Preparation of microencapsulated xanthophyll for improving solubility and stability by nanoencapsulation

CORC > 兰州化学物理研究所 > 中国科学院兰州化学物理研究所 > 中科院西北特色植物资源化学重点实验室/甘肃省天然药物重点实验室

	Preparation of microencapsulated xanthophyll for improving solubility and stability by nanoencapsulation
	Wang GY(王国英)1,2; Chen J(陈娟)1 ; Shi YP(师彦平)1
刊名	Journal of Food Engineering
	2013
卷号	117 期号:1 页码:82-88
关键词	Nanoencapsulation Xanthophyll Water solubility Stability Emulsification inclusion
ISSN号	0260-8774
通讯作者	王国英 ; 师彦平
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.
学科主题	分析化学与药物化学
收录类别	SCI
资助信息	the Western high-tech Project Action Plan (No. KG-CX2-YW-510);West Light Program (2007), Chinese Academy of Sciences;the National Key Technology Research and Development Program of China (No. 2007BAI37B05)
语种	英语
WOS记录号	WOS:000317890500011
公开日期	2013-12-10
内容类型	期刊论文
源URL	[http://210.77.64.217/handle/362003/4590]
专题	兰州化学物理研究所_中科院西北特色植物资源化学重点实验室/甘肃省天然药物重点实验室
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 GY,Chen J,Shi YP. Preparation of microencapsulated xanthophyll for improving solubility and stability by nanoencapsulation[J]. Journal of Food Engineering,2013,117(1):82-88.
APA	Wang GY,Chen J,&Shi YP.(2013).Preparation of microencapsulated xanthophyll for improving solubility and stability by nanoencapsulation.Journal of Food Engineering,117(1),82-88.
MLA	Wang GY,et al."Preparation of microencapsulated xanthophyll for improving solubility and stability by nanoencapsulation".Journal of Food Engineering 117.1(2013):82-88.