Preparation of microencapsulated xanthophyll for improving solubility and stability by nanoencapsulation

► A water-soluble and stable microencapsulated xanthophyll (WSMX) was prepared. ► An ultrasonic cell grinder emulsification–inclusion technology was developed. ► The prepared WSMX with good water solubility. ► The WSMX visibly increased the stability of xanthophyll against light, heat and oxygen. ►...

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Bibliographic Details
Published in:Journal of food engineering 2013-07, Vol.117 (1), p.82-88
Main Authors: Wang, Guo-ying, Chen, Juan, Shi, Yan-ping
Format: Article
Language:English
Subjects:
beverages
Cosmetics
Emulsification inclusion
emulsifying
Foods
grinders
half life
heat
high performance liquid chromatography
Inclusions
lutein
microencapsulation
Nanoencapsulation
Nanostructure
oxygen
scanning electron microscopy
scientists
Solubility
Stability
Synchronism
thermogravimetry
Water solubility
X-ray diffraction
Xanthophyll
Xanthophylls
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Summary:► A water-soluble and stable microencapsulated xanthophyll (WSMX) was prepared. ► An ultrasonic cell grinder emulsification–inclusion technology was developed. ► The prepared WSMX with good water solubility. ► The WSMX visibly increased the stability of xanthophyll against light, heat and oxygen. ► The WSMX has preferable absorbability and higher bioavailability. A microencapsulated xanthophyll preparation method, using an ultrasonic cell grinder synchronizing emulsification inclusion procedure, was developed for improving the stability and water solubility of xanthophyll. The microencapsulated xanthophyll was analyzed, tested and characterized by methods, including high performance liquid chromatography, Fourier transform infrared spectrum, high resolution scanning electron microscopy, thermo-gravimetric analysis, and X-ray powder diffraction. The half-life (t ½) of the microencapsulated xanthophyll against light, heat and oxygen was 7.1weeks, 5.1h and 9.2weeks, respectively. Compared with non-encapsulated xanthophyll, the stability of the microencapsulated xanthophyll against light, heat and oxygen was improved by 5.6 times, 1.9 times and 7.7 times, respectively. The results also showed that the fat soluble xanthophyll was successfully converted into microencapsulated xanthophyll with good water solubility (over 0.125g/g). The investigation can be of a great interest for food, drink, pharmaceutical, cosmetic and related scientists considering the health benefit effect of xanthophyll and the unsuccessful attempts hitherto to render it completely water-soluble for a full use.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2013.01.045