Formulation and characterization of astaxanthin-enriched nanoemulsions stabilized using ginseng saponins as natural emulsifiers

Food Chemistry

Volumn 255, Issue , 2018, Pages 67-74

  Shu, Gaofeng ^a   Khalid, Nauman ^a,b,c   Chen, Zhang ^a   Neves, Marcos A ^a   Barrow, Colin J ^b   Nakajima, Mitsutoshi ^a  

^a UNIVERSITY OF TSUKUBA   (Japan)

^b DEAKIN UNIVERSITY   (Australia)

^c UNIVERSITY OF MANAGEMENT AND TECHNOLOGY   (Pakistan)

Author keywords

Astaxanthin; Characterization; Ginseng saponins; Nanoemulsions; Stability

Indexed keywords

CHARACTERIZATION; CHEMICAL STABILITY; CONVERGENCE OF NUMERICAL METHODS; EMULSIFICATION; FOOD STORAGE; METABOLITES; SODIUM CHLORIDE; SOYBEAN OIL;

ACIDIC CONDITIONS; ASTAXANTHIN; DROPLET COALESCENCE; GINSENG SAPONINS; HIGH PRESSURE HOMOGENIZER; HOMOGENIZATION PRESSURES; NANO-EMULSIONS; STORAGE TEMPERATURES;

DROPS;

ASTAXANTHIN; EMULSIFYING AGENT; GINSENG SAPONIN; SODIUM CHLORIDE; SOYBEAN OIL; WATER; SAPONIN; XANTHOPHYLL;

ACIDITY; ARTICLE; CONCENTRATION (PARAMETERS); HEAT TREATMENT; IONIC STRENGTH; NANOEMULSION; PARTICLE SIZE; PHASE SEPARATION; PRESSURE AND TENSION; STORAGE TEMPERATURE; THERMOSTABILITY; ZETA POTENTIAL; ANALYSIS; CHEMISTRY; DIETARY SUPPLEMENT; DRUG STABILITY; EMULSION; NANOTECHNOLOGY; PANAX; PH; PROCEDURES; SURFACE TENSION; TEMPERATURE;

DIETARY SUPPLEMENTS; DRUG STABILITY; EMULSIFYING AGENTS; EMULSIONS; HYDROGEN-ION CONCENTRATION; NANOTECHNOLOGY; PANAX; PARTICLE SIZE; SAPONINS; SOYBEAN OIL; SURFACE TENSION; TEMPERATURE; WATER; XANTHOPHYLLS;

EID: 85042000028     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.02.062     Document Type: Article

References (38)

