Optimized conditions to produce water-in-oil-in-water nanoemulsion and spray-dried nanocapsule of red ginseng extract

Detalhes bibliográficos
Autor(a) principal: MIN,Ji-Young
Data de Publicação: 2018
Outros Autores: AHN,Sung-Il, LEE,Yun-Kyung, KWAK,Hae-Soo, CHANG,Yoon Hyuk
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300485
Resumo: Abstract The aim of this study was to optimize conditions for producing water-in-oil-in-water (W/O/W) nanoemulsion and spray-dried nanocapsule of red ginseng extract. Based on emulsion stability and average particle size analysis, optimum conditions to produce W/O/W nanoemulsion were: ratio of core to coating material, 3:7; primary emulsifier, 10% polyglycerol polyricinoleate; ratio of W/O phase to coating material, 1.5:8.5; secondary emulsifier, 10% polyoxyethylene sorbitan monolaurate; solvent, 20% ethyl acetate; secondary coating material, 10% maltodextrin (MD). Under these optimized conditions, particle size of spray-dried nanocapsules coated with MD of red ginseng ranged from 100 nm to 500 nm, based on response surface methodology with the highest yield (up to 99.7%). Results of the present study can be used to further optimize conditions to produce W/O/W nanoemulsion and spray-dried nanocapsule of red ginseng extract.
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spelling Optimized conditions to produce water-in-oil-in-water nanoemulsion and spray-dried nanocapsule of red ginseng extractred ginseng extractnanoemulsionspray-dried nanocapsuleresponse surface methodologyAbstract The aim of this study was to optimize conditions for producing water-in-oil-in-water (W/O/W) nanoemulsion and spray-dried nanocapsule of red ginseng extract. Based on emulsion stability and average particle size analysis, optimum conditions to produce W/O/W nanoemulsion were: ratio of core to coating material, 3:7; primary emulsifier, 10% polyglycerol polyricinoleate; ratio of W/O phase to coating material, 1.5:8.5; secondary emulsifier, 10% polyoxyethylene sorbitan monolaurate; solvent, 20% ethyl acetate; secondary coating material, 10% maltodextrin (MD). Under these optimized conditions, particle size of spray-dried nanocapsules coated with MD of red ginseng ranged from 100 nm to 500 nm, based on response surface methodology with the highest yield (up to 99.7%). Results of the present study can be used to further optimize conditions to produce W/O/W nanoemulsion and spray-dried nanocapsule of red ginseng extract.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300485Food Science and Technology v.38 n.3 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.09517info:eu-repo/semantics/openAccessMIN,Ji-YoungAHN,Sung-IlLEE,Yun-KyungKWAK,Hae-SooCHANG,Yoon Hyukeng2018-09-21T00:00:00Zoai:scielo:S0101-20612018000300485Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-09-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Optimized conditions to produce water-in-oil-in-water nanoemulsion and spray-dried nanocapsule of red ginseng extract
title Optimized conditions to produce water-in-oil-in-water nanoemulsion and spray-dried nanocapsule of red ginseng extract
spellingShingle Optimized conditions to produce water-in-oil-in-water nanoemulsion and spray-dried nanocapsule of red ginseng extract
MIN,Ji-Young
red ginseng extract
nanoemulsion
spray-dried nanocapsule
response surface methodology
title_short Optimized conditions to produce water-in-oil-in-water nanoemulsion and spray-dried nanocapsule of red ginseng extract
title_full Optimized conditions to produce water-in-oil-in-water nanoemulsion and spray-dried nanocapsule of red ginseng extract
title_fullStr Optimized conditions to produce water-in-oil-in-water nanoemulsion and spray-dried nanocapsule of red ginseng extract
title_full_unstemmed Optimized conditions to produce water-in-oil-in-water nanoemulsion and spray-dried nanocapsule of red ginseng extract
title_sort Optimized conditions to produce water-in-oil-in-water nanoemulsion and spray-dried nanocapsule of red ginseng extract
author MIN,Ji-Young
author_facet MIN,Ji-Young
AHN,Sung-Il
LEE,Yun-Kyung
KWAK,Hae-Soo
CHANG,Yoon Hyuk
author_role author
author2 AHN,Sung-Il
LEE,Yun-Kyung
KWAK,Hae-Soo
CHANG,Yoon Hyuk
author2_role author
author
author
author
dc.contributor.author.fl_str_mv MIN,Ji-Young
AHN,Sung-Il
LEE,Yun-Kyung
KWAK,Hae-Soo
CHANG,Yoon Hyuk
dc.subject.por.fl_str_mv red ginseng extract
nanoemulsion
spray-dried nanocapsule
response surface methodology
topic red ginseng extract
nanoemulsion
spray-dried nanocapsule
response surface methodology
description Abstract The aim of this study was to optimize conditions for producing water-in-oil-in-water (W/O/W) nanoemulsion and spray-dried nanocapsule of red ginseng extract. Based on emulsion stability and average particle size analysis, optimum conditions to produce W/O/W nanoemulsion were: ratio of core to coating material, 3:7; primary emulsifier, 10% polyglycerol polyricinoleate; ratio of W/O phase to coating material, 1.5:8.5; secondary emulsifier, 10% polyoxyethylene sorbitan monolaurate; solvent, 20% ethyl acetate; secondary coating material, 10% maltodextrin (MD). Under these optimized conditions, particle size of spray-dried nanocapsules coated with MD of red ginseng ranged from 100 nm to 500 nm, based on response surface methodology with the highest yield (up to 99.7%). Results of the present study can be used to further optimize conditions to produce W/O/W nanoemulsion and spray-dried nanocapsule of red ginseng extract.
publishDate 2018
dc.date.none.fl_str_mv 2018-07-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300485
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300485
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.09517
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.38 n.3 2018
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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