Formulation of β-carotene by precipitation from pressurized ethyl acetate-on-water emulsions for application as natural colorant (original) (raw)
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Food Hydrocolloids, 2014
b-carotene is one of the most common pigments in nature. The application of b-carotene as natural colorant in food and nutraceutical products requires an appropriate formulation in order to protect the active compound from degradation and overcome the low bioavailability due to a low solubility in aqueous media. This work presents a study of the formulation of b-carotene using four different modified n-octenyl succinate (OSA) starches as carrier materials by precipitation from a pressurized ethyl acetatein-water emulsion. The best results, with encapsulation efficiencies of 70e80% and particle sizes in the sub-micrometer range, were achieved using a OSA-starch refined from waxy maize at concentrations of at least 100 g L À1. Moreover, experiments using ethanol instead of ethyl acetate as organic solvent have been carried out in order to assess the influence of the emulsification, solvent displacement and antisolvent precipitation processes on product characteristics. Equivalent particle sizes were obtained in experiments with ethanol, but with encapsulation efficiencies below 40%, indicating that the formation of an emulsion template is essential in order to achieve a high encapsulation efficiency, while particle sizes are determined by antisolvent precipitation processes.
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.
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.
Preparation of Microencapsulated β-Carotene Powder for Using in Aqueous Media
2010
In this research, microencapsulated β-carotene powder has been prepared by gelatin using spray drying method. Ability of gelatin for encapsulating of β-carotene was examined. Suitability of β-carotene powder was investigated for using in aqueous media. Prepared emulsion had the average particle size of 2.83 microns caused stability of emulsion. Microencapsulated βcarotene particles had spherical shape with smooth and some dented surfaces. Microencapsulated β-carotene powder had high β-carotene content which is suitable for food industry. Microencapsulation efficiency was 42.7% which was increased up to 50.8% by increment of the gelatin concentration. The cold water solubility of the microencapsulated powder was 73% and the powder was stable in water and did not show phase separation after 14 days. J. Color Sci. Tech. 4(2010), 161-167© Institute for Color Science and Technology.
β-Carotene colouring systems based on solid lipid particles produced by hot melt dispersion
Food Control, 2021
In this work, β-carotene was selected to develop a novel study, namely a food colorant system based on beeswax solid lipid particles obtained by hot melt dispersion. The obtained microparticles were characterized by optical microscopy, scanning electron microscopy, particle size analysis and Fourier Transform Infrared spectroscopy. It was observed that the obtained size can be modulated by using different amounts of emulsifier, as well as the dispersing capability. In a final stage, the obtained particles were tested concerning their colorant power by selecting a food matrix widely appreciated and consumed (mayonnaise). Moreover, the formulation providing the best hue and dispersibility (formulation containing 3% of Tween 80, and β-carotene at 5 mg/25 g of commercial mayonnaise) was analysed along a storage period of 15 days concerning colour, nutritional value and chemical composition. The results pointed out for colour stability and nutritional value maintenance, after 15 days under storage at 6 • C.
Applied Sciences, 2022
β-Carotene (vitamin A precursor) and α-tocopherol, the utmost energetic form of vitamin E (VE), are known to be fat-soluble vitamins (FSVs) and essential nutrients needed to enhance the growth and metabolic functions of the human body. Their deficiencies are linked to numerous chronic disorders. Loading of FSVs within nanoemulsions could increase their oxidative stability and solubility. In this research, VE and β-Carotene (BC) were successfully co-entrapped within oil-in-water nanoemulsions of carrier oils, including tuna fish oil (TFO) and medium-chain triglycerides (MCTs), stabilized by modified starch and Tween-80. These nanoemulsions and free carrier oils loaded with vitamins were stored for over one month to investigate the impact of storage circumstances on their physiochemical characteristics. Entrapped bioactive compounds inside the nanoemulsions and bare oil systems showed a diverse behavior in terms of oxidation. A more deficiency of FSVs was found at higher temperatures ...
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.
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.
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.
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.