Gypenosides as natural emulsifiers for oil-in-water nanoemulsions loaded with astaxanthin: insights of formulation, stability and release properties

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dc.contributor.authorChen, Zhang
dc.contributor.authorShu, Gaofeng
dc.contributor.authorTaarji, Noamane
dc.contributor.authorJ. Barrow, Colin
dc.contributor.authorNakajima, Mitsutoshi
dc.contributor.authorNauman Khalid
dc.contributor.authorA. Neves, Marcos
dc.date.accessioned2019-03-19T12:53:54Z
dc.date.available2019-03-19T12:53:54Z
dc.date.issued2018
dc.description.abstractThe formulation, physicochemical stability and bioaccessibility of astaxanthin (AST) loaded oil-in-water nanoemulsions fabricated using gypenosides (GPs) as natural emulsifiers was investigated and compared with a synthetic emulsifier (Tween 20) that is commonly applied in food industry. GPs were capable of producing nanoemulsions with a small volume mean diameter (d4,3 = 125 ± 2 nm), which was similar to those prepared using Tween 20 (d4,3 = 145 ± 6 nm) under the same high-pressure homogenization conditions. GPs-stabilized nanoemulsions were stable against droplet growth over a range of pH (6–8) and thermal treatments (60–120 °C). Conversely, instability occurred under acidic (pH 3–5) and high ionic strength (25–100 mM CaCl2) conditions. In comparison with Tween 20, GPs were more effective at inhibiting AST from degradation during 30 days of storage at both 5 and 25 °C. However, GPs led to lower lipid digestion and AST bioaccessibility from nanoemulsions than did Tween 20.en_US
dc.identifier.citationChen, Z., Shu, G., Taarji, N., Barrow, C. J., Nakajima, M., Khalid, N., & Neves, M. A. (2018). Gypenosides as natural emulsifiers for oil-in-water nanoemulsions loaded with astaxanthin: Insights of formulation, stability and release properties. Food Chemistry, 261, 322-328. doi: 10.1016/j.foodchem.2018.04.054. (Nauman Khalid (SFAS), (JCR Listed))en_US
dc.identifier.urihttps://escholar.umt.edu.pk/handle/123456789/3697
dc.language.isoenen_US
dc.publisherFood Chemistryen_US
dc.subjectAstaxanthin, Nanoemulsions, Gypenosides, Physicochemical, stability, Bioaccessibilityen_US
dc.titleGypenosides as natural emulsifiers for oil-in-water nanoemulsions loaded with astaxanthin: insights of formulation, stability and release propertiesen_US
dc.typeArticleen_US
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