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<p>This study presents the development of a novel exopolysaccharide (EPS)-based nanoemulsion system designed to inhibit lipid peroxidation in butter fortified with omega-3 fatty acids. The EPS, isolated from <i>Ganoderma gibbosum</i>, underwent comprehensive characterization, revealing a heteropolymeric and thermostable polysaccharide with a compact, granular morphology as confirmed by thin-layer chromatography (TLC), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). Molecular analysis using Fourier-transform infrared spectroscopy (FTIR), nuclear magnetic resonance (NMR), X-ray diffraction (XRD), and rheological studies demonstrated the presence of diverse sugar residues, an amorphous structure, and non-Newtonian shear-thinning behavior. The characterized EPS was utilized to formulate a nanoemulsion, which was initially assessed for safety through in vivo toxicological studies on BALB/c mice, evaluating liver function and histopathology of vital organs. Results indicated normal liver function and no pathological changes in tissues. When incorporated into omega-3-fortified butter, the nanoemulsion effectively inhibited lipid peroxidation without altering physicochemical properties. Stability assessments revealed significantly lower peroxide values (0.189&#xa0;mmol/L) and thiobarbituric acid reactive substances (0.035) compared to control samples, while sensory evaluations confirmed no adverse effects on the butter's quality. Additionally, the stability of omega-3 fatty acids was preserved, maintaining 98% relative abundance after 28&#xa0;days of storage.</p>

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Harnessing Ganoderma gibbosum exopolysaccharide: a nanoemulsion innovation for omega-3 stability in dairy products

  • 期刊论文

  • 发表日期：

    2025年6月13日

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  • Ekta Chaudhary,
  • Deepak K. Rahi

摘要

This study presents the development of a novel exopolysaccharide (EPS)-based nanoemulsion system designed to inhibit lipid peroxidation in butter fortified with omega-3 fatty acids. The EPS, isolated from Ganoderma gibbosum, underwent comprehensive characterization, revealing a heteropolymeric and thermostable polysaccharide with a compact, granular morphology as confirmed by thin-layer chromatography (TLC), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). Molecular analysis using Fourier-transform infrared spectroscopy (FTIR), nuclear magnetic resonance (NMR), X-ray diffraction (XRD), and rheological studies demonstrated the presence of diverse sugar residues, an amorphous structure, and non-Newtonian shear-thinning behavior. The characterized EPS was utilized to formulate a nanoemulsion, which was initially assessed for safety through in vivo toxicological studies on BALB/c mice, evaluating liver function and histopathology of vital organs. Results indicated normal liver function and no pathological changes in tissues. When incorporated into omega-3-fortified butter, the nanoemulsion effectively inhibited lipid peroxidation without altering physicochemical properties. Stability assessments revealed significantly lower peroxide values (0.189 mmol/L) and thiobarbituric acid reactive substances (0.035) compared to control samples, while sensory evaluations confirmed no adverse effects on the butter's quality. Additionally, the stability of omega-3 fatty acids was preserved, maintaining 98% relative abundance after 28 days of storage.