Earticle

초록

영어

Resveratrol-loaded poly(ε-caprolactone) (PCL) nanoparticles were prepared by oil in water (O/W) emulsionsolvent evaporation method. The morphology of the nanoparticles was evaluated using atomic force microscope (AFM), inwhich well-shaped and rigid nanoparticles were prepared. The mean particle size of nanoparticles prepared using onlydichloromethane (DCM) (523.5±36.7nm) was larger than that prepared with a mixture of DCM and either ethanol (EtOH)(494.5±29.2nm) or acetone (493.5±6.9nm). The encapsulation efficiency of nanoparticles prepared only with DCM asdispersed phase (78.3±7.7%) was the highest of those prepared with solvent mixtures. An increase in the molecular weight ofPCL led to an increase in encapsulation efficiency (from 78.3±7.7 to 91.4±3.2%). Pluronic F-127 produced the smallest meansize (523.5±36.7nm) with the narrowest particle size distribution. These results show that dispersed phase, molecular weightof wall materials, emulsion stabilizer could be important factors to affect the properties of nanoparticles.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Bum-Keun Kim [ Korea Food Research Institute, Seongnam, Gyeonggi 463-746, Korea ]
• Jun-Soo Lee [ Korea Food Research Institute, Seongnam, Gyeonggi 463-746, Korea ]
• Ju-Kyoung Oh [ Korea Food Research Institute, Seongnam, Gyeonggi 463-746, Korea ]
• Dong-June Park [ Korea Food Research Institute, Seongnam, Gyeonggi 463-746, Korea ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664