Astaxanthin Nanoemulsion Formulation and Evaluation

Abstract

Astaxanthin has antioxidant activity ten times greater than carotenoids such as -carotene and a hundred times higher than vitamin E. However, its utilization is still limited because its solubility in water is very low which results in low absorption by the skin, resulting in low bioavailability. In this case, to increase the potency of astaxanthin, this research was aimed at the formulation and characterization of astaxanthin nanoemulsions using polysorbate 80 and polyethyleneglycol 400 as a mixture of surfactants with a ratio of 7:1; 8:1 and 9:1 with the method of making a combination of low and high energy emulsification. The data obtained were analyzed using the Kruskal-Wallis test for data on the pH of the preparation and the efficiency of adsorption while the pH test during freeze-thaw stability was analyzed by the Wiloxon test. Based on the test results, it was found that the nanoemulsion preparation with the smix 9:1 formula is the most optimum formula among other formulas, which is to produce preparations with quite good characteristics organoleptically and give a light orange color appearance, clear, distinctive smell with a pH value that meets the SNI standard 16-164399-1996 with pH values ranging from 7.13 to 7.15 and based on the centrifugation test gave stable results and had particle size, polydispersity index and zeta potential values, respectively, 22.9 ± 9.4 nm, 0.435 and -21. ,4 mV and the value of entrapment efficiency ranges from 93.87% to 94.32%. However, the thermodynamic stability is not good enough. This is indicated by the instability of the preparation during the freeze-thaw test with the results of changes in color, transparency and changes in pH.Keywords: Nanoemulsion, Astaxanthin, Polyethyleneglycol 400, Polysorbate 80, Surfactants

Gingerol and Shogaol Nanoemulsion of Ginger Extract-based Subcritical Water Extraction

“…to be attracted to each other and leading to increasing droplet size, which causes a decrease in the nanoemulsion stability [34]. [23] stated that a good zeta potential value to produce a stable preparation is less than -30 mV or more than +30 mV. However, the results of the analysis, the zeta potential value of the nanoemulsion in this study is 0.4 mV, so the nanoemulsion was less stable.…”

“…pH value was determined using a pH meter at room temperature. pH value was measured Repeat three times to get accurate results [23].…”

“…Nanoemulsion may experience very large particle aggregation and flocculation due to van der Waals forces which result in physical instability in the nanoemulsion preparation. This is caused by the surfactants and the amount of surfactants added to the nanoemulsion formulation [23]. In further research, it is necessary to determine the type and amount of surfactants to produce stable ginger extract nanoemulsions.…”

Nanosuspension Formula of Curcuma xanthorriza Rhizome Dry Extract: Impact of Tween 80-PEG 400 Ratio

“…The obtained uptake was used to calculate the concentration of unabsorbed curcumin using the linear regression equation of the standard curcumin calibration curve. The entrapment efficiency was calculated using Equation 1 (10).…”