Microencapsulation of black seed oil in alginate beads for stability and taste masking

被引：19

作者：

Alkhatib, Hamzeh ^{[1
]}

Mohamed, Farahidah ^{[1
,2
]}

Akkawi, Muhammad Eid ^{[3
]}

Alfatama, Mulham ^{[4
]}

Chatterjee, Bappaditya ^{[5
]}

Doolaanea, Abd Almonem ^{[1
,2
]}

机构：

[1] Int Islamic Univ Malaysia, Kulliyyah Pharm, Dept Pharmaceut Technol, Kuantan 25200, Pahang, Malaysia

[2] Int Islamic Univ Malaysia, Kulliyyah Pharm, IKOP Sdn Bhd, Kuantan 25200, Pahang, Malaysia

[3] Int Islamic Univ Malaysia, Dept Pharm Practice, Kulliyyah Pharm, Kuantan 25200, Pahang, Malaysia

[4] Univ Sultan Zainal Abidin, Sch Pharmaceut Technol, Fac Pharm, Terengganu 22200, Malaysia

[5] SVKMs NMIMS, Shobhaben Pratapbhai Patel Sch Pharm & Technol Ma, Mumbai, Maharashtra, India

来源：

JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY | 2020年 / 60卷

关键词：

Nigella sativa; Thymoquinone stability; Black seed oil; Alginate beads; Electrospray; Taste masking; EMULSION STABILITY; STORAGE STABILITY; ENCAPSULATION; SIZE; NANOPARTICLES; OPTIMIZATION; FABRICATION; KINETICS;

D O I：

10.1016/j.jddst.2020.102030

中图分类号：

R9 [药学];

学科分类号：

1007 ;

摘要：

Black seed oil (BSO) has several therapeutic benefits, mostly owing to its active ingredient thymoquinone (TQ). BSO's unpleasant taste and unavailability of dosage form suitable for children nictitate the need for a new formulation. This study aimed to encapsulate BSO in alginate beads for TQ stabilisation and taste masking. Microencapsulation was performed using an electrospray technique where the flow rate and high voltage were studied using 3(2) full factorial design. The response variables were the size and shape of the beads and the encapsulation efficiency. TQ stability was studied using HPLC, while taste masking was evaluated in healthy human volunteers. Also, BSO was completely encapsulated in spherical beads. It was found that the high voltage and flow rate had significant effects on beads size. Furthermore, TQ in BSO-alginate beads was more stable than TQ in an aqueous solution and the original BSO. The palatability study showed significant improvement in BSO palatability following encapsulation. Therefore, this study suggests that BSO palatability can be improved without reducing TQ stability by encapsulation in alginate beads.

引用

页数：12

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