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Preparation and Characterization of Nanoencapsulated Fucoxanthin: Release Kinetics and Bioavailability.

Dhevya, R. M. (2014) Preparation and Characterization of Nanoencapsulated Fucoxanthin: Release Kinetics and Bioavailability. [Student Project Report] (Submitted)

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Abstract

Seaweeds belong to a group of plants known as algae, they are considered as a source of bioactive compounds as they are able to produce a great variety of secondary metabolites characterized by a broad spectrum of biological activities. Seaweeds are of nutritional interest as they contain low calorie but rich in vitamins, minerals and dietary fibers. Seaweed is a rich source of carotenoids. 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. The present study focused on the development of lipid based hybrid nanocapsules with FUCO has an increased bioavailability; FUCO was extracted from the brown algae with organic solvent and purified by Open Column Chromatography. The extracted FUCO was checked for purity by UV Spectrophotometer and HPLC, and then the purified FUCO was used for the development of nanocapsules by ionic- gelation method. The developed nanocapsulse were characterized by particle size analyzer, scanning electron microscopy and Fourier transform-infrared spectrometer. Further, the encapsulation efficiency, release kinetics and in vitro digestion of nanocapsule FUCO were analyzed. From the structural analysis, it was found that, the size of the nanocapsules was shape in spherical. The encapsulation efficiency of lipid based nanocapsules is found to be higher than that of the non-lipid based nanocapsules. The encapsulated FUCO was analyzed for its release kinetics by in vitro release kinetics and biological availability by in vitro digestion method, which showed that the stability of lipid based nanocapsulated FUCO was higher than that of the non-lipid based ones. From this work, thus it can be concluded that lipid based nano-encapsulation of FUCO not only helps in increasing the stability but also render higher biological availability.

Item Type: Student Project Report
Uncontrolled Keywords: Seaweeds, fucoxanthin, hybrid nanocapsules
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 14 Carotenoid Chemistry
500 Natural Sciences and Mathematics > 08 Botanical sciences > 01 Botany > 01 Algae
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Jun 2015 11:02
Last Modified: 17 Jun 2015 11:02
URI: http://ir.cftri.com/id/eprint/11849

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