Optimization of nanocapsules preparation by the emulsion-diffusion method for food applications

LWT

Volumn 44, Issue 6, 2011, Pages 1362-1368

  Zambrano Zaragoza, M L ^a,b   Mercado Silva, E ^a   Gutierrez Cortez E ^b   Castano Tostado E ^a   Quintanar Guerrero, D ^b  

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^b UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

Emulsification diffusion; Food nanotechnology; Nanocapsules; Nanoparticles

Indexed keywords

DIFFUSION; EMULSIFICATION; FOOD PRESERVATION; FOOD STORAGE; NANOPARTICLES; OILS AND FATS; PARTICLE SIZE; POLYDISPERSITY; POLYMERS;

EMULSIFICATION-DIFFUSION METHODS; EMULSION DIFFUSIONS; FOOD APPLICATIONS; FOOD NANOTECHNOLOGIES; POLYMERIC NANOCAPSULES; PREPARATION CONDITIONS; RESPONSE SURFACE METHODOLOGY; STABILIZER CONCENTRATION;

NANOCAPSULES;

EID: 79953024918     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.10.004     Document Type: Article

References (35)

1. Abdelwahed W., Degobert G., Fessi H. A pilot study of freeze drying of poly(epsilon-caprolactone) nanocapsules stabilized by poly(vinyl)alcohol: formulation and process optimization. International Journal of Pharmaceutics 2006, 309:178-188..
2. Ahn J.H., Kim Y.P., Lee Y.M., Seo E.M., Lee K.W., Kim H.S. Optimization of microencapsulation of seed oil by response surface methodology. Food Chemistry 2008, 107:98-105.
3. Augustin A.M., Hemar Y. Nano- and micro-structured assemblies for encapsulation of food ingredients. Chemical Society Reviews 2009, 38:902-912.
4. Bala I., Bhardwaj V., Hariharan S., Sitterberg J., Bakowsky U., RaviKumar M.N.V. Design of biodegradable nanoparticles: a novel approach to encapsulating poorly soluble phytochemical ellagic acid. Nanotechnology 2005, 16:2819-2822.
5. Bas D., Boyaci I.H. Modeling and optimization I: usability of response surface methodology. Journal of Food Engineering 2007, 78:836-845.
6. Bouchemal K., Briancon S., Perrier E., Fessi H. Nano-emulsion formulation using spontaneous emulsification: solvent, oil and surfactant optimization. International Journal of Pharmaceutics 2004, 280:241-251.
7. Chang P.R., Jian R., Yu J., Ma X. Fabrication and characterization of chitosan nanoparticles/plasticized-starch composites. Food Chemistry 2010, 120:736-740.
8. Chaudhry Q., Scotter M., Blackburn J., Ross B., Broxall A., Castle L., et al. Applications and implications of nanotechnologies for the food sector. Food Additives and Contaminants 2008, 25:241-258.
9. Nanotechnology task force report FDA. Commissioner of Food and Drugs, URL. http://www.fda.gov/ScienceResearch/SpecialTopics/Nanotechnology/NanotechnologyTaskForceReport2007/default.htm.
10. Floury J., Desrumaux A., Lardieres J. Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions. Innovative Food Science & Emerging Technologies 2000, 1:127-134.
11. Jang J., Hak J., Li Li X. A novel synthesis of nanocapsules using identical polymer core/shell nanospheres. Journal of Material Chemistry 2004, 14:2872-2880.
12. Lee J., Ye L., Landen W.O., Eitenmiller R.R. Optimization of an extraction procedure for the quantification of vitamin E in tomato and broccoli using response surface methodology. Journal of Food Composition and Analysis 2000, 13:45-57.
13. Lertsutthiwong P., Noomun K., Jogaroongamsang N., Rojsitthisak P., Nimmannit U. Preparation of alginate nanocapsules containing turmeric oil. Carbohydrate Polymers 2008, 74:209-214.
14. Letchford K., Burt H. A review of the formation and classification of amphiphilic block copolymer nanoparticulate structures: micelles, nanospheres, nanocapsules and polymersomes. European Journal of Pharmaceutics and Biopharmaceutics 2007, 65:259-269.
15. McClements D., Decker E.A., Park Y., Weiss J. Structural design principles for delivery of bioactive components in nutraceuticals and functional foods. Critical Reviews in Food Science and Nutrition 2009, 49:577-606.
16. Mirhosseini H., Tan C.P., Hamid C.S.A., Yusof S. Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion. Food Hydrocolloids 2008, 22:1212-1223.
