Encapsulation of astaxanthin-rich Xanthophyllomyces dendrorhous for antioxidant delivery

Lee, Ji-Soo; Park, Sunah; Chung, Donghwa; Lee, Hyeon Gyu

doi:10.1016/j.ijbiomac.2011.04.021

Cited by 24 publications

(11 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The results demonstrated that pancreatin accelerated the diffusion rate of ASTA from lipid nucleation into simulated intestinal fluids. The release profiles of ASTA‐SLNs were in agreement with the findings reported . Therefore, SA could prevent ASTA against release from SLNs into simulated gastrointestinal fluids.…”

Section: Resultssupporting

confidence: 90%

See 1 more Smart Citation

Preparation and stability of astaxanthin solid lipid nanoparticles based on stearic acid

Zahi

Yuan

et al. 2015

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

Astaxanthin (ASTA), a natural pigment carotenoid, is endowed with remarkable antioxidant activity in food and cosmetic products. However, the utilization of ASTA is limited due to its poor water-solubility, low bioavailability, and the decomposition under light, heat, and oxygen. In order to overcome these drawbacks, ASTA was encapsulated within solid lipid nanoparticles (SLNs). ASTA-SLNs, composed of lipid nucleation (ASTA, soybean oil, solid lipid matrix) and external water phase (Tween 20, deionized water), were prepared by high pressure homogenization (HPH). The contents of three different solid matrixes (stearic acid, glycerin monostearate, and glycerol distearates) and the preparation conditions (pressure and number of cycles) were optimized. Stearic acid (1 wt%) was selected on the basis of physico-chemical properties of ASTA-SLNs, such as mean particle size, zeta potential, and polydispersivity index (PDI). Moreover, ASTA-SLNs exhibited good long-term stability at 4 and 25°C, with no significant modification in the particle size. Comparative with the free ASTA, the chemical stability of ASTA in SLNs was significantly enhanced. Finally, the release experiments of ASTA-SLNs showed that SLNs could provide prolonged release of ASTA in simulated gastric and intestinal juices.Practical application: SLNs, a promising submicron drug delivery system, could be widely applied in food, cosmetics, drugs, and health products. In the fields of targeted delivery and controlled release of drugs, SLNs have attracted increasing attention. ASTA-SLNs can be prepared into various pharmaceutical dosage forms, such as oral tablet, intravenous infusion, and percutaneous absorption, thus achieving a long-time and stable therapeutic effect in small dosage. More importantly, based on the high pressure homogenization technology, ASTA-SLNs can be produced in large-scale.

show abstract

Section: Resultssupporting

confidence: 90%

“…A). These results were higher than that of astaxanthin–calcium alginate gel (ASX‐CAG) beads reported by Lee et al . This may be because of that the surface structure of SLNs was damaged by strong acid, thus inducing that more ASTA was diffused into simulated gastrointestinal fluids.…”

Section: Resultscontrasting

confidence: 56%

Preparation and stability of astaxanthin solid lipid nanoparticles based on stearic acid

Zahi

Yuan

et al. 2015

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

show abstract

“…For example, astaxanthin encapsulated in a lipid-based system will generally be released by simple diffusion, the velocity depending on the chemical compatibility with the surrounding media (more quickly in oily than in aqueous foods). Strategies to slow down diffusion may include designing encapsulating systems composed of multiple shells or increasing the degree of reticulation of the matrix, as reported by Lee et al [ 70 ]. An example of enhanced drug diffusion due to polymer swelling would be encapsulation in a moisture-sensitive biopolymer that swells upon hydration (e.g., protein, carbohydrates, or gums), thus boosting release due to an increase in free volume, facilitating astaxanthin diffusion.…”

Section: Insights Into the Selection Of Encapsulation Methods And Wmentioning

confidence: 99%

“… Protecting from degradation or loss of functionality due to the effects of thermal treatment, light, oxygen, pH, moisture, or interaction with food matrix components [ 66 , 67 ]. Favoring the release at controlled rates or under specific conditions [ 61 , 68 , 69 , 70 ]. …”

Section: Astaxanthin: a Valuable Marine Resourcementioning

confidence: 99%

“…Antioxidant activity is concomitantly improved with water solubility as a result of encapsulation by different technologies ( Table 1 ) [ 48 , 50 , 57 , 64 , 68 , 70 , 87 , 98 , 99 , 102 ]. Furthermore, encapsulation prevents the loss of antioxidant activity during the storage of the ingredients [ 70 ]. Despite the high antioxidant potential of encapsulated astaxanthin, the applications of these ingredients in the prevention of lipid oxidation in food products are scarce.…”

Section: Encapsulation Technologies To Improve the Technological Fmentioning

confidence: 99%

See 1 more Smart Citation

Recent Advances in Astaxanthin Micro/Nanoencapsulation to Improve Its Stability and Functionality as a Food Ingredient

2020

View full text Add to dashboard Cite

Astaxanthin is a carotenoid produced by different organisms and microorganisms such as microalgae, bacteria, yeasts, protists, and plants, and it is also accumulated in aquatic animals such as fish and crustaceans. Astaxanthin and astaxanthin-containing lipid extracts obtained from these sources present an intense red color and a remarkable antioxidant activity, providing great potential to be employed as food ingredients with both technological and bioactive functions. However, their use is hindered by: their instability in the presence of high temperatures, acidic pH, oxygen or light; their low water solubility, bioaccessibility and bioavailability; their intense odor/flavor. The present paper reviews recent advances in the micro/nanoencapsulation of astaxanthin and astaxanthin-containing lipid extracts, developed to improve their stability, bioactivity and technological functionality for use as food ingredients. The use of diverse micro/nanoencapsulation techniques using wall materials of a different nature to improve water solubility and dispersibility in foods, masking undesirable odor and flavor, is firstly discussed, followed by a discussion of the importance of the encapsulation to retard astaxanthin release, protecting it from degradation in the gastrointestinal tract. The nanoencapsulation of astaxanthin to improve its bioaccessibility, bioavailability and bioactivity is further reviewed. Finally, the main limitations and future trends on the topic are discussed.

show abstract

Seafood By‐Products in Applications of Biomedicine and Cosmeticuals

Nghia

2017

Food Processing By‐Products and Their Utilization

View full text Add to dashboard Cite

Encapsulation of astaxanthin-rich Xanthophyllomyces dendrorhous for antioxidant delivery

Cited by 24 publications

References 33 publications

Preparation and stability of astaxanthin solid lipid nanoparticles based on stearic acid

Preparation and stability of astaxanthin solid lipid nanoparticles based on stearic acid

Recent Advances in Astaxanthin Micro/Nanoencapsulation to Improve Its Stability and Functionality as a Food Ingredient

Seafood By‐Products in Applications of Biomedicine and Cosmeticuals

Contact Info

Product

Resources

About