Characterization and Stability Analysis of Zinc Oxide Nanoencapsulated Conjugated Linoleic Acid
Nanoencapsulation technology has a diverse range of applications, including drug-delivery systems (DDS) and cosmetic and chemical carriers, because it can deliver various bio- and organic-molecules and improve their stabilities. Conjugated linoleic acid (CLA) has health benefits, including being an...
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| Veröffentlicht in: | Journal of food science 2010-08, Vol.75 (6), p.N63-N68 |
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| creator | Choy, Jin-Ho Shin, Jiwon Lim, Seung-Yong Oh, Jae-Min Oh, Mi-Hwa Oh, Sangsuk |
| description | Nanoencapsulation technology has a diverse range of applications, including drug-delivery systems (DDS) and cosmetic and chemical carriers, because it can deliver various bio- and organic-molecules and improve their stabilities. Conjugated linoleic acid (CLA) has health benefits, including being an anticancer agent, but it decreases flavor due to volatiles from oxidation. To improve the stability of CLA for food applications, nanoencapsulated CLA was synthesized for use in zinc basic salt (ZBS) and characterized by powder X-ray diffractometry, thermogravimetric analysis (TGA), elemental CHN analysis, inductively coupled plasma (ICP) analysis, UV/VIS spectroscopy, and FTIR spectroscopy. The thermal stability of nanoencapsulated CLA at 180 °C, a temperature similar to that used in cooking, was analyzed by gas chromatography. The gallery height of nanoencapsulated CLA was determined to be approximately 26 Å through powder X-ray diffractometry; therefore, the CLA molecules were closely packed with zig-zag form between the intracrystalline spaces of nano particles. Elemental CHN analysis and ICP data determined the chemical composition of nanoencapsulated CLA to be Zn₄.₈₆(OH)₈.₇₈(CLA)₀.₉₄. By TGA, it was determined about 45% (wt/wt) of weight loss corresponded to CLA, which is good agreement with the 42.13% (wt/wt) determined from high-performance liquid chromatography (HPLC) and elemental CHN analysis. UV/VIS spectroscopy and Fourier-transformed infrared (FTIR) spectroscopy showed encapsulated CLA maintained a conjugated diene structure, supporting the presence of CLA. Nanoencapsulation improved the thermal stability of CLA by about 25%, compared to pristine CLA. Practical Application: This system can be used for protection of encapsulated negatively-charged food ingredients from thermal processing. |
| doi_str_mv | 10.1111/j.1750-3841.2010.01676.x |
| format | Article |
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Conjugated linoleic acid (CLA) has health benefits, including being an anticancer agent, but it decreases flavor due to volatiles from oxidation. To improve the stability of CLA for food applications, nanoencapsulated CLA was synthesized for use in zinc basic salt (ZBS) and characterized by powder X-ray diffractometry, thermogravimetric analysis (TGA), elemental CHN analysis, inductively coupled plasma (ICP) analysis, UV/VIS spectroscopy, and FTIR spectroscopy. The thermal stability of nanoencapsulated CLA at 180 °C, a temperature similar to that used in cooking, was analyzed by gas chromatography. The gallery height of nanoencapsulated CLA was determined to be approximately 26 Å through powder X-ray diffractometry; therefore, the CLA molecules were closely packed with zig-zag form between the intracrystalline spaces of nano particles. Elemental CHN analysis and ICP data determined the chemical composition of nanoencapsulated CLA to be Zn₄.₈₆(OH)₈.₇₈(CLA)₀.₉₄. By TGA, it was determined about 45% (wt/wt) of weight loss corresponded to CLA, which is good agreement with the 42.13% (wt/wt) determined from high-performance liquid chromatography (HPLC) and elemental CHN analysis. UV/VIS spectroscopy and Fourier-transformed infrared (FTIR) spectroscopy showed encapsulated CLA maintained a conjugated diene structure, supporting the presence of CLA. Nanoencapsulation improved the thermal stability of CLA by about 25%, compared to pristine CLA. Practical Application: This system can be used for protection of encapsulated negatively-charged food ingredients from thermal processing.