|
KMID : 1024420170210030215
|
|
Food Engineering Progress
2017 Volume.21 No. 3 p.215 ~ p.224
|
|
|
Preparation and Characterization of Resveratrol Nanoemulsions Stabilized by Self-assembly and Complex Coacervation Consisting of Sodium Alginate, Chitosan, and β-Cyclodextrin
|
|
Choi Ae-Jin
Jo Young-Hee
Cho Yong-Jin
Kim Tae-Eun
Kim Chong-Tai
|
|
|
Abstract
|
|
|
|
Resveratrol was incorporated into various combinations of single- and double-layer nanoemulsions, prepared by selfassembly emulsification and complex coacervation with chitosan, alginate, and β-cyclodextrin, respectively. Resveratrol nanoemulsions were composed of medium-chain trigacylglycerols (MCTs), Tween ® 80, water, chitosan, alginate, and β-cyclodextrin. The corresponding mixtures were formulated for the purpose of being used as a nutraceutical delivery system. Resveratrol nanoemulsions were obtained with particle sizes of 10-800 nm, with the size variation dependent on the emulsification parameters including the ratio of aqueous phase and surfactant ratio. Resveratrol nanoemulsions were characterized by evaluating particle size, zeta-potential value, stability, and release rate. There were no significant changes in particle size and zeta-potential value of resveratrol nanoemulsions during storage for 28 days at 25°C. The stability of resveratrol in the double-layer nanoemulsions complexed with chitosan or β-cyclodextrin was higher, compared with the single-layer nanoemulsions.
|
|
|
KEYWORD
|
|
|
resveratrol, nanoemulsion, self-assembly, complex coacervation, nutraceutical ingredients
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|