Encapsulation of astaxanthin from Haematococcus pluvialis in PHBV by means of SEDS technique using supercritical CO2

Machado, Francisco R.S.; Reis, Daiane Felix; Boschetto, Daiane L.; Burkert, J. F. M.; Ferreira, Sandra R.S.; Oliveira, J. Vladimir; Burkert, Carlos André Veiga

doi:10.1016/j.indcrop.2014.01.007

Cited by 71 publications

(30 citation statements)

References 25 publications

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“…Corroborating previous studies, the reduced β-carotene:PHBV ratio also reduced encapsulation efficiency and increased surface deposited carotenoids due to the faster precipitation of the polymeric material (Franceschi et al, 2008;Priamo et al, 2010). Successive studies on β-carotene-and astaxanthin-PHBV SEDS produced nanoparticulates (Machado Jr et al, 2014;Priamo et al, 2011;Priamo et al, 2010) confirmed that the encapsulation efficiency and the percentage of carotenoids entrapped in the polymeric matrix were maximal at highest pressure (20 and 10 MPa, respectively) and carotenoid concentration in the organic solution (~1:1 and 1:2 β-carotene and astaxanthin to PHBV ratio). β-Carotene release in the organic phase depended on the used solvent type (being faster for ethyl acetate and n-hexane than for ethanol) and the loaded bioactive amount (Priamo et al, 2011).…”

supporting

confidence: 56%

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

Soukoulis

Bohn

2017

Critical Reviews in Food Science and Nutrition

198

135

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Carotenoids are lipophilic secondary plant compounds, and their consumption within fruits and vegetables has been positively correlated with a decreased risk of developing several chronic diseases. However, their bioavailability is often compromised due to incomplete release from the food matrix, poor solubility and potential degradation during digestion. In addition, carotenoids in food products are prone to oxidative degradation, not only lowering the nutritional value of the product but also triggering other quality deteriorative changes, such as formation of lipid pro-oxidants (free radicals), development of discolorations or off-flavor defects. Encapsulation refers to a physicochemical process, aiming to entrap an active substance in structurally engineered micro- or nano-systems, in order to develop an effective thermodynamical and physical barrier against deteriorative environmental conditions, such as water vapor, oxygen, light, enzymes or pH. In this context, encapsulation of carotenoids has shown to be a very effective strategy to improve their chemical stability under common processing conditions including storage. In addition, encapsulation may also enhance bioavailability (via influencing bioaccessibility and absorption) of lipophilic bioactives, via modulating their release kinetics from the carrier system, solubility and interfacial properties. In the present paper, it is aimed to present the state of the art of carotenoid microencapsulation in order to enhance storability and bioavailability alike.

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supporting

confidence: 56%

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

Soukoulis

Bohn

2017

Critical Reviews in Food Science and Nutrition

198

135

View full text Add to dashboard Cite

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“…The SEDS experimental apparatus and procedure used for the micronization of the pure compound, trans-resveratrol, employing supercritical CO 2 is described in detail by Franceschi et al (2008), Priamo et al (2010), Boschetto et al (2013) and Machado et al (2014).…”

Section: Solution Enhanced Dispersion By Supercritical Fluids Techniqmentioning

confidence: 99%

“…For the micronization of trans-resveratrol the following process sample parameters were adopted based on previous works of the group: solute concentration of 4, 12 and 20 mg mL −1 , at 308, 313 and 318 K, solution flow rate of 1 mL min −1 , antisolvent flow rate of 20 mL min −1 and operating pressure of 8, 10 and 12 MPa Franceschi et al, 2008;Machado et al, 2014). In this work, solute solubilization was improved by a mixture of 40% (v/v) acetone + 60% (v/v) dichloromethane.…”

Section: Conditions For Precipitation and Coprecipitationmentioning

confidence: 99%

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Trans-resveratrol micronization by SEDS technique

Aguiar¹,

Boschetto²,

Chaves³

et al. 2016

Industrial Crops and Products

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“…(Bustamante, et al, 2016;Machado et al, 2014;Bustos et al, 2013;Kittikaiwan, et al, 2007) Perspectivas Salud: existe un gran potencial en este mercado debido a sus destacadas características antioxidantes al capturar el oxígeno singlete, producto de la respiración celular y producción de ATP. Esas moléculas buscaran estar apareadas con otras moléculas que se encuentren cerca, formando los radicales libres; esos radicales son neutralizados por antioxidantes producidos por el organismo o ingeridos en la dieta.…”

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Obtención y caracterización de astaxantina de la microalga Haematococcus pluvialis

Astroc

Reyes

Buitrago³

et al. 2016

RevistaUGCiencia

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La Astaxantina es un carotenoide perteneciente a la familia de las xantofilas por la presencia de oxígeno en su estructura química. Su uso se ha difundido en la industria farmacéutica y pecuaria, siendo la primera la que más potencial presenta debido a su uso como antioxidante. Existen diferentes fuentes para la obtención de astaxantina, sin embargo; en los últimos años ha tomado gran relevancia la obtención de esta biomolécula a partir de microorganismos fotosintéticos como las microalgas, las cuales pueden producir diferentes metabolitos aprovechando la energía solar y capturando el CO2 de la atmósfera. Se ha encontrado que la microalga Haematococcus pluvialis es una de las microalgas que mayor potencial presenta en la producción de astaxantina. Esta producción se realiza bajo condiciones de estrés por represión de nutrientes, intensidades de luz, entre otros. Debido a la importancia que reviste la astaxantina y su aprovechamiento a nivel industrial se han evaluado diferentes métodos para su extracción y cuantificación tales como: extracción con solvente, con fluidos supercríticos, cuantificación por HPLC con fase reversa acoplada a espectrofotometría de masas, siendo éstos los más desarrollados para este tipo biomolécula, la cual se ha cuantificado en el espectro UV/Visible por las características propias de la molécula, como son sus enlaces conjugados. Sin embargo, al tratarse de un carotenoide cada una de las metodologías de extracción y cuantificación deben ser evaluadas cuidadosamente con el fin de que ésta no sea degradada. El presente artículo presenta una breve descripción de los métodos más usado en la extracción y cuantificación de la astaxantina de H. pluvialis y las perspectivas de uso de esta biomolécula.

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Encapsulation of astaxanthin from Haematococcus pluvialis in PHBV by means of SEDS technique using supercritical CO2

Cited by 71 publications

References 25 publications

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

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

Trans-resveratrol micronization by SEDS technique

Obtención y caracterización de astaxantina de la microalga Haematococcus pluvialis

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