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KMID : 0380620170490010110
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 1 p.110 ~ p.116
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Preparation of γ-oryzanol-loaded pectin micro and nanocapsules and their characteristics according to particle size
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Lee Seul
Kim Eun-Suh
Lee Ji-Soo
Lee Hyeon-Gyu
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Abstract
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γ-Oryzanol-loaded calcium-pectin micro- and nanocapsules were prepared by ionic gelation to improve oxidation stability and the effect of particle size on capsule properties was investigated. The physical properties were influenced by preparation conditions such as concentrations of pectin, CaCl2, γ-oryzanol, and hardening time. Particle sizes of micro- and nanocapsules that showed the maximum encapsulation efficiency and sustained release were 2.27±0.02mm and 347.7±58.1 nm, respectively. Microcapsules showed higher encapsulation efficiency (50.73±1.98%) than nanocapsules (17.70±2.04%), while nanocapsules showed more sustained release and higher stability than microcapsules. Release of γ-oryzanol from both microand nanocapsules, which was low in gastric environments and promoted in intestinal environments, showed suitable characteristics for oral administration. Furthermore, antioxidant activity of γ-oryzanol against autoxidation of linoleic acid was prolonged by both micro- and nanoencapsulation in a ferric thiocyanate test. Therefore, micro- and nanoencapsulation using pectin can be effective for improving biodelivery, stability, and antioxidant activity of γ-oryzanol.
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KEYWORD
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γ-oryzanol, pectin, microcapsule, nanocapsule, antioxidant activity
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