Preparation and stability of fucoxanthin-loaded microemulsions

被引：29

作者：

Dai, Jing ^{[1
,2
]}

Kim, Sang Moo ^{[3
]}

Shin, Il-Shik ^{[3
]}

Kim, Jong Dai ^{[4
]}

Lee, Hyeon Yong ^{[5
]}

Shin, Won Cheol ^{[6
]}

Kim, Jin-Chul ^{[1
,2
]}

机构：

[1] Kangwon Natl Univ, Coll Biomed Sci, Chunchon 200701, Kangwon Do, South Korea

[2] Kangwon Natl Univ, Inst Biosci & Biotechnol, Chunchon 200701, Kangwon Do, South Korea

[3] Gangneung Wonju Natl Univ, Dept Marine Food Sci & Technol, Kangnung 210702, Kangwon Do, South Korea

[4] Kangwon Natl Univ, Dept Food Sci & Biotechnol, Chunchon 200701, Kangwon Do, South Korea

[5] Seowon Univ, Dept Food Sci & Engn, Cheongju 361742, Chungbuk, South Korea

[6] Kangwon Natl Univ, Dept Bioengn & Technol, Chunchon 200701, Kangwon Do, South Korea

来源：

JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY | 2014年 / 20卷 / 04期

关键词：

Oil-in-water microemulsions; Fucoxanthin; Surfactant; Tween; 80; Stability; DRUG; NANOEMULSIONS; SEAWEED; SYSTEMS; PHASE;

D O I：

10.1016/j.jiec.2013.09.039

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Oil-in-water microemulsions (MEs) containing fucoxanthin were prepared. The stability of MEs stored at 4 degrees C was investigated for 4 weeks in terms of droplet size change and phase separation. The ME having the oil content of 2% was stable throughout the experiment. As the oil content increased to 3% and 4%, the sizes increased with time for the last 3 weeks. Further increase to 5% led to the phase separation at the 4th week. About 95% of fucoxanthin was maintained for 4 weeks once no phase separation took place soon after the preparation. (C) 2013 The Korean Society of Industrial and Engineering Chemistry. Published by Elsevier B.V. All rights reserved.

引用

页码：2103 / 2110

页数：8

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