A Novel Approach for Solubility and Bioavailability Enhancement of Canthaxanthin Obtained from Dietzia natronolimnaea HS-1 by Canthaxanthin-V-Amylose Complex

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2024-09-16 DOI:10.1007/s11947-024-03584-w

Sara Bahrololoumi, Ehsan Divan Khosroshahi, Seyed Hadi Razavi, Hossein Kiani

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Abstract

In this study, a water dispersible delivery system of canthaxanthin as a lipophilic keto-carotenoid pigment was developed by entrapping microbial canthaxanthin in the hydrophobic inner surface of V-amylose helix. The highest recovery yields of canthaxanthin and V-amylose from complex were observed with 20 mg of canthaxanthin and 400 mg of V-amylose. DLS analysis showed that the hydrodynamic diameter of the particles was reduced by ultrasonication to 244 nm. TEM analysis also demonstrated that particles resemble spherical or oval shape after ultrasonication. The powder dispersion remained stable after 1 month. XRD diffractograms represented the amorph structure of complex despite the crystalline structure of pure canthaxanthin, and DSC curves showed the same melting point of complex and V-amylose, both showing the change of canthaxanthin structure to amorph in the encapsulation process, indicating the complete entrapment of canthaxanthin in V-amylose helices. Oxidation stability analysis of the complex revealed an increase in the oxidation resistance of canthaxanthin. Analysis of both ABTS and DPPH radical scavenging activity by the complex showed that this feature was concentration dependent. According to the obtained results, this method is a promising way to be utilized for expanding the use of canthaxanthin in food and pharmaceutical applications with improved solubility and bioavailability.

Graphical Abstract

Abstract Image

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通过角黄素-V-直链淀粉复合物提高从蝙蝠葛 HS-1 中提取的角黄素的可溶性和生物利用度的新方法

本研究通过在疏水性 V-amylose 螺旋内表面夹带微生物角黄素，开发了一种亲脂性酮类类胡萝卜素的水分散输送系统。在 20 毫克角黄素和 400 毫克 V-amylose 复合物中，角黄素和 V-amylose 的回收率最高。DLS 分析表明，通过超声处理，颗粒的流体力学直径减小到 244 nm。TEM 分析也表明，超声处理后的颗粒呈球形或椭圆形。粉末分散体在 1 个月后保持稳定。XRD衍射图显示，尽管纯的角黄素为晶体结构，但复合物为非晶态结构；DSC曲线显示，复合物和V-淀粉的熔点相同，均表明在包覆过程中，角黄素的结构变为非晶态，表明V-淀粉螺旋中完全包覆了角黄素。对复合物的氧化稳定性分析表明，角黄素的抗氧化性有所提高。对复合物的 ABTS 和 DPPH 自由基清除活性的分析表明，这一特性与浓度有关。根据所获得的结果，该方法有望用于扩大角黄素在食品和药品中的应用，提高其溶解性和生物利用率。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.