Food-grade Pickering emulsion as a novel astaxanthin encapsulation system for making powder-based products: Evaluation of astaxanthin stability during processing, storage, and its bioaccessibility

Burgos‐Díaz, César; Opazo-Navarrete, Mauricio; Soto-Añual, Monserrat; Leal-Calderón, Fernando; Bustamante, Mariela

doi:10.1016/j.foodres.2020.109244

Cited by 62 publications

(30 citation statements)

References 33 publications

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“…This work revealed that processing conditions affect the denaturation extent of spray-dried WPI. Burgos-Díaz et al [107] studied the encapsulation of astaxanthin to minimize the degradation and oxidation of the carotenoid with the aim of reducing the microbial growth. They designed a colloidal system based on Pickering emulsions, i.e., emulsions that are not physically stabilized by conventional emulsifier molecules, but instead by solid colloid particles.…”

Section: Unwanted Reactions and Physicochemical Changes Presented By Spray-dried Productsmentioning

confidence: 99%

Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies

et al. 2020

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Since its invention in 1872 by Samuel Percy, the spray drying of food products has been widely used, whether in products consumed by babies in milk formulations, powdered sweets and cocoa soluble in milk for children, or food supplements rich in proteins, vitamins, and minerals for adults. All of these products were first formulated in solution and then converted into powders to facilitate the transport and preservation of the properties during storage. In recent years, novel technologies such as nano spray drying have emerged for the development of food formulations with high-cost active ingredients. The aim of the present work is to present a review of the literature reported in the last 10 years related to these technologies. The basis of the spray-drying technologies i.e., conventional and nano, are described and compared, emphasizing the instrumental processing conditions for achieving a desired product. Examples of some unwanted reactions presented during the encapsulation of active ingredients are provided.

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Section: Unwanted Reactions and Physicochemical Changes Presented By Spray-dried Productsmentioning

confidence: 99%

Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies

et al. 2020

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“…Nonetheless, the bioaccessibility of carotenoids is also associated with their origin and chemical characteristics [ 37 ]. Many studies have focused on the increased stability of astaxanthin using different matrix formulations to protect the molecule in the gastrointestinal environment [ 37 , 38 , 39 ]. During lactic acid fermentation of shrimp waste, astaxanthin from fermented liquor is found in the free or esterified form [ 15 , 16 , 40 ].…”

Section: Discussionmentioning

confidence: 99%

Valorization of Fermented Shrimp Waste with Supercritical CO2 Conditions: Extraction of Astaxanthin and Effect of Simulated Gastrointestinal Digestion on Its Antioxidant Capacity

et al. 2021

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Lactic acid fermentation increases the bioactive properties of shrimp waste. Astaxanthin is the principal carotenoid present in shrimp waste, which can be found esterified in the liquid fraction (liquor) after its lactic acid fermentation. Supercritical CO2 technology has been proposed as a green alternative to obtain astaxanthin from fermented shrimp waste. This study aimed to optimize astaxanthin extraction by supercritical CO2 technology from fermented liquor of shrimp waste and study bioaccessibility using simulated gastrointestinal digestion (GD) of the optimized extract. A Box–Behnken design with three variables (pressure, temperature, and flow rate) was used to optimize the supercritical CO2 extraction. The optimized CO2 extract was obtained at 300 bar, 60 °C, and 6 mL/min, and the estimated characteristics showed a predictive extraction yield of 11.17%, antioxidant capacity of 1.965 mmol of Trolox equivalent (TE)/g, and astaxanthin concentration of 0.6353 µg/g. The experiment with optimal conditions performed to validate the predicted values showed an extraction yield of 12.62%, an antioxidant capacity of 1.784 mmol TE/g, and an astaxanthin concentration of 0.52 µg/g. The astaxanthin concentration decreased, and the antioxidant capacity of the optimized extract increased during gastrointestinal digestion. In conclusion, our optimized supercritical CO2 process is suitable for obtaining astaxanthin from shrimp by-products after lactic acid fermentation.

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“…Improvements in astaxanthin stability against detrimental factors, such as light, oxygen, oxidants such as Fe 3+ , pH, or thermal treatments were also found by using other encapsulation methods during in vitro assays ( Table 1 ) [ 48 , 49 , 50 , 51 , 52 , 53 , 54 , 55 , 56 , 57 , 59 , 61 ]. Comparing works is quite difficult because of the variety of encapsulation methods, wall materials, astaxanthin extract origin, and assay conditions and methodologies; however, the amount of work published demonstrates the efficacy of encapsulation technologies to partially protect astaxanthin from external detrimental factors.…”

Section: Encapsulation Technologies To Improve the Technological Fmentioning

confidence: 99%

“…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%

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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Food-grade Pickering emulsion as a novel astaxanthin encapsulation system for making powder-based products: Evaluation of astaxanthin stability during processing, storage, and its bioaccessibility

Cited by 62 publications

References 33 publications

Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies

Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies

Valorization of Fermented Shrimp Waste with Supercritical CO2 Conditions: Extraction of Astaxanthin and Effect of Simulated Gastrointestinal Digestion on Its Antioxidant Capacity

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

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