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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Shelf life and delivery enhancement of vitamin C using chitosan nanoparticles
Food Chemistry, Volume 126, No. 3, Year 2011
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Description
Chitosan with different molecular masses was reacted with sodium tripolyphosphate (STPP) to prepare different size nanoparticles, in which vitamin C was encapsulated. The effect of molecular weight (Mw) on nanoparticles efficiency, nanoparticles yield, size, and zeta potential was investigated in detail. Low Mw chitosan generated nanoparticles with better size, morphology, and delivery rate. In addition, the shelf life of encapsulated vitamin C increased as compared with its non-encapsulated counterpart. The release of vitamin C from the nanoparticles was pH-dependent. Quick release took place in 0.1 M phosphate buffer solution (PBS, pH 7.4), while the release was slow in 0.1 M HCl. In addition, in vivo release rate in digestive tract of rainbow trout nearly showed the same trend as the in vitro one. © 2010 Elsevier Ltd. All rights reserved.
Authors & Co-Authors
Alishahi, Alireza
Iran, Tehran
University of Tehran
Mirvaghefi, A.
Iran, Tehran
University of Tehran
Rafiee-Tehrani, Morteza
Iran, Tehran
Tehran University of Medical Sciences
Farahmand, Hamid Reza
Iran, Tehran
University of Tehran
Shojaosadati, Seyed Abbas
Iran, Tehran
The University of Tarbirt Modares
Dorkoosh, Farid Abedin
Iran, Tehran
Tehran University of Medical Sciences
Elsabee, Maker Z.
Egypt, Giza
Faculty of Science
Statistics
Citations: 178
Authors: 7
Affiliations: 4
Identifiers
Doi:
10.1016/j.foodchem.2010.11.086
ISSN:
03088146