Formulation of double emulsions of mango seed extract (Mangifera indica L.) 'Ataulfo' incorporated into a mango by-product flour drink: Release kinetics, antioxidant capacity, and inhibition of cyclooxygenases

Abstract

Abstract: The encapsulation and release of bioactive compounds obtained from by-products are aspects of exponential boom for several decades, as it seeks to maintain or enhance their activity. A double emulsion (W1/O/W2) was developed with mango seed extract (MS) 'Ataulfo', said extract contains gallic acid and pentagalloyl glucose as major compounds (80.16%). The double emulsion was subjected to release kinetics for 3 h in phosphate buffer (pH 6.9), presenting a release constant (k) of 35,350 ± 6,031 μg/mL/min, in addition to antioxidant capacity by the DPPH and FRAP method of 168,663 ± 4,273 and 39,718 ± 1,019 mMol/g of double emulsion respectively at 120 min of kinetics, the time of 120 min was determined as the latency time (l). The release behavior corresponds to zero-order kinetics since the release of the extract remains constant until the minimum concentration is reached to exert the antioxidant capacity mentioned above. The mechanism of release of the SM extract contained in the double emulsion is governed by diffusion (Fickian behavior), this was determined thanks to the equations of the Korsmeyer-Peppas mathematical model, obtaining a regression adjustment (R2) of 0.9252 for said model and R2 of 0.8126 for zero-order kinetics. The double emulsion was added to a mango peel drink formulation, to which the antitopoisomerase activity was determined in strains of S. cerevisiae (JN394 and JN362a), however, no inhibitory activity was presented towards any strain. The cyclooxygenase inhibition (COX) assay was performed on the 120-minute released fraction and the MS extract, showing that this fraction only showed 18.97% inhibition in COX-II, however, the SM extract obtained an inhibition percentage of 38.14% in COX-II.