crocin and caffeic-acid

The production, characterization and stability of nanoencapsulates of saffron hydrophilic apocarotenoids, i.e. crocins and picrocrocin, in maltodextrin using spray-drying are presented. The effect of mesh size and core:wall ratio (w/w) on the product yield and encapsulation efficiency of these apocarotenoids was examined. Nanoencapsulates were characterized and their stability was examined in the presence or absence of a strong phenolic antioxidant, the caffeic acid, under thermal and in vitro gastrointestinal conditions. Spherical particles were obtained. Product yield and encapsulation efficiency (%) of crocins and picrocrocin was found to be satisfactory. Thermal stability and bioaccessibility of these apocarotenoids was enhanced by nanoencapsulation. Further protection was provided by caffeid acid.

Topics: Antioxidants; Caffeic Acids; Carotenoids; Crocus; Cyclohexenes; Desiccation; Drug Compounding; Drug Stability; Glucosides; Hydrogen-Ion Concentration; Nanocapsules; Plant Extracts; Polysaccharides; Temperature; Terpenes