Development of water-soluble β-carotene formulations by high-temperature, high-pressure emulsification and antisolvent precipitation (original) (raw)
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Food Hydrocolloids, 2012
b-Carotene formulations are very attractive as natural colorants as they provide additional value to the product due to their antioxidant and pro-vitamin activities. Application of b-carotene as colorants in beverages requires an appropriate formulation in order to stabilize the particles of b-carotene in suspension and provide the desired colour. This work presents a study of the formulation of b-carotene by precipitation from a pressurized ethyl acetate-in-water emulsion using modified OSA-starch refined from waxy maize as carrier material. Formulations of b-carotene with a high encapsulation efficiency of b-carotene (over 65% in most cases and as high as 90% with specific conditions), high antioxidant activity and a micellar particle size in the range of 300e600 nm were obtained. The concentration of modified starch and the organic solvent/water flow ratio were the process parameters with most influence on product properties.
Structures of octenylsuccinylated starches: Effects on emulsions containing β-carotene
Carbohydrate Polymers, 2014
Starches with different amylopectin contents and different molecular sizes prepared using acid hydrolysis were hydrophobically modified using octenylsuccinic anhydride (OSA). The OSA-modified starches were used as surfactants to stabilize emulsions of β-carotene and canola oil dispersed in water. The objective of this study is to investigate the relationship between starch molecular structure and the chemical stability of the emulsified β-carotene, as well as the colloidal stability of emulsion droplets during storage. The oil droplet size in emulsions was smaller when starch had (a) lower hydrodynamic volume (V h) and (b) higher amylopectin content. The oxidative stability of β-carotene was similar across samples, with higher results at increased amylopectin content but higher V h. Steric hindrance to coalescence provided by adsorbed OSA-modified starches appears to be improved by more rigid molecules of higher degree of branching.
Methods for the nanoencapsulation of β-carotene in the food sector
Trends in Food Science & Technology, 2013
Carotenoids are organic pigments naturally synthesized by microorganisms and plants. Several techniques are available for the nanoencapsulation of organic compounds: self-assembly, high pressure homogenization, nanoemulsification, supercritical fluids, etc. The objective of this paper is to review some nanoencapsulation techniques that are compatible with labile compounds, such as b-carotene. Strategies for testing the safety of nanoencapsulated b-carotene are also discussed.
Food Hydrocolloids, 2014
In this study, b-carotene (BC)-loaded nanoemulsions encapsulated with native whey protein isolate (WPI) and WPI-dextran (DT, 5 kDa, 20 kDa, and 70 kDa) conjugates were prepared and the effects of glycosylation with various molecular weight DTs on the physicochemical property, lipolysis, and BC bioaccessibility were evaluated. Mean particle diameter of BC-loaded nanoemulsions stabilized with WPI-DT (5 kDa, 20 kDa, and 70 kDa) conjugates (156.8, 156.0, and 155.6 nm) were significantly lower than that stabilized with native WPI (165.6 nm). The pH stability of BC-loaded nanoemulsions, especially when the pH was close to the isoelectric point of 5.0 was remarkedly improved after glycosylation regardless of the molecular weight of DTs. No appreciably creaming or flocculation was observed for all nanoemulsions after 30 days of storage at 25 and 50 C. BC retention was the highest at both temperatures when stabilized with WPI-DT (5 kDa) conjugates due to the relatively higher DPPH scavenging ability. When glycosylated 70 kDa DT, the encapsulated nanoemulsions had remarkable inhibition on the extent of lipolysis and release of BC. A positively linear correlation between lipolysis and BC bioaccessibility was found. The information obtained in this study will facilitate the uses and applications of nutraceuticals-loaded nanoemulsion delivery system.
The Influence of the Agglomeration Process on Stability of Microencapsulated β-Carotene
International Journal of Food Engineering, 2019
Effects of agglomeration of β-carotene microencapsulated by spray drying on its stability were analysed. Mixtures of Arabic gum (GA), maltodextrin (MD), modified starch (OSA), and whey protein (WP) were used as carriers. GA + MD and OSA + MD microcapsules were subjected to agglomeration. All the samples were stored for 60 days with access to daylight. Stability of the emulsions had a significant effect on efficiency of microencapsulation but had no effect on β-carotene retention during sample storage. Among the tested samples, the highest retention of colorant characterized the samples containing GA + MD. The agglomeration process reduced the content of β-carotene in the microcapsules almost by half. However, retention of the colorant during storage of the microcapsules was increased most of all and half-life of β-carotene was significantly prolonged. Changes in L* and a* colour parameters during storage were more limited in the case of agglomerated samples.
