Effect of Co-Encapsulated Natural Antioxidants with Modified Starch on the Oxidative Stability of β-Carotene Loaded within Nanoemulsions

Abstract

β-Carotene (vitamin A precursor) and α-tocopherol, the utmost energetic form of vitamin E (VE), are known to be fat-soluble vitamins (FSVs) and essential nutrients needed to enhance the growth and metabolic functions of the human body. Their deficiencies are linked to numerous chronic disorders. Loading of FSVs within nanoemulsions could increase their oxidative stability and solubility. In this research, VE and β-Carotene (BC) were successfully co-entrapped within oil-in-water nanoemulsions of carrier oils, including tuna fish oil (TFO) and medium-chain triglycerides (MCTs), stabilized by modified starch and Tween-80. These nanoemulsions and free carrier oils loaded with vitamins were stored for over one month to investigate the impact of storage circumstances on their physiochemical characteristics. Entrapped bioactive compounds inside the nanoemulsions and bare oil systems showed a diverse behavior in terms of oxidation. A more deficiency of FSVs was found at higher temperatures that were more noticeable in the case of BC. VE behaved like an antioxidant to protect BC in MCT-based nanoemulsions, whereas it could not protect BC perfectly inside the TFO-loaded nanoemulsions. However, cinnamaldehyde (CIN) loading significantly enhanced the oxidative stability and FSVs retention in each nanoemulsion. Purity gum ultra (PGU)-based nanoemulsions comprising FSVs and CIN presented a greater BC retention (42.3%) and VE retention (90.1%) over one-month storage at 40 °C than Twee 80. The superior stability of PGU is accredited to the OSA-MS capabilities to produce denser interfacial coatings that can protect the entrapped compounds from the aqueous phase. This study delivers valuable evidence about the simultaneous loading of lipophilic bioactive compounds to enrich functional foods.

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“…They also explored the impact of co-entrapped antioxidants (cinnamaldehyde) and carrier oils. The nanoemulsions, containing fat-soluble vitamins and cinnamaldehyde emulsified with propylene glycol unsaturated (PGU) and Tween 80, exhibited exceptional physical stability during one month of storage at various temperatures [148].…”

“…Modified starches are favored among biopolymer-based emulsifiers due to their robust stability against varying ionic strengths, pH levels, and high temperatures. Octenyl succinic anhydride-modified starches have emerged as effective emulsifiers and stabilizers in numerous studies, facilitating the encapsulation of lipophilic bioactive compounds like curcumin, flavoring oils, and resveratrol [148]. Ali et al conducted a study to formulate nanoemulsions loaded with fat-soluble vitamins (β-carotene and α-tocopherol), employing starches and Tween 80 as stabilizers.…”

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“…One of the more interesting of these is octenyl succinic anhydride (OSA)-modified starch. Ali et al [9] analyzed the stability of a nanoemulsion prepared using vitamin E and β-carotene co-entrapped within oil-in-water nanoemulsions of carrier oils, including tuna fish oil and medium-chain triglycerides that were stabilized by OSAmodified starch and Tween-80. The emulsion with OSA-modified starch was shown to have higher stability due to the production of denser interfacial coatings that can protect the trapped compounds from the water phase.…”