Innovative functional nanodispersion: Combination of carotenoid from Spirulina and yellow passion fruit albedo

Effect of Spirulina platensis Biomass with High Polysaccharides Content on Quality Attributes of Common Carp (Cyprinus carpio) and Common Barbel (Barbus barbus) Fish Burgers

“…Similarly, significant differences (p < 0.001) were also found for barbel formulations between 1% Spirulina-fortified samples and controls ( Table 6). The rise in scavenging of free radicals may be attributed to the increase in the carotenoids [48,49], chlorophylls [50], phycocyanin [51,52] and polysaccharides [45] contents, which had an important role in the protection of the body's cells from oxidative stress and many other diseases. In this sense, the immulina polysaccharides from Spirulina improve the enzymatic activity of the cell nucleus and synthesis of DNA repair, besides being a beneficial species for the immune system [53,54].…”

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“…It can be used to preserve the high provitamin A activity and antioxidant capacity [14,15] because this technology protects the shell material from degradation by reducing its reactivity to its outside environment (e.g., oxygen, heat and light) [11].…”

“…β-carotene encapsulated improve water solubility because it is insoluble in water and once encapsulated it becomes dispersible in hydrophilic foods, which increases the use in several food matrices [14,15]. This bioactive compound has been encapsulated to preserve its color [14][15][16] because the color maintenance is indicative that both the antioxidant activity and the provitamin A activity are preserved, which is considered important for the food fortification. Furthermore, β-carotene is a natural redyellow pigment, which in addition to bringing potential health benefits, still allows the artificial colorants replacement [16].…”

“…It has also been studied the encapsulation of β-carotene sources by the synergistic effect of this with the other carotenoids, because Nano encapsulated carotenoids are Nutrition & Food Science International Journal mostly produced from these pigments in the isolated form [15], even there are the importance of the association of these compounds with each other, producing synergistic effects; β-carotene encapsulated can improve the bioavailability during the human digestion because the particles protects it's against unfavorable conditions in certain part of the digestive tract (e.g., stomach) and releases the min targeted area (e.g., intestine) [18,19].…”

“…Bezerra et al, [15] nanoencapsulated Spirulina using yellow passion fruit albedo as encapsulant and used the solvent displacement method. After 60 days of storage at 4 °C, the greatest retention of carotenoids was observed in nano dispersions containing microalgae extract and albedo flour, resulting in 63.25±0.01 and 58.78±0.02% for all-transβ-carotene and zeaxanthin, respectively, and less retention of synthetic β-carotene (12.9±0.02%).…”