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Preparation of Astaxanthin Nanodispersions Using Gelatin-Based Stabilizer Systems

The incorporation of lipophilic nutrients, such as astaxanthin (a fat soluble carotenoid) in nanodispersion systems can either increase the water solubility, stability and bioavailability or widen their applications in aqueous food and pharmaceutical formulations. In this research, gelatin and its c...

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Autores principales: Anarjan, Navideh, Nehdi, Imededdine Arbi, Sbihi, Hassen Mohamed, Al-Resayes, Saud Ibrahim, Malmiri, Hoda Jafarizadeh, Tan, Chin Ping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270720/
https://www.ncbi.nlm.nih.gov/pubmed/25211006
http://dx.doi.org/10.3390/molecules190914257
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author Anarjan, Navideh
Nehdi, Imededdine Arbi
Sbihi, Hassen Mohamed
Al-Resayes, Saud Ibrahim
Malmiri, Hoda Jafarizadeh
Tan, Chin Ping
author_facet Anarjan, Navideh
Nehdi, Imededdine Arbi
Sbihi, Hassen Mohamed
Al-Resayes, Saud Ibrahim
Malmiri, Hoda Jafarizadeh
Tan, Chin Ping
author_sort Anarjan, Navideh
collection PubMed
description The incorporation of lipophilic nutrients, such as astaxanthin (a fat soluble carotenoid) in nanodispersion systems can either increase the water solubility, stability and bioavailability or widen their applications in aqueous food and pharmaceutical formulations. In this research, gelatin and its combinations with sucrose oleate as a small molecular emulsifier, sodium caseinate (SC) as a protein and gum Arabic as a polysaccharide were used as stabilizer systems in the formation of astaxanthin nanodispersions via an emulsification-evaporation process. The results indicated that the addition of SC to gelatin in the stabilizer system could increase the chemical stability of astaxanthin nanodispersions significantly, while using a mixture of gelatin and sucrose oleate as a stabilizer led to production of nanodispersions with the smallest particle size (121.4 ± 8.6 nm). It was also shown that a combination of gelatin and gum Arabic could produce optimal astaxanthin nanodispersions in terms of physical stability (minimum polydispersity index (PDI) and maximum zeta-potential). This study demonstrated that the mixture of surface active compounds showed higher emulsifying and stabilizing functionality compared to using them individually in the preparation of astaxanthin nanodispersions.
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spelling pubmed-62707202018-12-27 Preparation of Astaxanthin Nanodispersions Using Gelatin-Based Stabilizer Systems Anarjan, Navideh Nehdi, Imededdine Arbi Sbihi, Hassen Mohamed Al-Resayes, Saud Ibrahim Malmiri, Hoda Jafarizadeh Tan, Chin Ping Molecules Article The incorporation of lipophilic nutrients, such as astaxanthin (a fat soluble carotenoid) in nanodispersion systems can either increase the water solubility, stability and bioavailability or widen their applications in aqueous food and pharmaceutical formulations. In this research, gelatin and its combinations with sucrose oleate as a small molecular emulsifier, sodium caseinate (SC) as a protein and gum Arabic as a polysaccharide were used as stabilizer systems in the formation of astaxanthin nanodispersions via an emulsification-evaporation process. The results indicated that the addition of SC to gelatin in the stabilizer system could increase the chemical stability of astaxanthin nanodispersions significantly, while using a mixture of gelatin and sucrose oleate as a stabilizer led to production of nanodispersions with the smallest particle size (121.4 ± 8.6 nm). It was also shown that a combination of gelatin and gum Arabic could produce optimal astaxanthin nanodispersions in terms of physical stability (minimum polydispersity index (PDI) and maximum zeta-potential). This study demonstrated that the mixture of surface active compounds showed higher emulsifying and stabilizing functionality compared to using them individually in the preparation of astaxanthin nanodispersions. MDPI 2014-09-10 /pmc/articles/PMC6270720/ /pubmed/25211006 http://dx.doi.org/10.3390/molecules190914257 Text en © 2014 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
spellingShingle Article
Anarjan, Navideh
Nehdi, Imededdine Arbi
Sbihi, Hassen Mohamed
Al-Resayes, Saud Ibrahim
Malmiri, Hoda Jafarizadeh
Tan, Chin Ping
Preparation of Astaxanthin Nanodispersions Using Gelatin-Based Stabilizer Systems
title Preparation of Astaxanthin Nanodispersions Using Gelatin-Based Stabilizer Systems
title_full Preparation of Astaxanthin Nanodispersions Using Gelatin-Based Stabilizer Systems
title_fullStr Preparation of Astaxanthin Nanodispersions Using Gelatin-Based Stabilizer Systems
title_full_unstemmed Preparation of Astaxanthin Nanodispersions Using Gelatin-Based Stabilizer Systems
title_short Preparation of Astaxanthin Nanodispersions Using Gelatin-Based Stabilizer Systems
title_sort preparation of astaxanthin nanodispersions using gelatin-based stabilizer systems
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270720/
https://www.ncbi.nlm.nih.gov/pubmed/25211006
http://dx.doi.org/10.3390/molecules190914257
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