Formulation of Gammaoryzanol-Loaded Nanoparticles for Potential Application in Fortifying Food Products
Purpose: The field of nanoparticle delivery systems for nutrients and nutraceuticals with poor water solubility has attracted a great attention during the last decades. Methods: Ethyl cellulose (EC) based GO-loaded nanoparticles were prepared by solvent evaporation method. The effects of formulation...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tabriz University of Medical Sciences
2014-12-01
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| Series: | Advanced Pharmaceutical Bulletin |
| Subjects: | |
| Online Access: | http://journals.tbzmed.ac.ir/APB/Manuscript/APB-4-549.pdf |
| Summary: | Purpose: The field of nanoparticle delivery systems for nutrients
and nutraceuticals with poor water solubility has attracted a great attention
during the last decades.
Methods: Ethyl cellulose (EC) based GO-loaded nanoparticles were prepared by
solvent evaporation method. The effects of formulation parameters on
nanoparticle size, encapsulation efficiency (EE%) and loading efficiency (LE%)
were investigated. X-ray diffraction (XRD) and differential scanning
calorimetry (DSC) techniques were used to investigate the crystalline behavior
of GO and EC after the preparation of nanoparticles. Stability of the prepared
nanoparticle was investigated during five weeks of storage.
Results: Particle sizes of all formulation were in the range of
70-100 nm with narrow size distribution. Increase in the time of sonication
from 1 to 5 minutes decreased the particle size. However, the mean particle
size was increased when the sonication time increased from 5 to 7 minutes. The
results showed that in the same concentration of PVA, increasing the ratio of
EC:GO led to an increase in the GO encapsulation efficiency and decrease in
loading efficiency. During five weeks, the mean diameter and size distribution
indexes (SPAN values) of nanoparticles did not show significant changes. DSC
and XRD studies indicated that crystallinity of GO was decreased in nanoparticles.
Conclusion: EC based nanoparticles
are promising carriers for addition of GO as a water insoluble antioxidant to
fortify liquid food products without any change in quality of products. |
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| ISSN: | 2228-5881 2251-7308 |