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Title
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Articles
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
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Lignin nanoparticles from Ayurvedic industry spent materials: Applications in Pickering emulsions for curcumin and vitamin D3 encapsulation
Subject
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Ayurveda industry; Curcumin; Lignin nanoparticles; Pickering nanoemulsions; Vitamin D<sub>3</sub>
Description
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Lignin nanoparticles (LNP), extracted from spent materials of Dashamoola Arishta (Ayurvedic formulation), shared a molecular weight of 14.42 kDa with commercial lignin. Processed into LNPs (496.43 0.54 nm) via planetary ball milling, they demonstrated stability at pH 8.0 with a zeta potential of ?32 0.27 mV. Operating as Pickering particles, LNP encapsulated curcumin and vitamin D3 in sunflower oil, forming LnE + Cu + vD3 nanoemulsions (particle size: 347.40 0.71 nm, zeta potential: ?42.27 0.72 mV) with high encapsulation efficiencies (curcumin: 87.95 0.21%, vitamin D3: 72.66 0.11%). The LnE + Cu + vD3 emulsion exhibited stability without phase separation over 90 days at room (27 2 C) and refrigeration (4 1 C) temperatures. Remarkably, LnE + Cu + vD3 exhibited reduced toxicity, causing 29.32% and 34.99% cell death in L6 and RAW264.7 cells respectively, at the highest concentration (50 ?g/mL). This underscores the potential valorization of Ayurvedic industry spent materials for diverse industrial applications. 2024 Elsevier Ltd
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Abraham B.; Shakeela H.; Devendra L.P.; Arun K.B.; Vasanth Ragavan K.; Brennan C.; Mantri N.; Adhikari B.; Nisha P.
Source
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Food Chemistry, Vol-458
Publisher
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Elsevier Ltd
Date
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2024-01-01
Identifier
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<a href="https://doi.org/10.1016/j.foodchem.2024.140284" target="_blank" rel="noreferrer noopener">https://doi.org/10.1016/j.foodchem.2024.140284</a>
<br /><br /><a href="https://www.scopus.com/inward/record.uri?eid=2-s2.0-85197525428&doi=10.1016%2Fj.foodchem.2024.140284&partnerID=40&md5=fad8d333468fefe9e328a794c30cf731" target="_blank" rel="noreferrer noopener">https://www.scopus.com/inward/record.uri?eid=2-s2.0-85197525428&doi=10.1016%2fj.foodchem.2024.140284&partnerID=40&md5=fad8d333468fefe9e328a794c30cf731</a>
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Restricted Access
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ISSN: 3088146; PubMed ID: 38970952; CODEN: FOCHD
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Online
Language
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English
Type
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Article
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Abraham B., Agro Processing and Technology Division, CSIR-National Institute for Interdisciplary Science and Technology, India, Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India, School of Science, RMIT University, Melbourne, 3083, VIC, Australia; Shakeela H., Agro Processing and Technology Division, CSIR-National Institute for Interdisciplary Science and Technology, India, Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India; Devendra L.P., Microbial Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, 695019, India; Arun K.B., Department of Life Science, Christ College (Deemed to be University), Bangalore, 560029, India; Vasanth Ragavan K., Agro Processing and Technology Division, CSIR-National Institute for Interdisciplary Science and Technology, India, Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India; Brennan C., School of Science, RMIT University, Melbourne, 3083, VIC, Australia; Mantri N., School of Science, RMIT University, Melbourne, 3083, VIC, Australia; Adhikari B., School of Science, RMIT University, Melbourne, 3083, VIC, Australia; Nisha P., Agro Processing and Technology Division, CSIR-National Institute for Interdisciplary Science and Technology, India, Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India, School of Science, RMIT University, Melbourne, 3083, VIC, Australia