Microfluidic formulation of food additives-loaded nanoparticles for antioxidation

Area of Science:

• Food Chemistry and Technology
• Materials Science
• Nanotechnology

Background:

• Browning significantly impacts food nutrition and shelf life, making mitigation crucial.
• Antioxidants are commonly used to extend the shelf life of food and drug products.
• Developing effective delivery systems for antioxidants is essential for food preservation.

Purpose of the Study:

• To develop a microfluidic technology for encapsulating food additives into nano-formulations.
• To create stable, sustained-release nanoparticles for common food antioxidants.
• To evaluate the efficacy of these nano-formulations in preventing oxidation and extending food shelf life.

Main Methods:

• Utilized microfluidic technology for encapsulating potassium metathionite, curcumin, and β-carotene into shellac-based nanoparticles.
• Characterized nanoparticle size distribution, stability at 4°C for 18 weeks, and sustained release at 37°C, pH 7.8.
• Assessed the bioavailability enhancement of hydrophobic additives and the biocompatibility/toxicity of the antioxidant-loaded nanoparticles.

Main Results:

• Produced nanoparticles with an average size of ~100 nm and narrow size distribution.
• Demonstrated nanoparticle stability for 18 weeks at 4°C and sustained release properties.
• Confirmed improved bioavailability of hydrophobic antioxidants and good biocompatibility with low human cell toxicity.

Conclusions:

• Antioxidant-loaded nanoparticles offer a promising strategy for extending food product shelf life.
• The microfluidic encapsulation method provides stable, sustained-release nano-formulations.
• This technology enhances nutrient stability, reduces food waste, and improves consumer appeal.