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Preparation and physical propertiesof carotenoids encapsulated in chitosancross-linked tripolyphosphatenanoparticles |
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| รหัสดีโอไอ | |
| Creator | Phathanee Thamaket and Patcharin Raviyan |
| Title | Preparation and physical propertiesof carotenoids encapsulated in chitosancross-linked tripolyphosphatenanoparticles |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2558 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 3 |
| Journal No. | 1 |
| Page no. | 69-84 |
| Keyword | carotenoids, chitosan, encapsulation, nanoparticles, tripolyphosphate |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/78126 |
| ISSN | 2286-8615 |
| Abstract | Encapsulation of carotenoids in the chitosan cross-linked tripolyphosphate (TPP)was formulated at different ratios of chitosan: TPPto prepare the nanoparticles with superior aqueous solubility, efficient loading and release.The freeze dried sample prepared under the optimal formula of3.00% (w/v) carotenoids, 1.50% (w/v) chitosan and 2.00% (w/v) TPP provided the particle with the average sizeof 317 nmand theencapsulation efficiency of 89.09%.Releaseof carotenoids in oil was relatively superior to ethanol and phosphate buffer, however,the encapsulated carotenoids couldbe effectively appliedas a natural colorant in both oil-based salad cream and water-based drink. This study illustrated apotentialapproachtofabricatethe carotenoidsnanoparticleswith competentaqueous solubility and releasing property. |
