Effect of Processing Parameters on Physicochemical Properties of β-Carotene Nanocrystal: A Statistical Experimental Design Analysis Optimization of β-Carotene Nanocrystal
Iranian Journal of Pharmaceutical Sciences,
Vol. 12 No. 4 (2016),
1 October 2016
,
Page 77-92
https://doi.org/10.22037/ijps.v12.40716
Abstract
Incorporation of functional foods and nutraceuticals such as carotenoids which suffer from poor water solubility and low bioavailability into nano-sized delivery systems can improve their solubility, stability, and oral bioavailability. The aim of this study was to prepare β-Carotene nanodispersion and investigate the effects of preparation parameters by means of response surface methodology using central composite design. Therefore, the impact of the preparation conditions namely the homogenizer speed, evaporation temperature, and rotation speed (as independent variables) on the mean particle size, particle size distribution, and β-carotene amount of the prepared β-carotene nanodispersion (as responses) were evaluated. A multiple-optimization procedure showed that the optimum conditions of homogenization speed as well as evaporation temperature and rotary speed were 15000 rpm, 32 °C , and 140 rpm, respectively. A statistical assessment showed insignificant (p > 0.05) differences between experimental and predicted responses values, verifying the fitness of the final reduced models for explaining the variation of nanoemulsion properties. Using statistical methods can reduce the number of experiments by optimizing of formulations during development and lead to significant save in time and cost.
- Nanodispersion
- β-carotene
- Response surface methodology
- Central composite design
- Factorial design
How to Cite
References
[2]. Khan IA, Abourashed EA. Leung's encyclopedia of common natural ingredients: Used in food, drugs and cosmetics: John Wiley & Sons; 2011.
[3]. Rasaie S, Ghanbarzadeh S, Mohammadi M, Hamishehkar H. Nano phytosomes of quercetin: A promising formulation for fortification of food products with antioxidants. Pharm Sci (2014)20(3):96-101.
[4]. Ge W, Li D, Chen M, Wang X, Liu S, Sun R. Characterization and antioxidant activity of β-carotene loaded chitosan-graft-poly (lactide) nanomicelles. Carbo poly (2015)117:169-176.
[5]. Kiokias S, Varzakas T. Activity of flavonoids and β-carotene during the auto-oxidative deterioration of model food oil-in water emulsions. Food chemistry (2014)150:280-286.
[6]. Bjelakovic G, Nikolova D, Gluud LL, Simonetti RG, Gluud C. Antioxidant supplements for prevention of mortality in healthy participants and patients with various diseases. Sao Paulo Med J (2015)133(2):164-165.
[7]. Gurak PD, Mercadante AZ, González-Miret M, Heredia FJ, Meléndez-Martínez AJ. Changes in antioxidant capacity and colour associated with the formation of β-carotene epoxides and oxidative cleavage derivatives. Food chem (2014)147:160-169.
[8]. Qian C, Decker EA, Xiao H, McClements DJ. Inhibition of β-carotene degradation in oil-in-water nanoemulsions: Influence of oil-soluble and water-soluble antioxidants. Food chem (2012)135(3):1036-1043.
[9]. Polyakov N, Leshina T, Meteleva E, Dushkin A, Konovalova T, Kispert L. Water soluble carotenoid conjugates of with oligo-and polysaccharides. Synergy of drug transport and efficacy. une (2016)13:15.
[10]. Yi J, Li Y, Zhong F, Yokoyama W. The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions. Food Hydrocolloids (2014)35:19-27.
[11]. da Silva BV, Barreira JC, Oliveira MBP. Natural phytochemicals and probiotics as bioactive ingredients for functional foods: Extraction, biochemistry and protected-delivery technologies. Trends in Food Sci Tech (2016)50:144-158.
[12]. Gutiérrez FJ, Albillos SM, Casas-Sanz E, Cruz Z, García-Estrada C, García-Guerra A, García-Reverter J, et al. Methods for the nanoencapsulation of β-carotene in the food sector. Trends Food SciTech (2013)32(2):73-83.
[13]. Joye IJ, Davidov-Pardo G, McClements DJ. Nanotechnology for increased micronutrient bioavailability. Trends Food Sci Tech (2014)40(2):168-182.
[14]. McClements DJ. Edible lipid nanoparticles: Digestion, absorption, and potential toxicity. Progress lip res (2013)52(4):409-423.
[15]. Borel T, Sabliov C. Nanodelivery of bioactive components for food applications: Types of delivery systems, properties, and their effect on adme profiles and toxicity of nanoparticles. An review food sci tech (2014)5:197-213.
[16]. Anarjan N, Jafarizadeh-Malmiri H, Nehdi IA, Sbihi HM, Al-Resayes SI, Tan CP. Effects of homogenization process parameters on physicochemical properties of astaxanthin nanodispersions prepared using a solvent-diffusion technique. Int j nanomed (2015)10:1109.
[17]. Anarjan N, Jaberi N, Yeganeh-Zare S, Banafshehchin E, Rahimirad A, Jafarizadeh-Malmiri H. Optimization of mixing parameters for α-tocopherol nanodispersions prepared using solvent displacement method. J American Oil Chem Soc (2014)91(8):1397-1405.
[18]. Ghanbarzadeh S, Khorrami A, Arami S. Preparation of optimized naproxen nano liposomes using response surface methodology. J Pharm Invest (2014)44(1):33-39.
[19]. Naeem S, Kiew LV, Chung LY, Suk VRE, Mahmood A, Misran MB. Optimization of phospholipid nanoparticle formulations using response surface methodology. J Surf Deter (2016)19(1):67-74.
[20]. Ghanbarzadeh S, Valizadeh H, Zakeri-Milani P. Application of response surface methodology in development of sirolimus liposomes prepared by thin film hydration technique. Bioimpacts (2013)3(2):75-81.
[21]. Ghaderi S, Ghanbarzadeh S, Mohammadhassani Z, Hamishehkar H. Formulation of gammaoryzanol-loaded nanoparticles for potential application in fortifying food products. Adv Pharm Bull (2014)4:549-554.
[22]. Ghanbarzadeh S, Khorrami A, Arami S. Naproxen niosomes prepared with various nonionic surfactants mixed with cholesterol. PharmInd (2015)77(1):120-126.
[23]. Liyana-Pathirana C, Shahidi F. Optimization of extraction of phenolic compounds from wheat using response surface methodology. Food chem (2005)93(1):47-56.
[24]. Anarjan N, Mirhosseini H, Baharin BS, Tan CP. Effect of processing conditions on physicochemical properties of astaxanthin nanodispersions. Food chem (2010)123(2):477-483.
[25]. Anarjan N, Mirhosseini H, Baharin BS, Tan CP. Effect of processing conditions on physicochemical properties of sodium caseinate-stabilized astaxanthin nanodispersions. Food Sci Tech (2011)44(7):1658-1665.
- Abstract Viewed: 386 times
- IJPS_Volume 12_Issue 4_Pages 77-92 Downloaded: 243 times