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ERIC Number: EJ827435
Record Type: Journal
Publication Date: 2008-Jul
Pages: 2
Abstractor: As Provided
Reference Count: 11
ISBN: N/A
ISSN: ISSN-0021-9584
Annatto Polymeric Microparticles: Natural Product Encapsulation by the Emulsion-Solvent Evaporation Method
Teixeira, Zaine; Duran, Nelson; Guterres, Silvia S.
Journal of Chemical Education, v85 n7 p946-947 Jul 2008
In this experiment, the extract from annatto seeds was encapsulated in poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) particles by the emulsion-solvent evaporation method. The particles were washed and centrifuged to remove excess stabilizer and then freeze-dried. The main compound of annatto seeds, bixin, has antioxidant properties as well as an orange-red color. These features make annatto extract useful in the cosmetic and food industries. As an oxidant compound, bixin can readily undergo degradation. Therefore, the encapsulation of this natural product is an option to promote higher stability. In addition, a polymeric matrix can promote a sustained release of bixin molecules. The polymer employed, PHBV, is a low-cost and biodegradable material. The emulsion-evaporation method is a technique that can be used to encapsulate lipophilic molecules in a polymeric matrix. The experimental procedure involves many important concepts of colloidal chemistry such as surface tension, emulsion stability, and Ostwald ripening, among others. (Contains 3 figures.)
Division of Chemical Education of the American Chemical Society. Subscription Department, P.O. Box 1267, Bellmawr, NJ 08099-1267. Tel: 800-691-9846; Tel: 856-931-5825; Fax: 856-931-4115; e-mail: jchemed@egpp.com; Web site: http://www.jce.divched.org
Publication Type: Journal Articles; Reports - Research
Education Level: Higher Education
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: N/A
Identifiers - Location: Brazil