Lipid nanocapsulation of zeaxanthin and evaluation of its cold resistance in milk diet model

Osanlou, Roya; EMTYAZJOO, MOZHGAN; Hesari Nejad, Mohammad Ali; Ashrafi, Fatemeh

Lipid nanocapsulation of zeaxanthin and evaluation of its cold resistance in milk diet model

Document Type : Original Research

Authors

roya osanlou ¹

MOZHGAN EMTYAZJOO ²

Mohammad ali hesari nejad ³

Fatemeh Ashrafi ⁴

¹ Biological science , Islamic Azad university north Tehran branch, Tehran Iran

² Marine biology department, marine science and technology, Islamic Azad University, North Tehran Branch < Tehran -Iran

³ Biological science , Islamic Azad university north Tehran branch, Tehran IranFood Processing Department, Food Science and Technology Research Institute, Mashhad, Iran

⁴ Department of Biology, Islamic Azad University, North Tehran Branch, Tehran, Iran

Abstract

Enriching human food using new technology such as lipid nanocarriers is a simple and accessible tool. Accordingly, the present study aimed to evaluate the sensory and production of healthy and useful food products to evaluate the enrichment of milk with zeaxanthin lipid nanocapsules and to evaluate its cryoprotectants. During experimental-laboratory research, zeaxanthin extraction from Spirulina platensis, and nanocarriers produced for milk enrichment were used as a food model system. Three samples of milk, milk enriched with lipid nanocarriers containing zeaxanthin, and milk enriched with lipid nanocarriers were examined (at similar concentrations of nanocarriers). In order to check the efficiency of produced nanocarriers, cold protective compounds (glucose, sorbitol, glycerin, lactose, and sucrose) were added to milk. Sucrose was recognized as the best cryoprotectants. Sensory evaluation of enriched milk was performed on a five-degree hedonic scale and different sensory parameters were examined. Data were analyzed using Minitab (v. 2016). Results No significant difference was observed between the sensory characteristics of control milk and milk enriched with nanocarriers (P<0.05). The lowest particle size and dispersion index were obtained in the coating of nanocarriers with cold protective compounds, respectively, 320.82 and 0.26 to 0.31. Zeta potential was reported as -6.03. By enriching milk with zeaxanthin-containing nanocarriers, in addition to visual and skin health, problems related to the lack of useful natural additives and insolubility of food products can be eliminated.

