Improving norbixin dispersibility and stability by liposomal encapsulation using the pH-driven method.

Area of Science:

• Food Science
• Biotechnology
• Material Science

Background:

• Norbixin, a natural carotenoid pigment from annatto seeds, has limited use in acidic foods due to poor water solubility.
• Current applications span foods, cosmetics, and medicines, but acidity restricts its incorporation.

Purpose of the Study:

• To enhance norbixin's utility in acidic food products.
• To improve the water dispersibility and chemical stability of norbixin.

Main Methods:

• Utilized liposomes for norbixin encapsulation via a pH-driven method.
• Produced liposomes using high-pressure microfluidization of phospholipid dispersions.
• Loaded norbixin into liposomes at neutral pH and then acidified to drive encapsulation into lipid bilayers.

Main Results:

• Successfully encapsulated norbixin into liposomes using the pH-driven method.
• Confirmed norbixin's amorphous state within liposomes via X-ray diffraction.
• Demonstrated increased water dispersibility and chemical stability of encapsulated norbixin under acidic conditions.

Conclusions:

• The pH-driven liposomal encapsulation method effectively overcomes norbixin's solubility limitations.
• This technique expands the application potential of norbixin in functional foods and other products.
• Norbixin's stability and dispersibility are significantly improved for acidic environments.