• Title of article

    Characterisation and stability evaluation of bixin nanocapsules

  • Author/Authors

    Lobato، نويسنده , , Kleidson Brito de Sousa and Paese، نويسنده , , Karina and Forgearini، نويسنده , , Joana Casanova and Guterres، نويسنده , , Silvia Stanisçuaski and Jablonski، نويسنده , , André and Rios، نويسنده , , Alessandro de Oliveira، نويسنده ,

  • Issue Information
    روزنامه با شماره پیاپی سال 2013
  • Pages
    7
  • From page
    3906
  • To page
    3912
  • Abstract
    The aim of this study was to produce bixin nanocapsules by the interfacial deposition of preformed poly-ɛ-caprolactone (PCL). PCL (250 mg), capric/caprylic triglyceride (400 μL), sorbitan monostearate (95 mg) and bixin were dissolved in a mixture of acetone (60 mL) and ethanol (7.5 mL) under stirring (40 °C). This organic solution was added to the aqueous solution (130 mL) containing Tween 80 (195 mg). The size distributions in the formulations with bixin concentration from 11 to 100 μg/mL were evaluated periodically during 3 weeks of storage at ambient temperature. The optimal formulation (bixin concentration of 16.92 ± 0.16 μg/mL) was characterised in terms of particle size distribution, zeta potential, bixin content and encapsulation efficiency, and showed a volume-weighted mean diameter (D4,3) of 195 ± 27 nm, around 100% of encapsulation efficiency and the nanocapsules were considered physically stable during 119 days of storage at ambient temperature.
  • Keywords
    carotenoid , Bioactive compounds , Lipid-core nanocapsules , nanoencapsulation
  • Journal title
    Food Chemistry
  • Serial Year
    2013
  • Journal title
    Food Chemistry
  • Record number

    1974421