Effects of Storage Temperature, Atmosphere and Light on Chemical Stability of Astaxanthin Nanodispersions

Abstract

Astaxanthin, as a functional lipid, can be incorporated easily into different water-based food formulations in the form of a nanodispersion. In this study, astaxanthin nanodispersions were produced using different stabilizer systems, namely, polysorbate 20 (PS20), sodium caseinate (SC), gum arabic (GA) and an optimum combination of these three stabilizers (OPT). Since astaxanthin is sensitive to oxidative damage, its degradations kinetics in the prepared nanodispersion systems were investigated as a function of storage temperature, atmosphere and light. The results showed that astaxanthin degradation followed a first-order kinetic and, in most cases, astaxanthin was more stable in optimum-formulated three-component-stabilized nanodispersions as compared to nanodispersion systems stabilized by individual stabilizers. In addition, high storage temperature and intense illumination significantly (P \ 0.05) increased the degradation of astaxanthin, while oxygen-free conditions significantly (P \ 0.05) reduced the astaxanthin degradation rate.

Astaxanthin degradation and lipid oxidation of Pacific white shrimp oil: kinetics study and stability as affected by storage conditions

“…The exposure to light in combination with high temperature seemed to make a significant synergistic contribution to the increase in astaxanthin degradation (p \ 0.05). Anarjan and Tan (2013) reported that the k value of astaxanthin degradation was dependent on temperature, atmosphere and illumination conditions. Increasing storage temperature or light intensity increased the k value of loss of astaxanthin nanodispersion.…”

Influence of astaxanthin, emulsifier and organic phase concentration on physicochemical properties of astaxanthin nanodispersions

“…Furthermore, the occurrence of cavitation within the homogenizer and the production of free radicals during the nanodispersion preparation procedure along with the high surface area of the nanoparticles for exposure to this aqueous media containing free radicals are other possible causes of the degradation during sample preparation process and storage [2,23]. Addition of antioxidant compounds such as tochopherols to organic phase of nanodispersion systems and removing the oxygen or singlet oxygen generators from sample preparation and storage environment can decrease the astaxanthin degradation considerably [24]. …”

A comprehensive overview on the micro- and nano-technological encapsulation advances for enhancing the chemical stability and bioavailability of carotenoids

“…For example, increasing storage temperature by 10°C resulted in 7-and 24-fold increased astaxanthin oxidation in nanodispersions stabilized by Tween 20 and sodium caseinate, respectively. Similarly, astaxanthin containing nanodispersion exposure to fluorescent/UV light resulted in a respective 3/5-fold increased oxidation for Tween 20 based systems and a 5/ 9-fold increase for sodium caseinate based ones (Anarjan and Tan, 2013c).…”

“…(Anarjan et al, 2011b;Anarjan and Tan, 2013b;Cheong and Tan, 2010;Chu et al, 2007b;Tan and Nakajima, 2005). Together with storage conditions, these parameters may also indirectly impact the stability of the encapsulate (Anarjan and Tan, 2013c).…”

“…Lipophilic antioxidants (α-tocopherol) were more effective against carotenoid oxidation, due to their ability to react with free radical intermediates of carotenoid peroxidation and peroxides as well as due to their ability to act as reducing agents for transition metals. Controlling carotenoid stability in nanodispersions is challenging, as it is not only affected by storage conditions but also by other factors such as carotenoid oxidation induced during processing, the morphological and compositional profile of the nanoparticles, the presence of antioxidants as well as the targeted food matrix (Anarjan and Tan, 2013a;Anarjan and Tan, 2013c). In general, storing carotenoid loaded nanodispersions at high temperature and light/oxygen exposure accelerate their oxidation.…”