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Encapsulation of Partially Saturated Canthaxanthin - A Functional Ingredient from Aspergillus Carbonarius Mutant.

Anbarasu, K. and Akshatha, H.S. and Anandharamakrishnan, C. and Lai, O. M. and Vijayalakshmi, G. (2016) Encapsulation of Partially Saturated Canthaxanthin - A Functional Ingredient from Aspergillus Carbonarius Mutant. Current Topics in Nutraceutical Research, 14 (4). pp. 251-258.

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Abstract

The partially saturated canthaxanthin produced by Aspergillus carbonarius mutant was previously characterized for retinoid-like activity by inducing apoptosis in Retinoic Acid Receptor / Retinoid X Receptor containing prostate cancer cell lines. In the present study, to improve the stability and functionality, the carotenoid was encapsulated by spray drying method using whey protein and maltodextrin as wall materials. Standard methods analyzed shelf life and in vitro antioxidant property of encapsulated PSC. The results showed that the stability of the canthaxanthin could be increased to 30 days after encapsulating with whey protein. The results also showed that carotenoid encapsulated with whey protein enhanced the antioxidant property through DPPH radicals scavenging activity. From the data, it is concluded that the encapsulated canthaxanthin which possessed longer shelf life and improved antioxidant property could extend its use in pharmaceutical and nutraceutical applications.

Item Type: Article
Uncontrolled Keywords: Aspergillus carbonarius, Carotenoids, Encapsulation, Maltodextrin, Whey Protein
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 14 Carotenoid Chemistry
500 Natural Sciences and Mathematics > 08 Botanical sciences > 01 Botany > 03 Fungi
Divisions: Food Engineering
Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Jan 2018 04:26
Last Modified: 11 Jan 2018 04:26
URI: http://ir.cftri.com/id/eprint/13279

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