Oil-in-water microemulsion of Arthrospira platensis carotenoid as antiphotooxidation in vitamin C beverages

Abstract

Arthrospira platensis is a blue-green microalgae that has carotenoid as the main pigments, with the largest content being beta-carotene. Carotenoids are a type of pigment that is water insoluble, unstable, and has a limited bioavailability. One of the efforts to improve its solubility and stability, especially with regard to its anti-photooxidation capabilities, is to make it into a microemulsion. This study aimed to develop the most stable oil-in-water (O/W) microemulsion containing carotenoids from A. platensis for use as an antiphotooxidation agent in vitamin C beverages. Microemulsions consist of three distinct phases: oil, water and surfactant. The oil phase consisted of virgin coconut oil (VCO) or palm oil, with 7.5% and 15% and the aqueous phase was distilled water at a concentration of 65% or 80%. The surfactant used a combination of Tween 80, Tween 20, and Span 80 with a final hydrophilic-lipophilic balance or HLB value of 14.5. All microemulsion formulations were incubated for 24 hrs before being tested for stability by centrifugation at 3000 rpm for 30 mins, heating at 105oC for 5 hrs, and storage for 2 and 4 weeks. The resulting turbidity index was used to test the microemulsion's stability. The most stable microemulsion was chosen as a delivery system for carotenoid compounds. The carotenoid microemulsion was also tested by centrifugation, heating, and stability at different pH (6.5 and 4.2) and in varied ratios (1:1, 1:9 and 1:99). The results revealed that the concentration of oil and water phases in the microemulsion formulation influenced the microemulsion's stability. The best formulation obtained was a microemulsion with 7.5% of virgin coconut oil, 80% of water concentration, and surfactant with a ratio of 92:5.5:2.5 (Tween 80: Span 80:Tween 20). The most stable carotenoid microemulsion was a microemulsion with 100 ppm of carotenoid added. The carotenoid microemulsion was able to inhibit photooxidation at 4000 lux for 4 hrs. The vitamin C beverage model added with 6 ppm carotenoid microemulsion was able to inhibit photooxidation compared to the control and 12 ppm, for up to 6 hrs and there was a significant decrease in vitamin C and antioxidants after 24 hrs of photooxidation. A. platensis carotenoid microemulsion with a concentration of 6 ppm could inhibit photooxidation on vitamin C beverages for up to 6 hrs.