Diffusion of natural astaxanthin from polyethylene active packaging films into a fatty food simulant

Colín-Chávez, Citlali; Soto‐Valdez, Herlinda; Peralta, Elizabeth; Lizardi‐Mendoza, Jaime; Balandrán‐Quintana, René Renato

doi:10.1016/j.foodres.2013.08.021

Cited by 52 publications

(22 citation statements)

References 32 publications

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“…During the in vitro digestion in SIF, free fatty acids were formed due to the lipolysis of the lipid. Therefore, the volume of NaOH solution added to maintain the pH at 7.0 was measured, reflecting the release amount of free fatty acids by the pancreatic lipase . The free fatty acids release profiles of ASX‐SEDS are shown in Figure .…”

Section: Resultsmentioning

confidence: 99%

Development of a Solid Self‐Emulsification Delivery System for the Oral Delivery of Astaxanthin

Mao

Sun

Tian

et al. 2019

Euro J Lipid Sci & Tech

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In the present study, a solid self‐emulsification delivery system (S‐SEDS) is developed to improve the bioavailability of astaxanthin (ASX). The pseudo ternary phase diagram method is used to screen the optimum composition of liquid self‐emulsification delivery system (SEDS). This liquid system is converted into solid state using the solid absorbent carrier by simple physical mixing. Through the analysis of powder flowability and adsorption capacity, silicon dioxide and anhydrous calcium hydrogen phosphate are selected as solid carriers of the liquid self‐emulsification system. Results of Fourier transform infrared spectroscopy (FTIR) and X‐ray diffraction (XRD) indicate that astaxanthin is encapsulated in these solid carriers. In the in vitro dissolution study, sustained release of astaxanthin from two different ASX‐SEDS (prepared with silicon dioxide and anhydrous calcium hydrogen phosphate) is obtained and the cumulative release is correspondingly 51.06 ± 0.98 and 49.97 ± 0.87% within 2 h. A delayed pattern of absorbed ASX‐SEDS is observed in the study with anhydrous calcium hydrogen phosphate compared to the counterpart with silicon dioxide, which is consistent with the result from the in vitro digestion study. Antioxidant study shows that astaxanthin can be encapsulated in S‐SEDS without the loss of antioxidant activity. Consequently, S‐SEDS can be a promising vehicle in food industry. Practical Applications: Traditionally, liquid‐based delivery systems are prepared using liquid components, which have some disadvantages, such as, complex production process, low active ingredient loading, narrow application range, and lacking of effective evaluation methods. The present study adopts physical adsorption, a gentle and simple process, to prepare the solid self‐emulsifying system. This system combines the advantages of liquid‐based systems and solid dosage forms, which can improve the solubility of poorly solubility active ingredient in intestinal environments, and the high solubility of active ingredient is favor to its absorption. In the present work, the active ingredients solubilization capability of solid formulations is evaluated by in vitro dissolution and digestion studies. It can be seen that over 40% of astaxanthin are released from solid self‐emulsifying systems in 120 min. After the process of digestion, the bioaccessibility reaches 10%. The results of in vitro dissolution and digestion show that after solid adsorption, astaxanthin exhibits delayed release patterns. All the studies demonstrate that solid self‐emulsifying system is an appropriate strategy to improve the bioavailability of astaxanthin. The pseudo ternary phase diagram method is used to screen the optimum composition of liquid self‐emulsification delivery system. Then, this liquid system is converted into solid state using the solid absorbent carrier by simple physical mixing.

