Preparation of microencapsulated xanthophyll for improving solubility and stability by nanoencapsulation

doi:10.1016/j.jfoodeng.2013.01.045

CORC > 兰州理工大学 > 兰州理工大学

	Preparation of microencapsulated xanthophyll for improving solubility and stability by nanoencapsulation
	Wang, Guo-ying 1,2; Chen, Juan 1; Shi, Yan-ping 1
刊名	JOURNAL OF FOOD ENGINEERING
	2013-07
卷号	117 期号:1 页码:82-88
关键词	Nanoencapsulation Xanthophyll Water solubility Stability Emulsification inclusion
ISSN号	0260-8774
DOI	10.1016/j.jfoodeng.2013.01.045
英文摘要	A microencapsulated xanthophyll preparation method, using an ultrasonic cell grinder synchronizing emulsification inclusion procedure, was developed for improving the stability and water solubility of xanthophyll. The microencapsulated xanthophyll was analyzed, tested and characterized by methods, including high performance liquid chromatography, Fourier transform infrared spectrum, high resolution scanning electron microscopy, thermo-gravimetric analysis, and X-ray powder diffraction. The half-life (t 1/2) of the microencapsulated xanthophyll against light, heat and oxygen was 7.1 weeks, 5.1 h and 9.2 weeks, respectively. Compared with non-encapsulated xanthophyll, the stability of the microencapsulated xanthophyll against light, heat and oxygen was improved by 5.6 times, 1.9 times and 7.7 times, respectively. The results also showed that the fat soluble xanthophyll was successfully converted into microencapsulated xanthophyll with good water solubility (over 0.125 g/g). The investigation can be of a great interest for food, drink, pharmaceutical, cosmetic and related scientists considering the health benefit effect of xanthophyll and the unsuccessful attempts hitherto to render it completely water-soluble for a full use. (c) 2013 Elsevier Ltd. All rights reserved.
资助项目	National Key Technology Research and Development Program of China[2007BAI37B05]
WOS研究方向	Engineering ; Food Science & Technology
语种	英语
出版者	ELSEVIER SCI LTD
WOS记录号	WOS:000317890500011
状态	已发表
内容类型	期刊论文
源URL	[http://119.78.100.223/handle/2XXMBERH/34671]
专题	兰州理工大学
通讯作者	Wang, Guo-ying
作者单位	1.Chinese Acad Sci, Lanzhou Inst Chem Phys, Key Lab Nat Med Gansu Prov, Lanzhou 730000, Peoples R China 2.Lanzhou Univ Technol, Sch Petr & Chem Engn, Lanzhou 730050, Peoples R China
推荐引用方式 GB/T 7714	Wang, Guo-ying,Chen, Juan,Shi, Yan-ping. Preparation of microencapsulated xanthophyll for improving solubility and stability by nanoencapsulation[J]. JOURNAL OF FOOD ENGINEERING,2013,117(1):82-88.
APA	Wang, Guo-ying,Chen, Juan,&Shi, Yan-ping.(2013).Preparation of microencapsulated xanthophyll for improving solubility and stability by nanoencapsulation.JOURNAL OF FOOD ENGINEERING,117(1),82-88.
MLA	Wang, Guo-ying,et al."Preparation of microencapsulated xanthophyll for improving solubility and stability by nanoencapsulation".JOURNAL OF FOOD ENGINEERING 117.1(2013):82-88.