Formulation and characterization of O/W nanoemulsions encapsulating high concentration of astaxanthin

Nauman Khalid; Gaofeng Shu; Brenden J Holland; Isao Kobayashi; Mitsutoshi Nakajima; Colin J Barrow

doi:10.1016/j.foodres.2017.06.019

Formulation and characterization of O/W nanoemulsions encapsulating high concentration of astaxanthin

Food Res Int. 2017 Dec:102:364-371. doi: 10.1016/j.foodres.2017.06.019. Epub 2017 Jun 16.

Authors

Nauman Khalid¹, Gaofeng Shu², Brenden J Holland³, Isao Kobayashi⁴, Mitsutoshi Nakajima⁵, Colin J Barrow⁶

Affiliations

¹ Centre for Chemistry and Biotechnology, Deakin University, Waurn Ponds, Victoria 3217, Australia; School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54000, Pakistan.
² Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan.
³ Centre for Chemistry and Biotechnology, Deakin University, Waurn Ponds, Victoria 3217, Australia.
⁴ Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.
⁵ Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan; Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.
⁶ Centre for Chemistry and Biotechnology, Deakin University, Waurn Ponds, Victoria 3217, Australia. Electronic address: cbarrow@deakin.edu.au.

PMID: 29195960
DOI: 10.1016/j.foodres.2017.06.019

Abstract

This study evaluates the effect of modified lecithin (ML) and sodium caseinate (SC) on the formulation, stability and bioaccessibility of astaxanthin (AXT) loaded oil-in-water (O/W) nanoemulsions. These nanoemulsions were formulated using high-pressure homogenization in four passes at 100MPa. The volume mean diameter (d_4,3) of nanoemulsions produced by ML and SC were 163±5 and 144±12 nm, respectively. The physiochemical stability of nanoemulsions was recorded at 25°C. The nanoemulsions prepared by ML were stable for 30 minutes against a wide range of pH and heating temperatures (60-120 °C). However, ML-stabilized nanoemulsions showed droplet growth when treated at high NaCl concentrations. In comparison, droplet growth was observed in SC-stabilized nanoemulsions at pH4 and at high temperature treatment. However, SC-stabilized nanoemulsions were stable at high NaCl concentration (500 mM). The SC-stabilized nanoemulsions showed good physical and chemical stability (>70%) after 30 days of storage. The bioaccessibility of AXT in nanoemulsions was significantly higher in ML (33%) than in SC-stabilized nanoemulsions (6%), indicating a strong influence of emulsifier on bioaccessibility. These findings provide valuable information in designing nutritional products such as aqueous based AXT fortified beverages.

Keywords: Astaxanthin; Bioaccessibility; Encapsulation efficiency; Freeze-thaw treatment; Nanoemulsions; Storage stability; Temperature.

Publication types

Comparative Study

MeSH terms

Caseins / chemistry*
Dietary Supplements*
Digestion
Drug Stability
Emulsifying Agents / chemistry*
Emulsions
Food Handling / methods
Hydrogen-Ion Concentration
Lecithins / chemistry*
Nanoparticles*
Osmolar Concentration
Soybean Oil / chemistry*
Temperature
Time Factors
Water / chemistry*
Xanthophylls / chemistry

Substances

Caseins
Emulsifying Agents
Emulsions
Lecithins
Xanthophylls
Water
Soybean Oil
astaxanthine