Comparison of physicochemical properties and aqueous solubility of xanthone prepared via oil-in-water emulsion and complex coacervation techniques
The aim of this study was to enhance aqueous solubility of xanthone with natural polymers using oil-in-water emulsion and complex coacervation as the microencapsulation techniques. There was no interaction between xanthone and the wall material; and xanthone crystallinity was decreased as observed v...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2018.1446022 |
| Summary: | The aim of this study was to enhance aqueous solubility of xanthone with natural polymers using oil-in-water emulsion and complex coacervation as the microencapsulation techniques. There was no interaction between xanthone and the wall material; and xanthone crystallinity was decreased as observed via fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC) and x-ray powder diffraction (XRD) after microencapsulation. Oil-in-water emulsion and coacervation increased xanthone solubility by 37-fold and 1.6-fold, respectively. However, O/W emulsion method required a high ratio of oil to xanthone. The solubilizing effect of oil and wall material, particle size reduction, and decreased crystallinity were responsible for enhancing the aqueous solubility of xanthone. |
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| ISSN: | 1094-2912 1532-2386 |