The stability and bioaccessibility of fucoxanthin in spray-dried microcapsules based on various biopolymers

Sun, Xiaowen; Xu, Ying; Zhao, Lili; Yan, Hongxue; Wang, Shuhui; Wang, Dongfeng

doi:10.1039/c8ra05621h

Cited by 50 publications

(31 citation statements)

References 46 publications

(56 reference statements)

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“…They confirmed that the degradation of carotenoids was best described by first‐order kinetic model. Although, on contrary to our findings, Sun et al () found the second‐order kinetic model for describing thermal degradation of fucoxanthin microencapsulated by various coating agents.…”

Section: Resultscontrasting

confidence: 99%

“…Moreover, Wang, Lu, Lv, and Bie () achieved approximately 91.6% encapsulation efficiency when curcumin was encapsulated inside the mixture of PS and gelatin. In another report, Sun et al () presented the high encapsulation efficiency of fucoxanthin encapsulated by MD (92.35%) and GA (86.48%) alone. Based on these findings, it appears that the combined MD and GA are more appropriate to meet the requirement of food industries.…”

Section: Resultsmentioning

confidence: 94%

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Double encapsulation of fucoxanthin using porous starch through sequential coating modification with maltodextrin and gum Arabic

Oliyaei

Moosavi‐Nasab

Tamaddon

et al. 2020

Food Science & Nutrition

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This study aims to assess the effect of gum Arabic (GA), maltodextrin (MD), or their combination as a coating agent at different ratios (1/3, 1/5, and 1/7 w/w) to encapsulate fucoxanthin. For this purpose, fucoxanthin was initially extracted and purified from Sargassum angustifolium brown seaweed and then loaded into porous starch (PS). The fucoxanthin‐loaded PS samples were further contributed in another encapsulation process using the coating materials. All samples were evaluated in terms of encapsulation efficiency, Fourier‐transform infrared (FTIR) spectroscopy and stability under light, dark and low or high temperature (4 and 50°C) exposure over a certain time period. Purification of fucoxanthin was verified through HPLC and NMR spectroscopy. It was shown that the subsequent coating with MD + GA (1/7 w/w) caused an enhanced encapsulation of fucoxanthin‐loaded PS, reaching to about 96%. In addition, the stability of fucoxanthin‐loaded PS was greatly influenced by light and high temperature exposure and decreased from 85% to 58% using the GA‐coated material (1/3 w/w). First‐order kinetic model was found to be fitted well on thermal degradation data of fucoxanthin. Interestingly, the mixture of MD + GA (1/7 w/w) exhibited the highest fucoxanthin prevention at the end of the storage period. Conclusively, the findings of this study can provide simple and facile protocol for food chemists in protecting the food ingredients using encapsulation process.

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Section: Resultscontrasting

confidence: 99%

Section: Resultsmentioning

confidence: 94%

Double encapsulation of fucoxanthin using porous starch through sequential coating modification with maltodextrin and gum Arabic

Oliyaei

Moosavi‐Nasab

Tamaddon

et al. 2020

Food Science & Nutrition

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“…Fucoxanthin enclosed in microcapsules with palm stearin as the solid lipid core is more stable in light, high humidity, and elevated temperature than free fucoxanthin. These forms of biological encapsulation can effectively protect fucoxanthinin the acid environment of the stomach and increase the release of fucoxanthin in the intestine [ 19 ]. Encapsulation represents a novel and attractive development, establishing a satisfactory oral delivery system to increase the bioavailability of fucoxanthin, thus expanding its application and convenience of administration.…”

Section: Different Sources Of Fucoxanthin and Stability Improvemenmentioning

confidence: 99%

Advances in Studies on the Pharmacological Activities of Fucoxanthin

et al. 2020

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Fucoxanthin is a natural carotenoid derived mostly from many species of marine brown algae. It is characterized by small molecular weight, is chemically active, can be easily oxidized, and has diverse biological activities, thus protecting cell components from ROS. Fucoxanthin inhibits the proliferation of a variety of cancer cells, promotes weight loss, acts as an antioxidant and anti-inflammatory agent, interacts with the intestinal flora to protect intestinal health, prevents organ fibrosis, and exerts a multitude of other beneficial effects. Thus, fucoxanthin has a wide range of applications and broad prospects. This review focuses primarily on the latest progress in research on its pharmacological activity and underlying mechanisms.

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“…The unique chemical characteristics of fucoxanthin (unusual allenic bond, epoxide group, and conjugated carbonyl group within a polyene chain) ( Figure 1) confer several oxidation targets to this molecule. The main factors that can trigger carotenoids degradation are oxygen, light, high temperatures, enzymatic reactions, heavy metals exposure, and extended periods of storage [74][75][76][77][78][79]. Different studies have evaluated the stability of fucoxanthin in terms of temperature when freely added to diverse matrixes.…”

Section: Free Moleculementioning

confidence: 99%

“…A study evaluated up to six ingredients to microencapsulate fucoxanthin: hydroxypropyl-β-cyclodextrin, maltodextrin, gum Arabic, whey protein isolate, isolated pea protein and gelatin. After exposing microcapsules to a temperature of 90 • C for 24 h, those built with whey protein isolate, gum Arabic, and maltodextrin displayed the lower degradation rates with values of 38%, 44% and 45%, respectively [76]. Another work utilized nanogels prepared by ionic gelation with different amounts of chitosan and glycolipid or sodium tripolyphosphate.…”

Section: Encapsulationmentioning

confidence: 99%

Scientific Approaches on Extraction, Purification and Stability for the Commercialization of Fucoxanthin Recovered from Brown Algae

Lourenço-Lopes

García-Oliveira

Carpena

et al. 2020

Foods

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The scientific community has corroborated the numerous beneficial activities of fucoxanthin, such as its antioxidant, anti-inflammatory, anticancer or neuroprotective effects, among others. These properties have attracted the attention of nutraceutical, cosmetic and pharmacological industries, giving rise to various possible applications. Fucoxanthin may be chemically produced, but the extraction from natural sources is considered more cost-effective, efficient and eco-friendly. Thus, identifying suitable sources of this compound and giving a general overview of efficient extraction, quantification, purification and stabilization studies is of great importance for the future production and commercialization of fucoxanthin. The scientific research showed that most of the studies are performed using conventional techniques, but non-conventional techniques begin to gain popularity in the recovery of this compound. High Performance Liquid Chromatography (HPLC), Nuclear Magnetic Resonance (NMR) and spectroscopy techniques have been employed in the quantification and identification of fucoxanthin. The further purification of extracts has been mainly accomplished using purification columns. Finally, the stability of fucoxanthin has been assessed as a free molecule, in an emulsion, or encapsulated to identify the variables that might affect its further industrial application.

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The stability and bioaccessibility of fucoxanthin in spray-dried microcapsules based on various biopolymers

Abstract: Fucoxanthin is a major marine carotenoid with many biological activities.

Cited by 50 publications

References 46 publications

Double encapsulation of fucoxanthin using porous starch through sequential coating modification with maltodextrin and gum Arabic

Double encapsulation of fucoxanthin using porous starch through sequential coating modification with maltodextrin and gum Arabic

Advances in Studies on the Pharmacological Activities of Fucoxanthin

Scientific Approaches on Extraction, Purification and Stability for the Commercialization of Fucoxanthin Recovered from Brown Algae

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