Formulation and characterization of O/W nanoemulsions encapsulating high concentration of astaxanthin
Nauman Khalida b, Gaofeng Shuc, Brendan J. Hollanda, Isao Kobayashid, Mitsutoshi Nakajimac d, Colin James Barrowa e✉
- aCentre for Chemistry and Biotechnology, Deakin University, Waurn Ponds, Victoria 3217, Australia
- bSchool of Food and Agricultural Sciences, University of Management and Technology, Lahore 54000, Pakistan
- cGraduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan
- dFood Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan
- eCentre for Chemistry and Biotechnology, Deakin University, Waurn Ponds, Victoria 3217, Australia. Electronic address: cbarrow@deakin.edu.au
- ✉Corresponding author
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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 (d4,3) 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.
TL;DRThe bioaccessibility of AXT in nanoemulsions was significantly higher in ML (33%) than in SC-stabilized nanoemulsion (6%), indicating a strong influence of emulsifier on bio accessibility. (Semantic Scholar)