Stability Of Beta-carotene Research Articles

Влияние антиокислителей на стабильность бета-каротина в мультикомплексных системах

To prevent further degradation of partially oxidized beta-carotene, inclusion complexes based on beta-cyclodextrin and antioxidants (alpha-tocopherol (vitamin E), ascorbic acid, and vanillin) have been developed. The complexes were obtained by the solid-phase method with intensive stirring for four hours with periodic moistening to the state of a paste, then dried in a desiccator at a temperature of 2…5С, and ground to a powder. The content of beta-carotene in the complexes was determined on a Varian-LC 920 high-performance liquid chromatograph with a Hypersil 5 AA-ODS 200 x 2.1 mm column using a diode array detector with automatic control and data processing based on Galaxie software. The influence of antioxidants and beta-cyclodextrin on the stability of beta-carotene in conditions of ultraviolet irradiation and storage at a temperature of 2…5С is considered. It is noted that the best results are observed in complexes with the inclusion of alpha-tocopherol (mass ratio of beta-cyclodextrin: beta-carotene: alpha-tocopherol – 2:1:1) and vanillin (mass ratio of beta-cyclodextrin: beta-carotene: vanillin – 6:3:1). Under the influence of ultraviolet irradiation, the degradation of beta-carotene in the composition of the complex slows down by 4 (alpha-tocopherol) and 3 (vanillin) times. During long-term storage, the oxidation of beta-carotene in complexes with the addition of alpha-tocopherol and vanillin slows down by 60%. The stabilizing effect of ascorbic acid almost has no effect on the stability of beta-carotene in the composition of the complex. At the same time, the processes of complexation between beta-cyclodextrin and antioxidants, as well as other factors, can have a significant effect on the stability of beta-carotene in multicomplex systems.

Encapsulation of Gac oil in alginate bead by dripping method

Gac oil was encapsulated in the hydrogel bead using alginate as carrying material by dripping method. Different parameters of all three stages of the encapsulation process were investigated: alginate concentration (emulsification stage), nozzle height, extruded pressure (bead formation stage) and calcium flow rate (bead stabilisation stage). Gac oil emulsion was characterised through the droplet’s size and emulsion stability. Bead’s morphology including size and shape was evaluated by image analysis using ImageJ software. Encapsulation efficiency was evaluated through encapsulated Gac oil and beta-carotene stability during storage at room temperature during 8 weeks. The beta-carotene content was determined through spectrometric absorbance in n-hexane at 452 nm. Results show that alginate is suitable to use as carrying material for Gac oil encapsulation with a moderate encapsulation efficiency of 62.5 ± 0.8 %. Gac oil emulsion had a droplet’s size in range 1-2 m and showed a good stability at low alginate concentration. The bead’s morphology was highly affected by the height of nozzle and the extruded pressure while the flow rate of gelling solution expressed no influence of the bead’s morphology. The most spherical bead and the biggest bead’s diameter were obtained with the lowest distance at 150 mm and the lowest pressure at 2 MPa. A smaller size but more irregular shape can be obtained with the higher distances and higher pressures. A progressive decrease in beta-carotene content during storage was observed for both bead’s surficial and total level. The degradation of beta-carotene in Gac oil bead fitted the first-order reaction with degradation rate constant k of 0.0020 day-1 and a hafl-life t1/2 equal to 347 days which show a good stabiltity of Gac oil in alginate bead.

Ethylcellulose oleogels for lipophilic bioactive delivery - effect of oleogelation on in vitro bioaccessibility and stability of beta-carotene.

The in vitro lipolysis and β-carotene (BC) transfer from oil to aqueous phase of canola oil ethylcellulose (EC) oleogels were measured using a static monocompartmental model simulating oral, gastric, and duodenal digestive stages. The effects of EC oleogelation on gel in vitro digestibility were examined, using un-structured canola oil as a control. The physicochemical properties of oleogels containing BC were also measured. It was found that oleogels made with 10% 10 cP and 10% 20 cP did not differ significantly in their extent of lipolysis or BC transfer compared to canola oil; however 10% 45 cP and 15.5% 20 cP had a significantly lower extent of lipolysis and BC transfer compared to other formulations. The structure and mechanical strength of the oleogels were both determined to be factors affecting lipolysis and transfer. The presence of BC did not significantly affect the mechanical strength of the gels and EC oleogelation delayed BC degradation under accelerated storage conditions compared to a heated canola oil control. These findings could contribute to the development of new applications for EC oleogels, specifically for the effective delivery of lipophilic molecules.

