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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Preparation and evaluation of astaxanthin-loaded 2-hydroxypropyl-beta-cyclodextrin and Soluplus® nanoparticles based on electrospray technology
Journal of the Science of Food and Agriculture, Volume 103, No. 7, Year 2023
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Description
BACKGROUND: Astaxanthin is a type of food-derived active ingredient with antioxidant, antidiabetic and non-toxicity functions, but its poor solubility and low bioavailability hinder further application in food industry. In the present study, through inclusion technologies, micellar solubilization and electrospray techniques, we prepared astaxanthin nanoparticles before optimizing the formulation to regulate the physical and chemical properties of micelles. We accomplished the preparation of astaxanthin nanoparticle delivery system based on single needle electrospray technology through use of 2-hydroxypropyl-β-cyclodextrin and Soluplus® to improveme the release behavior of the nanocarrier. RESULTS: Through this experiment, we successfully prepared astaxanthin nanoparticles with a particle size of approximately 80 nm, which was further verified with scanning electron microscopy and transmission electron microscopy. Furthermore, the encapsulation of astaxanthin molecules into the carrier nanoparticles was verified via the results of attenuated total reflectance intensity and X-ray powder diffraction techniques. The in vitro release behavior of astaxanthin nanoparticles was different in media that contained 0.5% Tween 80 (pH 1.2, 4.5 and 6.8) buffer solution and distilled water. Also, we carried out a pharmacokinetic study of astaxanthin nanoparticles, in which it was observed that astaxanthin nanoparticle showed an effect of immediate release and significant improved bioavailability. CONCLUSION: 2-hydroxypropyl-β-cyclodextrin and Soluplus® were used in the present study as a hydrophilic nanocarrier that could provide a simple way of encapsulating natural function food with repsect to improving the solubility and bioavailability of poorly water-soluble ingredients. © 2023 Society of Chemical Industry.
Authors & Co-Authors
Xue, Yuanyuan
China, Zhenjiang
Jiangsu University
Liao, Youwu
China, Zhenjiang
Jiangsu University
Wang, Haiqiao
China, Zhenjiang
Jiangsu University
Li, Shuang
China, Zhenjiang
Jiangsu University
Gu, Zhengqing
China, Zhenjiang
Jiangsu University
Adu‑Frimpong, Michael
Ghana, Navrongo
C. K. Tedam University of Technology and Applied Sciences
Yu, Jiangnan
China, Zhenjiang
Jiangsu University
Xu, Ximing
China, Zhenjiang
Jiangsu University
Smyth, Hugh D.C.
United States, Austin
The University of Texas at Austin
Zhu, Yuan
China, Zhenjiang
Jiangsu University
Statistics
Citations: 10
Authors: 10
Affiliations: 3
Identifiers
Doi:
10.1002/jsfa.12527
ISSN:
00225142
Research Areas
Environmental
Food Security
Study Approach
Quantitative