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Emulsion formulation optimization and characterization of spray-dried k-carrageenan micropeprintss for the encapsulation of CoQ10

The present study is aimed to prepare κ-carrageenan microparticles for the encapsulation of model drug, coenzyme Q10 (CoQ10). A face-centered central composite design was employed to study the effects of three different formulation variables (κ-carrageenan, emulsifier, and oil). The powder yield was...

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Main Authors: Chan, Sook Wah, Mirhosseini, Hamed, Taip, Farah Saleena, Ling, Tau Chuan, Nehdi, Imededdine Arbi, Tan, Chin Ping
Format: Article
Language:English
Published: Korean Society of Food Science and Technology 2016
Online Access:http://psasir.upm.edu.my/id/eprint/54152/1/Emulsion%20formulation%20optimization%20and%20characterization%20of%20spray-dried%20%CE%BA-carrageenan%20microparticles%20for%20the%20encapsulation%20of%20CoQ10.pdf
http://psasir.upm.edu.my/id/eprint/54152/
https://link.springer.com/article/10.1007/s10068-016-0098-3
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spelling my.upm.eprints.541522018-03-01T04:46:52Z http://psasir.upm.edu.my/id/eprint/54152/ Emulsion formulation optimization and characterization of spray-dried k-carrageenan micropeprintss for the encapsulation of CoQ10 Chan, Sook Wah Mirhosseini, Hamed Taip, Farah Saleena Ling, Tau Chuan Nehdi, Imededdine Arbi Tan, Chin Ping The present study is aimed to prepare κ-carrageenan microparticles for the encapsulation of model drug, coenzyme Q10 (CoQ10). A face-centered central composite design was employed to study the effects of three different formulation variables (κ-carrageenan, emulsifier, and oil). The powder yield was found inversely affected by the κ-carrageenan and oil concentration. The encapsulation efficiency was maximized in the region of the middle level κ-carrageenan concentration, the high level emulsifier concentration, and the low level oil concentration. The emulsifier concentration was the most influential variable on the particle size of powder. The optimal formulation was reported as 0.91% (w/v) κ-carrageenan concentration, 0.64% (w/v) emulsifier, and 1.0% (w/w) oil. Both differential scanning colorimeter and X-ray diffraction analyses proved that incorporation of CoQ10 into κ- carrageenan microcapsules resulted in amorphous powder with significantly (p<0.05) higher water solubility compared to pure CoQ10 and physical mixture in the crystalline form. Korean Society of Food Science and Technology 2016 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/54152/1/Emulsion%20formulation%20optimization%20and%20characterization%20of%20spray-dried%20%CE%BA-carrageenan%20microparticles%20for%20the%20encapsulation%20of%20CoQ10.pdf Chan, Sook Wah and Mirhosseini, Hamed and Taip, Farah Saleena and Ling, Tau Chuan and Nehdi, Imededdine Arbi and Tan, Chin Ping (2016) Emulsion formulation optimization and characterization of spray-dried k-carrageenan micropeprintss for the encapsulation of CoQ10. Food Science and Biotechnology, 25 (suppl. 1). pp. 53-62. ISSN 1226-7708; ESSN: 2092-6456 https://link.springer.com/article/10.1007/s10068-016-0098-3 10.1007/s10068-016-0098-3
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The present study is aimed to prepare κ-carrageenan microparticles for the encapsulation of model drug, coenzyme Q10 (CoQ10). A face-centered central composite design was employed to study the effects of three different formulation variables (κ-carrageenan, emulsifier, and oil). The powder yield was found inversely affected by the κ-carrageenan and oil concentration. The encapsulation efficiency was maximized in the region of the middle level κ-carrageenan concentration, the high level emulsifier concentration, and the low level oil concentration. The emulsifier concentration was the most influential variable on the particle size of powder. The optimal formulation was reported as 0.91% (w/v) κ-carrageenan concentration, 0.64% (w/v) emulsifier, and 1.0% (w/w) oil. Both differential scanning colorimeter and X-ray diffraction analyses proved that incorporation of CoQ10 into κ- carrageenan microcapsules resulted in amorphous powder with significantly (p<0.05) higher water solubility compared to pure CoQ10 and physical mixture in the crystalline form.
format Article
author Chan, Sook Wah
Mirhosseini, Hamed
Taip, Farah Saleena
Ling, Tau Chuan
Nehdi, Imededdine Arbi
Tan, Chin Ping
spellingShingle Chan, Sook Wah
Mirhosseini, Hamed
Taip, Farah Saleena
Ling, Tau Chuan
Nehdi, Imededdine Arbi
Tan, Chin Ping
Emulsion formulation optimization and characterization of spray-dried k-carrageenan micropeprintss for the encapsulation of CoQ10
author_facet Chan, Sook Wah
Mirhosseini, Hamed
Taip, Farah Saleena
Ling, Tau Chuan
Nehdi, Imededdine Arbi
Tan, Chin Ping
author_sort Chan, Sook Wah
title Emulsion formulation optimization and characterization of spray-dried k-carrageenan micropeprintss for the encapsulation of CoQ10
title_short Emulsion formulation optimization and characterization of spray-dried k-carrageenan micropeprintss for the encapsulation of CoQ10
title_full Emulsion formulation optimization and characterization of spray-dried k-carrageenan micropeprintss for the encapsulation of CoQ10
title_fullStr Emulsion formulation optimization and characterization of spray-dried k-carrageenan micropeprintss for the encapsulation of CoQ10
title_full_unstemmed Emulsion formulation optimization and characterization of spray-dried k-carrageenan micropeprintss for the encapsulation of CoQ10
title_sort emulsion formulation optimization and characterization of spray-dried k-carrageenan micropeprintss for the encapsulation of coq10
publisher Korean Society of Food Science and Technology
publishDate 2016
url http://psasir.upm.edu.my/id/eprint/54152/1/Emulsion%20formulation%20optimization%20and%20characterization%20of%20spray-dried%20%CE%BA-carrageenan%20microparticles%20for%20the%20encapsulation%20of%20CoQ10.pdf
http://psasir.upm.edu.my/id/eprint/54152/
https://link.springer.com/article/10.1007/s10068-016-0098-3
_version_ 1643835575708418048
score 13.211869

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