e-journal

Optimization of genistein solubilization by κ-carrageenan hydrogel using response surface methodology

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κ-Carrageenan was explored to improve genistein solubility by matrix retention. The corresponding maximum value in the efficiency of retention (Re) (50.48 mg/100 mg) was achieved when variables were set as: pH 4.76, temperature 52.12 ◦C and genistein concentration 0.27 mg/mL. The coefficient of determination (R2) of the response surface regression model presented in this study was 0.9848. The evidences from XRD, DSC and FT-IR attested the amorphous form of genistein in hydrogel matrix. Importantly, the solubility of genistein in hydrogel amorphous form (16.84–34.42 g/mL) was much higher than that of its free crystalline form (1.89–6.09 g/mL) over 30–90 ◦C.

Keywords: Genistein; Carrageenan; Hydrogel matrix; Response surface methodology; Water solubility

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Informasi Detail

Judul Seri

Food Science and Human Wellness

No. Panggil

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Penerbit

: Elsevier B.V.., 2013

Deskripsi Fisik

Food Science and Human Wellness 2 (2013) 124–131

Bahasa

English

ISBN/ISSN

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Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

Food And Health

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

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