Please use this identifier to cite or link to this item: https://dspace.ctu.edu.vn/jspui/handle/123456789/39565
Title: Study of Synthesis and Characteristics of Total Polyphenols, Total Flavonoidsand S-Allyl Cysteine-Loaded Alginate Nanoparticles With Various Black Garlic Extracts and Alginate Ratios
Authors: Nguyen, Ai Thach
Nguyen, Minh Thuy
Keywords: Bioactive compound
Black garlic
Characteristic
Nanoparticle
Polymer
Synthesis
Issue Date: 2019
Series/Report no.: International Journal of Engineering Sciences & Research Technology;Vol. 8 No. 06 .- P.261-272
Abstract: Black garlic exerts metabolic and cardiovascular beneficial effects. The extraction of bioactive compounds from aged garlic and their quantitative and qualitative estimation is important for exploration of new technique to be used by pharmaceutical/agrochemical industry directly. In order to improve the bioavailability of black garlic, nanotechnology has been applied in this study. Black garlic nanoparticles were synthesized by polymeric alginate with the aged garlic extract/alginate solution rates were 1/1, 2/1, 3/1, 1/2, and 1/3 (v/v). Surface morphology and particle size of nanoparticles were investigated by Field Emission Scanning Electron Microscopy. In addition, zeta potential were measured by zeta potential meter and particle's size measured by using Dynamic Light Scattering. The research results showed that black garlic nanoparticles had a particles size of 60-80 nm and are distributed in water with particle size about 109-178 nm. Black garlic nanoparticles well dispersed stability with zeta potential about -11.0 ÷ -22.5 mV. The FT-IR spectra also showed that no new substances were formed during nanoparticle creating.
URI: https://dspace.ctu.edu.vn/jspui/handle/123456789/39565
ISSN: 2277-9655
Appears in Collections:Tạp chí quốc tế

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