Εξειδίκευση τύπου :	Άρθρο σε επιστημονικό περιοδικό
Τίτλος:	Biocompatible nanodispersions as delivery systems of food additives: A structural study
Δημιουργός/Συγγραφέας:	Kalaitzaki A. Emo M. Stébé M.J. [EL] Ξενάκης, Αριστοτέλης[EN] Xenakis, Aristotelis [EL] Παπαδημητρίου, Βασιλική[EN] Papadimitriou, Vassiliki
Ημερομηνία:	2013
Γλώσσα:	Αγγλικά
ISSN:	0963-9969
DOI:	10.1016/j.foodres.2013.08.010
Περίληψη:	Nanodispersions based on food grade biocompatible materials were developed and structurally characterized to be used as carriers of bioactive compounds with specific nutritional value. The main idea was to formulate concentrated solutions of specific food components at the nanoscale to be consumed either on their own or as integrating parts of classic foods, upon aqueous dilution. For this purpose microemulsions consisting of (R)-(+)-limonene/ethanol/Tween 40/water/propylene glycol were formulated in the presence and in the absence of squalene, gallic acid and octyl gallate. The limits of the single-phase region as described by pseudo-ternary phase diagrams were related to the nature of the food additive. The more extended monophasic region was obtained when octyl gallate was added in the system. Interfacial properties of the microemulsions were studied by electron paramagnetic resonance (EPR) spectroscopy employing the nitroxide spin probe 5-doxylstearic acid (5-DSA). In general guest molecules decreased the flexibility of the surfactant monolayer as manifested from the calculation of rotational correlation time (τR) and order parameter S of 5-DSA. Particle size measurements were performed using dynamic light scattering (DLS) and oil droplet diameters in the range of 11.7 to 17.4nm were observed. The addition of squalene resulted in the formulation of larger oily droplets whereas octyl gallate formed smaller ones. Finally SAXS experiments provided qualitative information of o/w microemulsions showing squalene solubilization in the dispersed oily phase, octyl gallate localization on the membrane and gallic acid solubilization in the continuous aqueous phase.
Τίτλος πηγής δημοσίευσης:	Food Research International
Τόμος/Κεφάλαιο:	54
Τεύχος:	2
Σελίδες:	1448-1454
Θεματική Κατηγορία:	[EL] Χημεία (Γενικά)[EN] Chemistry (General) [EL] Τεχνολογία (Γενικά)[EN] Technology (General)
Λέξεις-Κλειδιά:	DLS EPR Gallic acid O/w microemulsions SAXS Squalene
Αξιολόγηση από ομότιμους (peer reviewed):	Ναι
Κάτοχος πνευματικών δικαιωμάτων:	© 2013 Elsevier Ltd.
Σημειώσεις:	09- ΣΥΝ -42-699; European Cooperation in Science and Technology, COST. This work was financed by the Greek Secretary of Research & Technology and VIORYL SA, Greece , within the frame of the common research project “ Cooperation ”, 09- ΣΥΝ -42-699 and the STSM , COST , Action CM 1101 scientific programme on Colloidal Aspects of Nanoscience for Innovative Processes and Materials .
Εμφανίζεται στις συλλογές:	Ινστιτούτο Χημικής Βιολογίας - Επιστημονικό έργο