Preparation and Characterization of Resveratrol Nanoemulsions Stabilized by Self-assembly and Complex Coacervation Consisting of Sodium Alginate, Chitosan, and -Cyclodextrin
(주)코리아스칼라
- 최초 등록일
- 2023.04.05
- 최종 저작일
- 2017.09
- 10페이지/ 어도비 PDF
- 가격 4,000원
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국산업식품공학회
ㆍ수록지정보 : 산업식품공학 / 21권 / 3호
ㆍ저자명 : Ae-Jin Choi, Younghee Jo, Yong-Jin Cho, Tae-Eun Kim, Chong-Tai Kim
영어 초록
Resveratrol was incorporated into various combinations of single- and double-layer nanoemulsions, prepared by selfassembly emulsification and complex coacervation with chitosan, alginate, and -cyclodextrin, respectively. Resveratrol nanoemulsions were composed of medium-chain trigacylglycerols (MCTs), Tween 80, water, chitosan, alginate, and -cyclodextrin. The corresponding mixtures were formulated for the purpose of being used as a nutraceutical delivery system. Resveratrol nanoemulsions were obtained with particle sizes of 10-800 nm, with the size variation dependent on the emulsification parameters including the ratio of aqueous phase and surfactant ratio. Resveratrol nanoemulsions were characterized by evaluating particle size, zeta-potential value, stability, and release rate. There were no significant changes in particle size and zeta-potential value of resveratrol nanoemulsions during storage for 28 days at 25C. The stability of resveratrol in the double-layer nanoemulsions complexed with chitosan or -cyclodextrin was higher, compared with the single-layer nanoemulsions.
참고 자료
없음
"산업식품공학"의 다른 논문
더보기 (5/10)