Preparation of Fucoxanthin Nanoemulsion Stabilized by Natural Emulsifiers: Fucoidan, Sodium Caseinate, and Gum Arabic
Najmeh Oliyaei; Marzieh Moosavi-Nasab; Nader Tanideh
This study was proposed to investigate the possibility of O/W nanoemulsion stabilization via natural emulsifiers as a delivery system for fucoxanthin. Nanoemulsions were prepared using ultrasonic treatment (150 W, amplitude 80%, 10 min) with different levels (0.5%, 1%, and 2% wt) of fucoidan, gum Arabic, and sodium caseinate as natural emulsifires and they were compared with tween 80. Then, the creaming index, stability, encapsulation efficacy, Fourier-transform infrared (FT-IR) spectroscopy, and in vitro release were evaluated. The best stability and lowest creaming index were observed at 2% wt of emulsifiers. Nanoemulsions with droplet sizes (113.27&ndash:127.50 nm) and zeta potentials (&minus:32.27 to &minus:58.87 mV) were prepared. The droplet size of nanoemulsions was reduced by increasing the emulsifier concentration, and the best nanoemulsion stability after 15 days of storage was in the following order: tween 80 >: sodium caseinate >: fucoidan >: gum Arabic. The encapsulation efficacy of nanoemulsions stabilized by sodium caseinate, fucoidan, and gum Arabic were 88.51 ±: 0.11%, 79.32 ±: 0.09%, and 60.34 ±: 0.13%, respectively. The in vitro gastrointestinal fucoxanthin release of nanoemulsion stabilized with tween 80, sodium caseinate, fucoidan, and gum Arabic were 85.14 ±: 0.16%, 76.91 ±: 0.34%, 71.41 ±: 0.14%, and 68.98 ±: 0.36%, respectively. The release of fucoxanthin from nanoemulsions followed Fickian diffusion. The FTIR also confirmed the encapsulation of fucoxanthin.
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