title: Preparation of astaxanthin nanodispersions using gelatin-based stabilizer systems.
abstract: The incorporation of lipophilic nutrients, such as astaxanthin (a fat soluble carotenoid) in nanodispersion systems can either increase the water solubility, stability and bioavailability or widen their applications in aqueous food and pharmaceutical formulations. In this research, gelatin and its combinations with sucrose oleate as a small molecular emulsifier, sodium caseinate (SC) as a protein and gum Arabic as a polysaccharide were used as stabilizer systems in the formation of astaxanthin nanodispersions via an emulsification-evaporation process. The results indicated that the addition of SC to gelatin in the stabilizer system could increase the chemical stability of astaxanthin nanodispersions significantly, while using a mixture of gelatin and sucrose oleate as a stabilizer led to production of nanodispersions with the smallest particle size (121.4±8.6 nm). It was also shown that a combination of gelatin and gum Arabic could produce optimal astaxanthin nanodispersions in terms of physical stability (minimum polydispersity index (PDI) and maximum zeta-potential). This study demonstrated that the mixture of surface active compounds showed higher emulsifying and stabilizing functionality compared to using them individually in the preparation of astaxanthin nanodispersions.
authors.affiliation: Department of Engineering, College of Chemical Engineering, Tabriz Branch, Islamic Azad University, Tabriz 51368, Iran. anarjan@iauasrb.ac.ir.
authors.forename: Navideh
authors.initials: N
authors.lastname: Anarjan
authors.affiliation: Chemistry Department, College of Science, King Saud University, Riyadh 1145, Saudi Arabia. inahdi@ksu.edu.sa.
authors.forename: Imededdine Arbi
authors.initials: IA
authors.lastname: Nehdi
authors.affiliation: Chemistry Department, College of Science, King Saud University, Riyadh 1145, Saudi Arabia. hmsbihi@ksu.edu.sa.
authors.forename: Hassen Mohamed
authors.initials: HM
authors.lastname: Sbihi
authors.affiliation: Chemistry Department, College of Science, King Saud University, Riyadh 1145, Saudi Arabia.
authors.forename: Saud Ibrahim
authors.initials: SI
authors.lastname: Al-Resayes
authors.affiliation: Department of Chemical Engineering, Faculty of Food Engineering, Sahand University of Technology, Tabriz 51368, Iran. h_jafarizadeh@sut.ac.ir.
authors.forename: Hoda Jafarizadeh
authors.initials: HJ
authors.lastname: Malmiri
authors.affiliation: Department of Food Technology, Faculty of Food Science and Technology, Putra University, 43400 UPM Serdang, Selangor, Malaysia. tancp@upm.edu.my.
authors.forename: Chin Ping
authors.initials: CP
authors.lastname: Tan
mesh_terms: D004355:Drug Stability; D004655:Emulsions; D005079:Excipients / Q000737:chemistry*; D005780:Gelatin / Q000737:chemistry*; D010316:Particle Size; D024341:Xanthophylls / Q000737:chemistry
chemical_list: D004655:Emulsions; D005079:Excipients; D024341:Xanthophylls; C005948:astaxanthine; D005780:Gelatin