Formulation and characterization of astaxanthin-enriched nanoemulsions stabilized using ginseng saponins as natural emulsifiers

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dc.contributor.authorShu, Gaofeng
dc.contributor.authorNauman Khalid
dc.contributor.authorChen, Zhang
dc.contributor.authorA. Neves, Marcos
dc.contributor.authorJ. Barrow, Colin
dc.contributor.authorNakajima, Mitsutoshi
dc.date.accessioned2019-03-19T13:00:07Z
dc.date.available2019-03-19T13:00:07Z
dc.date.issued2018
dc.description.abstractIn this study ginseng saponins (GS) were used as natural emulsifiers to formulate and stabilize O/W nanoemulsions loaded with astaxanthin (AST). GS were found to be highly effective at reducing the interfacial tension at the soybean oil–water interfaces, and were capable of producing nano-scaled droplets (d4,3 ≈ 125 nm) using a high-pressure homogenizer. The droplet size of the nanoemulsions decreased with increasing emulsifier concentration and homogenization pressure. The nanoemulsions were stable without droplet coalescence against thermal treatment (30–90 °C, 30 min), and over a narrow range of pH values (7–9). GS-coated droplets were unstable in acidic conditions (pH 3–6) and in the presence of salt (>25 mM NaCl). The formulated nanoemulsions showed slight change in d4,3 during 15 days of storage at 5, 25 and 40 °C. However, the chemical stability strongly depended on the storage temperature, with the lowest level of AST retained in nanoemulsions stored at higher temperature.en_US
dc.identifier.citationShu, G., Khalid, N., Chen, Z., Neves, M. A., Barrow, C. J., & Nakajima, M. (2018). Formulation and characterization of astaxanthin-enriched nanoemulsions stabilized using ginseng saponins as natural emulsifiers. Food Chemistry, 255, 67-74. doi: 10.1016/j.foodchem.2018.02.062.(Nauman Khalid (SFAS), (JCR Listed))en_US
dc.identifier.urihttps://escholar.umt.edu.pk/handle/123456789/3698
dc.language.isoenen_US
dc.publisherFood Chemistryen_US
dc.subjectAstaxanthin, Nanoemulsions, Ginseng saponins, Stability, Characterizationen_US
dc.titleFormulation and characterization of astaxanthin-enriched nanoemulsions stabilized using ginseng saponins as natural emulsifiersen_US
dc.typeArticleen_US
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