Preparation and physical properties of carotenoids encapsulated in chitosan cross-linked tripolyphosphate nanoparticles
DOI:
https://doi.org/10.14456/fabj.2015.8Keywords:
carotenoids, chitosan, encapsulation, nanoparticles, tripolyphosphateAbstract
Encapsulation of carotenoids in the chitosan cross-linked tripolyphosphate (TPP) was formulated at different ratios of chitosan: TPP to prepare the nanoparticles with superior aqueous solubility, efficient loading and release. The freeze dried sample prepared under the optimal formula of 3.00% (w/v) carotenoids, 1.50% (w/v) chitosan and 2.00% (w/v) TPP provided the particle with the average size of 317 nm and the encapsulation efficiency of 89.09%. Release of carotenoids in oil was relatively superior to ethanol and phosphate buffer, however, the encapsulated carotenoids could be effectively applied as a natural colorant in both oil-based salad cream and water-based drink. This study illustrated a potential approach to fabricate the carotenoids nanoparticles with competent aqueous solubility and releasing property.Downloads
How to Cite
Thamaket, Phathanee, and Patcharin Raviyan. 2017. “Preparation and Physical Properties of Carotenoids Encapsulated in Chitosan Cross-Linked Tripolyphosphate Nanoparticles”. Food and Applied Bioscience Journal 3 (1):69-84. https://doi.org/10.14456/fabj.2015.8.
Issue
Section
Food Processing and Engineering