Colloidal astaxanthin: Preparation, characterisation and bioavailability evaluation

被引：81

作者：

Anarjan, Navideh ^{[1
]}

Tan, Chin Ping ^{[1
]}

Nehdi, Imededdine Arbi ^{[2
]}

Ling, Tau Chuan ^{[3
]}

机构：

[1] Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Serdang 43400, Selangor, Malaysia

[2] King Saud Univ, Coll Sci, Dept Chem, Riyadh 1145, Saudi Arabia

[3] Univ Malaya, Fac Sci, Inst Biol Sci, Kuala Lumpur 50603, Malaysia

来源：

FOOD CHEMISTRY | 2012年 / 135卷 / 03期

关键词：

Astaxanthin; Bioavailability; Colloidal particles; Solvent-diffusion; Stabilizer; PHYSICOCHEMICAL PROPERTIES; CELLULAR UPTAKE; STABILITY; OPTIMIZATION; EMULSIONS; SOLVENTS; CELLS; DPPH;

D O I：

10.1016/j.foodchem.2012.05.091

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Astaxanthin colloidal particles were produced using solvent-diffusion technique in the presence of different food grade surface active compounds, namely, Polysorbate 20 (PS20), sodium caseinate (SC), gum Arabic (GA) and the optimum combination of them (OPT). Particle size and surface charge characteristics, rheological behaviour, chemical stability, colour, in vitro cellular uptake, in vitro antioxidant activity and residual solvent concentration of prepared colloidal particles were evaluated. The results indicated that in most cases the mixture of surface active compounds lead to production of colloidal particles with more desirable physicochemical and biological properties, as compared to using them individually. The optimum combination of PS20, SC and GA could produce the astaxanthin colloidal particles with small particle size, polydispersity index (PDI), conductivity and higher zeta potential, mobility, cellular uptake, colour intensity and in vitro antioxidant activity. In addition, all prepared astaxanthin colloidal particles had significantly (p < 0.05) higher cellular uptake than pure astaxanthin powder. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：1303 / 1309

页数：7

共 30 条

[1]

Anarjan N., FOOD HYDROCOLL UNPUB

[2] Effect of Organic-Phase Solvents on Physicochemical Properties and Cellular Uptake of Astaxanthin Nanodispersions [J].

Anarjan, Navideh ;

Tan, Chin Ping ;

Ling, Tau Chuan ;

Lye, Kwan Liang ;

Malmiri, Hoda Jafarizadeh ;

Nehdi, Imededdine Arbi ;

Cheah, Yoke Kqueen ;

Mirhosseini, Hamed ;

Baharin, Badlishah Sham .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2011, 59 (16) :8733-8741

[3] The preparation and stability of the inclusion complex of astaxanthin with β-cyclodextrin [J].

Chen, Xiaolin ;

Chen, Rong ;

Guo, Zhanyong ;

Li, Cuiping ;

Li, Pengcheng .

FOOD CHEMISTRY, 2007, 101 (04) :1580-1584

[4] UV-effects on antioxidant activity of selected carotenoids in the presence of lecithin estimated by DPPH test [J].

Cvetkovic, Dragan ;

Markovic, Dejan .

JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 2008, 73 (11) :1051-1061

[5] Carotenoid uptake and secretion by CaCo-2 cells:: β-carotene isomer selectivity and carotenoid interactions [J].

During, A ;

Hussain, MM ;

Morel, DW ;

Harrison, EH .

JOURNAL OF LIPID RESEARCH, 2002, 43 (07) :1086-1095

[6]

Failla M. L., 2005, HarvestPlus Technical Monograph Series

[7] Optical behavior of organic pigments in aqueous dispersions and its application [J].

Fu, JM ;

Li, Y ;

Guo, JL .

JOURNAL OF COLLOID AND INTERFACE SCIENCE, 1998, 202 (02) :450-455

[8] Optimisation of the solvent extraction of bioactive compounds from Parkia speciosa pod using response surface methodology [J].

Gan, Chee-Yuen ;

Latiff, Aishah A. .

FOOD CHEMISTRY, 2011, 124 (03) :1277-1283

[9]

Glazkov IN, 2005, J ANAL CHEM+, V60, P107, DOI 10.1007/s10809-005-0003-3

[10] Polymorphism of 3,3′-dihydroxy-β,β-carotene-4,4′-dione (Astaxanthin) [J].

Guo, Jingfei ;

Jones, Matthew J. ;

Ulrich, Joachim .

CHEMICAL ENGINEERING RESEARCH & DESIGN, 2010, 88 (12A) :1648-1652

← 1 2 3 →