WU Wan-yi, LI Lu, XIE Xin-an, LI Yan. Preparation of astaxanthin-loaded nanoemulsions by response surface methodology[J]. Science and Technology of Food Industry, 2018, 39(10): 204-210. DOI: 10.13386/j.issn1002-0306.2018.10.037
Citation: WU Wan-yi, LI Lu, XIE Xin-an, LI Yan. Preparation of astaxanthin-loaded nanoemulsions by response surface methodology[J]. Science and Technology of Food Industry, 2018, 39(10): 204-210. DOI: 10.13386/j.issn1002-0306.2018.10.037

Preparation of astaxanthin-loaded nanoemulsions by response surface methodology

  • In order to improve the stability of astaxanthin, astaxanthin-loaded nanoemulsions were prepared through high-pressure homogenization, with lecithin as emulsifier. Based on single factor experiments, the nanoemulsions conditions were optimized using response surface methodology. A mathematical regression model was established for predicting the particle size of nanoemulsion and the concentration of astaxanthin at different levels of proportion of emulsifier, oil-water ratio and addition of astaxanthin. The optimal nanoemulsions conditions were determined as follows:1% (w/w) emulsifier prepared at 55℃ with 45 min, a ratio of oil-water of 1:8.5, 0.5% (w/w) astaxanthin. Under the optimized conditions, the nanoemulsion's particle size was 238.84 nm and the concentration of astaxanthin reached 90.41%.
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