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http://dx.doi.org/10.9721/KJFST.2017.49.1.110

Preparation of γ-oryzanol-loaded pectin micro and nanocapsules and their characteristics according to particle size  

Lee, Seul (Department of Food and Nutrition, Hanyang University)
Kim, Eun Suh (Department of Food and Nutrition, Hanyang University)
Lee, Ji-Soo (Department of Food and Nutrition, Hanyang University)
Lee, Hyeon Gyu (Department of Food and Nutrition, Hanyang University)
Publication Information
Korean Journal of Food Science and Technology / v.49, no.1, 2017 , pp. 110-116 More about this Journal
Abstract
${\gamma}-Oryzanol-loaded$ calcium-pectin micro- and nanocapsules were prepared by ionic gelation to improve oxidation stability and the effect of particle size on capsule properties was investigated. The physical properties were influenced by preparation conditions such as concentrations of pectin, $CaCl_2$, ${\gamma}-oryzanol$, and hardening time. Particle sizes of micro- and nanocapsules that showed the maximum encapsulation efficiency and sustained release were $2.27{\pm}0.02mm$ and $347.7{\pm}58.1nm$, respectively. Microcapsules showed higher encapsulation efficiency ($50.73{\pm}1.98%$) than nanocapsules ($17.70{\pm}2.04%$), while nanocapsules showed more sustained release and higher stability than microcapsules. Release of ${\gamma}-oryzanol$ from both microand nanocapsules, which was low in gastric environments and promoted in intestinal environments, showed suitable characteristics for oral administration. Furthermore, antioxidant activity of ${\gamma}-oryzanol$ against autoxidation of linoleic acid was prolonged by both micro- and nanoencapsulation in a ferric thiocyanate test. Therefore, micro- and nanoencapsulation using pectin can be effective for improving biodelivery, stability, and antioxidant activity of ${\gamma}-oryzanol$.
Keywords
${\gamma}-oryzanol$; pectin; microcapsule; nanocapsule; antioxidant activity;
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