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Preparation and Characterization of Resveratrol Nanoemulsions Stabilized by Self-assembly and Complex Coacervation Consisting of Sodium Alginate, Chitosan, and β-Cyclodextrin KCI 등재

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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

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.

저자
  • Ae-Jin Choi(Functional Food & Nutrition Division, National Institute of Agricultural Sciences)
  • Younghee Jo(Research Group of Bioprocess Engineering, Korea Food Research Institute)
  • Yong-Jin Cho(Research Group of Bioprocess Engineering, Korea Food Research Institute)
  • Tae-Eun Kim(Research Group of Bioprocess Engineering, Korea Food Research Institute)
  • Chong-Tai Kim(Research Group of Bioprocess Engineering, Korea Food Research Institute) Corresponding author