Design and Development of Oleoresins Rich in Carotenoids Coated Microbeads (original) (raw)
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Brazilian Journal of Development, 2021
Due to the biological importance of carotenoids, several works have been developed aiming for the reduction of carotenoid degradation, and one notable proposed alternative has been the formation of microcapsules. Therefore, the aim of the current paper was the microencapsulation of carotenogenic extracts from Rhodotorula mucilaginosa and Sporidiobolus pararoseus by a lyophilization method utilizing gum arabic, xanthan gum, sodium alginate and soy protein-like wall materials. The gum arabic showed the greatest efficiency of encapsulation for the R. mucilaginosa (66.3±0.8 %) and S. pararoseus (91.4±0.9 %) carotenogenic extracts, while the soy protein showed the lowest efficiency of encapsulation (40.7±1.1 % for R. mucilaginosa and 68.5±1.5 % for S. pararoseus). Scanning electron micrographs (SEM) showed irregular structure formation that was independent of the material utilized for the encapsulation. In this way, it was possible to observe that the wall materials directly affect the e...
Microencapsulation of Kabocha Pumpkin Carotenoids
International Journal of Chemical Engineering and Applications
Kabocha pumpkin (Curcubita maxima [Duchesne ex Lamb.]) is a potential source of carotenoids. However, the usage of carotenoids is limited due to their instability and also their susceptible degradation against harmful conditions such as base and acidic conditions, oxidation, and illumination. In this study, kabocha carotenoids were incorporated into microencapsulation containing chitosan, sodium alginate and sodium tripolyphosphate. The objective of this study is to determine the formulation of coating agents, carotenoid stability in acidic conditions for mimicking the microencapsulation process, and to characterize the microencapsulated carotenoids including the determination of the efficiency of carotenoid incorporation into microencapsulates. A mixture of sodium alginate, chitosan and sodium tripolyphosphate (0.19 g : 1.92 g : 0.24 g, w/w/w) was the best of coating agents according to the physical characteristics and also its moisture content. Microcapsules obtained with and without addition of carotenoids were determined to be a microparticle size by SEM analysis. The products of microencapsulated carotenoids have the water content of around 5.4% to 7.1%.The highest efficiency of microencapsulation obtained was 91% at the carotenoid concentration of 117.98 μg • g −1 (0.5 %, w/v), although the efficiency was decreased with increasing carotenoids added to the microcapsules probably due to over loading of carotenoids used. The pattern of this efficiency was in line with L* and °hue values, whereas not only a*, b*, and chroma values, but total carotenoids, and total provitamin A also increased.
Algal Research, 2018
The awareness of harmful effects of synthetic compounds and an inclination towards the usage of natural products have led to the exploitation of microalgae as a source of natural colors. Because of their health benefits, algal pigments have massive commercial value as natural colorants in the nutraceutical, cosmetics, and pharmaceutical industries. One of the important natural sources of microalgae are antioxidants, bioactive components: such as polyunsaturated fatty acids, β-carotene, sulfated polysaccharides and sterols. However, these antioxidant-rich fractions and carotenoids possess low storage stability and exhibit high sensitivity to light, heat, and oxygen. During the extraction process, there is some loss of required materials, and also, chances of the contamination from toxic solvents. There are few reports on algal-extract encapsulation and algal biomass encapsulation, and only a few types of wall materials that can show better stability, shelf life, and controlled release have been investigated. In this work, we investigated micro-encapsulation of the fresh algal biomass of Tetraselmis chuii and studied the effect of the wall material and the processing conditions of the spray dryer on the preservation of β-carotene and antioxidant compounds. Our studies revealed that a native species of Tetraselmis from Mexico, which is an important aquaculture feed, produce a considerable amount of β-carotene as much as 1.3% of its biomass. We found preservation of 80-92% of beta-carotene and 46-81% phenolic-compounds in freshly microencapsulated microalgae even after three months of storage in dark condition at 25°C, maltodextrin at 130°C was found the best wall material. This alga is suitable for use in aquaculture and food industry because fresh microalgae can be microencapsulated without loss of its nutritional values, and it is easier to handle and transport. This can serve as a functional food with better preservation of its antioxidant value and can be processed without any toxic solvent component.
Coatings
The present study aims to produce sustained-release algae-based carbohydrate microbeadlets of lipoproteins rich-in carotenoids extracted from organic sea buckthorn fruits. β-carotene represented the major compound of the lipoproteins extracts. Emulsification and algae-based carbohydrates, such as sodium-alginate and kappa-carrageenan, provide an inert environment, allowing the embedded targeted bioactive compounds—lipoproteins rich in carotenoids in our case—to maintain greater biological activity and to have a better shelf life. Furthermore, the microbeadlets prepared from sodium-alginate–kappa-carrageenan (0.75%:0.75% w/v) crosslinked with calcium ions showing 90% encapsulation efficiency have been utilized in HPMC capsules using beadlets-in-a-capsule technology, to use as a delivery system for the finished product. The GI simulated tests performed under laboratory conditions suggested that the sodium-alginate–kappa–carrageenan combination could be useful for the formulation-contr...
