Fardin Tamjidi1, Mohammad Shahedi2, Jaleh Varshosaz3, Ali Nasirpour2. 1. Agriculture Faculty, University of Kurdistan, Sanandaj, Iran. 2. Department of Food Science and Technology-Center of Excellence on Food Safety and Quality, College of Agriculture, Isfahan University of Technology, Isfahan, Iran. 3. Department of Pharmaceutics, Faculty of Pharmacy and Novel Drug Delivery Systems Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
Abstract
BACKGROUND: Nanostructured lipid carriers (NLCs) offer many potential benefits for incorporating lipophilic molecules into clear to opaque food systems. This study examined the stability of astaxanthin-loaded NLCs (Ax-NLCs) in model (solutions with 0 or 12% sucrose; pH 3, 7), semi-actual (whey) and actual (non-alcoholic beer) beverages during 30-60 days storage at 6 or 20 °C. RESULTS: Ax-NLCs (Z-average size: 94 nm), containing α-tocopherol and EDTA as antioxidants, were stabilised with Tween 80 and lecithin, and mixed with the aforementioned beverages at the volume ratio of 3:97. The presence of sucrose, improved the physical stability of Ax-NLCs in acidic model beverage. No astaxanthin loss and particle size growth were observed for Ax-NLCs-added whey. Carbonation and/or thermal pasteurisation of NLCs-added beer led to a major increase in its particles size and astaxanthin loss. Stability of Ax-NLCs in non-pasteurised CO2 -free beer improved at low storage temperature. The organoleptic quality of NLCs-added beers was still acceptable. CONCLUSION: These results indicate that NLCs containing hydrophobic nutraceuticals have potential to be used for functional beverages/foods development.
BACKGROUND: Nanostructured lipid carriers (NLCs) offer many potential benefits for incorporating lipophilic molecules into clear to opaque food systems. This study examined the stability of astaxanthin-loaded NLCs (Ax-NLCs) in model (solutions with 0 or 12% sucrose; pH 3, 7), semi-actual (whey) and actual (non-alcoholic beer) beverages during 30-60 days storage at 6 or 20 °C. RESULTS: Ax-NLCs (Z-average size: 94 nm), containing α-tocopherol and EDTA as antioxidants, were stabilised with Tween 80 and lecithin, and mixed with the aforementioned beverages at the volume ratio of 3:97. The presence of sucrose, improved the physical stability of Ax-NLCs in acidic model beverage. No astaxanthin loss and particle size growth were observed for Ax-NLCs-added whey. Carbonation and/or thermal pasteurisation of NLCs-added beer led to a major increase in its particles size and astaxanthin loss. Stability of Ax-NLCs in non-pasteurised CO2 -free beer improved at low storage temperature. The organoleptic quality of NLCs-added beers was still acceptable. CONCLUSION: These results indicate that NLCs containing hydrophobic nutraceuticals have potential to be used for functional beverages/foods development.
Authors: Raquel F S Gonçalves; Joana T Martins; Luís Abrunhosa; António A Vicente; Ana C Pinheiro Journal: Nanomaterials (Basel) Date: 2021-03-23 Impact factor: 5.076