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Preparation and Stability of Capsaicin-loaded Nanoemulsions by Microfluidazion

미세유동화법으로 제조한 캡사이신 함유 나노에멀션의 안정성

  • Kim, Min-Ji (Korea Vocational College of Food and Agriculture, Agriculture & Food) ;
  • Lee, Soo-Jeong (Dept. of Food & Nutrition, Bucheon University) ;
  • Kim, Chong-Tai (Research Group of Bioprocess Engineering, Korea Food Research Institute)
  • 김민지 (한국농식품직업전문학교 농식품스쿨) ;
  • 이수정 (부천대학교 식품영양과) ;
  • 김종태 (한국식품연구원 바이오공정연구단)
  • Received : 2016.11.11
  • Accepted : 2016.12.12
  • Published : 2016.12.31

Abstract

The objectives of this study, which filled gaps in previous studies, were: (1) to find the optimal mixing condition of nanoemulsions containing oleoresin capsicum (OC), Tween 80, propylene glycol (PG), and sucrose monostearate (SES) by microfluidization; (2) to investigate their properties and stability depending on such factors as pH, temperature, and heating time; (3) to measure the effect of adding ascorbic acid. In order to test these objectives, the following three experiments were conducted: Firstly, in order to find the optimal mixing ratio, nanoemulsions containing OC - the mean diameter of which is smaller than 100 nm - were prepared through the process of microfluidization; and their mean particle size, zeta potential, and capsaicinoids were measured. The test results indicated that the mixing ratio at OC : Tween 80 : PG + water(1:2) = 1 : 0.2 : 5 was optimal. Secondly, the properties and stability of nanoemulsions were investigated with varying parameters. The test results illustrated that single-layer nanoemulsions and double-layer nanoemulsions coated with alginate were stable, irrespective of all the parameters other than/except for pH 3. Thirdly, the properties of nanoemulsions were then analyzed according to the addition of ascorbic acid. The results demonstrated that the properties of single-layer nanoemulsions were not affected by addition of ascorbic acid. In case of alginate double-layer nanoemulsions, the particle size was reduced, and zeta potential increased with the addition of ascorbic acid. In conclusion, the demonstrated stability of various nanoemulsions under the different conditions in the present study suggests that these findings may constitute a basis in manufacturing various food-grade products which use nanoemulsions-and indicate that food nanoemulsions, if adopted in the food industry, have the potential to satisfy both the functionality and acceptability requirements necessary to produce commercially marketable food-grade products.

Keywords

nanoemulsion;capsaicin;biopolymer;microfluidazion;stability

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