Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.jfoodeng.2011.07.034
Title: Preparation and physicochemical characterization of trans-resveratrol nanoparticles by temperature-controlled antisolvent precipitation
Authors: Kim, S.
Ng, W.K.
Dong, Y.
Das, S.
Tan, R.B.H. 
Keywords: Bioavailability
Dissolution rate
Freeze drying
Saturation solubility
Temperature-controlled antisolvent precipitation
Trans-Resveratrol nanoparticles
Issue Date: Jan-2012
Source: Kim, S.,Ng, W.K.,Dong, Y.,Das, S.,Tan, R.B.H. (2012-01). Preparation and physicochemical characterization of trans-resveratrol nanoparticles by temperature-controlled antisolvent precipitation. Journal of Food Engineering 108 (1) : 37-42. ScholarBank@NUS Repository. https://doi.org/10.1016/j.jfoodeng.2011.07.034
Abstract: In order to enhance the oral bioavailability, trans-resveratrol (t-RVT) nanoparticles were prepared by temperature-controlled antisolvent precipitation with the hydroxypropyl methylcellulose as the stabilizer. The mean particle size was reduced by decreasing the precipitation temperature, mainly due to the higher nucleation rate and slower growth rate. The freeze dried t-RVT nanoparticles were well reconstituted in aqueous solution maintaining a similar particle size and distribution in the nanosize range that is prior to freeze drying without the aid of cryoprotectants. The SEM images exhibited some aggregation of individual spherical nanosized particles. The FT-IR analysis confirmed that the molecular structure of t-RVT nanoparticles was not changed after the precipitation process. Furthermore, t-RVT nanoparticles showed significantly enhanced saturation solubility and dissolution rate by the decrease in particle size and degree of crystallinity when compared to the raw t-RVT. The combined results have demonstrated that this method can considerably enhance the bioavailability of t-RVT. © 2011 Elsevier Ltd. All rights reserved.
Source Title: Journal of Food Engineering
URI: http://scholarbank.nus.edu.sg/handle/10635/64453
ISSN: 02608774
DOI: 10.1016/j.jfoodeng.2011.07.034
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