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Formulation and characterization of astaxanthin-enriched nanoemulsions stabilized using ginseng saponins as natural emulsifiers.
Shu, Gaofeng; Khalid, Nauman; Chen, Zhang; Neves, Marcos A; Barrow, Colin J; Nakajima, Mitsutoshi.
Affiliation
  • Shu G; Tsukuba Life Science Innovation Program (T-LSI), University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan.
  • Khalid N; Centre for Chemistry and Biotechnology, Deakin University, Waurn Ponds, Victoria 3217, Australia; Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan; School of Food and Agricultural Sciences, University of Management and Techno
  • Chen Z; Tsukuba Life Science Innovation Program (T-LSI), University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan.
  • Neves MA; Tsukuba Life Science Innovation Program (T-LSI), University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan; Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan.
  • Barrow CJ; Centre for Chemistry and Biotechnology, Deakin University, Waurn Ponds, Victoria 3217, Australia.
  • Nakajima M; Tsukuba Life Science Innovation Program (T-LSI), University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan; Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan.
Food Chem ; 255: 67-74, 2018 Jul 30.
Article in En | MEDLINE | ID: mdl-29571499
ABSTRACT
In this study ginseng saponins (GS) were used as natural emulsifiers to formulate and stabilize O/W nanoemulsions loaded with astaxanthin (AST). GS were found to be highly effective at reducing the interfacial tension at the soybean oil-water interfaces, and were capable of producing nano-scaled droplets (d4,3 ≈ 125 nm) using a high-pressure homogenizer. The droplet size of the nanoemulsions decreased with increasing emulsifier concentration and homogenization pressure. The nanoemulsions were stable without droplet coalescence against thermal treatment (30-90 °C, 30 min), and over a narrow range of pH values (7-9). GS-coated droplets were unstable in acidic conditions (pH 3-6) and in the presence of salt (>25 mM NaCl). The formulated nanoemulsions showed slight change in d4,3 during 15 days of storage at 5, 25 and 40 °C. However, the chemical stability strongly depended on the storage temperature, with the lowest level of AST retained in nanoemulsions stored at higher temperature.
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Full text: 1 Database: MEDLINE Main subject: Saponins / Nanotechnology / Emulsifying Agents / Emulsions / Panax Language: En Journal: Food Chem Year: 2018 Type: Article Affiliation country: Japan

Full text: 1 Database: MEDLINE Main subject: Saponins / Nanotechnology / Emulsifying Agents / Emulsions / Panax Language: En Journal: Food Chem Year: 2018 Type: Article Affiliation country: Japan