crocin has been researched along with maltodextrin* in 2 studies
2 other study(ies) available for crocin and maltodextrin
| Article | Year |
|---|---|
Properties of encapsulated saffron extracts in maltodextrin using the Büchi B-90 nano spray-dryer.
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 | 2018 |
Preparation of a multiple emulsion based on pectin-whey protein complex for encapsulation of saffron extract nanodroplets.
The present study illustrates a simple and practical way to produce an adequate delivery system of bioactive compounds of saffron by protein-polysaccharide complex. Frist, crocin, safranal, and picrocrocin were loaded in nanodroplets (<100nm) by using water in oil (W/O) microemulsions contain 5, and 10% aqueous saffron extract as a dispersed phase. These microemulsions were then covered with whey protein concentrate (WPC)-maltodextrin or WPC-pectin-maltodextrin through water in oil in water (W/O/W) multiple emulsions. The stability and release of loaded crocin, safranal, and picrocrocin in multiple emulsions were investigated during 22days storage. The produced multiple emulsion by WPC-pectin-maltodextrin along with 5% inner aqueous phase showed a high stability and low release of encapsulated compounds over time. This emulsion also provided a high protection of crocin, safranal, and picrocrocin in the gastric condition. Topics: Carotenoids; Crocus; Cyclohexenes; Emulsions; Glucosides; Pectins; Plant Extracts; Polysaccharides; Terpenes; Water; Whey Proteins | 2017 |