کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7594131 | 1492119 | 2015 | 29 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Process optimization of microencapsulation of curcumin in γ-polyglutamic acid using response surface methodology
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The aim of this study was to develop an optimal microencapsulation method for an oil-soluble component (curcumin) using γ-PGA. The results show that Span80 significantly enhances the encapsulation efficiency (EE) of γ-Na+-PGA microcapsules. Therefore, the effects of γ-Na+-PGA, curcumin and Span80 concentration on EE of γ-Na+-PGA microcapsules were studied by means of response surface methodology (RSM). It was found that the optimal microencapsulation process is achieved by using γ-Na+-PGA 6.05%, curcumin 15.97% and Span80 0.61% with a high EE% (74.47 ± 0.20%). Furthermore, the models explain 98% of the variability in the responses. γ-Na+-PGA seems to be a good carrier for the encapsulation of curcumin. In conclusion, this simple and versatile approach can potentially be applied to the microencapsulation of various oil-soluble components for food applications.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 172, 1 April 2015, Pages 497-503
Journal: Food Chemistry - Volume 172, 1 April 2015, Pages 497-503
نویسندگان
Wen-Ching Ko, Chao-Kai Chang, Hsiu-Ju Wang, Shian-Jen Wang, Chang-Wei Hsieh,