Document Type : Research Paper
Authors
1
Biotechnology Research Center, Tabriz University of Medical Sciences, Postal Cod: 51656-65811, Tabriz, Iran
2
Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Postal Cod: 51666-16471, Tabriz, Iran
3
Pharmaceutical Technology Laboratory, Drug Applied Research Center, Tabriz University of Medical Sciences, Postal Cod: 51656-65811, Tabriz, Iran
4
Department of Food Science and Technology, Faculty of Agriculture, University of Ilam, Postal Cod: 6939177111, Ilam, Iran
Abstract
The protein-polysaccharide complex-based nanocapsule is one type of polymeric nanocarrier which can be potentially useful for encapsulation of hydrophobic nutraceuticals. In this research, caseinate-carrageenan complex was used for encapsulation of vitamin D. The complex formation between caseinate and carrageenan was carried out by lowering the pH under isoelectric point of protein. The Fourier transform infrared spectroscopy (FTIR) and differential scanning colorimetry (DSC) confirmed complex formation between carrageenan, caseinate and vitamin D. The particle size of 1% caseinate particles was in the range of 150-300 nanometer and by addition of vitamin D the particle size increased to 450-750 nanometer. Moreover, carrageenan of all concentrations (at constant concentration of caseinate (1%) and pH4.9) resulted in lower particle size below 100 nanometer. The stability of caseinate and its complex formation with carrageenan showed that encapsulation was achieved at 45% efficiency and also vitamin D stability (during 5 days storage) was higher in nanocomplex compared to pure caseinate particles (60-63% compared to 53%). The complex formation between caseinate and carrageenan was carried out by pH decreasing under isoelectric point of protein. The FTIR and DSC confirmed complex formation between carrageenan, caseinate and vitamin D. The particle size of caseinate 1% particles were in the range of 150 -300 nanometer and with adding vitamin D, particle size increased to 450-750 nanometer. Moreover, adding carrageenan at all used concentration (at constant concentration of caseinate (1%) and pH4.9) resulted in reduced particle size to less than 100 nanometer and vitamin D stability (during 5 days storage) was higher (60-63%) in nanocomplex compared to pure caseinate particles (53%).The protein-polysaccharide complex based nanocapsule is one type of the polymeric nanocarriers which can potentially be used for encapsulation of hydrophobic nutraceuticals. In this research, carageenan- caseinate complex was used for encapsulation of vitamin D. The complex formation between caseinate and carageenan was carried out by pH decreasing under isoelectric point of protein. The Fourier transform infrared spectroscopy (FTIR) and differential scanning colorimetry (DSC) confirmed complex formation between carageenan, caseinate and vitamin D. The particle size of caseinate 1% particles were in the range of 150 -300 nanometer and with adding vitamin D, particle size increased to 450 -750 nanometer. Moreover, adding carageenan at all used concentration (at constant concentration of caseinate (1%) and pH=4.9) caused to decrease of particle size to below of 100 nanometer. The results of encapsulation efficiency and stability showed that caseinate and complex particles confront from 45% efficiency and also vitamin D stability (during 5 days storage) was higher in nanocomplex compared to pure caseinate particles (60-63% in comparison to 53%).
Keywords
)