Lubna Mobin, Levente L Diosady, Muhammad Abdul Haq
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引用次数: 0
摘要
本研究考察了乳化皂素-壳聚糖聚电解质复合物来封装维生素 A 的效果。利用响应面方法(RSM),测量了壳聚糖、皂素和维生素 A 含量对各种响应变量的影响,以优化配方。通过荧光显微镜、傅立叶变换红外光谱(FTIR)、差示扫描量热法(DSC)、储存稳定性和释放曲线对优化后的乳剂进行了表征。荧光显微镜显示,维生素 A 均匀地分布在整个优化乳液中。傅立叶变换红外分析表明,聚电解质复合物和维生素 A 发生了疏水和静电相互作用。DSC 结果验证了封装的有效性,并表明维生素 A 的热稳定性得到了提高。储存稳定性研究表明,在 2 个月的储存期间,封装的维生素 A 保持稳定。此外,根据释放试验,维生素 A 在 pH 值为 1.2 时可从封装形式中明显释放出来。总之,皂素-壳聚糖聚电解质包衣被证明是一种对维生素 A 的稳定性和在各种配方中的应用具有潜在用途的新材料。
Enhancing vitamin A stability using saponin-chitosan polyelectrolytes coating: Optimization, characterization, and controlled release.
Microencapsulation has the potential to address the stability issues associated with vitamin A. This study examined the effectiveness of emulsifying a saponin-chitosan polyelectrolyte complex to encapsulate vitamin A. Utilizing response surface methodology (RSM), the effects of the chitosan, saponin, and vitamin A contents on various response variables were measured to optimize the formulation. The optimized emulsion was characterized through fluorescence microscopy, Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), storage stability, and release profile. Fluorescence microscopy showed that vitamin A was evenly distributed throughout the optimized emulsion. The polyelectrolyte complex and vitamin A were shown to interact hydrophobically and electrostatically by FTIR analysis. The DSC results verified the effective encapsulation and showed that vitamin A heat stability had been enhanced. Study on storage stability demonstrated that during a 2-month storage period, the encapsulated vitamin A remained stable. Moreover, vitamin A was significantly released from the encapsulated form at pH 1.2, based on release assays. In conclusion, saponin-chitosan polyelectrolyte coating proved to be a potentially useful new material for the stability and applications of vitamin A in a range of formulations.
期刊介绍:
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.