Anarjan Navideh, Nehdi Imededdine Arbi, Sbihi Hassen Mohamed, Al-Resayes Saud Ibrahim, Malmiri Hoda Jafarizadeh, Tan Chin Ping
Department of Engineering, College of Chemical Engineering, Tabriz Branch, Islamic Azad University, Tabriz 51368, Iran.
Chemistry Department, College of Science, King Saud University, Riyadh 1145, Saudi Arabia.
Molecules. 2014 Sep 10;19(9):14257-65. doi: 10.3390/molecules190914257.
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.
将亲脂性营养物质，如虾青素（一种脂溶性类胡萝卜素）纳入纳米分散体系，既可以提高其水溶性、稳定性和生物利用度，也可以拓宽它们在水性食品和药物制剂中的应用。在本研究中，明胶及其与小分子乳化剂油酸蔗糖酯、蛋白质酪蛋白酸钠（SC）和多糖阿拉伯胶的组合，被用作通过乳化蒸发过程形成虾青素纳米分散体的稳定剂体系。结果表明，在稳定剂体系中向明胶中添加SC可显著提高虾青素纳米分散体的化学稳定性，而使用明胶和油酸蔗糖酯的混合物作为稳定剂可制得粒径最小（121.4±8.6 nm）的纳米分散体。研究还表明，就物理稳定性而言（最低多分散指数（PDI）和最高ζ电位），明胶和阿拉伯胶的组合可制备出最佳的虾青素纳米分散体。这项研究表明，与在制备虾青素纳米分散体时单独使用表面活性化合物相比，表面活性化合物的混合物表现出更高的乳化和稳定功能。