1. Ambati, R.R., Phang, S.-M., Ravi, S., Aswathanarayana, R.G., Astaxanthin: Sources, extraction, stability, biological activities and its commercial applications—a review. Marine drugs 12:1 (2014), 128–152.
2. Bai, L., McClements, D.J., Formation and stabilization of nanoemulsions using biosurfactants: Rhamnolipids. Journal of colloid and interface science 479 (2016), 71–79.
3. Choi, S.J., Decker, E.A., Henson, L., Popplewell, L.M., Xiao, H., McClements, D.J., Formulation and properties of model beverage emulsions stabilized by sucrose monopalmitate: Influence of pH and lyso-lecithin addition. Food Research International 44:9 (2011), 3006–3012.
4. Francis, G., Kerem, Z., Makkar, H.P., Becker, K., The biological action of saponins in animal systems: A review. British Journal of Nutrition 88:6 (2002), 587–605.
5. Fuzzati, N., Analysis methods of ginsenosides. Journal of Chromatography B 812:1 (2004), 119–133.
6. Higuera-Ciapara, I., Felix-Valenzuela, L., Goycoolea, F.M., Astaxanthin: A review of its chemistry and applications. Critical Reviews in Food Science and Nutrition 46:2 (2006), 185–196.
7. Hunter, R.J., Foundations of colloid science. 2001, Oxford University Press.
8. Kaczor, A., Baranska, M., Carotenoids: Nutrition, Analysis and Technology. 2016, John Wiley & Sons.
9. Kentish, S., Wooster, T., Ashokkumar, M., Balachandran, S., Mawson, R., Simons, L., The use of ultrasonics for nanoemulsion preparation. Innovative Food Science & Emerging Technologies 9:2 (2008), 170–175.
10. Khalid, N., Shu, G., Holland, B.J., Kobayashi, I., Nakajima, M., Barrow, C.J., Formulation and characterization of O/W nanoemulsions encapsulating high concentration of astaxanthin. Food Research International 102 (2017), 364–371.
11. Li, K.-K., Gong, X.-J., A review on the medicinal potential of Panax ginseng saponins in diabetes mellitus. RSC Advances 5:59 (2015), 47353–47366.
12. Liu, X.J., McClements, D.J., Cao, Y., Xiao, H., Chemical and physical stability of astaxanthin-enriched emulsion-based delivery systems. Food Biophysics 11:3 (2016), 302–310.
13. Mcclements, D.J., Critical review of techniques and methodologies for characterization of emulsion stability. Critical Reviews in Food Science and Nutrition 47:7 (2007), 611–649.
14. McClements, D.J., Food emulsions: Principles, practices, and techniques. 2015, CRC press.
15. Mesgarzadeh, I., Akbarzadeh, A.R., Rahimi, R., Surface-active properties of solvent-extracted panax ginseng saponin-based surfactants. Journal of Surfactants and Detergents 20:3 (2017), 609–614.
16. Miki, W., Biological functions and activities of animal carotenoids. Pure and Applied Chemistry 63:1 (1991), 141–146.
17. Naguib, Y.M., Antioxidant activities of astaxanthin and related carotenoids. Journal of Agricultural and Food Chemistry 48:4 (2000), 1150–1154.
18. Oleszek, W., Hamed, A., Saponin-based surfactants. Surfactants from Renewable Resources, 2010, John Wiley & Sons Ltd., United Kingdom, 239–248.
19. Ozturk, B., Argin, S., Ozilgen, M., McClements, D.J., Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural surfactants: Quillaja saponin and lecithin. Journal of Food Engineering 142 (2014), 57–63.
20. Qian, C., Decker, E.A., Xiao, H., McClements, D.J., Comparison of biopolymer emulsifier performance in formation and stabilization of orange oil-in-water emulsions. Journal of the American Oil Chemists' Society 88:1 (2011), 47–55.
21. Ralla, T., Salminen, H., Edelmann, M., Dawid, C., Hofmann, T., Weiss, J., Sugar beet extract (Beta vulgaris L.) as a new natural emulsifier: Emulsion formation. Journal of Agricultural and Food Chemistry 65:20 (2017), 4153–4160.
22. Ribeiro, B.D., Alviano, D.S., Barreto, D.W., Coelho, M.A.Z., Functional properties of saponins from sisal (Agave sisalana) and juá (Ziziphus joazeiro): Critical micellar concentration, antioxidant and antimicrobial activities. Colloids and Surfaces A: Physicochemical and Engineering Aspects 436 (2013), 736–743.
23. Rosa, M.T.M., Silva, E.K., Santos, D.T., Petenate, A.J., Meireles, M.A.A., Obtaining annatto seed oil miniemulsions by ultrasonication using aqueous extract from Brazilian ginseng roots as a biosurfactant. Journal of Food Engineering 168 (2016), 68–78.
24. Rosen, M.J., Kunjappu, J.T., Surfactants and interfacial phenomena. 2012, John Wiley & Sons.
25. Schultz, S., Wagner, G., Urban, K., Ulrich, J., High-pressure homogenization as a process for emulsion formation. Chemical Engineering & Technology 27:4 (2004), 361–368.
26. Shariffa, Y.N., Tan, T.B., Abas, F., Mirhosseini, H., Nehdi, I.A., Tan, C.P., Producing a lycopene nanodispersion: The effects of emulsifiers. Food and Bioproducts Processing 98 (2016), 210–216.
27. Shin, B.-K., Kwon, S.W., Park, J.H., Chemical diversity of ginseng saponins from Panax ginseng. Journal of Ginseng Research 39:4 (2015), 287–298.
28. Shu, G., Khalid, N., Zhao, Y., Neves, M.A., Kobayashi, I., Nakajima, M., Formulation and stability assessment of ergocalciferol loaded oil-in-water nanoemulsions: Insights of emulsifiers effect on stabilization mechanism. Food Research International 90 (2016), 320–327.
29. Tadros, T., Izquierdo, P., Esquena, J., Solans, C., Formation and stability of nano-emulsions. Advances in Colloid and Interface Science 108 (2004), 303–318.
30. Taksima, T., Limpawattana, M., Klaypradit, W., Astaxanthin encapsulated in beads using ultrasonic atomizer and application in yogurt as evaluated by consumer sensory profile. LWT-Food Science and Technology 62:1 (2015), 431–437.
31. Tamjidi, F., Shahedi, M., Varshosaz, J., Nasirpour, A., EDTA and α-tocopherol improve the chemical stability of astaxanthin loaded into nanostructured lipid carriers. European Journal of Lipid Science and Technology 116:8 (2014), 968–977.
32. Varona, S., Martín, Á., Cocero, M.J., Formulation of a natural biocide based on lavandin essential oil by emulsification using modified starches. Chemical Engineering and Processing: Process Intensification 48:6 (2009), 1121–1128.
33. Walstra, P., Principles of emulsion formation. Chemical Engineering Science 48:2 (1993), 333–349.
34. Walstra, P., Physical chemistry of foods. 2002, CRC Press.
35. Yang, Y., Leser, M.E., Sher, A.A., McClements, D.J., Formation and stability of emulsions using a natural small molecule surfactant: Quillaja saponin (Q-Naturale®). Food Hydrocolloids 30:2 (2013), 589–596.
36. Yuan, C., Jin, Z., Xu, X., Inclusion complex of astaxanthin with hydroxypropyl-β-cyclodextrin: UV, FTIR, 1 H NMR and molecular modeling studies. Carbohydrate Polymers 89:2 (2012), 492–496.
37. Zhao, Y., Khalid, N., Shu, G., Neves, M.A., Kobayashi, I., Nakajima, M., Formulation and characterization of O/W emulsions stabilized using octenyl succinic anhydride modified kudzu starch. Carbohydrate Polymers 176 (2017), 91–98.
38. Ziani, K., Barish, J.A., McClements, D.J., Goddard, J.M., Manipulating interactions between functional colloidal particles and polyethylene surfaces using interfacial engineering. Journal of Colloid and Interface Science 360:1 (2011), 31–38.