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Section: Resultsmentioning

confidence: 99%

Development of a Solid Self‐Emulsification Delivery System for the Oral Delivery of Astaxanthin

Mao

Sun

Tian

et al. 2019

Euro J Lipid Sci & Tech

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“…Pereira de Abreu et al (2012) observed that migration of barley husk extract in LDPE film to isooctane and aqueous food models was negligible. Colín-Chávez et al (2013) reported that diffusion of natural astaxanthin from polyethylene active packaging films into a fatty food stimulant at 23, 30 and 40°C were 59.62 % (after 190.5 h), 93.81 % (after 53.38 h), and 97.95 % (after 12 h), respectively. However, the initial amount of astaxanthin remained same after 27.5 h and at 10°C.…”

Section: Results and Discussion Migrationmentioning

confidence: 99%

Development of antioxidant active films containing sodium ascorbate (SA) and ethylene vinyl alcohol (EVOH) to extend the shelf life of peanut

Sangatash

Niazmand²,

Sarabi-Jamab³

et al. 2015

J Food Sci Technol

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In this study, low-density polyethylene (LDPE) containing oxygen scavenger based on sodium ascorbate (SA) and ethylene vinyl alcohol (EVOH) at 5, 10 and 15 % concentrations were produced through extrusion method. In addition, the effect of size of SA, thickness LDPE (7.5, 15, 30 and 45 μm), and number of layers (monolayer, two-layers, three-layers and four-layers) were investigated. Oxygen and water vapor permeability, tensile stress, SA migration and antioxidant activity, thermal stability, scan electron microscopy (SEM), and FT-IR of the films were measured. Moreover, the performance of produced films to prevent of oxidation of packaged peanuts during storage at 40°C was studied. The results revealed that the active films containing SA (especially at 10 % SA) present suitable performance and features to increase the shelf-life of peanuts.

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“…Most studies have primarily focused on the low density polyethylene (LDPE), high density polyethylene (HDPE), ethylene vinyl alcohol copolymer (EVOH), and polypropylene monolayer antioxidant films . However, monolayer active films might be exposed to the environment and thus reduce the packaging efficiency . In addition, monolayer active films cannot provide the required mechanical, barrier, printing, or heat sealing properties required for packaging products.…”

Section: Introductionmentioning

confidence: 99%

“…Diana has studied the migration of a‐tocopherol from an HDPE/EVOH/LDPE active film into whole milk powder. Colín‐Chávez and Zhu have described the release of antioxidants from multilayer films into food simulants. However, the release rate of antioxidants from multilayer films was not adjusted over a wide range.…”

Section: Introductionmentioning

confidence: 99%

Preparation and properties of quercetin‐incorporated high density polyethylene/low density polyethylene antioxidant multilayer film

2018

Packag Technol Sci

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High density polyethylene/low density polyethylene (LDPE) antioxidant multilayer films were prepared by the co‐extrusion method, and quercetin was incorporated in the LDPE layers as an antioxidant. The release rates of quercetin and the antioxidant activities of films were adjusted by changing the amount of ethylene vinyl acetate (EVA) and diatomite added into the LDPE active layer. The morphologies of the films were observed by SEM, and the release property of quercetin was characterized by a high‐performance liquid chromatography (HPLC) method. The mechanical properties and heat sealing performance of the films were influenced to a certain extent by the amounts of EVA and diatomite in the active layers, while the barrier properties of the films were almost unchanged. The release of quercetin from the active films to a food simulant (95% alcohol) at 37°C was measured over 55 days. When the EVA amounts were 30% and 40% to 50%, the diffusion coefficients, D, were 10−14 and 10−13 cm2/s, respectively. In addition, the antioxidant activity values of the films were enhanced as the EVA amount increased. When adding diatomite into the active layer with 50% EVA, the diffusion coefficient, D, was 10−11 cm2/s, and the quercetin was almost completely released with a partition coefficient, K, of less than 1. Meanwhile, the antioxidant activity values of the films exceeded 95%. The antioxidant release rate could be adjusted within a wide range; thus, these active films could be used for food antioxidant protection.

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Diffusion of natural astaxanthin from polyethylene active packaging films into a fatty food simulant

Cited by 52 publications

References 32 publications

Development of a Solid Self‐Emulsification Delivery System for the Oral Delivery of Astaxanthin

Development of a Solid Self‐Emulsification Delivery System for the Oral Delivery of Astaxanthin

Development of antioxidant active films containing sodium ascorbate (SA) and ethylene vinyl alcohol (EVOH) to extend the shelf life of peanut

Preparation and properties of quercetin‐incorporated high density polyethylene/low density polyethylene antioxidant multilayer film

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