Formulation, Characterization, and In Vitro Mineral Absorption of Ficus Palmata Fruit Extract Nanoemulsion.

OBJECTIVE: Loss of vital bioactive components of Ficus palmata fruit extract during food processing is a major issue. Therefore, to retain the antioxidant potential and to increase the mineral bioavailability, gum arabic stabilized nanoemulsion of Fig fruit extract was prepared.

METHOD: . Nanoemulsion was formulated using three different levels (1, 3, and 5%) of fig extract, however, to optimize the fig extract concentration, the amount of gum arabic and linoleic acid was kept constant.

RESULTS: The average droplet size of nanoemulsion was observed in the range of 22.88-37.87 nm, whereas the Fourier Transform Infrared (FTIR) Spectroscopy confirmed the presence of functional groups in the emulsion system. Also, increased ionic concentration significantly ( p  < 0.05) increased the average droplet size and zeta potential of nanoemulsion during storage. Increased shear rate and temperature unveiled a slight decrease in apparent viscosity of the nanoemulsion. Non-significant ( p  < 0.05) difference in TBA value confirmed the oxidative stability of the emulsion. Significantly ( p  < 0.05) higher mineral bioavailability for calcium was observed as compared to iron and zinc.

CONCLUSION: Our results manifested improved anti-oxidant activity, mineral bioavailability, and oxidative stability of Fig extract nanoemulsion, suggesting its potential use as a therapeutic alternative.