Co-encapsulation of ω-3 LC-PUFAs and carotenoids for enhanced synergistic antioxidant effects

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY
eFood Pub Date : 2024-10-14 DOI:10.1002/efd2.70016
Yongchao Zhu, Chuang Zhang, Xinyi Sun, Jingyuan Wen, Siew Young Quek
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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).

共同封装ω-3 LC-PUFAs 和类胡萝卜素,增强协同抗氧化效果
这项工作旨在研究ω-3长链多不饱和脂肪酸(LC-PUFAs)与β-胡萝卜素、叶黄素和玉米黄质的共包囊以及细胞对类胡萝卜素的吸收。利用微流体喷射喷雾干燥器,以 OSA 改性淀粉为壁基质,成功制备了具有良好特性(包括颗粒表面形态、水活性、微胶囊效率和玻璃化温度)的单分散微胶囊。类胡萝卜素的存在增强了ω-3 LC-PUFA的氧化稳定性。研究了Caco-2细胞对喷雾干燥微胶囊中类胡萝卜素的吸收情况,并与甲基纤维素(MC)或黄原胶(XG)给药系统中的类胡萝卜素吸收情况进行了比较。与甲基纤维素(MC)或黄原胶(XG)给药系统中的类胡萝卜素相比,由 OSA 改性淀粉封装的微胶囊显示出更高的细胞吸收率(即,β-胡萝卜素,0.31 μg/mg 蛋白质;叶黄素,0.52 μg/mg 蛋白质;玉米黄质,0.54 μg/mg 蛋白质)。Caco-2 细胞对类胡萝卜素的吸收取决于类胡萝卜素的类型,其中碳氢类胡萝卜素(即β-胡萝卜素)的吸收低于含氧类胡萝卜素(即叶黄素或玉米黄质)。
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来源期刊
eFood
eFood food research-
CiteScore
6.00
自引率
0.00%
发文量
44
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)
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