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Lutein is a hydrophobic carotenoid with various beneficial biological activities. Its use as a functional food, however, is currently limited by its low-water solubility, chemical instability, and poor bioavailability. The purpose of this work is to fabricate lutein-loaded nanoparticles to overcome these challenges. Lutein was encapsulated in zein nanoparticles coated with sophorolipid (ZSLNPs). The properties of ZSLNPs were characterized by transmission electron microscopy and dynamic light scattering. The results showed that the ZSLNPs were spheres with particle size around 200 nm and negative surface potentials (ζ = −54 mV). The encapsulation efficiency and loading capacity of the lutein in the ZSLNPs was 90.04% and 0.82%, respectively. Infrared spectroscopy analysis indicated that the dominant driving forces of the ZSLNPs formation mainly included electrostatic, hydrophobic interactions and hydrogen bonding. X-ray analysis showed that the encapsulated lutein was in an amorphous form. Circular dichroism analysis suggested that the incorporation of lutein or sophorolipid led to the change in secondary structure of zein. In addition, the ZSLNPs had good stability, redispersibility, and increased the water solubility of lutein. Furthermore, in vitro studies showed that the ZSLNPs had great biocompatibility and bioaccessibility of lutein. Overall, these findings indicated that the core/shell nanoparticles developed in the work may be suitable for encapsulating this important nutrient in functional foods.

Astaxanthin, a hydrophobic carotenoid found in marine plants and animals, is claimed to exhibit various beneficial biological activities. Its use as a nutraceutical in foods, however, is currently limited by its low water-solubility and poor bioavailability. The goal of this paper was to fabricate astaxanthin-loaded colloidal particles to overcome these challenges. Astaxanthin was encapsulated in poly­(lactic-co-glycolic acid) (PLGA) nanoparticles coated with chitosan oligosaccharides (COS). The properties of the loaded nanoparticles were characterized by transmission electron microscopy, scanning electron microscopy, and dynamic light scattering. The influence of PLGA properties on the loading capacity, water solubility, stability, and release of the astaxanthin were determined. The nanoparticles were smooth spheres with mean particle diameters around 150 nm and positive surface potentials (ζ = +30 mV). The encapsulation efficiency (>85%) and loading capacity (>15%) of the astaxanthin in the nanoparticles was relatively high. X-ray analysis suggested that the encapsulated astaxanthin was in an amorphous form. The nanoparticles had good dispersibility and stability in aqueous solutions, as well as high cytocompatibility. In vitro studies showed that the astaxanthin was released from the nanoparticles under simulated gastric and small intestinal conditions. Overall, our results suggest the core–shell nanoparticles developed in this study may be suitable for encapsulating this important nutraceutical in functional foods and cosmetics.

Astaxanthin (Ax), a type of carotenoid, has limited use as a result of its poor water solubility, low bioavailability, and decomposition under harsh conditions. This study reports a delivery system for Ax through a simple affinity binding with β-lactoglobulin and then coated with chitosan oligosaccharides. Ax-loaded β-lactoglobulin nanocomplexes and chitosan oligosaccharide-coated nanocomplexes were successfully prepared. The nanocomplexes exhibited a smooth spherical shape with diameters of about 40 and 60 nm measured by transmission electron microscopy. Spectroscopic techniques (ultraviolet-visible, fluorescence, and Fourier transform infrared spectroscopy) combined with molecular docking were used to determine the binding mechanism of Ax and β-lactoglobulin. In comparison to native Ax, the nanocomplexes maintain the hydroxyl radical scavenging activity of Ax under the treatment of acid, high temperature, and ultraviolet radiation. The release experiment of nanocomplexes revealed that the encapsulation could provide prolonged release of Ax in simulated gastrointestinal juices. This study aimed to fabricate and characterize Ax-β-lactoglobulin nanocomplexes, which can improve the Ax stability and slow release.