β-carotene-loaded liposome dispersions stabilized with xanthan and guar gums: Physico-chemical stability and feasibility of application in yogurt

Toniazzo, Taíse; Berbel, Isis F.; Cho, Stefany; Fávaro-Trindade, Carmen Sílvia; Moraes, Izabel Cristina Freitas; Pinho, Samantha C.

doi:10.1016/j.lwt.2014.05.021

Cited by 135 publications

(73 citation statements)

References 44 publications

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“…The bilayers are separated from one another by aqueous domains and they enclose an aqueous core. Particle sizes of liposomes for these applications typically range from 25 nm up to several lm and are usually dispersed in an aqueous medium [70,77]. Hydrophobic ingredients will be entrapped in the double layer of the liposomes, whereas hydrophilic ingredients will be entrapped in the aqueous core of the liposome (see Figure 4).…”

Section: Liposomesmentioning

confidence: 99%

Encapsulation of colorants by natural polymers for food applications

Boer

Imhof

Velikov

2019

Coloration Technology

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Product appearance is an important factor for consumers when determining the quality of a product, and colour is one of the most important factors which contribute to product appearance. Currently, the safety and consumer acceptance of some colorants used in food products, such as titanium dioxide and some synthetic colorants, are under discussion. Therefore, new ways to use natural colorants as alternatives to these suspect colorants for future applications are being investigated. A promising method for increasing the applicability of the often sensitive natural colorants is the encapsulation of these colorants in colloidal particles by natural polymers such as carbohydrates, lipids and proteins. In recent years, micro-and nano-encapsulation have increasingly been used for various purposes concerning several food properties such as colour, flavour and micronutrient content. This technique results in improved stability for the often sensitive natural colorants and presents the possibility of entrapping water-insoluble colorants for improved use in an aqueous system. This paper reviews the main methods that are used for encapsulation by natural polymers, discusses the different types thereof that are used for encapsulation of colorants, and provides a short overview of natural colorants successfully encapsulated in these natural polymers.

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Section: Liposomesmentioning

confidence: 99%

Encapsulation of colorants by natural polymers for food applications

Boer

Imhof

Velikov

2019

Coloration Technology

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“…One of the approaches to improve the stability and increase the bioavailability of the BC is its encapsulation in lipid‐based matrices, such as emulsions and nanoemulsions, liposomes, and lipid micro‐/nanoparticles (Cornacchia and Roos ; Gomes and others ; Toniazzo and others ; Gomes and others ). The interest in such matrices is justified by the ability of the lipid materials to encapsulate a large amount of hydrophobic carotenoids and also to increase their absorption (McClements ).…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of Beta‐carotene in Lipid Microparticles Stabilized with Hydrolyzed Soy Protein Isolate: Production Parameters, Alpha‐tocopherol Coencapsulation and Stability Under Stress Conditions

Brito‐Oliveira

Molina

Netto

et al. 2017

Journal of Food Science

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The objectives of this research were to study the encapsulation of beta-carotene (BC) in solid lipid microparticles (SLM) of palm stearin (PS) and stabilized with hydrolyzed soy protein isolate (HSPI), and also to investigate the effect of alpha-tocopherol (TOC) addition to the systems. Through the characterizations of SLM produced with different formulations, it was verified that systems with 5% (w/v) PS, 1.0% (w/v) HSPI, and 0.3% (w/v) xanthan gum (XG) presented the highest stability, with average diameters of approximately 1.2 μm. This formulation was applied for the production of BC-loaded SLM, with different concentrations of TOC. In SLM containing TOC, nearly 75% of encapsulated BC was preserved after 45 d of storage. The kinetic profiles for degradation of encapsulated BC were fitted to a pseudo-1st-order model, and the results showed that the main difference among the systems with different BC:TOC ratios was the residual concentration of BC. The stability of the BC-loaded SLMs was also studied after stress conditions, and the results showed that the SLMs were able to support thermal treatments over 60 °C but presented low stability after different ionic strength stresses.

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“…Nanosized carriers, such as oil drops, polymers, lipoproteins, liposomes and micelles allow one to prepare water dispersions of carotenoids with enhanced stability (Hou, Liu, Lei, & Gao, 2014;Toniazzo et al, 2014;Tan et al, 2014;Ascenso et al, 2013;Luxsuwong, Indranupakorn, & Wongtrakul, 2014;Donhowe & Kong, 2014;Acevedo et al, 2014;Bustos-Garza, Yanez-Fernandez, & Barragan-Huerta, 2013).…”

Section: Introductionmentioning

confidence: 99%

Water soluble biocompatible vesicles based on polysaccharides and oligosaccharides inclusion complexes for carotenoid delivery

Polyakov

Kispert

2015

Carbohydrate Polymers

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Since carotenoids are highly hydrophobic, air- and light-sensitive hydrocarbon compounds, developing methods for increasing their bioavailability and stability towards irradiation and reactive oxygen species is an important goal. Application of inclusion complexes of "host-guest" type with polysaccharides and oligosaccharides such as arabinogalactan, cyclodextrins and glycyrrhizin minimizes the disadvantages of carotenoids when these compounds are used in food processing (colors and antioxidant capacity) as well as for production of therapeutic formulations. Cyclodextrin complexes which have been used demonstrated enhanced storage stability but suffered from poor solubility. Polysaccharide and oligosaccharide based inclusion complexes play an important role in pharmacology by providing increased solubility and stability of lipophilic drugs. In addition they are used as drug delivery systems to increase absorption rate and bioavailability of the drugs. In this review we summarize the existing data on preparation methods, analysis, and chemical reactivity of carotenoids in inclusion complexes with cyclodextrin, arabinogalactan and glycyrrhizin. It was demonstrated that incorporation of carotenoids into the "host" macromolecule results in significant changes in their physical and chemical properties. In particular, polysaccharide complexes show enhanced photostability of carotenoids in water solutions. A significant decrease in the reactivity towards metal ions and reactive oxygen species in solution was also detected.

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β-carotene-loaded liposome dispersions stabilized with xanthan and guar gums: Physico-chemical stability and feasibility of application in yogurt

Cited by 135 publications

References 44 publications

Encapsulation of colorants by natural polymers for food applications

Encapsulation of colorants by natural polymers for food applications

Encapsulation of Beta‐carotene in Lipid Microparticles Stabilized with Hydrolyzed Soy Protein Isolate: Production Parameters, Alpha‐tocopherol Coencapsulation and Stability Under Stress Conditions

Water soluble biocompatible vesicles based on polysaccharides and oligosaccharides inclusion complexes for carotenoid delivery

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