Abstract A spontaneous micro emulsifying carrier system has been designed for enhanced solubility and low surfactant to ginger oleoresin ratio. A range of food-grade excipients was studied, followed by constructing pseudoternary diagrams and optimization by D-optimal mixture design. The final formulation contained 45.5 wt% ginger oleoresin, which was stable for 90 days in accelerated storage, and its water dispersion was stable for 24 h. The mean droplet size was 47.7 nm, with −13.02 mV zeta potential and polydispersity index of 0.22. The in-vitro release study of the developed formulation in a wide range of pH confirmed an enhancement by a minimum of 79.8 % in the solubility of ginger actives over pure ginger oleoresin. Finally, incorporation of the developed formulation in a candied mango product resulted in a substantial enhancement of the flavor, nutraceutical profile, and 90 days in shelf-life at 25 °C when compared with the non-treated product.

中文翻译：

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为食品应用量身定制的富含姜辣素的油树脂载体系统的设计

摘要 为了提高溶解度和降低表面活性剂与姜油树脂的比例，设计了一种自发微乳化载体系统。研究了一系列食品级辅料，然后构建伪三元图并通过 D 最优混合物设计进行优化。最终配方含有 45.5 wt% 的姜油树脂，在加速储存中可稳定 90 天，其水分散体可稳定 24 小时。平均液滴尺寸为 47.7 nm，-13.02 mV zeta 电位和多分散指数为 0.22。开发的制剂在很宽的 pH 范围内的体外释放研究证实，与纯姜油树脂相比，姜活性物质的溶解度至少提高了 79.8%。最后，