Estudios de las condiciones óptimas para maximizar estabilidad física y oxidativa de un ingrediente vitamínico nanoencapsulado
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| Format: | Artículo científico |
| Language: | es |
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Universidad Nacional Autónoma de México
2019
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| author | J. Mujica Álvarez |
| author_facet | J. Mujica Álvarez |
| contents | Estudios de las condiciones óptimas para maximizar estabilidad física y oxidativa de un ingrediente vitamínico nanoencapsulado J. Mujica Álvarez S. Matiacevich R. Bustos Multidisciplinaria (Ciencias Naturales y Exactas) tocopherol nanoemulsion Encapsulation lyophilization physical stability The aim of this work was to evaluate the effect of different wall materials, sodium caseinate (CS) and a modified starch Capsul® (CAP), on the physical and oxidative stability of nanoemulsions with vitamin E, to obtain a nanoencapsulated vitamin ingredient. An experimental Box-Behnken design was established, where three factors were analyzed: type of encapsulating agent (4% w/w CS/CAP/CAP+CS), surfactant concentration Tween 80 (1-2% w/w), and ultrasound time (1-3 min). The response variables were the size of nanocapsules, polydispersity index (PDI) and oxidative stability at 80, 110 and 140 °C, expressed as the induction period (PI). From the optimal conditions, the model was validated and the concentration of the encapsulating agent was increased to improve the physical stability of the nanoemulsion during storage (4 °C-72 h). These nanoemulsions were lyophilized and the PI was evaluated in comparison with free vitamin E and as a nanoemulsion. A particle size between 20-100 nm was obtained with a PDI<0.5 under all experimental conditions, confirming the obtaining of nanoemulsions with a monomodal size distribution. The lyophilization process improved the oxidative stability of the vitamin compared to the vitamin E nanoemulsion and the free vitamin E. 2019 artículo científico 2007-5979 https://www.redalyc.org/articulo.oa?id=757781193003 es http://www.redalyc.org/revista.oa?id=7577 Mundo Nano application/pdf Universidad Nacional Autónoma de México Mundo Nano (México) Num.23 Vol.12 |
| format | Artículo científico |
| id | redalyc_757781193003 |
| institution | Redalyc |
| language | es |
| publishDate | 2019 |
| publisher | Universidad Nacional Autónoma de México |
| spellingShingle | Estudios de las condiciones óptimas para maximizar estabilidad física y oxidativa de un ingrediente vitamínico nanoencapsulado J. Mujica Álvarez Multidisciplinaria (Ciencias Naturales y Exactas) tocopherol nanoemulsion Encapsulation lyophilization physical stability Estudios de las condiciones óptimas para maximizar estabilidad física y oxidativa de un ingrediente vitamínico nanoencapsulado J. Mujica Álvarez S. Matiacevich R. Bustos Multidisciplinaria (Ciencias Naturales y Exactas) tocopherol nanoemulsion Encapsulation lyophilization physical stability The aim of this work was to evaluate the effect of different wall materials, sodium caseinate (CS) and a modified starch Capsul® (CAP), on the physical and oxidative stability of nanoemulsions with vitamin E, to obtain a nanoencapsulated vitamin ingredient. An experimental Box-Behnken design was established, where three factors were analyzed: type of encapsulating agent (4% w/w CS/CAP/CAP+CS), surfactant concentration Tween 80 (1-2% w/w), and ultrasound time (1-3 min). The response variables were the size of nanocapsules, polydispersity index (PDI) and oxidative stability at 80, 110 and 140 °C, expressed as the induction period (PI). From the optimal conditions, the model was validated and the concentration of the encapsulating agent was increased to improve the physical stability of the nanoemulsion during storage (4 °C-72 h). These nanoemulsions were lyophilized and the PI was evaluated in comparison with free vitamin E and as a nanoemulsion. A particle size between 20-100 nm was obtained with a PDI<0.5 under all experimental conditions, confirming the obtaining of nanoemulsions with a monomodal size distribution. The lyophilization process improved the oxidative stability of the vitamin compared to the vitamin E nanoemulsion and the free vitamin E. 2019 artículo científico 2007-5979 https://www.redalyc.org/articulo.oa?id=757781193003 es http://www.redalyc.org/revista.oa?id=7577 Mundo Nano application/pdf Universidad Nacional Autónoma de México Mundo Nano (México) Num.23 Vol.12 |
| title | Estudios de las condiciones óptimas para maximizar estabilidad física y oxidativa de un ingrediente vitamínico nanoencapsulado |
| topic | Multidisciplinaria (Ciencias Naturales y Exactas) tocopherol nanoemulsion Encapsulation lyophilization physical stability |
| url | https://www.redalyc.org/articulo.oa?id=757781193003 |