Liposomes encapsulating beta‐carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles

Moraes, Marcela Barbosa de; Carvalho, J. M. P.; Silva, Cíntia R.; Cho, Stefany; Sola, Mirella R.; Pinho, Samantha C.

doi:10.1111/j.1365-2621.2012.03184.x

Cited by 79 publications

(38 citation statements)

References 42 publications

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“…Liposomes can encapsulate hydrophobic compounds inside its bilayer membrane and hydrophilic compound inside its core [21]. Some evidences have demonstrated that liposome is able to encapsulate beta-carotene and vitamin C singly [18,19,26]. Liposome is mostly built up by amphiphilic molecules such as phospholipids [27].…”

Section: Introductionmentioning

confidence: 99%

Simultant encapsulation of vitamin C and beta-carotene in sesame (Sesamum indicum l.) liposomes

Hudiyanti

Fawrin

Siahaan

2018

IOP Conf. Ser.: Mater. Sci. Eng.

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Abstract. In this study sesame liposomes were used to encapsulate both vitamin C and betacarotene simultaneously. Liposomes were prepared with addition of cholesterol. The encapsulation efficiency (EE) of sesame liposomes for vitamin C in the present of beta-carotene was 77%. The addition of cholesterol increased the encapsulation efficiency. The highest encapsulation efficiency was 89% obtained in liposomes with 10% and 20% cholesterol. Contrary to that, the highest beta-carotene encapsulation efficiency of 78%, was found in the sesame liposomes prepared without the added cholesterol. Results showed that sesame liposomes can be used to encapsulate beta-carotene and vitamin C simultaneously. When beta-carotene and vitamin C were encapsulated concurrently, cholesterol intensified the efficiency of vitamin C encapsulation on the contrary it diminished the efficiency of beta-carotene encapsulation.

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Section: Introductionmentioning

confidence: 99%

Simultant encapsulation of vitamin C and beta-carotene in sesame (Sesamum indicum l.) liposomes

Hudiyanti

Fawrin

Siahaan

2018

IOP Conf. Ser.: Mater. Sci. Eng.

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“…The presence of organic acids in the matrices of preservation and other compounds such as hydrogen peroxide contained in unadulterated honey can be attributed to the 2002;Bang et al, 2003;Ferreira et al, 2009). Betacarotene preserved in nitrogen (NBC), which was a control, did not show a significant difference in levels of preserved beta-carotene as an inert medium doesn't allow degradation (Nyambaka and Ryley, 2001;Moraes et al, 2013).…”

Section: Levels Of Beta-carotene With Preservationmentioning

confidence: 99%

“…Some efforts have been reported for the preservation of beta-carotene and these include encapsulation in lipid-based matrices and storing under eISSN: 2550-2166 © 2017 The Authors. Published by Rynnye Lyan Resources vacuum or in an inert medium such as nitrogen gas (Nyambaka and Ryley, 2001;Moraes et al, 2013). Such methods are expensive and thus hindering availability of beta-carotene to the needy in society.…”

Section: Introductionmentioning

confidence: 99%

Retention levels of vegetable extractable beta-carotene preserved in virgin coconut oil and unadulterated honey

Mungai¹,

Nawiri²,

Nyambaka³

2017

Food Res.

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Dark green leafy vegetables such as Amaranthus spp. are known to be good sources of beta -carotene, a pro-vitamin A carotenoid with highly potent antioxidant property. As an antioxidant, beta-carotene scavenges for electron and thus terminates chain reactions, prevents recurrence and formation of unstable oxygen which otherwise initiate a chain reaction leading to such cases as cancer. While beta-carotene is supplied from consuming vegetables to provide vitamin A, it is also given as a supplement in cases of deficiency. However, it is highly degraded in the presence of light, heat, and oxygen posing a challenge to the methods of its preservation. Coconut oil and honey are popularly consumed in many countries facing vitamin A deficiency as good antioxidants and yet their role in preservation is largely unknown. The study reports the retention of betacarotene extracted from Amaranthus spp. and separately preserved in virgin coconut oil (VCO) and unadulterated honey for up to six months. HPLC and DPPH assay were used to determine beta-carotene and antioxidant activity respectively. Virgin coconut oil and honey had significantly different (p<0.001) antioxidant activities of 65.12±0.70 and 81.51±1.39 % radical scavenging activity respectively that compared well with those of BHT and ascorbic acid. The concentration of beta-carotene preserved in VCO and unadulterated honey degraded by 90%, though the final retention provided higher than the recommended daily allowance of retinol (0.216±0.001 and 0.312±0.003 retinol activity equivalent respectively) when 100 mg is consumed. Virgin coconut oil and unadulterated honey can preserve beta-carotene if high amounts are used.