Polymers
Many lipophilic active substances, such as β-carotene, are sensitive to chemical oxidation. A strategy to protect these ingredients is encapsulation using nanoemulsions. This work analyzes the relationship between the physical stability and encapsulation efficiency of nanoemulsions based on linseed oil. The role of two different polysaccharides, Advanced Performance xanthan gum (APXG) or guar gum (GG) as stabilizers at different concentrations were studied to reach the required physical stability of these systems. This was investigated by means of droplet size distributions, steady-state flow curves, small amplitude oscillatory shear tests, multiple light scattering, and electronic microscopy. The overall results obtained reveal a depletion flocculation mechanism in all the APXG nanoemulsions, regardless of the concentration, and above 0.3 wt.% for GG nanoemulsions. Moreover, it has been demonstrated that enhanced physical stability is directly related to higher values of encapsulat...
Journal of Agricultural and Food Chemistry, 2010
In this study, the possibility of producing stable O/W emulsions incorporating β-carotene in oil droplets surrounded by multiple-layer interfacial membranes has been demonstrated. Emulsions were prepared using a two-stage process by homogenization, which relied on the adsorption of chitosan to anionic droplets coated with soybean soluble polysaccharides (SSPS). Results showed that the ζ-potential, particle size, and rheological properties of emulsions were greatly dependent on the chitosan concentration. The electrical charge on the droplets increased from-34 to 58.2 mV as the chitosan concentration was increased from 0 to 2 wt %, which indicated that chitosan adsorbed to the droplet surfaces. The mean particle diameter of the emulsions increased dramatically with the rise of chitosan concentration from 0 to 0.33 wt %, indicating the formation of large aggregated structures. At chitosan concentrations above 0.33 wt %, the mean particle diameter of emulsions decreased and reached a minimum value of 0.79 μm at a chitosan concentration of 0.5 wt %. Dynamic oscillatory shear tests indicated that the viscoelastic behavior could be enhanced by the adsorption of chitosan onto the SSPS-coated droplet surfaces. Chitosan concentration had a significant (p < 0.05) impact on the stability of β-carotene. The least degradation occurred in the emulsion with chitosan concentration of 0.5%. These results implied that the physicochemical stability of β-carotene emulsions has been improved by the adsorption of chitosan.
Locust bean gum Stability dry powder A B S T R A C T Galactomannan gum (locust bean gum; LBG) was used to distribute and stabilize vibrantly orange colored oilsolubilized β-carotene (βC) into dry food powders. Powders were prepared by homogenization of oil solubilized βC into hydrated LBG, followed by addition of stabilizers (lecithin, soy protein hydrolysate, and α-tocopherol), freeze drying, and course grinding. This produced dry and light powders that display mild adherance to the skin and show no color or phase separation. ATR-IR spectra indicate the mannan powders create a highly dispersed lipophilic phase. Color stability testing showed LBG-only powders had short-term thermal stability (1 h at 80°C) but little effect against UV exposure and storage. Incorporation of lecithin and soy protein hydrolysate both enhanced the orange color stability against UV-a exposure and inclusion of α-tocopherol resulted in full protection through the thermal, UV-a, UV-c, and storage. Formulation of similar powders inclusive of food flavorings may be of interest to industries targeting synthetic colorant replacement.
Physical and chemical stability of β-carotene nanoemulsions during storage and thermal process
Food Research International, 2019
Nanotechnology has become an option for the encapsulation of compounds, such as carotenoids. However, for the incorporation in to food, it is necessary to develop nanometric systems that are stable under the different conditions to which the food is submitted during its production, transport, and storage. Thus, with the intent to develop a stable nanoemulsion formulation for food application, the physical and chemical stability of β-carotene nanoemulsions after thermal treatments and storage under different conditions, were investigated in this work. The β-carotene nanoemulsions were formulated with corn oil, by applying high-pressure homogenization, with an average size in the 300 nm range, which is within the appropriate scale for industrial preparations, such as foods and cosmetics. The nanoemulsion droplets had negative charge (more than −25 mV) and monodisperse profile. The sample were pasteurized, sterilized, and stored at 4, 25, and 37°C in the presence and absence of light for up to 90 days. Following the heat treatments and storage, the nanoemulsions showed no evidence of physical destabilization, retaining 70-80% of the carotenoid after the pasteurization and sterilization processes, and 70% when stored at 4°C without light, respectively. Overall, our findings provide new information about the physical and chemical stability of β-carotene nanoemulsions during traditional thermal processes and environmental conditions.