17. Moinard-Chécot D., Chevalier Y., Briançon S., Beney L., Fessi H. Mechanism of nanocapsules formation by the emulsion-diffusion process. Journal of Colloid and Interface Science 2008, 317:458-468.
18. Mune M., M.A., Minka R.S., Mbome I.L. Response surface methodology for optimisation of protein concentrate preparation from cowpea [Vigna unguiculata (L.) Walp]. Food Chemistry 2008, 110:735-741.
19. Myers R.H., Montgomery D.C. Response surface methodology: Process and product optimization using designed experiments 2002, Wiley, New York, NY. 2nd ed.
20. Quintanar-Guerrero D., Allémann E., Doelker E., Fessi H. A mechanistic study of formation of polymer nanoparticles by the emulificatio-diffusion technique. Colloid Polymer Science 1997, 275:640-647..
21. Quintanar-Guerrero D., Allémann E., Doelker E., Fessi H. Preparation and characterization of nanocapsules from preformed polymers by a new process based on emulsification - diffusion technique. Pharmaceutical Research 1998, 15:1056-1062.
22. Quintanar-Guerrero D., Fessi H., Allémann E., Doelker E. Influence of stabilizing agents and preparative variables on the formation of poly(D, L-lactic acid) nanoparticles by an emulsification-diffusion technique. International Journal of Pharmaceutics 1996, 143:133-141.
23. Quintanar-Guerrero D., Ganem-Quintanar A., Allémann E., Fessi H., Doelker E. Influence of the stabilizer coating layer on the purification and freeze-drying of poly(D, L-lactic acid) nanoparticles prepared by an emulsion-diffusion technique. Journal of Microencapsulation 1998, 15:107-119.
24. Quintanar-Guerrero D., Tamayo-Esquivel D., Ganem-Quintanar A., Alléman E., Doelker E. Adaptation and optimization of the emulsification-diffusion technique to prepare lipidic nanospheres. European Journal of Pharmaceutical Sciences 2005, 26:211-218.
25. Rhim J.W., Hong S.I., Ha C.S. Tensile, water vapor barrier and antimicrobial properties of PLA/nanoclay composite films. LWT - Food Science and Technology 2009, 42:612-617.
26. Senanayake S.P.J.N., Shahidi F. Lipase-catalyzed incorporation of docosahexaenoic acid (DHA) into borage oil: optimization using response surface methodology. Food Chemistry 2002, 77:115-123.
27. Shahidi F., Han X.Q. Encapsulation of food ingredients. Critical Reviews in Food Technology 1993, 33:501-504.
28. Soppimath K.S., Aminabhavi T.M., Kulkarni A.R., Rudzinski W.E. Biodegradable polymeric nanoparticles as drug delivery devices. Journal of Controlled Release 2001, 70:1-20.
29. Sozer N., Kokini J.L. Nanotechnology and its applications in the food sector. Trends in Biotechnology 2008, 27:82-89.
30. Tewa-Tagne P., Degobert G., Briancon S., Bordes C., Gauvrit J.Y., Lanteri P., et al. Spray-drying nanocapsules in presence of colloidal silica as drying auxiliary agent: formulation and process variables optimization using experimental designs. Pharmaceutical Research 2007, 24:650-661.
31. Tiede K., Boxall A.B.A., Tear P.S., Lewis J., David H., Hassello M. Detection and characterization of engineered nanoparticles in food and the environment. Food Additives and Contaminants 2008, 25:795-821.
32. Urbán-Morlán Z., Ganem-Rondero A., Melgoza-Contreras L.M., Escobar-Chávez J.J., Nava-Arzaluz M.G., Quintanar-Guerrero D. Preparation charcterization of solid lipid nanoparticles containing cyclosporine by the emulsification-diffusion method. International Journal of Nanomedice 2010, 5:611-620.
33. Wang L., Auty M.A.E., Kerry J.P. Physical essessment of composite biodegradable films manufactured using whey protein isolate, gelatin and sodium alginate. Journal Food Engineering 2010, 96:199-207.
34. Yuan Y., Gao Y., Mao L., Zhao J. Optimization of conditions for the preparation of β-carotene nanoemulsions using response surface methodology. Food Chemistry 2008, 107:1300-1306.
35. Zigoneanu I.G., Astete C.E., Sabliv C.M. Nanoparticles with entrapped α-tocopherol: synthesis, characterization, and controlled release. Nanotechnology 2008, 19:105-606.