Micro- and Nanostructures of Agave Fructans to Stabilize Compounds of High Biological Value via Electrohydrodynamic Processing.

Carla N Cruz-Salas,Montserrat Calderón-Santoyo,Cristina Prieto,Juan A Ragazzo-Sánchez,José M Lagarón

doi:10.3390/nano9121659

Abstract

This study focuses on the use of high degree of polymerization agave fructans (HDPAF) as a polymer matrix to encapsulate compounds of high biological value within micro- and nanostructures by electrohydrodynamic processing. In this work, β-carotene was selected as a model compound, due to its high sensitivity to temperature, light and oxygen. Ultrafine fibers from HDPAF were obtained via this technology. These fibers showed an increase in fiber diameter when containing β-carotene, an encapsulation efficiency (EE) of 95% and a loading efficiency (LE) of 85%. The thermogravimetric analysis (TGA) showed a 90 °C shift in the β-carotene decomposition temperature with respect to its independent analysis, evidencing the HDPAF thermoprotective effect. Concerning the HDPAF photoprotector effect, only 21% of encapsulated β-carotene was lost after 48 h, while non-encapsulated β-carotene oxidized completely after 24 h. Consequently, fructans could be a feasible alternative to replace synthetic polymers in the encapsulation of compounds of high biological value.

Highlights

Obtaining micro- and nanostructures in the food industry represents a viable option for the incorporation and stabilization of compounds of high biological value (CHBV)
This study focuses on the use of high degree of polymerization agave fructans (HDPAF) as a polymer matrix to encapsulate compounds of high biological value within micro- and nanostructures by electrohydrodynamic processing
The aim of this study was to evaluate the feasibility of agave fructans to obtain micro-nanofibers through the electrospinning process, using β-carotene as a model compound, with properties and characteristics, as a first approach, and to provide stability to compounds of high biological value for further applications in the food and pharmaceutical areas

Summary

Introduction

Obtaining micro- and nanostructures in the food industry represents a viable option for the incorporation and stabilization of compounds of high biological value (CHBV). The production of these structures containing CHBV is based on the encapsulation processes in which the bioactive is surrounded by polymeric materials that act as matrices and help to preserve their properties. Agave fructans are characterized by the presence of fructose units with a terminal glucose connected by bonds β (2-1) and β (2-6) and can present different degrees of polymerization, which are determined by the species [5,6,7] as well as the environmental conditions in which the agave is produced, stored and processed [8,9]

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Results