The incorporation of lipophilic bioactive compounds into aqueous food matrices requires delivery systems capable of improving their dispersion and storage stability. This study developed oil-in-water emulsions containing β-carotene-rich sunflower oil extracted from Dunaliella salina, using a commercial blue Spirulina extract as a bio-based emulsifier. The Spirulina extract concentration was initially screened from 0.5 to 3 wt.%, and the processing conditions were subsequently optimized through a central composite design and response surface methodology. The systems were characterized in terms of droplet size distribution, physical stability, apparent encapsulation efficiency, microstructure, and β-carotene retention at 4 and 25 °C. A Spirulina concentration of 2.5 wt.% produced the smallest droplet size during the preliminary screening, whereas 3 wt.% resulted in larger droplets and broader distributions. The optimized formulation exhibited a D3,2 of 0.680 µm, an apparent encapsulation efficiency of 91.4 ± 2.1%, and a Turbiscan Stability Index of approximately 4.8 after 30 days. β-Carotene retention after 30 days was 68.5% at 25 °C and 91.3% at 4 °C, compared with 41.8% and 80.7%, respectively, in the non-emulsified oil. These results support the potential of Spirulina-stabilized emulsions as sustainable carriers for carotenoid-enriched food products.
Findings highlight SIO as a highly effective and promising platform for the advanced delivery of silymarin, which can be further formulated into popular and convenient dosage forms such as soft gel capsules or nanoemulgels.
Hoang Trung Trinh, Hoang Dung Tran, Thuy Chi Nguyen et al.· Advances in Natural Sciences...· 0 citations
Addressing the severe postharvest losses of perishable fruits and environmental concerns caused by plastic packaging, this study developed a multifunctional composite film. Specifically, a composite of β-cyclodextrin and tea saponin-a byproduct of camellia oil processing-was synthesized and served as a stabilizer for the eugenol emulsion. This composite exhibited favorable surface activity, endowing the emulsion with excellent storage stability. Further, incorporating the emulsion into a κ-carrageenan/cationic guar gum film-forming matrix, the obtained film exhibited favorable mechanical properties (tensile strength: 22.62 MPa, elongation at break: 33.16%), outstanding antioxidant activity (scavenging rates of 60.77% for DPPH and 94.03% for ABTS radicals), and excellent sustained-release effect. Strawberry preservation experiment further confirmed that the composite film can inhibit microbial growth and reduce water loss, thereby extending the shelf life of fruits. This study provides valuable insights for advancing green packaging technologies and promoting the sustainable utilization of food processing byproducts.
Longbin Li, Chi Feng, Fuhou Lei et al.· Food Chemistry· 0 citations
Carotenoids are natural pigments with provitamin A activity and antioxidant properties; however, their application in foods is limited by their high sensitivity to light, oxygen, and temperature, resulting in low stability and carotenoid release during simulated digestion. In addition, information regarding the use of microbial carotenoids in confectionery products remains scarce. Therefore, this study investigated the stabilization of carotenoids produced by Sporidiobolus salmonicolor CBS 2636 through spray-drying microencapsulation and their application in gelatin gummies. The extract was characterized for carotenoid content, provitamin A activity, antioxidant capacity, and in vitro toxicity. Spray drying was carried out using gum arabic, inulin, and starch (1:1:1, w/w) as wall materials at 130 °C, yielding microparticles with 5.5% moisture and 0.126 water activity. Stability tests under different packaging conditions revealed that vacuum-packed BOPP provided the highest protection, maintaining approximately 50% of carotenoids after 100 days at 20 ± 2 °C. Gummies containing 6% (w/w) microparticles were evaluated for physicochemical properties and in vitro gastrointestinal digestion during storage. The optimized formulation (F5; 0.25% sodium benzoate and 0.5% sodium lactate) showed the highest carotenoid stability and color retention. Carotenoid retention remained at 89% after 3 h of intestinal digestion, indicating delayed release and protection during the initial digestive stages. These findings demonstrate that spray-drying microencapsulation combined with a ternary wall-material system is an effective strategy to enhance the stability and availability of microbial carotenoids. Furthermore, this study expands the application of microbial pigments in confectionery products, representing a promising alternative to synthetic colorants and contributing to the development of value-added foods.
Patrícia Griep, Naiara Hollerwerger, Lucas Henrique do Nascimento et al.· Food Biophysics· 0 citations
