Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract

• Main Authors: Dimas Rahadian Aji Muhammad, Ali Sedaghat Doost, Vipul Gupta, Mohd Dona bin Sintang, Davy Van de Walle, Paul Van der Meeren, Koen Dewettinck
• Format: Article
• Language: English
• Published: 2020
• Subjects: S Agriculture (General); SB Plant culture
• Online Access: 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

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...