کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5133629 | 1492063 | 2017 | 10 صفحه PDF | دانلود رایگان |
- Alginate nano-carriers prepared by a low energy internal gelation technique.
- Size of nanoparticles decreased at higher oil and surfactant contents.
- Encapsulation efficiency was inversely proportional to the size of nanoparticles.
- 0.5% alginate, 400Â ml oil, 0.05Â M CaCl2 and 100Â ml surfactant was the optimized point.
Alginate nano/microspheres are produced by emulsification/internal gelation of sodium alginate dispersed within vegetable oils containing surfactant, followed by CaCl2 addition resulting in hardened particles. In this work, the impact was evaluated of alginate, CaCl2, oil and surfactant content on the size and encapsulation efficiency of nanocarriers containing peppermint phenolic extract and prepared by a low energy internal gelation technique. The results revealed that size of nanoparticles decreased at higher oil and surfactant contents, higher molarity of CaCl2 and lower alginate concentrations. Also, it was found that the encapsulation efficiency was inversely proportional to the size of nanoparticles, and the impact of alginate concentration and surfactant content was markedly higher than the other two factors. The composition of 0.5% alginate, 400Â ml oil, 0.05Â M CaCl2 and 100Â ml surfactant was recognized as the optimized treatment with a reasonable encapsulation efficiency of 5.6% and a nanoparticle size of 785Â nm.
Schematic presentation of the internal gelation procedure; (a) shrinkage of alginate sodium droplets; (b) crosslinking with calcium ions.74
Journal: Food Chemistry - Volume 229, 15 August 2017, Pages 286-295