Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by antisolvent precipitation

Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract

“…3). This result was in accordance with the previously published literature explaining that nanoparticles, produced using anti-solvent precipitation, are often spherical (Joye & McClements, 2013;Sedaghat Doost et al, 2018b). Fig.…”

“…The difference in the charge density of xanthan and almond gum seems to play a significant role in the stabilisation effect. For instance, in this study the ζ-potential of xanthan gum at a concentration of 0.5% was found to be −59 mV, while, at a similar concentration, almond gum resulted in a ζ-potential of −32 mV (Sedaghat Doost et al, 2018b).…”

“…It should be noted that the concentration of xanthan gum that was required to stabilise the shellac nanoparticles at pH 1.2 was lower than that of almond gum, which was previously reported to be at a concentration of 0.7% (Sedaghat Doost et al, 2018b). According to Joye and McClements (2013), the stabilisation effect of different types of gums is determined by their composition, molecular weight and chain length.…”

“…Colloidal nanoparticles were prepared by anti-solvent precipitation, according to our previous work (Sedaghat Doost et al, 2018b). In brief, 2% (w/w) of shellac powder was dissolved in ethanol using a magnetic stirrer.…”

“…In this method, a solution of a hydrophobic compound dissolved in an organic solvent is added to an anti-solvent (aqueous phase). The nanoparticles are formed by three main steps: (a) generation of supersaturation; (b) nucleation; and (c) growth of nuclei (Joye & McClements, 2013;Sedaghat Doost, Muhammad, Stevens, Dewettinck, & Van der Meeren, 2018b).…”