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2010.01676.x</identifier><identifier>PMID: 20722942</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>Chemical synthesis ; Chromatography ; conjugated linoleic acid ; Diffraction ; Fatty acids ; food analysis ; food composition ; food technology ; Food Technology - methods ; Food, Fortified ; Foods ; Fourier transforms ; Hot Temperature - adverse effects ; Inductively coupled plasma ; Linoleic Acids, Conjugated - administration & dosage ; Linoleic Acids, Conjugated - analysis ; Linoleic Acids, Conjugated - chemistry ; Metal Nanoparticles - chemistry ; Metal Nanoparticles - ultrastructure ; microencapsulation ; Microscopy, Electron, Scanning ; model food systems ; Nanocomposites ; nanoencapsulation ; Nanomaterials ; Nanoparticles ; Nanostructure ; Nanotechnology ; Nanotechnology - methods ; Nitrates - chemistry ; Oxidation-Reduction ; oxidative stability ; Powder Diffraction ; Spectrophotometry, Atomic ; Spectroscopy ; Spectroscopy, Fourier Transform Infrared ; Spectrum analysis ; Thermal stability ; Thermogravimetry ; Zinc ; zinc basic salt ; Zinc Compounds - chemistry ; zinc oxide ; Zinc Oxide - analysis ; Zinc Oxide - chemistry</subject><ispartof>Journal of food science, 2010-08, Vol.75 (6), p.N63-N68</ispartof><rights>2010 Institute of Food Technologists</rights><rights>Copyright Institute of Food Technologists Aug 2010</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5556-77f69fce7fa323286564ade94705c8606d0b7f41c5a13006527761cb87c25eb53</citedby><cites>FETCH-LOGICAL-c5556-77f69fce7fa323286564ade94705c8606d0b7f41c5a13006527761cb87c25eb53</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2010.01676.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2010.01676.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20722942$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Choy, Jin-Ho</creatorcontrib><creatorcontrib>Shin, Jiwon</creatorcontrib><creatorcontrib>Lim, Seung-Yong</creatorcontrib><creatorcontrib>Oh, Jae-Min</creatorcontrib><creatorcontrib>Oh, Mi-Hwa</creatorcontrib><creatorcontrib>Oh, Sangsuk</creatorcontrib><title>Characterization and Stability Analysis of Zinc Oxide Nanoencapsulated Conjugated Linoleic Acid</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>Nanoencapsulation technology has a diverse range of applications, including drug-delivery systems (DDS) and cosmetic and chemical carriers, because it can deliver various bio- and organic-molecules and improve their stabilities. Conjugated linoleic acid (CLA) has health benefits, including being an anticancer agent, but it decreases flavor due to volatiles from oxidation. To improve the stability of CLA for food applications, nanoencapsulated CLA was synthesized for use in zinc basic salt (ZBS) and characterized by powder X-ray diffractometry, thermogravimetric analysis (TGA), elemental CHN analysis, inductively coupled plasma (ICP) analysis, UV/VIS spectroscopy, and FTIR spectroscopy. The thermal stability of nanoencapsulated CLA at 180 °C, a temperature similar to that used in cooking, was analyzed by gas chromatography. The gallery height of nanoencapsulated CLA was determined to be approximately 26 Å through powder X-ray diffractometry; therefore, the CLA molecules were closely packed with zig-zag form between the intracrystalline spaces of nano particles. Elemental CHN analysis and ICP data determined the chemical composition of nanoencapsulated CLA to be Zn₄.₈₆(OH)₈.₇₈(CLA)₀.₉₄. By TGA, it was determined about 45% (wt/wt) of weight loss corresponded to CLA, which is good agreement with the 42.13% (wt/wt) determined from high-performance liquid chromatography (HPLC) and elemental CHN analysis. UV/VIS spectroscopy and Fourier-transformed infrared (FTIR) spectroscopy showed encapsulated CLA maintained a conjugated diene structure, supporting the presence of CLA. Nanoencapsulation improved the thermal stability of CLA by about 25%, compared to pristine CLA. Practical Application: This system can be used for protection of encapsulated negatively-charged food ingredients from thermal processing.</description><subject>Chemical synthesis</subject><subject>Chromatography</subject><subject>conjugated linoleic acid</subject><subject>Diffraction</subject><subject>Fatty acids</subject><subject>food analysis</subject><subject>food composition</subject><subject>food technology</subject><subject>Food Technology - methods</subject><subject>Food, Fortified</subject><subject>Foods</subject><subject>Fourier transforms</subject><subject>Hot Temperature - adverse effects</subject><subject>Inductively coupled plasma</subject><subject>Linoleic Acids, Conjugated - administration & dosage</subject><subject>Linoleic Acids, Conjugated - analysis</subject><subject>Linoleic Acids, Conjugated - chemistry</subject><subject>Metal Nanoparticles - chemistry</subject><subject>Metal Nanoparticles - ultrastructure</subject><subject>microencapsulation</subject><subject>Microscopy, Electron, Scanning</subject><subject>model food systems</subject><subject>Nanocomposites</subject><subject>nanoencapsulation</subject><subject>Nanomaterials</subject><subject>Nanoparticles</subject><subject>Nanostructure</subject><subject>Nanotechnology</subject><subject>Nanotechnology - methods</subject><subject>Nitrates - chemistry</subject><subject>Oxidation-Reduction</subject><subject>oxidative stability</subject><subject>Powder Diffraction</subject><subject>Spectrophotometry, Atomic</subject><subject>Spectroscopy</subject><subject>Spectroscopy, Fourier Transform Infrared</subject><subject>Spectrum analysis</subject><subject>Thermal stability</subject><subject>Thermogravimetry</subject><subject>Zinc</subject><subject>zinc basic salt</subject><subject>Zinc Compounds - chemistry</subject><subject>zinc oxide</subject><subject>Zinc Oxide - analysis</subject><subject>Zinc Oxide - chemistry</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNks1v0zAYxi0EYmXwL4DFZVxS_BF_5IJUdWwwqu1QJlAvluM4wyWNi51o7f56nGX0wAHmi1_bv_ex7OcBAGI0xWm8X0-xYCijMsdTgtIuwlzw6e4JmBwOnoIJQoRkGOfiCLyIcY2GNeXPwRFBgpAiJxOg5j900Kazwd3pzvkW6raCy06XrnHdHs5a3eyji9DXcOVaA692rrLwUrfetkZvY9_ozlZw7tt1f3NfLlzrG-sMnBlXvQTPat1E--phPgbXZx-_zj9li6vzz_PZIjOMMZ4JUfOiNlbUmhJKJGc815UtcoGYkRzxCpWizrFhGlOEOCNCcGxKKQxhtmT0GJyMutvgf_U2dmrjorFNo1vr-6gEKyjOKXkkSTmS_ydzWXBZCJrId_8kkzuYCMIxT-jbv9C170P65eFmxtKD8wGSI2SCjzHYWm2D2-iwVxipIQFqrQaj1WC0GhKg7hOgdqn19YN-X25sdWj8Y3kCPozArWvs_tHC6uLsdDmUSSAbBVzs7O4goMNPxQUVTH27PFf8QpyuvojvapX4NyNfa6_0TXBRXS-TNEVYioITSX8DKHzVFA</recordid><startdate>201008</startdate><enddate>201008</enddate><creator>Choy, Jin-Ho</creator><creator>Shin, Jiwon</creator><creator>Lim, Seung-Yong</creator><creator>Oh, Jae-Min</creator><creator>Oh, Mi-Hwa</creator><creator>Oh, Sangsuk</creator><general>Blackwell Publishing Inc</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201008</creationdate><title>Characterization and Stability Analysis of Zinc Oxide Nanoencapsulated Conjugated Linoleic Acid</title><author>Choy, Jin-Ho ; 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Conjugated linoleic acid (CLA) has health benefits, including being an anticancer agent, but it decreases flavor due to volatiles from oxidation. To improve the stability of CLA for food applications, nanoencapsulated CLA was synthesized for use in zinc basic salt (ZBS) and characterized by powder X-ray diffractometry, thermogravimetric analysis (TGA), elemental CHN analysis, inductively coupled plasma (ICP) analysis, UV/VIS spectroscopy, and FTIR spectroscopy. The thermal stability of nanoencapsulated CLA at 180 °C, a temperature similar to that used in cooking, was analyzed by gas chromatography. The gallery height of nanoencapsulated CLA was determined to be approximately 26 Å through powder X-ray diffractometry; therefore, the CLA molecules were closely packed with zig-zag form between the intracrystalline spaces of nano particles. Elemental CHN analysis and ICP data determined the chemical composition of nanoencapsulated CLA to be Zn₄.₈₆(OH)₈.₇₈(CLA)₀.₉₄. By TGA, it was determined about 45% (wt/wt) of weight loss corresponded to CLA, which is good agreement with the 42.13% (wt/wt) determined from high-performance liquid chromatography (HPLC) and elemental CHN analysis. UV/VIS spectroscopy and Fourier-transformed infrared (FTIR) spectroscopy showed encapsulated CLA maintained a conjugated diene structure, supporting the presence of CLA. Nanoencapsulation improved the thermal stability of CLA by about 25%, compared to pristine CLA. Practical Application: This system can be used for protection of encapsulated negatively-charged food ingredients from thermal processing.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>20722942</pmid><doi>10.1111/j.1750-3841.2010.01676.x</doi><tpages>6</tpages></addata></record> |
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| subjects | Chemical synthesis Chromatography conjugated linoleic acid Diffraction Fatty acids food analysis food composition food technology Food Technology - methods Food, Fortified Foods Fourier transforms Hot Temperature - adverse effects Inductively coupled plasma Linoleic Acids, Conjugated - administration & dosage Linoleic Acids, Conjugated - analysis Linoleic Acids, Conjugated - chemistry Metal Nanoparticles - chemistry Metal Nanoparticles - ultrastructure microencapsulation Microscopy, Electron, Scanning model food systems Nanocomposites nanoencapsulation Nanomaterials Nanoparticles Nanostructure Nanotechnology Nanotechnology - methods Nitrates - chemistry Oxidation-Reduction oxidative stability Powder Diffraction Spectrophotometry, Atomic Spectroscopy Spectroscopy, Fourier Transform Infrared Spectrum analysis Thermal stability Thermogravimetry Zinc zinc basic salt Zinc Compounds - chemistry zinc oxide Zinc Oxide - analysis Zinc Oxide - chemistry |
| title | Characterization and Stability Analysis of Zinc Oxide Nanoencapsulated Conjugated Linoleic Acid |
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