Preparation of Astaxanthin Nanodispersions Using Gelatin-Based Stabilizer Systems
The incorporation of lipophilic nutrients, such as astaxanthin (a fat soluble carotenoid) in nanodispersion systems can either increase the water solubility, stability and bioavailability or widen their applications in aqueous food and pharmaceutical formulations. In this research, gelatin and its c...
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doaj-49e348ce28454bec8789aef9eff512252020-11-24T22:59:39ZengMDPI AGMolecules1420-30492014-09-01199142571426510.3390/molecules190914257molecules190914257Preparation of Astaxanthin Nanodispersions Using Gelatin-Based Stabilizer SystemsNavideh Anarjan0Imededdine Arbi Nehdi1Hassen Mohamed Sbihi2Saud Ibrahim Al-Resayes3Hoda Jafarizadeh Malmiri4Chin Ping Tan5Department of Engineering, College of Chemical Engineering, Tabriz Branch, Islamic Azad University, Tabriz 51368, IranChemistry Department, College of Science, King Saud University, Riyadh 1145, Saudi ArabiaChemistry Department, College of Science, King Saud University, Riyadh 1145, Saudi ArabiaChemistry Department, College of Science, King Saud University, Riyadh 1145, Saudi ArabiaDepartment of Chemical Engineering, Faculty of Food Engineering, Sahand University of Technology, Tabriz 51368, IranDepartment of Food Technology, Faculty of Food Science and Technology, Putra University, 43400 UPM Serdang, Selangor, MalaysiaThe incorporation of lipophilic nutrients, such as astaxanthin (a fat soluble carotenoid) in nanodispersion systems can either increase the water solubility, stability and bioavailability or widen their applications in aqueous food and pharmaceutical formulations. In this research, gelatin and its combinations with sucrose oleate as a small molecular emulsifier, sodium caseinate (SC) as a protein and gum Arabic as a polysaccharide were used as stabilizer systems in the formation of astaxanthin nanodispersions via an emulsification-evaporation process. The results indicated that the addition of SC to gelatin in the stabilizer system could increase the chemical stability of astaxanthin nanodispersions significantly, while using a mixture of gelatin and sucrose oleate as a stabilizer led to production of nanodispersions with the smallest particle size (121.4 ± 8.6 nm). It was also shown that a combination of gelatin and gum Arabic could produce optimal astaxanthin nanodispersions in terms of physical stability (minimum polydispersity index (PDI) and maximum zeta-potential). This study demonstrated that the mixture of surface active compounds showed higher emulsifying and stabilizing functionality compared to using them individually in the preparation of astaxanthin nanodispersions.http://www.mdpi.com/1420-3049/19/9/14257astaxanthin nanodispersionsemulsifying mixtureemulsification-evaporation |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Navideh Anarjan Imededdine Arbi Nehdi Hassen Mohamed Sbihi Saud Ibrahim Al-Resayes Hoda Jafarizadeh Malmiri Chin Ping Tan |
spellingShingle |
Navideh Anarjan Imededdine Arbi Nehdi Hassen Mohamed Sbihi Saud Ibrahim Al-Resayes Hoda Jafarizadeh Malmiri Chin Ping Tan Preparation of Astaxanthin Nanodispersions Using Gelatin-Based Stabilizer Systems Molecules astaxanthin nanodispersions emulsifying mixture emulsification-evaporation |
author_facet |
Navideh Anarjan Imededdine Arbi Nehdi Hassen Mohamed Sbihi Saud Ibrahim Al-Resayes Hoda Jafarizadeh Malmiri Chin Ping Tan |
author_sort |
Navideh Anarjan |
title |
Preparation of Astaxanthin Nanodispersions Using Gelatin-Based Stabilizer Systems |
title_short |
Preparation of Astaxanthin Nanodispersions Using Gelatin-Based Stabilizer Systems |
title_full |
Preparation of Astaxanthin Nanodispersions Using Gelatin-Based Stabilizer Systems |
title_fullStr |
Preparation of Astaxanthin Nanodispersions Using Gelatin-Based Stabilizer Systems |
title_full_unstemmed |
Preparation of Astaxanthin Nanodispersions Using Gelatin-Based Stabilizer Systems |
title_sort |
preparation of astaxanthin nanodispersions using gelatin-based stabilizer systems |
publisher |
MDPI AG |
series |
Molecules |
issn |
1420-3049 |
publishDate |
2014-09-01 |
description |
The incorporation of lipophilic nutrients, such as astaxanthin (a fat soluble carotenoid) in nanodispersion systems can either increase the water solubility, stability and bioavailability or widen their applications in aqueous food and pharmaceutical formulations. In this research, gelatin and its combinations with sucrose oleate as a small molecular emulsifier, sodium caseinate (SC) as a protein and gum Arabic as a polysaccharide were used as stabilizer systems in the formation of astaxanthin nanodispersions via an emulsification-evaporation process. The results indicated that the addition of SC to gelatin in the stabilizer system could increase the chemical stability of astaxanthin nanodispersions significantly, while using a mixture of gelatin and sucrose oleate as a stabilizer led to production of nanodispersions with the smallest particle size (121.4 ± 8.6 nm). It was also shown that a combination of gelatin and gum Arabic could produce optimal astaxanthin nanodispersions in terms of physical stability (minimum polydispersity index (PDI) and maximum zeta-potential). This study demonstrated that the mixture of surface active compounds showed higher emulsifying and stabilizing functionality compared to using them individually in the preparation of astaxanthin nanodispersions. |
topic |
astaxanthin nanodispersions emulsifying mixture emulsification-evaporation |
url |
http://www.mdpi.com/1420-3049/19/9/14257 |
work_keys_str_mv |
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