期刊
FOOD CHEMISTRY
卷 408, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.135250
关键词
Genistein; Particle size; Antisolvent; Powder properties; Antioxidant activity
A new antisolvent recrystallization technique was used to create genistein particles. The response surface approach was used to optimize the experimental parameters and find the ideal conditions. The antisolvent recrystallization method showed better dissolution rate and antioxidant activity compared to the traditional method, and it also reduced particle size and energy consumption.
To create genistein particles, a brand-new antisolvent recrystallization technique was employed. The response surface approach was utilized to optimize the single factor test findings, which were acquired via the preliminary tests. The ideal liquid-to-liquid ratio was 9, the solution concentration was 21 mg/mL, the nozzle diameter was 700 mu m, the feed rate was 39.65 mL/min, and the homogenization rate was 1500 rpm. The smallest mean particle size measured was 202.782 nm. SEM was used to study the powder's morphology, while thermal analysis and infrared imaging were used to evaluate its characteristics. The homogeneous antisolvent recrystallization method-prepared GMP has a better dissolving rate and stronger antioxidant activity when compared to genistein powder. The antisolvent recrystallization approach used in this study, which uses low-speed homogenizing instead of conventional grinding and homogenizing, can successfully reduce particle size, improve bioavailability, and use less energy. This topic may thus be made popular because it has real-world applications.
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