Title of article :
Characterisation and stability evaluation of bixin nanocapsules
Author/Authors :
Lobato، نويسنده , , Kleidson Brito de Sousa and Paese، نويسنده , , Karina and Forgearini، نويسنده , , Joana Casanova and Guterres، نويسنده , , Silvia Stanisçuaski and Jablonski، نويسنده , , André and Rios، نويسنده , , Alessandro de Oliveira، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2013
Abstract :
The aim of this study was to produce bixin nanocapsules by the interfacial deposition of preformed poly-ɛ-caprolactone (PCL). PCL (250 mg), capric/caprylic triglyceride (400 μL), sorbitan monostearate (95 mg) and bixin were dissolved in a mixture of acetone (60 mL) and ethanol (7.5 mL) under stirring (40 °C). This organic solution was added to the aqueous solution (130 mL) containing Tween 80 (195 mg). The size distributions in the formulations with bixin concentration from 11 to 100 μg/mL were evaluated periodically during 3 weeks of storage at ambient temperature. The optimal formulation (bixin concentration of 16.92 ± 0.16 μg/mL) was characterised in terms of particle size distribution, zeta potential, bixin content and encapsulation efficiency, and showed a volume-weighted mean diameter (D4,3) of 195 ± 27 nm, around 100% of encapsulation efficiency and the nanocapsules were considered physically stable during 119 days of storage at ambient temperature.
Keywords :
carotenoid , Bioactive compounds , Lipid-core nanocapsules , nanoencapsulation
Journal title :
Food Chemistry
Journal title :
Food Chemistry