Microencapsulation of capsanthin by soybean protein isolate‐chitosan coacervation and microcapsule stability evaluation

Abstract

Although capsanthin possesses excellent coloring performance and healthcare functions, its application in the food industry is limited due to its susceptibility to humidity, heat, and light. The purpose of this research was to microencapsulate capsanthin by soybean protein isolate (SPI)-chitosan coacervation and evaluate whether the microencapsulation improved the stability of capsanthin against the adverse conditions mentioned above. The results indicated that the optimum conditions for capsanthin microencapsulation were emulsification speed 10,000 rpm, emulsification temperature 45 C, wall concentration 15 g/L and core to wall ratio 1:2 (w/w). Under these conditions, the droplets in the emulsion were even in size distribution without agglomeration and the microencapsulation efficiency and microencapsulation yield reached 90.46% and 86.69%, respectively. Microencapsulation increased the stability of capsanthin against low/medium moisture, heat, and especially light, but was less effective in protecting capsanthin microcapsules in high moisture.

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

“…Chitosan led to a noticeable improvement of the polymeric membrane barrier, reducing water vapor and oxygen diffusion while reducing light penetration. However, the hygroscopicity of proteins may be a restrictive factor for stabilizing carotenoids, particularly at high RH (Qv et al, 2011;Xiao et al, 2014).…”

“…Plant proteins have also been used successfully to develop complex coarcervates for encapsulating carotenoids (Xiao et al, 2014). Using chitosan and soy protein isolate to form coacervates containing capsanthin, it was shown that the emulsification conditions (homogenization speed, temperature), the core:wall ratio and wall material concentrations influence microencapsulation yield and efficiency, as well as the microparticulate morphological characteristics.…”

“…Carotenoid encapsulation efficiency and stability is influenced by several parameters related to the coacervation process, e.g. pH (due to changes of ζ-potential) , temperature and type of biopolymers and cross-linking agents, the drying process (Qv et al, 2011; and storage conditions (Qv et al, 2011;Rocha-Selmi et al, 2013b;Xiao et al, 2014).…”

Purification and Formulation of Xanthophyll for Pharmaceutical Use: Current Strategies and Future Trends

“…There are, however, various studies on xanthophyll stability formulations that could lead to potential bioavailability enhancer products. One of them comprises formulations in microcapsules obtained by complex coacervation [74] and supramolecular complexes [75]; where xanthophyll oxidative, humidity, heat and light stability have been achieved.…”

Properties of chitosan/soy protein blended films with added plasticizing agent as a function of solvent type at acidic pH

“…Blends of chitosan and soy protein have been investigated for applications, such as drug delivery systems [12], wound dressings and tissue regeneration [13][14][15][16][17], edible films and conjugates, and microencapsulation of food ingredients [18][19][20][21][22]. In these applications, the blends were prepared by using separate solvents for each of the polymers.…”