化学
水溶液
分散性
纳米颗粒
聚山梨酯
粒径
双水相体系
溶剂
泊洛沙姆
阿魏酸
胶体
色谱法
化学工程
聚合物
肺表面活性物质
有机化学
共聚物
工程类
物理化学
生物化学
作者
Noamane Taarji,Meryem Bouhoute,Isao Kobayashi,Ken‐ichi Tominaga,Hiroko Isoda,Mitsutoshi Nakajima
标识
DOI:10.1016/j.foodhyd.2021.107161
摘要
Concentrated γ-Oryzanol nanodispersions were prepared by solvent displacement method, using purified water (no emulsifier) or aqueous solutions of polyoxyethylene (20) sorbitan monooleate (T80), modified lecithin (ML) or sodium caseinate (SC) as emulsifiers. The nanodispersions had comparable particle sizes (126–157 nm), particle size distribution (monomodal), polydispersity index (˂ 0.1), γ-Oryzanol concentration (1.69–1.82 mg mL−1) and encapsulation efficiency (89.39–98.78%) at optimized processing conditions. Moreover, they had negative ζ-potentials, independently of the composition of the aqueous phase added, indicating that both γ-Oryzanol and emulsifier contributed to nanoparticles formation. Comprehensively, emulsifier-free nanodispersions had a ζ-potential of −46.7 mV, originating potentially from the dissociation of hydroxyl groups of caffeic acid and/or ferulic acid on γ-Oryzanol structures. ML and SC provided negative charges as expected, while T80 stabilized nanoparticles were also charged (−26.0 mV) despite the absence of ionizable groups on polysorbate structure. These results feature the self-stabilizing properties of γ-Oryzanol in concentrated colloidal systems, such as nanodispersions, and present a novel approach for its encapsulation in caloric-free formulations.
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