Development and Characterization of Astaxanthin-Containing Whey Protein-Based Nanoparticles

Area of Science:

• Biotechnology
• Food Science
• Nutraceuticals

Background:

• Astaxanthin (ASX) is a carotenoid with significant health benefits.
• Limited bioavailability, stability, and oxidation issues hinder ASX applications.
• Microalgae Haematococcus pluvialis is a primary source of natural ASX.

Purpose of the Study:

• To develop a nanoencapsulation method for stabilizing ASX from H.p. oleoresin.
• To improve the nutritional and functional properties of astaxanthin.
• To enhance astaxanthin's stability and bioavailability for food, feed, and pharmaceutical applications.

Main Methods:

• Astaxanthin was extracted from H.p. and encapsulated using whey protein concentrate (WPC) via emulsification-solvent evaporation.
• Nanoparticles (NPs) characterization included size (80-130 nm), zeta-potential (-20 to -30 mV), and encapsulation efficiency (96%).
• Stability was tested under extreme pH, UV, Fe3+, and heat (65°C); bioaccessibility was assessed via simulated gastroenteric digestion.

Main Results:

• Nanoencapsulation achieved 96% efficiency, producing NPs of 80-130 nm with negative surface charge.
• Encapsulated ASX demonstrated superior stability against pH, UV, Fe3+, and heat compared to oleoresin.
• Simulated digestion showed a maximum bioaccessibility of 76%, with 75% ASX conversion to its free form.

Conclusions:

• Nanoencapsulation effectively stabilizes astaxanthin and enhances its functional properties.
• The developed NPs show promise for improving astaxanthin's use in dietary supplements.
• This approach could overcome current limitations for astaxanthin in food, feed, and pharmaceutical industries.