{"title":"紫山药花青素纳米乳的制备及表征","authors":"Siti Tamaroh, Yuli Perwita Sari, Chatarina Wariyah, Nurul Huda, Dipta Bthari Candraruna","doi":"10.1007/s10068-024-01713-x","DOIUrl":null,"url":null,"abstract":"<div><p>Anthocyanin is abundantly present in purple yam (<i>Dioscorea alata</i> L.) but it has instability and poor solubility in lipophilic system To overcome the challenges, a water-in-oil (W/O) based carrier system is needed to increase its solubility before being applied to food. Therefore, this study aimed to develop a stable W/O nanoemulsion formulation as a carrier for anthocyanin. The results showed that formula with a surfactant:water ratio of 5:1 was selected due to its low particle size and polydispersity index of 22.38 ± 0.86 nm and 0.31 ± 0.07, respectively. In addition, replacing 50% of water with anthocyanin produced a relatively stable anthocyanin with the lowest particle size of 18.31 ± 6.52 nm. The findings also showed that antioxidant activity tended not to differ significantly and had higher retention compared to extract solutions with concentrated anthocyanin. These results indicated that nanoemulsion could protect anthocyanins and had the potential to be used in the food and health industry.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 4","pages":"905 - 911"},"PeriodicalIF":3.9000,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Formulation and characterization of nanoemulsion containing anthocyanin extract from purple yam (Dioscorea alata L.)\",\"authors\":\"Siti Tamaroh, Yuli Perwita Sari, Chatarina Wariyah, Nurul Huda, Dipta Bthari Candraruna\",\"doi\":\"10.1007/s10068-024-01713-x\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Anthocyanin is abundantly present in purple yam (<i>Dioscorea alata</i> L.) but it has instability and poor solubility in lipophilic system To overcome the challenges, a water-in-oil (W/O) based carrier system is needed to increase its solubility before being applied to food. Therefore, this study aimed to develop a stable W/O nanoemulsion formulation as a carrier for anthocyanin. The results showed that formula with a surfactant:water ratio of 5:1 was selected due to its low particle size and polydispersity index of 22.38 ± 0.86 nm and 0.31 ± 0.07, respectively. In addition, replacing 50% of water with anthocyanin produced a relatively stable anthocyanin with the lowest particle size of 18.31 ± 6.52 nm. The findings also showed that antioxidant activity tended not to differ significantly and had higher retention compared to extract solutions with concentrated anthocyanin. These results indicated that nanoemulsion could protect anthocyanins and had the potential to be used in the food and health industry.</p></div>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"34 4\",\"pages\":\"905 - 911\"},\"PeriodicalIF\":3.9000,\"publicationDate\":\"2024-09-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s10068-024-01713-x\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-024-01713-x","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Formulation and characterization of nanoemulsion containing anthocyanin extract from purple yam (Dioscorea alata L.)
Anthocyanin is abundantly present in purple yam (Dioscorea alata L.) but it has instability and poor solubility in lipophilic system To overcome the challenges, a water-in-oil (W/O) based carrier system is needed to increase its solubility before being applied to food. Therefore, this study aimed to develop a stable W/O nanoemulsion formulation as a carrier for anthocyanin. The results showed that formula with a surfactant:water ratio of 5:1 was selected due to its low particle size and polydispersity index of 22.38 ± 0.86 nm and 0.31 ± 0.07, respectively. In addition, replacing 50% of water with anthocyanin produced a relatively stable anthocyanin with the lowest particle size of 18.31 ± 6.52 nm. The findings also showed that antioxidant activity tended not to differ significantly and had higher retention compared to extract solutions with concentrated anthocyanin. These results indicated that nanoemulsion could protect anthocyanins and had the potential to be used in the food and health industry.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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