Abstract
Background:
Gammaoryzanol is a natural antioxidant and could
provide beneficial as used in the food products due to the antioxidant activity
and potential health benefits. Nanotechnology has been introduced into several
aspects of the food science, including encapsulation of materials and used as
delivery systems. The field of nanoparticle delivery systems for nutrients and
nutraceuticals has been expanding over the last decades. Purpose:
The aim of this work was evaluation of different methods for preparation of
polymeric nanoparticle containing gammaoryzanol. Methods: Nanoprecipitation
technique, where polymer and gammaoryzanol were dissolved in acetone,
nano-emulsion template method, by stepwise addition of water in to the oil
phase consisting of ethyl acetate, gammaoryzanol and surfactant mixtures, as
well as emulsification solvent evaporation technique, where gammaoryzanol and
polymer were dissolved in ethyl acetate and chloroform, were used for
preparation of nanoparticles. Two ratio of gammaoryzanol-polymer (Ethyl cellulose)
(1:2 and 1:4) as well as different solvents and surfactants were used in these
methods to produce gammaoryzanol nanoparticles. Results: Among
these methods, solvent evaporation technique has been successfully employed to produce
gammaoryzanol loaded nanoparticles with desired characteristics.