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Preparation and Characterization of Micro- and Nanoencapsulated Carotenoid Fucoxanthin to Improve its Bioavailability and Antioxidant Property

Rajasree, P. (2011) Preparation and Characterization of Micro- and Nanoencapsulated Carotenoid Fucoxanthin to Improve its Bioavailability and Antioxidant Property. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Carotenoids are yellow to red isoprenoid polyene pigments; approximately 650 carotenoids are known from bacteria, fungi, plants and animals. Carotenoids, in general, classified as carotenes or provitamin A carotenoids and xanthophylls or non-provitamin A carotenoids. Among the xanthophyll carotenoid, fucoxanthin (FUCO), a marine carotenoid, in specific, affords various physiological effects such as anti-obesity and diabetes, combat cancer, anti-oxidation. FUCO is mainly found in brown algae (brown seaweeds) such as kelp, hijiki, and wakame. FUCO also function as antioxidants thus preventing for superoxide radicals. Because of these health benefits, it is now recognized as potential drug/nutrient. In the present study, FUCO was extracted and purified from wakame (Undaria pinnatifida) using column chromatography. The purified FUCO was used to develop micro- and nano-encapsulated fucoxanthin by spray drying and by solvent evaporation techniques using casein and dextran as co-polymers and protein. The developed products were studied for their characteristic features like shape and structure by using particle size analyzer, scanning electron microscopy, atomic force microscopy and Fourier transform-infrared spectrometer. Further, the bioavailability and antioxidant property of FUCO from micro- and nano-encapsulated products were analyzed. From the structural analysis, it was found that the size of the microencapsulated product was 1-5μm and the shape was round to oval. The size of the nanoencapsulated product was 200-800nm and its shape was spherical. The encapsulated products were analyzed for its biological availability by in vitro digestion method. Results showed that the percent micellarable FUCO from nano-encapsulated product was higher by 8.14% compared to that of microencapsulated product. The absorption of available FUCO was 23% in microencapsulated product whereas it was 38% in the case of nanoencapsulated product. The data demonstrated that bioavailability of FUCO from nanoencapsulated products was higher by 65% than the microencapsulated FUCO. Further, the stability of FUCO was highly protected by encapsulation techniques as compared to that of emulsion or mixed micelles. From this work, it can be concluded that nano-encapsulation of FUCO not only helps in higher micelleration but also render higher biological availability and antioxidant property.
Uncontrolled Keywords: Carotenoids, fucoxanthin, anti-obesity, diabetes, antioxidants
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 14 Carotenoid Chemistry
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Jul 2011 04:57
Last Modified: 28 Dec 2011 10:25
URI: http://ir.cftri.com/id/eprint/10224

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