Next Article in Journal
Two New Guaiane Sesquiterpenoids from Daphne holosericea (Diels) Hamaya
Previous Article in Journal
Novel Hole Transporting Materials Based on 4-(9H-Carbazol-9-yl)triphenylamine Derivatives for OLEDs
Open AccessArticle

Preparation of Astaxanthin Nanodispersions Using Gelatin-Based Stabilizer Systems

Department of Engineering, College of Chemical Engineering, Tabriz Branch, Islamic Azad University, Tabriz 51368, Iran
Chemistry Department, College of Science, King Saud University, Riyadh 1145, Saudi Arabia
Department of Chemical Engineering, Faculty of Food Engineering, Sahand University of Technology, Tabriz 51368, Iran
Department of Food Technology, Faculty of Food Science and Technology, Putra University, 43400 UPM Serdang, Selangor, Malaysia
Author to whom correspondence should be addressed.
Molecules 2014, 19(9), 14257-14265;
Received: 6 July 2014 / Revised: 19 August 2014 / Accepted: 3 September 2014 / Published: 10 September 2014
(This article belongs to the Section Molecular Diversity)
The incorporation of lipophilic nutrients, such as astaxanthin (a fat soluble carotenoid) in nanodispersion systems can either increase the water solubility, stability and bioavailability or widen their applications in aqueous food and pharmaceutical formulations. In this research, gelatin and its combinations with sucrose oleate as a small molecular emulsifier, sodium caseinate (SC) as a protein and gum Arabic as a polysaccharide were used as stabilizer systems in the formation of astaxanthin nanodispersions via an emulsification-evaporation process. The results indicated that the addition of SC to gelatin in the stabilizer system could increase the chemical stability of astaxanthin nanodispersions significantly, while using a mixture of gelatin and sucrose oleate as a stabilizer led to production of nanodispersions with the smallest particle size (121.4 ± 8.6 nm). It was also shown that a combination of gelatin and gum Arabic could produce optimal astaxanthin nanodispersions in terms of physical stability (minimum polydispersity index (PDI) and maximum zeta-potential). This study demonstrated that the mixture of surface active compounds showed higher emulsifying and stabilizing functionality compared to using them individually in the preparation of astaxanthin nanodispersions. View Full-Text
Keywords: astaxanthin nanodispersions; emulsifying mixture; emulsification-evaporation astaxanthin nanodispersions; emulsifying mixture; emulsification-evaporation
Show Figures

Figure 1

MDPI and ACS Style

Anarjan, N.; Nehdi, I.A.; Sbihi, H.M.; Al-Resayes, S.I.; Malmiri, H.J.; Tan, C.P. Preparation of Astaxanthin Nanodispersions Using Gelatin-Based Stabilizer Systems. Molecules 2014, 19, 14257-14265.

Show more citation formats Show less citations formats

Article Access Map

Only visits after 24 November 2015 are recorded.
Back to TopTop