Elaboration of microparticles of carotenoids from natural and synthetic sources for applications in food

Rutz, Josiane Kuhn; Borges, Caroline Dellinghausen; Zambiazi, Rui Carlos; Rosa, Cleonice Gonçalves da; Silva, Médelin M. da

doi:10.1016/j.foodchem.2016.01.140

Cited by 137 publications

(61 citation statements)

References 29 publications

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“…They are found in plants, fungi, bacteria and algae and are present in many foods, for example, fruit, vegetables and fish (El‐Agamey et al ., ; Tapiero et al ., ). There are more than 600 carotenoids with natural structural variants which are divided into carotenes, xanthophylls and lycopene (Jomova and Valko, ; Rutz et al ., ). Only ~40 carotenoids are present in a typical human diet and about 20 carotenoids have been identified in human blood and tissues.…”

Section: Introductionmentioning

confidence: 97%

Carotenoids: biochemistry, pharmacology and treatment

Milani

Basirnejad

Shahbazi

et al. 2016

British J Pharmacology

590

376

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*Joint first authors.Carotenoids and retinoids have several similar biological activities such as antioxidant properties, the inhibition of malignant tumour growth and the induction of apoptosis. Supplementation with carotenoids can affect cell growth and modulate gene expression and immune responses. Epidemiological studies have shown a correlation between a high carotenoid intake in the diet with a reduced risk of breast, cervical, ovarian, colorectal cancers, and cardiovascular and eye diseases. Cancer chemoprevention by dietary carotenoids involves several mechanisms, including effects on gap junctional intercellular communication, growth factor signalling, cell cycle progression, differentiation-related proteins, retinoid-like receptors, antioxidant response element, nuclear receptors, AP-1 transcriptional complex, the Wnt/β-catenin pathway and inflammatory cytokines. Moreover, carotenoids can stimulate the proliferation of B-and T-lymphocytes, the activity of macrophages and cytotoxic T-cells, effector T-cell function and the production of cytokines. Recently, the beneficial effects of carotenoid-rich vegetables and fruits in health and in decreasing the risk of certain diseases has been attributed to the major carotenoids, β-carotene, lycopene, lutein, zeaxanthin, crocin (/crocetin) and curcumin, due to their antioxidant effects. It is thought that carotenoids act in a time-and dose-dependent manner. In this review, we briefly describe the biological and immunological activities of the main carotenoids used for the treatment of various diseases and their possible mechanisms of action.

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Section: Introductionmentioning

confidence: 97%

Carotenoids: biochemistry, pharmacology and treatment

Milani

Basirnejad

Shahbazi

et al. 2016

British J Pharmacology

590

376

View full text Add to dashboard Cite

show abstract

“…Rutz, Borges, Zambiazi, da Rosa, and da Silva () evaluated the carotenoid release profile of microcapsules produced with chitosan/sodium tripolyphosphate and chitosan/carboxymethylcellulose as wall materials. The particles produced with chitosan/carboxymethylcellulose showed faster release in the gastric fluid (about 81%) and slower release in the intestinal fluid.…”

Section: Resultsmentioning

confidence: 99%

Microencapsulated ascorbic acid: Development, characterization, and release profile in simulated gastrointestinal fluids

Cruz

Perussello²,

Masson

2018

J Food Process Engineering

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The aim of this study was to produce ascorbic acid (AA) microcapsules by complex coacervation, characterize them, and evaluate the release profile in simulated gastrointestinal fluids. The microcapsules were made of gelatin and pectin at concentrations of 1.0, 2.0, and 3.0%. The coacervated microcapsules were assessed for morphology (by optical microscopy and scanning electron microscopy), water activity (Aw), hygroscopicity, solubility, encapsulation efficiency (EE), thermal behavior, and AA release profile. The AA microcapsules were characterized by low solubility, low hygroscopicity, high thermal stability, and low diameter (<10 μm), with EE ranging from 23.7 to 94.3%. The release profile was faster in gastric fluid (pH 1.8) than in intestinal fluid (pH 6.8). The sample containing 2.0% of wall material and 50% (w/w) of the simple emulsion (core) had the highest EE and the best in vitro release profile, with release of only 68% of AA in 120 min in the gastric fluid. Practical applications Ascorbic acid (AA) is widely used in the food industry as an antioxidant, but practical use becomes limited due to its high instability. Microencapsulation was proposed as an alternative to increase the stability of this compound. Gelatin and pectin were used as wall materials in the production of ascorbic acid microcapsules by complex coacervation. Both solubility and hygroscopicity were low while the thermal stability of the active material improved with the microencapsulation process. Ascorbic acid release was more pronounced in gastric fluid (pH 1.8) and slower in intestinal fluid (pH 6.8). The results of this study demonstrate that the microcapsules produced represent a feasible method of increasing AA availability in food products, especially for those samples that presented high encapsulation efficiency.

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“…Studies conducted by Sousdaleff et al (2013), Zuanon et al (2013) and Rutz et al (2016) applied the lyophilization method to the encapsulation of different compounds and showed the acquisition of non-characteristic particles. They also showed that microparticle spheres were not formed, suggesting that, depending on the wall material, such conditions are not suitable for obtaining microcapsules, although the method has been commonly used.…”

Section: Resultsmentioning

confidence: 99%

Microencapsulation by lyophilization of carotenoids produced by Phaffia rhodozyma with soy protein as the encapsulating agent

2017

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Carotenoids are pigments that can be applied to food but they are unstable towards certain food intrinsic conditions, as well as processing ones. Microencapsulation is an alternative to increasing their stability. This study aimed to produce carotenoids by Phaffia rhodozyma crops and promote their microencapsulation by lyophilization with soy protein as the wall material, in different proportions. High process yield of 96% and encapsulation efficiency of around 65% were observed at the ratios under study. Well-defined and separate micrometer-scale particles with different shapes and sizes were formed and the protection of the compounds of interest was confirmed by differential scanning calorimetry which showed that the endothermic eventtypical of the free extract after encapsulation -did not occur.Keywords: pigments; microbial cultures; microcapsules.Practical Application: Microcapsules protecting microbial carotenoids that allow the application in food.

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Elaboration of microparticles of carotenoids from natural and synthetic sources for applications in food

Cited by 137 publications

References 29 publications

Carotenoids: biochemistry, pharmacology and treatment

Carotenoids: biochemistry, pharmacology and treatment

Microencapsulated ascorbic acid: Development, characterization, and release profile in simulated gastrointestinal fluids

Microencapsulation by lyophilization of carotenoids produced by Phaffia rhodozyma with soy protein as the encapsulating agent

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