Characterisation and stability evaluation of bixin nanocapsules

Abstract

The aim of this study was to produce bixin nanocapsules by the interfacial deposition of preformed poly-ε-caprolactone (PCL). PCL (250 mg), capric/caprylic triglyceride (400 μL), sorbitan monostearate (95 mg) and bixin were dissolved in a mixture of acetone (60 mL) and ethanol (7.5 mL) under stirring (40 °C). This organic solution was added to the aqueous solution (130 mL) containing Tween 80 (195 mg). The size distributions in the formulations with bixin concentration from 11 to 100 μg/mL were evaluated periodically during 3 weeks of storage at ambient temperature. The optimal formulation (bixin concentration of 16.92±0.16 μg/mL) was characterised in terms of particle size distribution, zeta potential, bixin content and encapsulation efficiency, and showed a volume-weighted mean diameter (D4,3) of 195±27 nm, around 100% of encapsulation efficiency and the nanocapsules were considered physically stable during 119 days of storage at ambient temperature.

Synthesis of biodegradable films with antioxidant properties based on cassava starch containing bixin nanocapsules

“…The bixin nanocapsules were obtained by a technique of the interfacial deposition of preformed poly-e-caprolactone (PCL) according to de Lobato et al (2013). The PCL (250 mg), capric/caprylic triglyceride (CCT) (400 lL), sorbitan monostearate (Span 60) and bixin (0.4 mg) were dissolved in a mixture of acetone (60 mL) and ethanol (7.5 mL) under magnetic stirring at 40°C.…”

“…The bixin is naturally insoluble in aqueous solution; the nanoencapsulation employed by these authors contributed to increasing its solubility, thus making it promising for applications in active food packaging (de Lobato et al 2013). However, it should be noted that higher concentrations of bixin nanocapsules caused a decrease in solubility of the films.…”

“…The increase in DE* is mainly due to increased in b* CIELAB, corresponding to yellow, because of the presence of bixin nanocapsules. The nanocapsules developed by de Lobato et al (2013) exhibited yellow with the following CIELAB coordinates of L* = 73.67 ± 0.34, a* = 6.01 ± 0.24 and b* = 48.60 ± 0.95. Compared to the pure bixin solution, prepared in hydrous ethanol (20 % ethanol and 80 % water), with parameters L* = 42.10 ± 0.35, a* = 13.54 ± 0.98 and b* = 25.50 ± 2.2, the bixin nanocapsules suspension presented an increase in luminosity and yellow, which was coupled with a decrease in red r, which was directly reflected in the color of the films.…”

“…Like other carotenoids, bixin is an efficient quencher of singlet oxygen and a scavenger of reactive species of oxygen and nitrogen. In the form of nanocapsules, the bixin, in addition to increasing stability, can be gradually released, acting as a natural antioxidant for foods (de Lobato et al 2013). Even for the highest concentration of bixin nanocapsules in B10%, the PV was higher than those defined by Codex Alimentarius.…”

“…In general, encapsulation improves the stability, solubility and bioavailability of encapsulated species and promotes its controlled release. The researchers de Lobato et al (2013), have produced, characterized, and evaluated the stability of bixin nanocapsules, observing, in addition to increased solubility of the nanocapsules, increased stability, thus enabling their application in products with low lipid content or with antioxidant agents in active packaging. Therefore, it is important to evaluate the characteristics of the films after the incorporation of the antioxidant compound.…”