Evaluation of different methods to produce nanoparticle containing gammaoryzanol for potential use in food fortification

Background: gammaoryzanol is a natural antioxidant and could provide beneficial asused in the food products due to the antioxidant activity and potential health benefits.nanotechnology has been introduced into several aspects of the food science,including encapsulation of materials and used as delivery systems. the field ofnanoparticle delivery systems for nutrients and nutraceuticals has been expanding overthe last decades. purpose: the aim of this work was evaluation of different methodsfor preparation of polymeric nanoparticle containing gammaoryzanol. methods:nanoprecipitation technique, where polymer and gammaoryzanol were dissolved inacetone, nano-emulsion template method, by stepwise addition of water in to the oilphase consisting of ethyl acetate, gammaoryzanol and surfactant mixtures, as well asemulsification solvent evaporation technique, where gammaoryzanol and polymerwere dissolved in ethyl acetate and chloroform, were used for preparation ofnanoparticles. two ratio of gammaoryzanol-polymer (ethyl cellulose) (1:2 and 1:4) aswell as different solvents and surfactants were used in these methods to producegammaoryzanol nanoparticles. results: among these methods, solvent evaporationtechnique has been successfully employed to produce gammaoryzanol loadednanoparticles with desired characteristics.