Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract
The aim of this study was to prepare stable shellac nanoparticles containing a cinnamon bark extract using xanthan gum by anti-solvent precipitation. The nanoparticles were characterized in terms of their gastric pH stability, surface charge, particle size and morphology. The effect of the cinnamon...
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my.ums.eprints.250912021-03-15T00:53:14Z https://eprints.ums.edu.my/id/eprint/25091/ Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract Dimas Rahadian Aji Muhammad Ali Sedaghat Doost Vipul Gupta Mohd Dona bin Sintang Davy Van de Walle Paul Van der Meeren Koen Dewettinck S Agriculture (General) SB Plant culture The aim of this study was to prepare stable shellac nanoparticles containing a cinnamon bark extract using xanthan gum by anti-solvent precipitation. The nanoparticles were characterized in terms of their gastric pH stability, surface charge, particle size and morphology. The effect of the cinnamon extract loading on the properties of the nanoparticles, including the encapsulation efficiency and antioxidant properties, were also investigated. Ultimately, the release behaviour and the thermal stability of the nanoparticles were established. The results showed that xanthan gum can stabilise shellac nanoparticles at gastric pH by electro-steric stabilisation. The morphological analysis of the nanoparticles by Cryo-SEM showed that spherical particles with a smooth outer surface were formed. A decrease in encapsulation efficiency was observed when a higher level of cinnamon extract loading was used. The bioparticles fortified with cinnamon extract exhibited antioxidant activity and ferric-reducing antioxidant power at the level of 185 mg tannic acid equivalent and of 127 mM ascorbic acid equivalent per gram dry weight of nanoparticles, respectively. From the release study, it was shown that more than 90% of cinnamon polyphenol was released at the intestinal pH. Nanoencapsulation effectively improved the thermal stability of the polyphenol-rich cinnamon extract. The polyphenol retention after heat treatment (90 °C, 20 min) was still higher than 90%. This study presents the formulation of cinnamon extract containing nanoparticles, which may be applicable in the food industry as a prospective antioxidant agent. 2020-03 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/25091/7/Stability%20and%20functionality%20of%20xanthan%20gum%E2%80%93shellac%20nanoparticles%20for%20the%20encapsulation%20of%20cinnamon%20bark%20extract.pdf Dimas Rahadian Aji Muhammad and Ali Sedaghat Doost and Vipul Gupta and Mohd Dona bin Sintang and Davy Van de Walle and Paul Van der Meeren and Koen Dewettinck (2020) Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract. Food Hydrocolloids, 100. pp. 1-7. https://doi.org/10.1016/j.foodhyd.2019.105377 |
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S Agriculture (General) SB Plant culture Dimas Rahadian Aji Muhammad Ali Sedaghat Doost Vipul Gupta Mohd Dona bin Sintang Davy Van de Walle Paul Van der Meeren Koen Dewettinck Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract |
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The aim of this study was to prepare stable shellac nanoparticles containing a cinnamon bark extract using xanthan gum by anti-solvent precipitation. The nanoparticles were characterized in terms of their gastric pH stability, surface charge, particle size and morphology. The effect of the cinnamon extract loading on the properties of the nanoparticles, including the encapsulation efficiency and antioxidant properties, were also investigated. Ultimately, the release behaviour and the thermal stability of the nanoparticles were established. The results showed that xanthan gum can stabilise shellac nanoparticles at gastric pH by electro-steric stabilisation. The morphological analysis of the nanoparticles by Cryo-SEM showed that spherical particles with a smooth outer surface were formed. A decrease in encapsulation efficiency was observed when a higher level of cinnamon extract loading was used. The bioparticles fortified with cinnamon extract exhibited antioxidant activity and ferric-reducing antioxidant power at the level of 185 mg tannic acid equivalent and of 127 mM ascorbic acid equivalent per gram dry weight of nanoparticles, respectively. From the release study, it was shown that more than 90% of cinnamon polyphenol was released at the intestinal pH. Nanoencapsulation effectively improved the thermal stability of the polyphenol-rich cinnamon extract. The polyphenol retention after heat treatment (90 °C, 20 min) was still higher than 90%. This study presents the formulation of cinnamon extract containing nanoparticles, which may be applicable in the food industry as a prospective antioxidant agent. |
format |
Article |
author |
Dimas Rahadian Aji Muhammad Ali Sedaghat Doost Vipul Gupta Mohd Dona bin Sintang Davy Van de Walle Paul Van der Meeren Koen Dewettinck |
author_facet |
Dimas Rahadian Aji Muhammad Ali Sedaghat Doost Vipul Gupta Mohd Dona bin Sintang Davy Van de Walle Paul Van der Meeren Koen Dewettinck |
author_sort |
Dimas Rahadian Aji Muhammad |
title |
Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract |
title_short |
Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract |
title_full |
Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract |
title_fullStr |
Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract |
title_full_unstemmed |
Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract |
title_sort |
stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract |
publishDate |
2020 |
url |
https://eprints.ums.edu.my/id/eprint/25091/7/Stability%20and%20functionality%20of%20xanthan%20gum%E2%80%93shellac%20nanoparticles%20for%20the%20encapsulation%20of%20cinnamon%20bark%20extract.pdf https://eprints.ums.edu.my/id/eprint/25091/ https://doi.org/10.1016/j.foodhyd.2019.105377 |
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1760230322457280512 |
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13.18916 |