Monash University

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Development and characterization of encapsulated alpha-mangostin for improved aqueous solubility and bioaccessibility using xanthone as a model study

posted on 2018-06-11, 06:52 authored by LI YOKE HO
Xanthones, particularly α-mangostin contains antioxidant and pharmacological properties. However, its poor aqueous-solubility limits its application. This study aimed to use xanthone as a model to improve aqueous solubility of α-mangostin using natural polymers. Microencapsulation techniques such as oil-in-water emulsion and complex coacervation were used, compared and optimized. The current characterization study confirmed successful xanthones encapsulation, maintained chemical stability and free-flowing powder. Results show that α-mangostin improved in aqueous solubility and bioaccesibility, thus increasing their potential use as a functional food ingredient and in pharmaceutical applications. The solubilizing effect of oil and wall material and decreased crystallinity were responsible for enhancing the aqueous solubility of xanthones.


Campus location


Principal supervisor

Siow Lee Fong

Additional supervisor 1

Lim Yau Yan

Additional supervisor 2

Tan Chin Ping

Year of Award


Department, School or Centre

School of Sciences (Monash University Malaysia)


Doctor of Philosophy

Degree Type



Faculty of Science