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Preparation and characterization of α-tocopherol nanocapsules based on gum Arabic-stabilized nanoemulsions

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Abstract

The preparation of water dispersed α-tocopherol nanocapsules through solvent-displacement technique using gum Arabic (GA) as natural stabilizing and emulsifying biopolymer, for a first time was aimed in current research. The effects of GA concentrations on physicochemical and biological characteristics of prepared nanocapsules, namely, mean particle size, size distribution, zeta potential, rheological properties, turbidity, in vitro antioxidant activity and cellular uptake were evaluated, subsequently. The result indicated that the mono modal size distributed water dispersible α-tocopherol nanocapsules could be successfully attained using selected technique in sizes ranged from 10.01 to 171.2 nm and zeta potential of − 13.5 to − 47.8 mv. The prepared nanocapsules showed the dilatant rheological properties and acceptable radical scavenging (antioxidant activity). The cellular uptake of samples were increased up to 12 times more than microsized α-tocopherol. Consequently, the prepared water dispersed nanosized α-tocopherol can effectively be used in water based food and beverage formulations as nutrition enhancer or natural preservatives.

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  1. Department of Chemical Engineering, Tabriz Branch, Islamic Azad University, Tabriz, Iran

    Seiran Moradi & Navideh Anarjan

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  1. Seiran Moradi
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  2. Navideh Anarjan
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Correspondence to Navideh Anarjan.

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Moradi, S., Anarjan, N. Preparation and characterization of α-tocopherol nanocapsules based on gum Arabic-stabilized nanoemulsions. Food Sci Biotechnol 28, 413–421 (2019). https://doi.org/10.1007/s10068-018-0478-y

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  • DOI: https://doi.org/10.1007/s10068-018-0478-y

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