Microencapsulation of astaxanthin based on emulsion solvent evaporation and subsequent spray drying
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Abstract:
Astaxanthin (AXT) is widely used in the food, drug, and cosmetics fields, but its applications are extremely limited by its intrinsic properties. Herein, a novel encapsulation system had been performed to fabricate AXT-loaded microcapsules through emulsion solvent evaporation and spray-dried methodologies. The influence of polylactic acid (PLA) concentrations on the characteristics of AXT-loaded dispersions and resultant microcapsules were investigated. The results showed that the sizes and zeta potentials of dispersions and microcapsules increased with increasing PLA content (9.8 to 24.6 wt%). The encapsulation efficiency (EE) of the microcapsules increased with increasing PLA concentration up to 21.4 wt%. The moisture content values, flowability, and bulk density of the obtained microcapsules decreased with increasing PLA content (9.8 to 24.6 wt%). Furthermore, the cell culture experiment indicated that the obtained microcapsules had no cytotoxicity and possessed excellent antioxidant activity. This work provides a new strategy for fabricating AXT-enriched microcapsules and expands their application in nutritional products. PRACTICAL APPLICATION: This work fabricated a novel encapsulation system for AXT through emulsion solvent evaporation and spray drying methodologies. The obtained AXT-loaded microcapsules possessed great physical stability and could expand potential applications of AXT.Keywords:
Polylactic Acid
Zeta potential
Creaming
Pickering emulsion
Maltodextrin
Ingredient
Oleoresin
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Agglomeration mechanism of the spherical crystallization of a water soluble drug by the emulsion solvent diffusion method was investigated with a mixed system of two or three partially miscible solvents, i. e., bridging liquid-poor solvent system or good solventbridging liquid-poor solvent system. When bridging liquid (or plus good solvent) solution of the drug was poured into poor solvent (=dispersing medium) under agitation, quasi emulsion droplets of bridging liquid or good solvent were produced. The diffusion of bridging liquid or good solvent from the emulsion droplet into the dispersing medium induced the crystallization of drug, which was clearly monitored by an X-ray diffraction analysis. Seeding the drug crystals to the system enhanced the solidification of emulsion droplets, resulting improved agglomeration. The agglomerated crystals had the most thermodynamically stable crystalline form. Both hydrophilic and hydrophobic polymers could be coprecipitated into the agglomerated crystals to modify the physicochemical properties of raw crystals of the drug. A closed circuit batch operation system was proposed to use repeatedly the dispersing medium recovered after each operation for industrialization.
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Pickering emulsion
Aqueous two-phase system
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Zeta potential
Particle (ecology)
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Layered double hydroxides
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Unloaded microspheres were prepared from polyhydroxybutyrate (PHB) and polyhydroxybutyrate-co-valerate (PHB-HV) polymers using an oil-in-water emulsion solvent evaporation method. The study was conducted to evaluate how the polymer and some process parameters affect properties of the final microspheres such as particle size, superficial area, zeta potential, surface morphology and microsphere degradation. The variables included surfactant concentration in the emulsion water phase and solvent composition. From the results, it was found that the parameters affecting microsphere size the most were surfactant concentration in the emulsion water phase and solvent composition. Properties such as zeta potential, surface area and surface morphology remained pratically unchanged over the range of the processing conditions studied here.
Zeta potential
Polyhydroxybutyrate
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In recent years, emulsions stabilized by natural substances have attracted great interests of scientists. As both the emulsifying properties of chitosan (CH) and corn fiber gum (CFG) are poor, the different complex of CH and CFG were used to stabilize emulsion. It was found that the CH-CFG complex had significantly better emulsifying properties than CH or CFG at the same concentration, indicating they played a synergistic role in stabilizing oil in water emulsion. Cryo-SEM results showed that the CH-CFG complex formed a dense interfacial film on the surface of the oil droplets, forming a barrier that effectively prevented the flocculation of droplets, thus improving the stability of the emulsion. The changed surface zeta potential, interfacial activity and viscosity of CH-CFG complex compared with CH or CFG due to the interaction of CH and CFG contributed to the improved emulsifying properties of CH-CFG complex.
Zeta potential
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The utilization of astaxanthin in food processing is considered to be narrow because of its substandard solubility in aqueous matrices and the instability of chemical compounds during the processing of food and the instability of chemical compounds during the processing of food. The investigation sought to evaluate multilayer emulsions stabilized by ionic interfacial layers of lupin protein isolate (LPI), ι-carrageenan (CA), and chitosan (CHI) on the physical stability of the emulsion as well as the retention of astaxanthin during the spray drying process. Primary emulsion (Pr-E) was prepared by adding LPI on oil droplet surfaces containing astaxanthin. The homogenization pressure and cycles to obtain the Pr-E were investigated. The secondary emulsion (Se-E) and tertiary emulsion (Te-E) were elaborated by mixing CA/Pr-E and CHI/Se-E, respectively. Emulsion stability was assessed under different environmental stresses (pH and NaCl). Astaxanthin retention of emulsions was determined immediately after finishing the spray-drying process. The results showed that Pr-E was stabilized with 1.0% (w/v) of LPI at 50 MPa and three cycles. Se-E and Te-E were obtained with CA/Pr-E and Se-E/CHI of 70/30 and 50/50% (w/w), respectively. The Se-E was the most stable compared to the Pr-E and Te-E when subjected to different pHs; nevertheless, once the NaCl concentration rose, no variations in the ζ-potential of all emulsions studied or destabilization were observed. The Se-E and Te-E derived provided higher astaxanthin retention (>95%) during the spray-drying process compared to Pr-E (around 88%). The results indicated that these astaxanthin multilayer emulsions show considerable potential as a functional ingredient in food products.
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Zeta potential
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Aqueous two-phase system
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