Encapsulation of carotenoids in emulsion-based delivery systems: Enhancement of β-carotene water-dispersibility and chemical stability

Food Hydrocolloids

Volumn 69, Issue , 2017, Pages 49-55

  Chen, Jingjing ^a,b   Li, Fang ^b   Li, Zhengze ^b   McClements, David Julian ^b   Xiao, Hang ^b  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Degradation; Emulsion; Freeze dry; Functional foods; Spray dry; carotene

Indexed keywords

EID: 85011278988     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.01.024     Document Type: Article

References (45)

1. Abdelwahed, W., Degobert, G., Stainmesse, S., Fessi, H., Freeze-drying of nanoparticles: Formulation, process and storage considerations. Advanced Drug Delivery Reviews 58:15 (2006), 1688–1713.
2. Álvarez, R., Vaz, B., Gronemeyer, H., de Lera, Á.R., Functions, therapeutic applications, and synthesis of retinoids and carotenoids. Chemical Reviews 114:1 (2014), 1–125.
3. Anton, N., Jakhmola, A., Vandamme, T.F., Trojan microparticles for drug delivery. Pharmaceutics 4:1 (2012), 1–25.
4. Chen, H., Zhong, Q., Thermal and UV stability of β-carotene dissolved in peppermint oil microemulsified by sunflower lecithin and Tween 20 blend. Food Chemistry 174:0 (2015), 630–636.
5. Coronel-Aguilera, C.P., Martin-Gonzalez, M.F.S., Encapsulation of spray dried beta-carotene emulsion by fluidized bed coating technology. LWT-Food Science and Technology 62:1 (2015), 187–193.
6. Coronel-Aguilera, C.P., San Martín-González, M.F., Encapsulation of spray dried β-carotene emulsion by fluidized bed coating technology. LWT Food Science and Technology 62:1, Part 1 (2015), 187–193.
7. Deng, X.X., Chen, Z., Huang, Q., Fu, X., Tang, C.H., Spray-drying microencapsulation of beta-carotene by soy protein isolate and/or OSA-modified starch. Journal of Applied Polymer Science, 131(12), 2014.
8. Dias, M.I., Ferreira, I., Barreiro, M.F., Microencapsulation of bioactives for food applications. Food & Function 6:4 (2015), 1035–1052.
9. Donhowe, E.G., Kong, F., Beta-carotene: Digestion, microencapsulation, and in vitro bioavailability. Food and Bioprocess Technology 7:2 (2014), 338–354.
10. Durante, M., Lenucci, M.S., D'Amico, L., Piro, G., Mita, G., Effect of drying and co-matrix addition on the yield and quality of supercritical CO2 extracted pumpkin (Cucurbita moschata Duch.) oil. Food Chemistry 148 (2014), 314–320.
11. Durante, M., Lenucci, M.S., Marrese, P.P., Rizzi, V., De Caroli, M., Piro, G., et al. α-cyclodextrin encapsulation of supercritical CO2 extracted oleoresins from different plant matrices: A stability study. Food Chemistry 199 (2016), 684–693.
12. Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., Saurel, R., Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Research International 40:9 (2007), 1107–1121.
13. Guan, Y., Wu, J., Zhong, Q., Eugenol improves physical and chemical stabilities of nanoemulsions loaded with β-carotene. Food Chemistry 194 (2016), 787–796.
14. Gul, K., Tak, A., Singh, A.K., Singh, P., Yousuf, B., Wani, A.A., Chemistry, encapsulation, and health benefits of β-carotene - a review. Cogent Food & Agriculture, 1(1), 2015, 1018696.
15. Haskell, M.J., The challenge to reach nutritional adequacy for vitamin a: Beta-carotene bioavailability and conversion-evidence in humans. American Journal of Clinical Nutrition 96:5 (2012), 1193S–1203S.
16. Kasperczyk, S., Dobrakowski, M., Kasperczyk, J., Ostałowska, A., Zalejska-Fiolka, J., Birkner, E., Beta-carotene reduces oxidative stress, improves glutathione metabolism and modifies antioxidant defense systems in lead-exposed workers. Toxicology and Applied Pharmacology 280:1 (2014), 36–41.
17. Klinkesorn, U., Sophanodora, P., Chinachoti, P., McClements, D.J., Stability and rheology of corn oil-in-water emulsions containing maltodextrin. Food Research International 37:9 (2004), 851–859.
18. Knockaert, G., Pulissery, S.K., Lemmens, L., Van Buggenhout, S., Hendrickx, M., Van Loey, A., Carrot β-carotene degradation and isomerization kinetics during thermal processing in the presence of oil. Journal of Agricultural and Food Chemistry 60:41 (2012), 10312–10319.
19. Liang, R., Huang, Q., Ma, J., Shoemaker, C.F., Zhong, F., Effect of relative humidity on the store stability of spray-dried beta-carotene nanoemulsions. Food Hydrocolloids 33:2 (2013), 225–233.
20. Lim, A.S.L., Burdikova, Z., Sheehan, J.J., Roos, Y.H., Carotenoid stability in high total solid spray dried emulsions with gum Arabic layered interface and trehalose-WPI composites as wall materials. Innovative Food Science & Emerging Technologies 34 (2016), 310–319.
