 26.04, 3.02, 0.86 and 5.07, respectively. Evaluation of the antioxidant activity in vitro suggested that CPv-PS strongly scavenged radicals, prevented bleaching of β-carotene and reduced activity. Furthermore, the CPv-PS exhibited effective antimicrobial properties