Studies on the role of gelatin as a cryo- and lyo-protectant in the stability of capsicum oleoresin nanocapsules in gelatin matrix

详细信息    查看全文

• 作者：Piyawan Bejrapha^a ; Suvimol Surassmo^a ; Mi-Jung Choi^b ; Kyuya Nakagawa^c ; Sang-Gi Min^a ; ^{foodeng301@paran.com}
• 关键词：Cryo/lyoprotectant ; Freeze-drying ; Freezing rate ; Nanocapsules ; Emulsion– ; diffusion method
• 刊名：Journal of Food Engineering
• 出版年：2011
• 出版时间：July 2011
• 年：2011
• 卷：105
• 期：2
• 页码：320-331
• 全文大小：1190 K

文摘

The purpose of this study was to determine the effect of freezing process in the absence or presence of excipients on the stability of capsicum loaded nanocapsules (NC) during freeze-thawing and freeze-drying procedures. Capsicum loaded nanocapsules were prepared by the modified-emulsion–diffusion method combined with the microfluidization method. The prepared samples were frozen at freezing temperatures of −40, −20, and −15 °C to study the effects of cooling temperature on the properties of the capsicum oleoresin loaded nanoparticles. From results, a relatively high freezing temperature had an effect on the maintenance of nanocapsule size after freeze-thawing and freeze-drying. Regarding the addition of excipients, gelatin and κ-carrageenan played roles as cryoprotectants and lyoprotectants, and represented R values of 1.01 and 1.13 in size comparisons before and after treatment, respectively. Furthermore, the morphologies of NC made with gelatin or κ-carrageenan were conserved after freeze-drying showing spherical forms according to electron microscope observations.