Evaluation of different methods to produce nanoparticle containing gammaoryzanol for potential use in food fortification

Background: Gammaoryzanol is a natural antioxidant and could provide beneficial as used in the food products due to the antioxidant activity and potential health benefits. Nanotechnology has been introduced into several aspects of the food science, including encapsulation of materials and used as delivery systems. The field of nanoparticle delivery systems for nutrients and nutraceuticals has been expanding over the last decades. Purpose: The aim of this work was evaluation of different methods for preparation of polymeric nanoparticle containing gammaoryzanol. Methods: Nanoprecipitation technique, where polymer and gammaoryzanol were dissolved in acetone, nano-emulsion template method, by stepwise addition of water in to the oil phase consisting of ethyl acetate, gammaoryzanol and surfactant mixtures, as well as emulsification solvent evaporation technique, where gammaoryzanol and polymer were dissolved in ethyl acetate and chloroform, were used for preparation of nanoparticles. Two ratio of gammaoryzanol-polymer (Ethyl cellulose) (1:2 and 1:4) as well as different solvents and surfactants were used in these methods to produce gammaoryzanol nanoparticles. Results: Among these methods, solvent evaporation technique has been successfully employed to produce gammaoryzanol loaded nanoparticles with desired characteristics.