Carotenoid:β-cyclodextrin stability is independent of pigment structure

Fernández‐García, Elisabet; Pérez‐Gálvez, Antonio

doi:10.1016/j.foodchem.2016.11.024

Cited by 19 publications

(6 citation statements)

References 17 publications

(13 reference statements)

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“…The authors have measured the color stability during storage under irradiance and in the absence of light at temperatures between 25 and 31 °C for 21 days and demonstrated higher stability of the color indexes in isotonic drinks colored with the inclusion complexes compared to colored with crude yellow bell pepper extract. Several carotenoids/β-CDs inclusion complexes provided evidence that β-CDs inclusion renders carotenoids more stability towards oxidizing agents like 2,2’-azobis(2-methylpropionamidine) dihydrochloride (AAPH) and hydrogen peroxide (H 2 O 2 ) [31]. Pinzón-García and coauthors [32] investigated the effects of oral administration of the antioxidant carotenoid bixin and its β-CD complex in an obese murine model.…”

Section: Inclusion Complexesmentioning

confidence: 99%

Supramolecular Carotenoid Complexes of Enhanced Solubility and Stability—The Way of Bioavailability Improvement

2019

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Carotenoids are natural dyes and antioxidants widely used in food processing and in therapeutic formulations. However, their practical application is restricted by their high sensitivity to external factors such as heat, light, oxygen, metal ions and processing conditions, as well as by extremely low water solubility. Various approaches have been developed to overcome these problems. In particular, it was demonstrated that application of supramolecular complexes of “host-guest” type with water-soluble nanoparticles allows minimizing the abovementioned disadvantages. From this point of view, nanoencapsulation of carotenoids is an effective strategy to improve their stability during storage and food processing. Also, nanoencapsulation enhances bioavailability of carotenoids via modulating their release kinetics from the delivery system, influencing the solubility and absorption. In the present paper, we present the state of the art of carotenoid nanoencapsulation and summarize the data obtained during last five years on preparation, analysis and reactivity of carotenoids encapsulated into various nanoparticles. The possible mechanisms of carotenoids bioavailability enhancement by multifunctional delivery systems are also discussed.

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Section: Inclusion Complexesmentioning

confidence: 99%

Supramolecular Carotenoid Complexes of Enhanced Solubility and Stability—The Way of Bioavailability Improvement

2019

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“…One of the ways to overcome the aforementioned problem is an encapsulation of carotenoids in different delivery systems [16][17][18]. The various biopolymers, such as starch [19,20], cyclodextrins [21], carrageenan [22], pectin [23], alginate [24][25][26], etc., were used as carrier materials for the encapsulation and release of carotenoids.…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-Assisted Extraction of Carotenoids from Orange Peel Using Olive Oil and Its Encapsulation in Ca-Alginate Beads

Gajić

Gajić²,

Došić

2021

Biomolecules

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The paper was aimed at developing an ultrasound-assisted extraction of carotenoids from orange peel using olive oil as a solvent. A central composite design was used to define the optimal conditions for their extraction. Under the optimal conditions (extraction time of 35 min, extraction temperature of 42 ℃, and a liquid-to-solid ratio of 15 mL/g), the experimental and predicted values of carotenoid content were 1.85 and 1.83 mg/100 g dry weight, respectively. The agreement of these values indicated the adequacy of the proposed regression model. The extraction temperature only had a negative influence on carotenoid content. The impact of extraction parameters on the carotenoid content was decreased according to the following order: extraction time, liquid-to-solid ratio, and extraction temperature. Ca-alginate beads were prepared using the extrusion process to increase the stability and protect the antioxidant activity of olive oil enriched with carotenoids. The encapsulation efficiency and particle mean diameter were 89.5% and 0.78 mm, respectively. The presence of oil extract in Ca-alginate beads was confirmed by Fourier-transform infrared spectroscopy. The antioxidant activity of the oil enriched with carotenoids before and after encapsulation in the alginate beads was determined according to the DPPH assay.

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“…For instance, the water‐dispersion and stability of lutein improved when encapsulated by methyl‐β‐cyclodextrin (Nalawade & Gajjar, 2015). The incorporation of lutein to β‐cyclodextrin is an effective strategy to increase their stability and subsequent absorption (Fernández‐García & Pérez‐Gálvez, 2017). On the basis of theoretical calculation and preliminary cyclodextrin studies, polymers and amphiphilic substances can be the third or fourth excipients to form cyclodextrin multiple‐component systems.…”

Section: Introductionmentioning

confidence: 99%

Preparation, optimization, characterization, and in vitro bioaccessibility of a lutein microparticle using spray drying with β‐cyclodextrin and stevioside

Dai

et al. 2020

J Food Process Preserv

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In this study, the powder of a lutein microparticle was prepared by spray drying with amphiphilic stevioside and β‐cyclodextrin as coating materials was developed to improve the solubility and bioaccessibility of lutein. Response surface methodology was used to optimize the preparation process with the drug loading capacity as index, indicating the optimal spray drying conditions were obtained as follows: feed rate of 500 ml h−1, inlet air temperature of 180°C, lutein amount of 649.4 mg, stevioside amount of 596.4 mg, and β‐cyclodextrin of 2,591.1 mg. The highest lutein loading capacity obtained was 325.7 mg g−1, resulting in high in vitro bioaccessibility of lutein (increased by twofold), which attributed to the increased solubilization capacity. The optimized lutein microparticle powders appeared spherical agglomerated structure under SEM, DSC analysis showed that the partial structure of lutein interacted with stevioside and was encapsulated by β‐cyclodextrin, FT‐IR result showed that noncovalent interactions mainly occurred between lutein and the carriers. The results suggested that the above lutein microencapsules could exhibit good potential for the bioavailability of lutein. Practical applications Lutein has widely gained considerable popularity as a food additive. To improve the solubility and bioaccessibility of lutein, lutein microparticle was successfully encapsulated with stevioside and β‐cyclodextrin by spray drying. A method for optimizing encapsulation conditions of high loading lutein microparticle powder using Box–Behnken design was studied. The result of this study can be useful for process optimization and has a significant effect on developing higher bioaccessibility for the product of lutein.

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Carotenoid:β-cyclodextrin stability is independent of pigment structure

Cited by 19 publications

References 17 publications

Supramolecular Carotenoid Complexes of Enhanced Solubility and Stability—The Way of Bioavailability Improvement

Supramolecular Carotenoid Complexes of Enhanced Solubility and Stability—The Way of Bioavailability Improvement

Ultrasound-Assisted Extraction of Carotenoids from Orange Peel Using Olive Oil and Its Encapsulation in Ca-Alginate Beads

Preparation, optimization, characterization, and in vitro bioaccessibility of a lutein microparticle using spray drying with β‐cyclodextrin and stevioside

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