Properties and bioavailability assessment of shrimp astaxanthin loaded liposomes

Sangsuriyawong, Anantita; Limpawattana, Maruj; Siriwan, Dalad; Klaypradit, Wanwimol

doi:10.1007/s10068-018-0495-x

Cited by 37 publications

(31 citation statements)

References 34 publications

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“…[18] reported that liposome decreased the thermal oxidation of astaxanthin extracted from shrimp waste. In addition, [19] indicated that liposome made from phospholipid (phosphatidyl choline70%) at 2% (w/v) maintained the antioxidant activities of astaxanthin obtained from shrimp shell and the liposome showed a high a bioavailability by cellular uptake using cell culture.…”

Section: Introductionmentioning

confidence: 99%

Effects of Shrimp Waste Types and Their Cooking on Properties of Extracted Astaxanthin and Its Characteristics in Liposomes

Darachai¹,

Limpawattana²,

Hawangjoo³

et al. 2019

JFNR

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This study was aimed to evaluate the effects of shrimp waste types (fresh head, cooked head, fresh shell and cooked shell) and of cooking these wastes on the properties of astaxanthin. The astaxanthin was subject to liposomal encapsulation and its characteristics were determined. Astaxanthin was extracted from fresh and cooked (90°C for 15 min) materials, and then yield, astaxanthin content, antioxidant activities (DPPH and ABTS scavenging assays) and fatty acid profiles were determined. Phospholipid was used at various concentrations (2, 3 and 4 % w/v) to prepare astaxanthin-loaded liposomes, which were further evaluated for particle size, zeta potential, antioxidant activity (DPPH scavenging assays) and outer structure by confocal laser scanning microscope. The results showed that fresh shrimp heads gave the highest percent yield (30.49 mg extract/g raw material), but the highest astaxanthin content was found in fresh shrimp shells (14.65 mg/g). Shrimp heads and shrimp shells, both fresh and cooked, were significantly different (p<0.05) in terms of their antioxidant activity (based on DPPH and ABTS scavenging assays). Three fatty acids, palmitic acid, oleic acid and linoleic acid were most abundant and found in all samples. However, extract from fresh shrimp shells showed the highest EPA and DHA content of 10.48 % and 11.62 %, respectively. Astaxanthin-loaded liposomes derived were different in size in that the higher concentration, the larger liposomes produced. Liposomes prepared from 4% (w/v) phospholipid at 50 amplitude gave the highest %DPPH scavenging activity of 79.23.

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Section: Introductionmentioning

confidence: 99%

Effects of Shrimp Waste Types and Their Cooking on Properties of Extracted Astaxanthin and Its Characteristics in Liposomes

Darachai¹,

Limpawattana²,

Hawangjoo³

et al. 2019

JFNR

Self Cite

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“…In this research field, different lipid-based, organic, or inorganic-based and hybrid micro and nanoparticles, more or less complex, have been designed for improving the stability and bioavailability of astaxanthin [ 52 ]. Among them, the coacervates and the lipid-based micro/nanoparticles are the systems that have attracted the most attention in food industries [ 83 , 124 ], mainly due to the possibility to be scaled up.…”

Section: Effect Of the Encapsulation On The Bioactive Properties Omentioning

confidence: 99%

“…The free astaxanthin could then be solubilized into mixed micelles and be absorbed by passive diffusion or by specific epithelial transporters in the intestinal epithelium [ 83 ]. The composition and the physico-chemical and colloidal properties of the lipid-based particles will influence the bioaccessibility and bioavailability of astaxanthin, as well as the presence of specific components in foods, such as soluble dietary fiber, which compromise astaxanthin absorption [ 52 , 105 , 124 ]. Liposomes seem to be less resistant to degradation than nanostructured lipid carriers in the presence of bile acids and pancreatic lipases.…”

Section: Effect Of the Encapsulation On The Bioactive Properties Omentioning

confidence: 99%

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

2020

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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.

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“…Interfacial properties also have a strong influence on cellular uptake and absorption processes. In this sense, a recent study reported that the cellular uptake in Caco-2 cells of astaxanthin-loaded liposomes was improved when liposomes were formulated with 70% phosphatidylcholine [109]. On the other hand, another study described that cellular uptake of β-carotene in undifferentiated gastrointestinal epithelial cells (Caco-2 cells) depended on the emulsifier type added to the nanoemulsions rather than on the initial particle size of the nanoemulsions [110].…”

Section: Enhancing Absorption Of Lipophilic Bioactive Compounds In Epmentioning

confidence: 99%

Nanostructured Lipid-Based Delivery Systems as a Strategy to Increase Functionality of Bioactive Compounds

Gasa-Falcon

Odriozola-Serrano

Oms‐Oliu

et al. 2020

Foods

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Acquisition of a healthy lifestyle through diet has driven the food manufacturing industry to produce new food products with high nutritional quality. In this sense, consumption of bioactive compounds has been associated with a decreased risk of suffering chronic diseases. Nonetheless, due to their low solubility in aqueous matrices, high instability in food products during processing and preparation as well as poor bioavailability, the use of such compounds is sometimes limited. Recent advancements in encapsulation and protection of bioactive compounds has opened new possibilities for the development of novel food products. In this direction, the present review is attempting to describe encapsulation achievements, with special attention to nanostructured lipid-based delivery systems, i.e., nanoemulsions, multi-layer emulsions and liposomes. Functionality of bioactive compounds is directly associated with their bioavailability, which in turn is governed by several complex processes, including the passage through the gastrointestinal tract and transport to epithelial cells. Therefore, an overview of recent research on the properties of these nanostructured lipid-based delivery systems with a strong impact on the functionality of bioactive compounds will be also provided. Nanostructured lipid-based delivery systems might be used as a potential option to enhance the solubility, stability, absorption and, ultimately, functionality of bioactive compounds. Several studies have been performed in this line, modifying the composition of the nanostructures, such as the lipid-type or surfactants. Overall, influencing factors and strategies to improve the efficacy of encapsulated bioactive compounds within nanostructures have been successfully identified. This knowledge can be used to design effective targeted nanostructured lipid-based delivery systems for bioactive compounds. However, there is still a lack of information on food interactions, toxicity and long-term consumption of such nanostructures.

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Properties and bioavailability assessment of shrimp astaxanthin loaded liposomes

Cited by 37 publications

References 34 publications

Effects of Shrimp Waste Types and Their Cooking on Properties of Extracted Astaxanthin and Its Characteristics in Liposomes

Effects of Shrimp Waste Types and Their Cooking on Properties of Extracted Astaxanthin and Its Characteristics in Liposomes

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

Nanostructured Lipid-Based Delivery Systems as a Strategy to Increase Functionality of Bioactive Compounds

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