Formulation and characterization of astaxanthin-enriched nanoemulsions stabilized using ginseng saponins as natural emulsifiers.
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 (d4,3â¯≈â¯125â¯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, 30â¯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 (>25â¯mM NaCl). The formulated nanoemulsions showed slight change in d4,3 during 15â¯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.
Key words
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