Development of double layered emulsion droplets with pectin/β-lactoglobulin complex for bioactive delivery purposes
| Autor: | Omid Shamsara, Seid Mahdi Jafari, Zayniddin Kamarovich Muhidinov |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
food.ingredient
Pectin Fraction (chemistry) 02 engineering and technology Piroxicam 0404 agricultural biotechnology food Materials Chemistry medicine Citrus Pectin Physical and Theoretical Chemistry Spectroscopy Chromatography Chemistry Sunflower oil 04 agricultural and veterinary sciences 021001 nanoscience & nanotechnology Condensed Matter Physics 040401 food science Sunflower Atomic and Molecular Physics and Optics Electronic Optical and Magnetic Materials Creaming Emulsion 0210 nano-technology medicine.drug |
| Zdroj: | Journal of Molecular Liquids. 243:144-150 |
| ISSN: | 0167-7322 |
| DOI: | 10.1016/j.molliq.2017.08.036 |
| Popis: | The objective of the present study was to load piroxicam (PX) into multi-layered oil in water emulsions stabilized by β-lactoglobulin (β-Lg)/pectin complexes. A primary emulsion was produced by homogenizing the sunflower oil contains PX in β-Lg solution (at pH = 3.5). Then, the emulsion droplets were stabilized further by coating with pectin as a secondary layer. Four different pectin types including low-methoxyl sunflower pectin (LMSP), high-methoxyl apple pectin (HMAP), high-methoxyl citrus pectin (HMCP), and low-methoxyl citrus pectin (LMCP) were applied for production of double layered emulsion droplets. The entrapping efficiency of PX (%), creaming stability, and mean droplet size (D 43 ) of emulsions were measured. Also, the release trends of PX were determined and fitted with experimental models of zero order, Higuchi, and Pepass. Our results revealed that the emulsions stabilized by β-Lg/high-methoxyl apple and citrus pectins with NaCl had a higher creaming stability and more loading capacity of PX compared to stabilized emulsions by β-Lg/pectin without NaCl. The mean droplet size (D 43 ) of double layered emulsions was increased at higher pectin fraction and were decreased by lower β-lg fraction. |
| Databáze: | OpenAIRE |
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