Comparison of physicochemical properties and aqueous solubility of xanthone prepared via oil-in-water emulsion and complex coacervation techniques. Issue 1 (1st January 2018)

• Record Type: Journal Article
• Authors: Ho, Li Yoke; Lim, Yau Yan; Tan, Chin Ping; Siow, Lee Fong
• Is Part Of: International journal of food properties. Volume 21:Issue 1(2018)
• Page Start: 784
• Page End: 798
• Publication Date: 2018-01-01
• Subjects: Xanthone -- Solubility enhancement -- Spray-drying -- Microencapsulation -- Coacervation -- Inulin; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2018.1446022
• Languages: English
• ISSNs: 1094-2912

Abstract

ABSTRACT: The aim of this study was to enhance aqueous solubility of xanthone with natural polymers using oil-in-water emulsion and complex coacervation as the microencapsulation techniques. There was no interaction between xanthone and the wall material; and xanthone crystallinity was decreased as observed via fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC) and x-ray powder diffraction (XRD) after microencapsulation. Oil-in-water emulsion and coacervation increased xanthone solubility by 37-fold and 1.6-fold, respectively. However, O/W emulsion method required a high ratio of oil to xanthone. The solubilizing effect of oil and wall material, particle size reduction, and decreased crystallinity were responsible for enhancing the aqueous solubility of xanthone.