Facile synthesis of novel nanocurcuminoids–sacha inchi oil using the phase inversion temperature method: Characterization and antioxidant activity
A nanocurcuminoids emulsion (NCE) was successfully synthesized via the phase inversion temperature (PIT) method combining magnetic stirring. Factors affecting the fabrication of this material, including emulsifier concentration, types of oils, tem perature, and stirring time, were investigated. Re...
Đã lưu trong:
| Những tác giả chính: | , , , , , , |
|---|---|
| Định dạng: | Journal article |
| Ngôn ngữ: | English |
| Được phát hành: |
Wiley
2022
|
| Truy cập trực tuyến: | http://scholar.dlu.edu.vn/handle/123456789/761 |
| Các nhãn: |
Thêm thẻ
Không có thẻ, Là người đầu tiên thẻ bản ghi này!
|
| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
|---|
| id |
oai:scholar.dlu.edu.vn:123456789-761 |
|---|---|
| record_format |
dspace |
| spelling |
oai:scholar.dlu.edu.vn:123456789-7612022-08-04T09:05:39Z Facile synthesis of novel nanocurcuminoids–sacha inchi oil using the phase inversion temperature method: Characterization and antioxidant activity Trần, Quang Hiếu Lê, Thị Thanh Trân Nguyễn, Công Tiến Trần, Trọng Vũ Lê, Quang Trí Lưu, Thị Thúy Đinh, Văn Phúc A nanocurcuminoids emulsion (NCE) was successfully synthesized via the phase inversion temperature (PIT) method combining magnetic stirring. Factors affecting the fabrication of this material, including emulsifier concentration, types of oils, tem perature, and stirring time, were investigated. Results showed that the synthesized efficiency obtained 94.56 ± 3.78% at 11% of emulsifier concentration, 2% of sacha inchi oil with 5,000 rpm of shaking speed within 25 min of reaction time at 80°C. Besides, dynamic light scattering analysis presents that NCE gets 24.1 ± 2.9 nm of the average diameter, −10.4 ± 0.8 mV of zeta potential (ZP), and 0.173 ± 0.021 a.u of the polydispersity index (PDI) at the optimal condition. Moreover, the prepared NCE was stable at the ionic strength of NaCl 0.5 M and pH of 7 after 60 days of storage. In particular, the antioxidant activity of this NCE was slightly higher than that of free curcuminoids 2022-08-04T08:53:08Z 2022-08-04T08:53:08Z 2021-02 Journal article Bài báo đăng trên tạp chí quốc tế (có ISSN), bao gồm book chapter http://scholar.dlu.edu.vn/handle/123456789/761 10.1111/jfpp.15402 en Journal of Food Processing and Preservation Ahmed, K., Li, Y., McClements, D. J., & Xiao, H. (2012). Nanoemulsion and emulsion-based delivery systems for curcumin: Encapsulation and release properties. Food Chemistry, 132, 799–807. https://doi. org/10.1016/j.foodchem.2011.11.039 Akhtar, F., Rizvi, M. M. A., & Kar, S. K. (2012). Oral delivery of cur cumin bound to chitosan nanoparticles cured Plasmodium yoelii infected mice. Biotechnology Advances, 30, 310–320. https://doi. org/10.1016/j.biotechadv.2011.05.009 Anton, N., & Vandamme, T. F. (2009). The universality of low-energy nano-emulsification. International Journal of Pharmaceutics, 377, 142– 147. https://doi.org/10.1016/j.ijpharm.2009.05.014 Anuchapreeda, S., Fukumori, Y., Okonogi, S., & Ichikawa, H. (2012). Preparation of lipid nanoemulsions incorporating curcumin for cancer therapy. Journal of Nanotechnology, 2012, 1–11. https://doi. org/10.1155/2012/270383 Ceylan, Z., Meral, R., Kose, S., Sengor, G., Akinay, Y., Durmus, M., & Ucar, Y. (2020). Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets. LWT, 134, 109965. https://doi.org/10.1016/j.lwt.2020.109965 Chang, Y., & McClements, D. J. (2014). Optimization of orange oil na noemulsion formation by isothermal low-energy methods: Influence of the oil phase, surfactant, and temperature. Journal of Agricultural and Food Chemistry, 62, 2306–2312. https://doi.org/10.1021/jf500 160y Chang, Y., McLandsborough, L., & McClements, D. J. (2013). Physicochemical poperties and antimicrobial efficacy of carvacrol nanoemulsions formed by spontaneous emulsification. Journal of Agricultural and Food Chemistry, 61, 8906–8913. Che Marzuki, N. H., Wahab, R. A., & Abdul Hamid, M. (2019). An over view of nanoemulsion: Concepts of development and cosmeceutical applications. Biotechnology & Biotechnological Equipment, 33, 779– 797. https://doi.org/10.1080/13102818.2019.1620124 Chuacharoen, T., Prasongsuk, S., & Sabliov, C. M. (2019). Effect of surfac tant concentrations on physicochemical properties and functionality of curcumin nanoemulsions under conditions relevant to commercial utilization. Molecules, 24(15), 2744. https://doi.org/10.3390/molec ules24152744 Dende, C., Meena, J., Nagarajan, P., Nagaraj, V. A., Panda, A. K., & Padmanaban, G. (2017). Nanocurcumin is superior to native cur cumin in preventing degenerative changes in Experimental Cerebral Malaria. Scientific Reports, 7, 10062. https://doi.org/10.1038/s4159 8-017-10672-9 Wiley |
| institution |
Thư viện Trường Đại học Đà Lạt |
| collection |
Thư viện số |
| language |
English |
| description |
A nanocurcuminoids emulsion (NCE) was successfully synthesized via the phase
inversion temperature (PIT) method combining magnetic stirring. Factors affecting
the fabrication of this material, including emulsifier concentration, types of oils, tem perature, and stirring time, were investigated. Results showed that the synthesized
efficiency obtained 94.56 ± 3.78% at 11% of emulsifier concentration, 2% of sacha
inchi oil with 5,000 rpm of shaking speed within 25 min of reaction time at 80°C.
Besides, dynamic light scattering analysis presents that NCE gets 24.1 ± 2.9 nm of
the average diameter, −10.4 ± 0.8 mV of zeta potential (ZP), and 0.173 ± 0.021 a.u of
the polydispersity index (PDI) at the optimal condition. Moreover, the prepared NCE
was stable at the ionic strength of NaCl 0.5 M and pH of 7 after 60 days of storage.
In particular, the antioxidant activity of this NCE was slightly higher than that of free
curcuminoids |
| format |
Journal article |
| author |
Trần, Quang Hiếu Lê, Thị Thanh Trân Nguyễn, Công Tiến Trần, Trọng Vũ Lê, Quang Trí Lưu, Thị Thúy Đinh, Văn Phúc |
| spellingShingle |
Trần, Quang Hiếu Lê, Thị Thanh Trân Nguyễn, Công Tiến Trần, Trọng Vũ Lê, Quang Trí Lưu, Thị Thúy Đinh, Văn Phúc Facile synthesis of novel nanocurcuminoids–sacha inchi oil using the phase inversion temperature method: Characterization and antioxidant activity |
| author_facet |
Trần, Quang Hiếu Lê, Thị Thanh Trân Nguyễn, Công Tiến Trần, Trọng Vũ Lê, Quang Trí Lưu, Thị Thúy Đinh, Văn Phúc |
| author_sort |
Trần, Quang Hiếu |
| title |
Facile synthesis of novel nanocurcuminoids–sacha inchi oil using the phase inversion temperature method: Characterization and antioxidant activity |
| title_short |
Facile synthesis of novel nanocurcuminoids–sacha inchi oil using the phase inversion temperature method: Characterization and antioxidant activity |
| title_full |
Facile synthesis of novel nanocurcuminoids–sacha inchi oil using the phase inversion temperature method: Characterization and antioxidant activity |
| title_fullStr |
Facile synthesis of novel nanocurcuminoids–sacha inchi oil using the phase inversion temperature method: Characterization and antioxidant activity |
| title_full_unstemmed |
Facile synthesis of novel nanocurcuminoids–sacha inchi oil using the phase inversion temperature method: Characterization and antioxidant activity |
| title_sort |
facile synthesis of novel nanocurcuminoids–sacha inchi oil using the phase inversion temperature method: characterization and antioxidant activity |
| publisher |
Wiley |
| publishDate |
2022 |
| url |
http://scholar.dlu.edu.vn/handle/123456789/761 |
| _version_ |
1768305839812116480 |