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“…Essas perdas de bioativo podem ser consideradas relativamente baixas, fato que é considerado importante, uma vez que o β-caroteno possui baixa estabilidade à oxidação. A oxidação do β-caroteno por fatores como a alta temperatura e a absorção da luz, foram evitadas, uma vez que as amostras foram armazenadas sob refrigeração (~7ºC) e protegidas na ausência de luz, contribuindo para a sua estabilidade (SILVA et al, 2011;MORAES et al, 2013). Outro fator relevante consiste na composição do fosfolipídio utilizado na produção das dispersões, contendo 98% de fosfolipídio hidrogenado, impedindo a peroxidação das suas cadeias de hidrocarboneto.…”

Section: Incorporação E Preservação Do β-Caroteno Nos Lipossomasunclassified

“…Assim pode-se considerar que praticamente não houve oxidação do β-caroteno por tais motivos. A pequena perda de β-caroteno encapsulado, portanto, pode ser explicada, assim como no caso dos lipossomas estabilizados com goma xantana, por dois fatores: (i) a lenta peroxidação do fosfolipídio e (b) a lenta difusão de agentes oxidantes através da membrana fosfolipídica (MORAES et al, 2013). A presença dos agentes oxidantes provavelmente ocorreu, assim como no caso do uso da goma xantana como espessante, devido ao uso da temperatura de 65 C durante etapa de hidratação dos pró-lipossomas.…”

Section: 30% Gx (C)unclassified

Dispersões de lipossomas encapsulando β-caroteno: caracterização, estabilidade físico-química e incorporação em iogurte

Toniazzo¹

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DEDICATÓRIAAos meus queridos pais, José Valter e Anelci, por todo amor, apoio, confiança, e incentivo aos estudos, sem vocês nada disso seria possível. Amo vocês.Aos meus queridos irmãos, Taciane e Glaucer, pelos momentos de alegria e companheirismo. The use of natural bioactives as ingredients is in constant expansion in the food industry, due to increasing consumer demands for healthier foods. Therefore, there is a constant search for technologies capable of incorporating such substances in food. β-carotene is a hydrophobic substance, whose benefits are mainly related to its antioxidant action. AGRADECIMENTOSBecause of its hydrophobic characteristics, the use of this pigment implies technical challenges to be incorporated into aqueous-based food formulations. For this reason, encapsulation in liposomes may be a good alternative, because of their ability to incorporate such substances in their lipid bilayer. Besides the protection, these encapsulants matrix can provide controlled release of the encapsulated ingredients, as well as increasing its bioavailability. The objective of this study was to produce and characterize dispersions of liposomes encapsulating β-carotene, which were stabilized with the addition of hydrocolloids: xanthan gum or a mixture of xanthan gum and guar gum. The mean hydrodynamic diameter, distribution of particle size and its morphology were studied. The obtained dispersions were multilamellar vesicles (MLV), the liposomes size distributions were heterogeneous and the micrographs revealed the liposomes spherical shape dispersed in aqueous medium, as well as the integrity of their lipid bilayer. The quantification of β-carotene and instrumental colorimetry analyses indicated the liposomes were efficient in the preservation of β-carotene during the storage period. The hydrocolloids added in the dispersions were highly efficient to increase the viscosity of the continuous phase. Therefore, the hydrocolloids were responsible for the prevention of aggregation of the vesicles during the storage period, except for stabilized dispersion with the mixture of xanthan gum and guar gum, with 0.15% gum total.Regarding the dispersions of liposomes added in yoghurt, the formulations were homogeneous, with absence of lumps or any phase separation, and also have been approved by a significant number of the panelists. .

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Liposomes encapsulating beta‐carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles

Cited by 79 publications

References 42 publications

Simultant encapsulation of vitamin C and beta-carotene in sesame (Sesamum indicum l.) liposomes

Simultant encapsulation of vitamin C and beta-carotene in sesame (Sesamum indicum l.) liposomes

Retention levels of vegetable extractable beta-carotene preserved in virgin coconut oil and unadulterated honey

Dispersões de lipossomas encapsulando β-caroteno: caracterização, estabilidade físico-química e incorporação em iogurte

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