Microencapsulation of capsanthin by self-emulsifying nanoemulsions and stability evaluation

被引:56
作者
An, Yaping [1 ,2 ]
Yan, Xiangxing [1 ,2 ]
Li, Bin [1 ,2 ]
Li, Yan [1 ,2 ]
机构
[1] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
[2] Huazhong Agr Univ, Minist Educ, Key Lab Environm Correlat Dietol, Wuhan 430070, Peoples R China
基金
中国国家自然科学基金;
关键词
Capsanthin; Encapsulation; Nanoemulsion; Stability; Pigments; DELIVERY SYSTEMS SEDDS; NANO-EMULSIONS; BETA-CAROTENE; HIGH-ENERGY; VITAMIN-E; ENCAPSULATION; BIOAVAILABILITY; OPTIMIZATION; FABRICATION; DESIGN;
D O I
10.1007/s00217-014-2328-3
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The application of natural colorants in food products has been gained more and more attention, not only due to their nutritional advantages, but also their functional properties. The purpose of this research was to encapsulate capsanthin from paprika by nanoemulsions (NEs), and the stability of resultant NEs was evaluated. The NE systems were first optimized by dropwise adding mixed organic phase [5 wt% medium-chain triglyceride (MCT) and 10 wt% surfactant containing span 20 and tween 80 with the weight ratio 1:3 and HLB 13.4] into water phase. Then capsanthin was mixed with MCT as the oil phase. With the presence of capsanthin, the oil phase composition had great impact on the particle size of NEs that the droplet size increased from 30 to 150 nm with increasing capsanthin content. Generally, higher temperature and stirring speed would decrease the particle size, which also depended on the surfactant-to-oil ratio. The stability results demonstrated that there was no obvious change on the capsanthin NE droplet size and entrapped capsanthin content after 1 month storage at ambient temperature. Our results are important for the design of food-grade delivery systems to encapsulate natural lipophilic pigments or ingredients.
引用
收藏
页码:1077 / 1085
页数:9
相关论文
共 47 条
[1]   Nanoemulsion Composite Microgels for Orthogonal Encapsulation and Release [J].
An, Harry Z. ;
Helgeson, Matthew E. ;
Doyle, Patrick S. .
ADVANCED MATERIALS, 2012, 24 (28) :3838-3844
[2]   Nano-emulsions and Micro-emulsions: Clarifications of the Critical Differences [J].
Anton, Nicolas ;
Vandamme, Thierry F. .
PHARMACEUTICAL RESEARCH, 2011, 28 (05) :978-985
[3]   The universality of low-energy nano-emulsification [J].
Anton, Nicolas ;
Vandamme, Thierry F. .
INTERNATIONAL JOURNAL OF PHARMACEUTICS, 2009, 377 (1-2) :142-147
[4]   Nano-emulsion formulation using spontaneous emulsification:: solvent, oil and surfactant optimisation [J].
Bouchemal, K ;
Briançon, S ;
Perrier, E ;
Fessi, H .
INTERNATIONAL JOURNAL OF PHARMACEUTICS, 2004, 280 (1-2) :241-251
[5]  
Date AA, 2010, NANOMEDICINE-UK, V5, P1595, DOI [10.2217/nnm.10.126, 10.2217/NNM.10.126]
[6]   Advanced Nanoemulsions [J].
Fryd, Michael M. ;
Mason, Thomas G. .
ANNUAL REVIEW OF PHYSICAL CHEMISTRY, VOL 63, 2012, 63 :493-518
[7]   Ultrasound-assisted formation of the canthaxanthin emulsions stabilized by arabic and xanthan gums [J].
Gharibzahedi, Seyed Mohammad Taghi ;
Razavi, Seyed Hadi ;
Mousavi, Seyed Mohammad .
CARBOHYDRATE POLYMERS, 2013, 96 (01) :21-30
[8]   Self-emulsifying drug delivery systems (SEDDS) for improved oral delivery of lipophilic drugs [J].
Gursoy, RN ;
Benita, S .
BIOMEDICINE & PHARMACOTHERAPY, 2004, 58 (03) :173-182
[9]   Nano-emulsions:: New applications and optimization of their preparation [J].
Gutierrez, J. M. ;
Gonzalez, C. ;
Maestro, A. ;
Sole, I. ;
Pey, C. M. ;
Nolla, J. .
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE, 2008, 13 (04) :245-251
[10]   Re-coalescence of emulsion droplets during high-energy emulsification [J].
Jafari, Seid Mahdi ;
Assadpoor, Elham ;
He, Yinghe ;
Bhandari, Bhesh .
FOOD HYDROCOLLOIDS, 2008, 22 (07) :1191-1202