Characterization of cress seed gum-based nanoparticles prepared by desolvation method and potential in the delivery systems

سال انتشار: 1393
محل انتشار: کنفرانس بین المللی توسعه پایدار، راهکارها و چالش ها با محوریت کشاورزی، منابع طبیعی، محیط زیست و گردشگری
کد COI اختصاصی: ICSDA01_0160
زبان مقاله: انگلیسی
تعداد مشاهده: 751

نویسندگان

Department of Food Science and Technology, Ferdowsi University of Mashhad,

Food Hydrocolloid Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, ۹۱۷۷۵-۱۱۶۳, Iran,

چکیده

In order to see functionality and toxicity of nanoparticles in various food and drug applications, it is important to constitute procedures to prepare nanoparticles of a controlled size. The seeds of Lepidium sativum (Garden Cress) were selected as a new source of hydrocolloid in order to polysaccharide nanoparticles fabrication by desolvation method. This study is focused on the influence of different preparation parameters including gum concentration, rate of agitation and the amount of acetone and their effects on the size and distribution of nanoparticles. Based on the resulting particle characteristics, different volume of acetone as a desolvating agent was added intermittently to various gum solutions with stirring at 500, 600 and 700 rpm. Furthermore, intrinsic viscosity of the CSG nanoparticle was measured and compared to CSG gum in concentration 0.35%w/v .Various models i.e. Huggins, Kraemer, Tanglertpaibul-Rao, and Higiro were used to estimate the intrinsic viscosity. The results indicated that the size of gum nanoparticles was controlled by adjusting concentration of gum solution, which affected aggregation of the gum molecules. Smaller nanoparticles require a higher volume of acetone for gum desolvation and, slow rate of agitation created small particle size. Among the all conditions, 600 rpm rate of agitation, 0.25% (w/v) gum concentration and 7 ml acetone had the best result and the nanoparticle size was under 50 nm.

کلیدواژه ها

Cress seed, desolvation, polysaccharide, nanoparticle

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