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  • 标题:Optimized conditions to produce water-in-oil-in-water nanoemulsion and spray-dried nanocapsule of red ginseng extract
  • 作者:MIN, Ji-Young ; AHN, Sung-Il ; LEE, Yun-Kyung
  • 期刊名称:Food Science and Technology (Campinas)
  • 印刷版ISSN:0101-2061
  • 电子版ISSN:1678-457X
  • 出版年度:2018
  • 卷号:38
  • 期号:3
  • 页码:485-492
  • DOI:10.1590/fst.09517
  • 出版社:Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • 摘要:

    The aim of this study was to optimize conditions for producing water-in-oil-in-water (W/O/W) nanoemulsion and spray-dried nanocapsule of red ginseng extract. Based on emulsion stability and average particle size analysis, optimum conditions to produce W/O/W nanoemulsion were: ratio of core to coating material, 3:7; primary emulsifier, 10% polyglycerol polyricinoleate; ratio of W/O phase to coating material, 1.5:8.5; secondary emulsifier, 10% polyoxyethylene sorbitan monolaurate; solvent, 20% ethyl acetate; secondary coating material, 10% maltodextrin (MD). Under these optimized conditions, particle size of spray-dried nanocapsules coated with MD of red ginseng ranged from 100 nm to 500 nm, based on response surface methodology with the highest yield (up to 99.7%). Results of the present study can be used to further optimize conditions to produce W/O/W nanoemulsion and spray-dried nanocapsule of red ginseng extract.

  • 关键词:red ginseng extract; nanoemulsion; spray-dried nanocapsule; response surface methodology.
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