Keywords

Enrichment

Cryoprotectants

Sensory evaluation

Lipid nanocarrier

Zeaxanthin

20.1001.1.23222115.1401.14.1.5.1

Subjects

Nanotechnology

[1] Mehnert, W. and Mäder, K. (2012) Solid lipid nanoparticles: production, characterization and applications. Adv. Drug Deliv. Rev., vol. 64, pp. 83–101.
[2] Yu, B, et al. (2012) Spirulina is an effective dietary source of zeaxanthin to humans. Br. J. Nutr., vol. 108, no. 4, pp. 611–619, doi: 10.1017/S0007114511005885.
[3] Sajilata, M. G., R. S. and Singhal, Kamat, M. Y. (2008) Pigment Zeaxanthin — A ReviewSajilata. M. G., Singhal, R. S., & Kamat, M. Y. (2008). Pigment Zeaxanthin — A Review. Comprehensive Reviews In Food Science And Food Safety. 7, 29–49.,” Compr. Rev. Food Sci. Food Saf., vol. 7, pp. 29–49.
[4] Akhoond A, Mohebbat Z, Reza M, Shadi F. (2018) Production and characterization of nanostructured lipid carriers and solid lipid nanoparticles containing lycopene for food fortification. J Food Sci Technol. 55:287–298, doi.org/10.1007/s13197-017-2937-5.
[5] Amjidi, F., Shahedi,T M., Varshosaz,,J. and Nasirpour, A. (2013) Nanostructured lipid carriers (NLC): A potential delivery system for bioactive food molecules. Innov. Food Sci. Emerg. Technol., vol. 19, pp. 29–43, 2013, doi: 10.1016/j.ifset.03.002.
[6] Taghavi, S. M., Momenpour, M., Azarian, M., Ahmadian, M., Souri, F., Taghavi, S. A., ... & Karchani, M. (2013). Effects of nanoparticles on the environment and outdoor workplaces. Electronic physician, 5(4), 706, ‌ doi: 10.14661/2013.706-712.
[7] Almalik A, Alradwan I, Abul M, Alshamsan A. (2017) Effect of cryoprotection on particle size stability and preservation of chitosan nanoparticles with and without hyaluronate or alginate coating. Saudi Pharm J. 25:861–867.doi.org/10.1016/j.jsps.2016.12.008.
[8] Kiani, A., Fathi, M. and Ghasemi, S. M. (2016) Production of novel vitamin D 3 loaded lipid nanocapsules for milk fortification. Int. J. Food Prop., vol. 20, no. 11, pp. 2466–2476, 2017, doi: 10.1080/10942912.1240690.
[9] Fathi, M. Varshosaz, J. Mohebbi, M. and Shahidi, F. (2013) Hesperetin-Loaded Solid Lipid Nanoparticles and Nanostructure Lipid Carriers for Food Fortification: Preparation, Characterization, and Modeling. Food Bioprocess Technol., vol. 6, no. 6, pp. 1464–1475, doi: 10.1007/s11947-012-0845-2.
[10] Chen, F. Li, H. Wong, R. N. B. Ji, and Jiang Y. (2005) Isolation and purification of the bioactive carotenoid zeaxanthin from the microalga Microcystis aeruginosa by high-speed counter-current chromatography. vol. 1064, pp. 183–186, 2005, doi: 10.1016/j.chroma.12.065.
[11] Osanlou, R., Emtyazjoo,. M., Banaei, A., and M, Ali. (2022) “Production of zeaxanthin lipid nanocarriers and evaluation of their physicochemical properties,” pp. 1–25, doi.org/10.1016/j.colsurfa.2022.128588
[12] Siaterlis, A. Deepika, G. and Charalampopoulos, D. ( 2009) Effect of culture medium and cryoprotectants on the growth and survival of probiotic lactobacilli during freeze drying. Lett. Appl. Microbiol., vol. 48, no. 3, pp. 295–301, doi: 10.1111/j.1472-765X.2008.02529. x.
[13] Apiratikul, N. Penglong, T. Suksen, K. Suksen, Svasti, S. A. (2013) Chairoungdua, and B. Yingyongnarongkul, “In vitro Delivery of Curcumin with Cholesterol-Based Cationic Liposomes. Биоорганическая Химия, vol. 39, no. 4, pp. 497–503, doi: 10.7868/s0132342313030032.
[14] Frøst, M. B., Dijksterhuis, G., & Martens, M. (2001). Sensory perception of fat in milk. Food Quality and Preference, 12(5-7), 327-336.‌
[15] De Campo, C., Assis, R. Q., da Silva, M. M., Costa, T. M. H., Paese, K., Guterres, S. S., ... & Flôres, S. H. (2019). Incorporation of zeaxanthin nanoparticles in yogurt: Influence on physicochemical properties, carotenoid stability and sensory analysis. Food Chemistry, 301, 125230.‌
[16] Crowe J. H. et al. (1988) Interactions of sugars with membranes. BBA - Rev. Biomembr., vol. 947, no. 2, pp. 367–384, doi: 10.1016/0304-4157(88)90015-9.
[17] Freitas, C. and Mu ,R. H. (2013) Spray-drying of solid lipid nanoparticles ( SLN TM ). vol. 46, pp. 145–151, 1998.
[18] Haratifar, S. and Corredig M. (2014) Interactions between tea catechins and casein micelles and their impact on renneting functionality. Food Chem., vol. 143, pp. 27–32, doi: 10.1016/j.foodchem.07.092.
[19] Yeganeh, E. M., Bagheri, H., & Mahjub, R. (2020). Preparation, statistical optimization and in-vitro characterization of a dry powder inhaler (Dpi) containing solid lipid nanoparticles encapsulating amphotericin b: Ion paired complexes with distearoyl phosphatidylglycerol. Iranian journal of pharmaceutical research: IJPR, 19(3), 45, doi.org/10.3109/03639045.2013.841187.‌
[20] Campos, E. V. R. et al. ( 2015) Polymeric and Solid Lipid Nanoparticles for Sustained Release of Carbendazim and Tebuconazole in Agricultural Applications. Sci. Rep., vol. 5, no. August, pp. 1–14, doi: 10.1038/srep13809.
[21] Sadati Behbahani, E., Ghaedi, M. Abbaspour, M. Rostamizadeh, K. and Dashtian, K. (2019) Curcumin loaded nanostructured lipid carriers: In vitro digestion and release studies. Polyhedron, vol. 164, pp. 113–122, doi: 10.1016/j.poly.2019.02.002.
[22] Kumar S. and J. Randhawa K. (2013) High melting lipid based approach for drug delivery: Solid lipid nanoparticles. Mater. Sci. Eng. C, vol. 33, no. 4, pp. 1842–1852, doi: 10.1016/j.msec.2013.01.037.
[23] Tamjidi, F. Shahedi, M. Varshosaz, J. and Nasirpour, A. (2014) Design and characterization of astaxanthin-loaded nanostructured lipid carriers,” Innov. Food Sci. Emerg. Technol., vol. 26, pp. 366–374, 2014, doi: 10.1016/j.ifset.06.012.
[24] Jinno, J. I. et al. (2005) Effect of particle size reduction on dissolution and oral absorption of a poorly water-soluble drug, cilostazol, in beagle dogs. J. Control. Release, vol. 111, no. 1–2, pp. 56–64, 2006, doi: 10.1016/j.jconrel.11.013.
[25] Noori, N., Noudoost, B., Gandomi Nasrabadi, H., & Akhondzadeh Basti, A. (2017). Effects of green tea extract nanoencapsulation on the survival of Lactobacillus casei and Bifidobacterium lactis in symbiotic ice cream. Journal of Veterinary Research, 72(2).