Characterisation and stability evaluation of bixin nanocapsules
- Food Chemistry, 141(4), p.3906-3912, 2013 .
The aim of this study was to produce bixin nanocapsules by the interfacial deposition of preformed poly?-caprolactone (PCL). PCL (250 mg), capric/caprylic triglyceride (400 ?L), sorbitan monostearate (95 mg)and bixin were dissolved in a mixture of acetone (60 mL)and ethanol (7.5 mL)under stirring (40 °C). This organic solution was added to the aqueous solution (130 mL)containing Tween 80 (195 mg). The size distributions in the formulations with bixin concentration from 11 to 100 ?g/mL were evaluated periodically during 3 weeks of storage at ambient temperature. The optimal formulation (bixin concentration of 16.92 ± 0.16 ?g/mL)was characterised in terms of particle size distribution, zeta potential, bixin content and encapsulation efficiency, and showed a volume-weighted mean diameter (D4,3)of 195 ± 27 nm, around 100 per cent of encapsulation efficiency and the nanocapsules were considered physically stable during 119 days of storage at ambient temperature.