Proniosomal powders of natural canthaxanthin: Preparation and characterization
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- 作者：Maryam Ravaghia ; ravaghi.maryam@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Chiara Sinicob ; sinico@unica.it" class="auth_mail" title="E-mail the corresponding author ; Seyed Hadi Razavic ; srazavi@ut.ac.ir" class="auth_mail" title="E-mail the corresponding author ; Seyed Mohammad Mousavic ; mousavi@ut.ac.ir" class="auth_mail" title="E-mail the corresponding author ; Elena Pinid ; elena.pini@unimi.it" class="auth_mail" title="E-mail the corresponding author ; Anna Maria Faddab ; mfadda@unica.it" class="auth_mail" title="E-mail the corresponding author
- 关键词：Canthaxanthin (PubChem CID ; 5281227) ; Cholesterol (PubChem CID ; 5997) ; Lactose (PubChem CID ; 440995) ; Maltodextrin (PubChem CID ; 107526) ; Mannitol (PubChem CID ; 6251) ; Pullulan (PubChem CID ; 92024139) ; Span 60 (PubChem CID ; 16218600)
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 April 2017
- 年：2017
- 卷：220
- 期：Complete
- 页码：233-241
- 全文大小：1624 K
文摘
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CTX was produced by Dietzia natronolimnaea HS-1 (DSM 44860) using beetroot molasses.
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CTX was encapsulated in proniosome powders using four different carriers.
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The type of carriers had significant effects on the micrometric properties of proniosome powders.
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MA proniosome produced small (⩽200 nm) and homogeneous (PDI ⩽ 0.3) niosomes with 75% entrapped CTX.
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CTX can be conveniently stabilized in mannitol based proniosome powder.