{"title":"Co-encapsulation of ω-3 LC-PUFAs and carotenoids for enhanced synergistic antioxidant effects","authors":"Yongchao Zhu, Chuang Zhang, Xinyi Sun, Jingyuan Wen, Siew Young Quek","doi":"10.1002/efd2.70016","DOIUrl":null,"url":null,"abstract":"<p>This work aimed to study the co-encapsulation of <i>ω</i>-3 Long-Chain Polyunsaturated Fatty Acids (LC-PUFAs) with <i>β</i>-carotene, lutein and zeaxanthin and the cellular uptake of carotenoids. Monodisperse microcapsules with good properties, including particle surface morphology, water activity, microencapsulation efficiency, and glass transition temperature, were successfully prepared using a microfluidic-jet spray drier with OSA-modified starch as a wall matrix. The presence of carotenoids enhanced the oxidative stability of <i>ω</i>-3 LC-PUFAs. Caco-2 cell uptakes of the carotenoids from the spray-dried microcapsules were studied and compared to those encapsulated in the methylcellulose (MC) or xanthan gum (XG) delivery systems. The microcapsules encapsulated by OSA-modified starch showed higher cellular uptakes of carotenoids (i.e., <i>β</i>-carotene, 0.31 μg/mg protein; lutein, 0.52 μg/mg protein; zeaxanthin, 0.54 μg/mg protein) than those in the MC or XG delivery systems. The Caco-2 cell uptake depended on carotenoid type, where hydrocarbon carotenoids (i.e., <i>β</i>-carotene) had lower uptake than oxygenated carotenoids (i.e., lutein or zeaxanthin).</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":null,"pages":null},"PeriodicalIF":4.0000,"publicationDate":"2024-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70016","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"eFood","FirstCategoryId":"1085","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/efd2.70016","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
This work aimed to study the co-encapsulation of ω-3 Long-Chain Polyunsaturated Fatty Acids (LC-PUFAs) with β-carotene, lutein and zeaxanthin and the cellular uptake of carotenoids. Monodisperse microcapsules with good properties, including particle surface morphology, water activity, microencapsulation efficiency, and glass transition temperature, were successfully prepared using a microfluidic-jet spray drier with OSA-modified starch as a wall matrix. The presence of carotenoids enhanced the oxidative stability of ω-3 LC-PUFAs. Caco-2 cell uptakes of the carotenoids from the spray-dried microcapsules were studied and compared to those encapsulated in the methylcellulose (MC) or xanthan gum (XG) delivery systems. The microcapsules encapsulated by OSA-modified starch showed higher cellular uptakes of carotenoids (i.e., β-carotene, 0.31 μg/mg protein; lutein, 0.52 μg/mg protein; zeaxanthin, 0.54 μg/mg protein) than those in the MC or XG delivery systems. The Caco-2 cell uptake depended on carotenoid type, where hydrocarbon carotenoids (i.e., β-carotene) had lower uptake than oxygenated carotenoids (i.e., lutein or zeaxanthin).
期刊介绍:
eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health.
The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following:
● Food chemistry
● Nutrition
● Food safety
● Food and health
● Food technology and sustainability
● Food processing
● Sensory and consumer science
● Food microbiology
● Food toxicology
● Food packaging
● Food security
● Healthy foods
● Super foods
● Food science (general)