21. Liu, J., Shi, W.Q., Cao, Y., He, L.P., Guan, K., Ling, W.H., et al. Higher serum carotenoid concentrations associated with a lower prevalence of the metabolic syndrome in middle-aged and elderly Chinese adults. British Journal of Nutrition 112:12 (2014), 2041–2048.
22. Liu, F., Wang, D., Xu, H., Sun, C., Gao, Y., Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid–lactoferrin–glucose/polydextrose conjugates. Food Chemistry 196 (2016), 338–346.
23. Maher, P.G., Roos, Y.H., Fenelon, M.A., Physicochemical properties of spray dried nanoemulsions with varying final water and sugar contents. Journal of Food Engineering 126 (2014), 113–119.
24. Mahfoudhi, N., Hamdi, S., Kinetic degradation and storage stability of beta-carotene encapsulated by spray drying using almond gum and gum arabic as wall materials. Journal of Polymer Engineering 34:8 (2014), 683–693.
25. Mao, L., Miao, S., Structuring food emulsions to improve nutrient delivery during digestion. Food Engineering Reviews 7:4 (2015), 439–451.
26. McClements, D.J., Rao, J., Food-grade Nanoemulsions: Formulation, fabrication, properties, performance, biological fate, and potential toxicity. Critical Reviews in Food Science and Nutrition 51:4 (2011), 285–330.
27. Mosquera, L.H., Moraga, G., Martínez-Navarrete, N., Critical water activity and critical water content of freeze-dried strawberry powder as affected by maltodextrin and arabic gum. Food Research International 47:2 (2012), 201–206.
28. Nakagawa, K., Fujii, Y., Protein-based microencapsulation with freeze pretreatment: Spray-dried oil in water emulsion stabilized by the soy protein isolate-gum Acacia complex. Drying Technology 33:13 (2015), 1541–1549.
29. Neves, M.A., Hashemi, J., Prentice, C., Development of novel bioactives delivery systems by micro/nanotechnology. Current Opinion in Food Science 1 (2015), 7–12.
30. Nielsen, S.S., Food analysis. 1998, Aspen Publishers, Gaithersburg, MD.
31. Nielsen, S.S., Food analysis laboratory manual. 2010, Springer, New York.
32. Qian, C., Decker, E.A., Xiao, H., McClements, D.J., Inhibition of beta-carotene degradation in oil-in-water nanoemulsions: Influence of oil-soluble and water-soluble antioxidants. Food Chemistry 135:3 (2012), 1036–1043.
33. Qian, C., Decker, E.A., Xiao, H., McClements, D.J., Nanoemulsion delivery systems: Influence of carrier oil on beta-carotene bioaccessibility. Food Chemistry 135:3 (2012), 1440–1447.
34. Qian, C., Decker, E.A., Xiao, H., McClements, D.J., Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility. Food Chemistry 135:3 (2012), 1440–1447.
35. Qian, C., Decker, E.A., Xiao, H., McClements, D.J., Physical and chemical stability of beta-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type. Food Chemistry 132:3 (2012), 1221–1229.
36. Ratti, C., Hot air and freeze-drying of high-value foods: A review. Journal of Food Engineering 49:4 (2001), 311–319.
37. Salvia-Trujillo, L., Qian, C., Martin-Belloso, O., McClements, D.J., Influence of particle size on lipid digestion and beta-carotene bioaccessibility in emulsions and nanoemulsions. Food Chemistry 141:2 (2013), 1472–1480.
38. Salvia-Trujillo, L., Qian, C., Martin-Belloso, O., McClements, D.J., Modulating beta-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions. Food Chemistry 139:1–4 (2013), 878–884.
39. Sluijs, I., Cadier, E., Beulens, J. W. J., van der A., D. L.Spijkerman, A. M. W.Van der Schouw, et al. Dietary intake of carotenoids and risk of type 2 diabetes. Nutrition, Metabolism and Cardiovascular Diseases, 25(4), 376–381.
40. Tanaka, T., Shnimizu, M., Moriwaki, H., Cancer chemoprevention by carotenoids. Molecules 17:3 (2012), 3202–3242.
41. Wang, Y., Kho, K., Cheow, W.S., Hadinoto, K., A comparison between spray drying and spray freeze drying for dry powder inhaler formulation of drug-loaded lipid–polymer hybrid nanoparticles. International Journal of Pharmaceutics 424:1–2 (2012), 98–106.
42. Wei, Z., Gao, Y., Physicochemical properties of β-carotene bilayer emulsions coated by milk proteins and chitosan–EGCG conjugates. Food Hydrocolloids 52 (2016), 590–599.
43. Xu, D., Wang, X., Jiang, J., Yuan, F., Decker, E.A., Gao, Y., Influence of pH, EDTA, alpha-tocopherol, and WPI oxidation on the degradation of beta-carotene in WPI-stabilized oil-in-water emulsions. Lwt-Food Science and Technology 54:1 (2013), 236–241.
44. Zeb, A., Murkovic, M., Determination of thermal oxidation and oxidation products of β-carotene in corn oil triacylglycerols. Food Research International 50:2 (2013), 534–544.
45. Zou, L., Zhang, Z., Zhang, R., Liu, W., Liu, C., Xiao, H., et al. Encapsulation of protein nanoparticles within alginate microparticles: Impact of pH and ionic strength on functional performance. Journal of Food Engineering 178 (2016), 81–89.