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Colloidal astaxanthin: preparation, characterisation and bioavailability evaluation.

Navideh Anarjan1, Chin Ping Tan, Imededdine Arbi Nehdi

  • 1Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia.

Food Chemistry
|September 8, 2012
PubMed
Summary
This summary is machine-generated.

Combining food-grade emulsifiers like Polysorbate 20, sodium caseinate, and gum Arabic significantly improved astaxanthin colloidal particles. These optimized particles showed enhanced cellular uptake and antioxidant activity compared to pure astaxanthin.

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Area of Science:

  • Food Science
  • Colloid Science
  • Nutraceuticals

Background:

  • Astaxanthin is a potent antioxidant with limited bioavailability.
  • Developing stable colloidal delivery systems is crucial for enhancing astaxanthin's efficacy.

Purpose of the Study:

  • To produce and characterize astaxanthin colloidal particles using food-grade surface-active compounds.
  • To evaluate the impact of different emulsifier combinations on particle properties and biological activity.

Main Methods:

  • Solvent-diffusion technique was employed to create astaxanthin colloidal particles.
  • Various food-grade emulsifiers including Polysorbate 20, sodium caseinate, and gum Arabic were tested individually and in combination.
  • Physicochemical properties (size, charge, rheology, stability, color) and biological activities (cellular uptake, antioxidant capacity) were assessed.

Main Results:

  • The optimal combination of Polysorbate 20, sodium caseinate, and gum Arabic yielded astaxanthin colloidal particles with superior characteristics.
  • Optimized particles exhibited smaller size, lower polydispersity index, higher zeta potential, and improved color intensity.
  • All developed colloidal particles demonstrated significantly higher in vitro cellular uptake compared to pure astaxanthin powder.

Conclusions:

  • Mixed emulsifier systems are more effective than single emulsifiers for producing high-quality astaxanthin colloidal particles.
  • The optimized formulation offers a promising approach to enhance astaxanthin's bioavailability and antioxidant potential for nutraceutical applications.