title: Elaboration of microparticles of carotenoids from natural and synthetic sources for applications in food.
abstract: Carotenoids are susceptible to isomerization and oxidation upon exposure to oxygen, light and heat, which can result in loss of color, antioxidant activity, and vitamin activity. Microencapsulation helps retain carotenoid stability and promotes their release under specific conditions. Thus, the aim of the study was to encapsulate palm oil and β-carotene with chitosan/sodium tripolyphosphate or chitosan/carboxymethylcellulose and to assess the performance of these microparticles in food systems by analyzing their release profile under simulated gastric and intestinal conditions. Encapsulation efficiency was greater than 95%, and the yield of microparticles coated with chitosan/sodium tripolyphosphate was approximately 55%, while that of microparticles coated with chitosan/carboxymethylcellulose was 87%. Particles encapsulated with chitosan/carboxymethylcellulose exhibited ideal release behavior in water and gastric fluid, but showed low release in the intestinal fluid. However, when applied to food systems these particles showed enhanced carotenoid release but showed low release of carotenoids upon storage.
authors.affiliation: Post Graduate Program of Food Science and Technology, Faculty of Agronomy Eliseu Maciel, Federal University of Pelotas, Pelotas, RS, Brazil. Electronic address: josianekr@gmail.com.
authors.forename: Josiane K
authors.initials: JK
authors.lastname: Rutz
authors.affiliation: Center of Chemical, Pharmaceuticals and Food Sciences, Federal University of Pelotas, Pelotas, RS, Brazil.
authors.forename: Caroline D
authors.initials: CD
authors.lastname: Borges
authors.affiliation: Center of Chemical, Pharmaceuticals and Food Sciences, Federal University of Pelotas, Pelotas, RS, Brazil.
authors.forename: Rui C
authors.initials: RC
authors.lastname: Zambiazi
authors.affiliation: Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
authors.forename: Cleonice G
authors.initials: CG
authors.lastname: da Rosa
authors.affiliation: Post Graduate Program of Food Science and Technology, Faculty of Agronomy Eliseu Maciel, Federal University of Pelotas, Pelotas, RS, Brazil.
authors.forename: Médelin M
authors.initials: MM
authors.lastname: da Silva
mesh_terms: D002266:Carboxymethylcellulose Sodium; D048271:Chitosan; D004339:Drug Compounding / Q000379:methods*; D005502:Food; D019649:Food Industry; D000073878:Palm Oil; D010938:Plant Oils; D011122:Polyphosphates; D019207:beta Carotene
chemical_list: D010938:Plant Oils; D011122:Polyphosphates; D019207:beta Carotene; D000073878:Palm Oil; D048271:Chitosan; D002266:Carboxymethylcellulose Sodium; C005692:triphosphoric acid
keywords: Carboxymethylcellulose; Carboxymethylcellulose (PubChem CID: 6328154); Chitosan; Chitosan (PubChem CID: 21896651); Microencapsulation; Release profile; Sodium tripolyphosphate; Sodium tripolyphosphate (PubChem CID: 24455); β-Carotene (PubChem CID: 5280489)