Evaluation of the physicochemical stability and digestibility of microencapsulated esterified astaxanthins using in vitro and in vivo models

Qingxin, Zhou; Yang, Lu; Xu, Jie; Xiao, Qiao; Li, Zhaojie; Wang, Yuming; Xue, Changhu

doi:10.1016/j.foodchem.2018.03.046

Cited by 52 publications

(34 citation statements)

References 34 publications

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“…These were attributed to the molecular structure, which bears two hydroxyl functional groups located at C3/C3′ of the β ‐ionone moieties. Therefore, compared with F‐AST, esterified AST is more stable, as has been proven by Zhou et al …”

Section: Resultsmentioning

confidence: 81%

Oxidation evaluation of free astaxanthin and astaxanthin esters in Pacific white shrimp during iced storage and frozen storage

et al. 2018

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BACKGROUND: In this paper, the changes in free astaxanthin (F-AST) and astaxanthin esters (AST-Es) in Litopenaeus vannamei during iced storage and frozen storage were investigated. The liquid chromatography-atmospheric pressure chemical ionization tandem mass spectrometry method was used to quantify the molecular species of AST-Es in shrimp during storage. RESULTS:Based on the analysis of autoxidation products, apo-12-astaxanthinal and apo-13-astaxanthinone docosahexaenoic acid (DHA) ester were identified as the major oxidation products of F-AST and AST-Es in L. vannamei during storage. The total astaxanthin (T-AST) content decreased by 34.51% after 7 days in iced storage. In contrast, the content of T-AST decreased by 43.76% after 12 weeks in frozen storage. The content of F-AST decreased by 29.99% while 13-cis-astaxanthin increased after 3 days in iced storage, which indicated that degradation of AST was accompanied by isomerization. Total volatile basic nitrogen and T-AST content showed a significant negative correlation while in frozen storage, where the concentration of T-AST might be one indicator to evaluate shrimp freshness. CONCLUSION: The correlation coefficients between phenol oxidase, lipoxygenase, apo-12-astaxanthinal, and apo-13-astaxanthinone DHA ester were all greater than 0.97 (P < 0.01). This correlation indicates that phenol oxidase and lipoxygenase were the main internal factors to improve oxygenation of astaxanthin in L. vannamei. These results provide a theoretical basis for further study of oxidation and the degradation mechanism in astaxanthin, as well as a new idea for the development and utilization of astaxanthin compounds in Pacific white shrimp.

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Section: Resultsmentioning

confidence: 81%

Oxidation evaluation of free astaxanthin and astaxanthin esters in Pacific white shrimp during iced storage and frozen storage

et al. 2018

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“…Considering the tendency towards the use of natural additives in detriment to synthetic ones and to the increasing consumer concern with the diet-health relationship, astaxanthin extracts present great potential as food ingredients. However, some intrinsic properties constrain the use of astaxanthin and astaxanthin-containing lipid extracts as food ingredients, such as instability, low solubility (limiting dispersion in food matrices, bioaccessibility and/or bioavailability), difficult dosage and manipulation, and, in the case of crustaceans or algae extracts, intense odor and flavor [ 48 , 49 , 50 , 51 , 52 , 53 , 54 , 55 , 56 , 57 , 58 ]. Encapsulation involves the coating or entrapment of a pure material or a mixture (known as a core material or active compound) into another material (called the capsule, wall, or shell).…”

Section: Astaxanthin: a Valuable Marine Resourcementioning

confidence: 99%

“… Facilitating the handling and dosage by converting a lipid extract or oleoresin into a powder, and also by a dilution effect in the wall material [ 58 , 60 ]. Increasing solubility and dispersibility in food matrices, thus improving coloring capacity [ 57 , 61 ], bioaccessibility, and bioavailability [ 53 , 58 , 62 ]. Improving cell membrane transport, which also improves bioavailability [ 63 ].…”

Section: Astaxanthin: a Valuable Marine Resourcementioning

confidence: 99%

Recent Advances in Astaxanthin Micro/Nanoencapsulation to Improve Its Stability and Functionality as a Food Ingredient

2020

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Astaxanthin is a carotenoid produced by different organisms and microorganisms such as microalgae, bacteria, yeasts, protists, and plants, and it is also accumulated in aquatic animals such as fish and crustaceans. Astaxanthin and astaxanthin-containing lipid extracts obtained from these sources present an intense red color and a remarkable antioxidant activity, providing great potential to be employed as food ingredients with both technological and bioactive functions. However, their use is hindered by: their instability in the presence of high temperatures, acidic pH, oxygen or light; their low water solubility, bioaccessibility and bioavailability; their intense odor/flavor. The present paper reviews recent advances in the micro/nanoencapsulation of astaxanthin and astaxanthin-containing lipid extracts, developed to improve their stability, bioactivity and technological functionality for use as food ingredients. The use of diverse micro/nanoencapsulation techniques using wall materials of a different nature to improve water solubility and dispersibility in foods, masking undesirable odor and flavor, is firstly discussed, followed by a discussion of the importance of the encapsulation to retard astaxanthin release, protecting it from degradation in the gastrointestinal tract. The nanoencapsulation of astaxanthin to improve its bioaccessibility, bioavailability and bioactivity is further reviewed. Finally, the main limitations and future trends on the topic are discussed.

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“…Several polymers have been used to produce complex coacervates, such as gelatin, arabic gum, whey protein isolate, chitosan, pectin, pea protein, and alginate, among others (Table 1) [20,62,67]. Complex coacervation has been used for the microencapsulation of different unstable active ingredients such as carotenoids [21,52,54], oils [53,55], phenolic compounds [50,51,56], and probiotic bacteria [28,57] (Table 1). Four major steps are involved in this encapsulation process: emulsification, coacervation itself, gelation, and hardening.…”

Section: Stabilization Of Active Ingredientmentioning

confidence: 99%

Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products

2019

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Natural bioactive compounds and living cells have been reported as promising products with beneficial properties to human health. The constant challenge regarding the use of these components is their easy degradation during processing and storage. However, their stability can be improved with the microencapsulation process, in which a compound sensitive to adverse environmental conditions is retained within a protective polymeric material. Microencapsulation is a widely used methodology for the preservation and stabilization of functional compounds for food, pharmaceutical, and cosmetic applications. The present review discusses advances in the production and application of microcapsules loaded with functional compounds in food products. The main methods for producing microcapsules, as well as the classes of functional compounds and wall materials used, are presented. Additionally, the release of compounds from loaded microcapsules in food matrices and in simulated gastrointestinal conditions is also assessed.

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Evaluation of the physicochemical stability and digestibility of microencapsulated esterified astaxanthins using in vitro and in vivo models

Cited by 52 publications

References 34 publications

Oxidation evaluation of free astaxanthin and astaxanthin esters in Pacific white shrimp during iced storage and frozen storage

Oxidation evaluation of free astaxanthin and astaxanthin esters in Pacific white shrimp during iced storage and frozen storage

Recent Advances in Astaxanthin Micro/Nanoencapsulation to Improve Its Stability and Functionality as a Food Ingredient

Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products

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