Interfacially Modified Hybrid Nanoemulsion-Based Alginate Capsules: A Novel Food Grade System with Enhanced Oxidative Stability of Linoleic Acid with a Potential Antioxidant Property

Development of hybrid formulations of hydrogels, antioxidants, and nanoemulsions containing polyunsaturated fatty acids is highly demanding. Herein, we report the formulation of quercetin-loaded oil-in-water nanoemulsions fabricated with surfactants like Tween 20 (nonionic), sodium salt of lauroyl sarcosine (anionic), and 3-(N,N-dimethylmyristylammonio)-propanesulfonate (zwitterionic) for controlling autoxidative degradation of linoleic acid. Having a droplet size <200 nm, nanoemulsions containing anionic and zwitterionic surfactants were more effective in controlling lipid peroxidation at 37 degrees C. The size of their hybrid alginate capsules ranged from 2.00 to 2.30 mm that released quercetin and scavenged DPPH center dot (1,1-diphenyl-2picrylhydrazyl) in saline media with a free radical scavenging activity of similar to 80% from capsules rich in zwitterionic surfactants. High percent swelling of capsules (approximately 600-700%) and >90% percent recovery make the capsules highly robust. These formulations have potential to provide promising platforms for the enhancement of shelf life of linoleic acid and rational formulation of quercetin-containing supplements in food and pharmaceutical industries.