Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Food Chem. 2017 Aug 15;229:286-295. doi: 10.1016/j.foodchem.2017.02.071. Epub 2017 Feb 16.
Alginate nano/microspheres are produced by emulsification/internal gelation of sodium alginate dispersed within vegetable oils containing surfactant, followed by CaCl addition resulting in hardened particles. In this work, the impact was evaluated of alginate, CaCl, oil and surfactant content on the size and encapsulation efficiency of nanocarriers containing peppermint phenolic extract and prepared by a low energy internal gelation technique. The results revealed that size of nanoparticles decreased at higher oil and surfactant contents, higher molarity of CaCl and lower alginate concentrations. Also, it was found that the encapsulation efficiency was inversely proportional to the size of nanoparticles, and the impact of alginate concentration and surfactant content was markedly higher than the other two factors. The composition of 0.5% alginate, 400ml oil, 0.05M CaCl and 100ml surfactant was recognized as the optimized treatment with a reasonable encapsulation efficiency of 5.6% and a nanoparticle size of 785nm.
海藻酸钠纳米/微球是通过将分散在含有表面活性剂的植物油中的海藻酸钠乳化/内凝胶化，然后加入 CaCl ，从而形成硬化颗粒来制备的。在这项工作中，评估了海藻酸钠、CaCl、油和表面活性剂含量对薄荷酚提取物纳米载体的粒径和包封效率的影响，该纳米载体是通过低能量的内凝胶化技术制备的。结果表明，纳米颗粒的粒径随着油和表面活性剂含量的增加、CaCl 摩尔浓度的增加和海藻酸钠浓度的降低而减小。此外，还发现包封效率与纳米颗粒的粒径成反比，并且海藻酸钠浓度和表面活性剂含量的影响明显高于其他两个因素。含有 0.5%海藻酸钠、400ml 油、0.05M CaCl 和 100ml 表面活性剂的组分为优化处理，具有合理的 5.6%包封效率和 785nm 的纳米颗粒粒径。
