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Preparation of γ-oryzanol-loaded pectin micro and nanocapsules and their characteristics according to particle size

감마오리자놀 함유 칼슘-펙틴 미세 및 나노캡슐의 제조와 입자 크기에 따른 캡슐특성

  • Lee, Seul (Department of Food and Nutrition, Hanyang University) ;
  • Kim, Eun Suh (Department of Food and Nutrition, Hanyang University) ;
  • Lee, Ji-Soo (Department of Food and Nutrition, Hanyang University) ;
  • Lee, Hyeon Gyu (Department of Food and Nutrition, Hanyang University)
  • 이슬 (한양대학교 식품영양학과) ;
  • 김은서 (한양대학교 식품영양학과) ;
  • 이지수 (한양대학교 식품영양학과) ;
  • 이현규 (한양대학교 식품영양학과)
  • Received : 2016.09.07
  • Accepted : 2016.11.12
  • Published : 2017.02.28

Abstract

${\gamma}-Oryzanol-loaded$ calcium-pectin micro- and nanocapsules were prepared by ionic gelation to improve oxidation stability and the effect of particle size on capsule properties was investigated. The physical properties were influenced by preparation conditions such as concentrations of pectin, $CaCl_2$, ${\gamma}-oryzanol$, and hardening time. Particle sizes of micro- and nanocapsules that showed the maximum encapsulation efficiency and sustained release were $2.27{\pm}0.02mm$ and $347.7{\pm}58.1nm$, respectively. Microcapsules showed higher encapsulation efficiency ($50.73{\pm}1.98%$) than nanocapsules ($17.70{\pm}2.04%$), while nanocapsules showed more sustained release and higher stability than microcapsules. Release of ${\gamma}-oryzanol$ from both microand nanocapsules, which was low in gastric environments and promoted in intestinal environments, showed suitable characteristics for oral administration. Furthermore, antioxidant activity of ${\gamma}-oryzanol$ against autoxidation of linoleic acid was prolonged by both micro- and nanoencapsulation in a ferric thiocyanate test. Therefore, micro- and nanoencapsulation using pectin can be effective for improving biodelivery, stability, and antioxidant activity of ${\gamma}-oryzanol$.

Keywords

${\gamma}-oryzanol$;pectin;microcapsule;nanocapsule;antioxidant activity

Acknowledgement

Supported by : 농림수산식품기술기획평가원

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