Journal
ASSAY AND DRUG DEVELOPMENT TECHNOLOGIES
Volume 18, Issue 1, Pages 34-44Publisher
MARY ANN LIEBERT, INC
DOI: 10.1089/adt.2019.916
Keywords
functional food; carotenoid; antioxidant; nanoemulsion; BHT; vitamin E
Funding
- NIGMS NIH HHS [P20 GM113134, P20 GM103466] Funding Source: Medline
- NIMHD NIH HHS [U54 MD007601] Funding Source: Medline
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Capsanthin, like other carotenoids, exhibits poor aqueous solubility, poor stability, and low/variable oral bioavailability that limit its utility as a nutraceutical. In this study, we describe the development of anhydrous nanoemulsion preconcentrate of capsanthin, which upon dilution with water, spontaneously forms nanoemulsion resulting in improved solubility of capsanthin without compromising its chemical stability and antioxidant activity. We chose Food and Drug Administration-approved ingredients to develop capsanthin nanoemulsion preconcentrates. The optimized capsanthin nanoemulsion preconcentrate, upon dilution with water or buffers, yielded the nanoemulsion with size in vitro compared with pristine capsanthin. The 3-month stability studies at 25 degrees C on the capsanthin nanoemulsion preconcentrate showed that capsanthin retained the physical and chemical stability with no alteration in antioxidant activity indicating that nanoemulsion preconcentrate can be used to effectively deliver capsanthin for health benefits.
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