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Improving the water solubility and antimicrobial activity of silymarin by nanoencapsulation

Title
Improving the water solubility and antimicrobial activity of silymarin by nanoencapsulation
Author
이현규
Keywords
Silymarin; Milk thistle; Nanoencapsulation; Solubility; Antimicrobial activity
Issue Date
2017-06
Publisher
ELSEVIER SCIENCE BV
Citation
COLLOIDS AND SURFACES B-BIOINTERFACES, v. 154, page. 171-177
Abstract
The aims of this study were to improve the water solubility and antimicrobial activity of milk thistle silymarin by nanoencapsulation and to assess the functions of silymarin nanoparticle-containing film as an antimicrobial food-packaging agent. Silymarin nanoparticles were prepared using water-soluble chitosan (WCS) and poly-gamma-glutamic acid (gamma-PGA). As the WCS and silymarin concentrations increased, particle size and polydispersity index (PDI) significantly increased. Nanoencapsulation significantly improved the water solubility of silymarin 7.7-fold. Antimicrobial activity of silymarin was effectively improved when silymarin was entrapped within the nanocapsule compared to when it was not entrapped. Films incorporating silymarin nanoparticles had better antimicrobial activity than films incorporating free silymarin. The results suggest that silymarin nanoparticles have applications in antimicrobial food additives and food packing. (C) 2017 Elsevier B.V. All rights reserved.
URI
https://www.sciencedirect.com/science/article/pii/S0927776517301236?via%3Dihubhttps://repository.hanyang.ac.kr/handle/20.500.11754/114562
ISSN
0927-7765; 1873-4367
DOI
10.1016/j.colsurfb.2017.03.004
Appears in Collections:
COLLEGE OF HUMAN ECOLOGY[S](생활과학대학) > FOOD & NUTRITION(식품영양학과) > Articles
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