Electrospraying as a suitable method for nanoencapsulation of the hydrophilic bioactive dihydrochalcone, aspalathin. (15th March 2019)
- Record Type:
- Journal Article
- Title:
- Electrospraying as a suitable method for nanoencapsulation of the hydrophilic bioactive dihydrochalcone, aspalathin. (15th March 2019)
- Main Title:
- Electrospraying as a suitable method for nanoencapsulation of the hydrophilic bioactive dihydrochalcone, aspalathin
- Authors:
- Human, Chantelle
De Beer, Dalene
Van Der Rijst, Marieta
Aucamp, Marique
Joubert, Elizabeth - Abstract:
- Highlights: Semi-purified aspalathin fraction (GRAF) was successfully nanoencapsulated. GRAF nanoencapsulation can be achieved with various polymers and methods. Electrospraying with synthetic polymers produce nanoparticles with best properties. Sustained release confirmed for GRAF-Eudragit S100 nanoparticles. Abstract: The bioactive hydrophilic dihydrochalcone, aspalathin, has poor stability and bioavailability hampering its use in functional food ingredients with standardised aspalathin content. The aim of the study was to produce nanoparticles with controlled release to overcome these obstacles. Nanoencapsulation was investigated using both natural (chitosan and lecithin) and synthetic (poly(lactide- co -glycolide) and Eudragit S100® (ES100)) polymers by suitable conventional methods and electrospraying for all polymers. All polymer-method combinations produced particles smaller than 1.1 µm. Electrospraying produced more favourable results than conventional methods for the synthetic polymers, resulting in spherical particles with higher (p < 0.05) encapsulation efficiencies (>50%) and loading capacities (>10%). Opposite trends were observed for natural polymers. An in vitro release study revealed biphasic aspalathin release profiles at pH 7.4 with ES100 electrosprayed nanoparticles having the slowest ( p < 0.05) release rate (1.67 h −1 ). Overall, ES100 electrosprayed nanoparticles showed the most favourable combination of parameters.
- Is Part Of:
- Food chemistry. Volume 276(2019)
- Journal:
- Food chemistry
- Issue:
- Volume 276(2019)
- Issue Display:
- Volume 276, Issue 2019 (2019)
- Year:
- 2019
- Volume:
- 276
- Issue:
- 2019
- Issue Sort Value:
- 2019-0276-2019-0000
- Page Start:
- 467
- Page End:
- 474
- Publication Date:
- 2019-03-15
- Subjects:
- Rooibos -- Aspalathus linearis -- Aspalathin -- Nanoencapsulation -- Electrospraying -- In vitro release -- Functional food ingredient
Aspalathin (PubChem CID: 11282394).
Food -- Analysis -- Periodicals
Food -- Composition -- Periodicals
664 - Journal URLs:
- http://www.sciencedirect.com/science/journal/03088146 ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.foodchem.2018.10.016 ↗
- Languages:
- English
- ISSNs:
- 0308-8146
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 3977.284000
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store - Ingest File:
- 8456.xml