We are presenting here the characterization of a supramolecular biocomposite (pectin-lipoprotein-oleosome) structure found in seabuckthorn fruit pulp, a hydrophylic matrix which naturally include both hydrophilic (phenolics) and lipophilic (oils and vitamins) bioactive molecules. Seabuckthorn (Hippophae rhamnoides) (SB) fruits were used to separate High-(HDF) and low-density (LDF) fractions used as encapsulation core-or encapsulation matrices (alginate, A and pectin, P). Their dimension was different due to their different compactity and stability influenced by the matrix viscosity and gelling capacity in CaCl 2 solution. SBO-HDF-P capsules were the most dense and structured (1 mm diameter) while SBO-HDF-A and SBO-A capsules have diameters of about 2 mm while LDF-A formed smallest capsules of 0.8-1.2 mm. By UV-Vis and FTIR spectroscopy we determined their specific composition in pigments and glycoside groups, the presence of SBO included in the capsule matrix. The SB oil-encapsulate...
Polymers, 2022
In this work, the capacity of the mucilage extracted from the cladodes of Opuntia ficus-indica (OFI) and aloe vera (AV) leaves as wall material in the microencapsulation of pink guava carotenoids using spray-drying was studied. The stability of the encapsulated carotenoids was quantified using UV–vis and HPLC/MS techniques. Likewise, the antioxidant activity (TEAC), color (CIELab), structural (FTIR) and microstructural (SEM and particle size) properties, as well as the total dietary content, of both types of mucilage microcapsules were determined. Our results show that the use of AV mucilage, compared to OFI mucilage, increased both the retention of β-carotene and the antioxidant capacity of the carotenoid microcapsules by around 14%, as well as the total carotenoid content (TCC) by around 26%, and also favors the formation of spherical-type particles (Ø ≅ 26 µm) without the apparent damage of a more uniform size and with an attractive red-yellow hue. This type of microcapsules is p...
Colorants
Red bell pepper extract rich in carotenoids was (RBPE) encapsulated with four different encapsulating agents: calcium caseinate (ECC), bovine gelatin (EBG), whey proteins isolate (EWPI), and concentrate (EWPC), aiming to investigate the most effective material to coat and enable the water dispersibility of pigments. Formulations were obtained by the oil in water (O/W) emulsification technique, followed by freeze-drying. Samples were analyzed by encapsulation efficiency, high-performance liquid chromatography (HPLC), Fourier transform infrared spectroscopy (FTIR), dynamic light scattering (DLS), atomic force microscopy (AFM), thermogravimetric analysis (TGA), dispersion stability, and CIELab. Nanoformulations showed a carotenoid encapsulation efficiency of 54.0% (ECC), 57.6% (EWPI), 56.6 % (EWPC), 64.0 % (EBG). Recovered carotenoid profiles from nanoformulations showed similarity to the RBPE, indicating the efficiency of the encapsulation process. Average particle sizes of approximat...
Microencapsulation by Spray Drying of Multiple Emulsions Containing Carotenoids
Journal of Food Science, 2006
Water-in-oil-in-water (W 1 /O/W 2) multiple emulsions with 25% and 35% solids contents were spraydried producing microcapsules with 3.9:1, 2.6:1, and 1.4:1 biopolymers blend to primary emulsion ratios and 0.25% (w/w) theoretical carotenoids concentration. Microcapsules with better morphology, encapsulation efficiency, and larger particle size were those obtained from higher biopolymers blend to primary emulsion ratios and solids content, but showed relatively higher carotenoids degradation kinetics than microcapsules made with lower biopolymers blend to primary emulsion ratios and solids content, which exhibited poorer morphology, encapsulation efficiency, and smaller particle size. Microcapsules stored at different water activities showed maximum carotenoids degradation at a water activity (a w) of 0.628, with lower carotenoids degradation occurring at lower or higher a w .
Encapsulation of Nano Carotenoids; Evaluation of Stability and Safety
2015
Nanotechnology is considered to be new tools for delivering health giving substances to reach the right part of the body. Now consumers may choose to eat food products containing microencapsulated ingredients, which set up to work on providing specific health benefits to the target area. The impact of nanotechnology in the food industry has become more apparent over the last few years with the potential to revolutionize the agricultural and food industry with new tools for the molecular treatment of diseases, rapid disease detection, enhancing the ability of plants to absorb nutrients... etc. (Joseph and Morrison 2006).