Journal
FOOD CHEMISTRY
Volume 207, Issue -, Pages 75-85Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.03.083
Keywords
Proanthocyanidins; Poly-lactic acid; Nanoencapsulation; Grapes
Funding
- Project FONDECYT [1120148]
Ask authors/readers for more resources
Proanthocyanidins (PAs) extracted from grapes have several bioactive properties, giving them potential medical uses. However, PAs are unstable in the digestive tract and must be stabilized to allow oral administration, which can be accomplished by nanoencapsulation. In this study, PAs extracted from grape seed and skin were stabilized with poly-D, L-lactide (PLA) polymer by the emulsion-evaporation method. An experimental Box-Behnken design was implemented, evaluating the influence of three factors: sonication time (30-360 s) for the emulsion formation, loading of grape extracts (5-20%) and concentration of stabilizing agent (polyvinyl alcohol, PVA: 1-3%). The process was optimized to achieve higher encapsulation efficiency (EE = 82.7%) and a smaller size (256 nm). The nanoparticles (NPs) were physically analyzed by TEM, FT-IR, TGA and DTG to characterize the nanoencapsulation process. In vitro release studies, through stomach and intestinal simulation, showed a sustained release of PAs from PLA-NPs. (C) 2016 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available