Abstract
BackgroundThe emulsification-evaporation method was used to prepare astaxanthin nanodispersions using a three-component emulsifier system composed of Tween 20, sodium caseinate and gum Arabic. Using Response-surface methodology (RSM), we studied the main and interaction effects of the major emulsion components, namely, astaxanthin concentration (0.02–0.38 wt %, x1), emulsifier concentration (0.2–3.8 wt %, x2) and organic phase (dichloromethane) concentration (2–38 wt %, x3) on nanodispersion characteristics. The physicochemical properties considered as response variables were: average particle size (Y1), PDI (Y2) and astaxanthin loss (Y3).ResultsThe results indicated that the response-surface models were significantly (p < 0.05) fitted for all studied response variables. The fitted polynomial regression models for the prediction of variations in the response variables showed high coefficients of determination (R2 > 0.930) for all responses. The overall optimum region resulted in a desirable astaxanthin nanodispersions obtained with the concentrations of 0.08 wt % astaxanthin, 2.5 wt % emulsifier and 11.5 wt % organic phase.ConclusionNo significant differences were found between the experimental and predicted values, thus certifying the adequacy of the Response-surface models developed for describing the changes in physicochemical properties as a function of main emulsion component concentrations.
Highlights
The emulsification-evaporation method was used to prepare astaxanthin nanodispersions using a three-component emulsifier system composed of Tween 20, sodium caseinate and gum Arabic
The high coefficients of determination (R2 > 0.90) (Table 2) obtained from the analysis of variance (ANOVA) analysis show that more than 90% of the variability of the studied physicochemical characteristics of the prepared nanodispersions was explained by the Responsesurface methodology (RSM) models as a nonlinear function of emulsion composition concentrations
In general, this study indicated that the formulation and processing parameters had significant effects on the variation of the physicochemical properties of astaxanthin nanodispersions
Summary
The emulsification-evaporation method was used to prepare astaxanthin nanodispersions using a three-component emulsifier system composed of Tween 20, sodium caseinate and gum Arabic. Carotenoids are natural pigments synthesized by microorganisms and plants that function as light-absorbing pigments during photosynthesis and protect cells against photosensitization. Due to their antioxidant properties, they have received great attention in the past decades. Their unsaturated structures make them highly sensitive to heat, oxidation, and light. The carotenoid astaxanthin was selected for this study due to its unique health benefits. It has a high antioxidant capacity, being a powerful quencher of singlet oxygen and
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