Beta-Carotene Stability in Extruded Snacks Produced Using Interface Engineered Emulsions

The objectives of the present study were to produce snack-type extrudates and to investigate their ability to encapsulate and protect β-carotene (0.05% w/w in sunflower oil) using single layer and layer-by-layer emulsions as an ingredient. The dry feed composed of wheat flour (60% w/w dry solids), maltodextrin (DE 23-27, 20% w/w dry solids), and lactose (20% w/w dry solids). The extrudates (0.6 aw) were ground and sealed in vials under vacuum, placed in vacuum-sealed plastic pouches, and stored at 20, 40, and 60°C. Analysis of the beta-carotene content during storage was carried out using HPLC with a C30 column and diode array detector. The results showed rapid loss of β-carotene during the first six days at all temperatures. Further losses of β-carotene at 20 and 40°C occurred gradually leveling off at 27 days. It was noted that the percentage of retention of β-carotene was generally higher in layer-by-layer extrudates with layer-by-layer upon storage for 27 days. It can be concluded that the layer-by-layer emulsion may enhance protection of bio-sensitive compounds in glassy membranes.

Stability of beta-carotene in spray dried preparation of Rhodotorula glutinis mutant 32.

To obtain beta-carotene-rich dry cell preparation from mutant 32 of Rhodotorula glutinis and determination of its pigment stability. The mutant 32 of R. glutinis was grown in a 14 l stirred tank fermenter. Cell mass was concentrated 10-fold by cross-flow microfiltration and then spray dried. Butylated hydroxy toluene (BHT) and d-tocopherol were used as protecting agents. A two-level, three-variable, factorial optimization was performed to achieve moisture-free, non-viable and beta-carotene-rich feed additive. The beta-carotene and cell mass in stirred tank fermenter were found to be 54 +/- 5 mg l-1 and 12.8 +/- 2 g l-1, respectively. In the presence of BHT, 97 +/- 3% (w/w) beta-carotene was recovered for all the inlet temperatures studied. The best beta-carotene and yeast powder recoveries were obtained at 160 degrees C, 11.6% (w/v) cell mass concentration and 1 g l-1 BHT. The pigments inside dried yeast powder were stable in dark and cold condition for at least 10 weeks. The purified beta-carotene got almost totally denatured, under similar conditions of storage, within 76 h. Spray dried and stable preparation of beta-carotene-rich yeast, R. glutinis can provide alternative source of beta-carotene for use in animal nutrition.

Effect of ascorbic acid on the stability of beta-carotene and capsanthin in paprika (Capsicum annuum) powder.

The effect of ascorbic acid, light, and storage on the stability of the pigments beta-carotene and capsanthin in red pepper (Capsicum annuum) powder has been elucidated by determining the amount of pigment in samples treated by various concentrations of ascorbic acid. Determination of pigment concentration has been performed after different storage times using high-performance liquid chromatography. The dependence of the concentration of pigments on the concentration of ascorbic acid, presence of light and the storage time has been assessed by stepwise regression analysis. The concentration of pigments decreased at longer storage time and increased at higher concentration of ascorbic acid, beta-carotene being more sensitive towards storage time and concentration of ascorbic acid than capsanthin. Interaction between the effects of light and storage time, and light and concentration of ascorbic acid has been established.

Human lipoproteins as a vehicle for the delivery of beta-carotene and alpha-tocopherol to HepG2 cells.

Highly differentiated human cell lines represent a useful in vitro model for the study of carotenoid uptake, metabolism, and function. Carotenoids are usually introduced into tissue culture media either in organic solvents or as micelles, whereas carotenoids are localized in lipoproteins in vivo. Initially, the stability of beta-carotene and alpha-tocopherol in micelles and human lipoproteins under standard tissue culture conditions was compared. Recovery of beta-carotene and alpha-tocopherol was 27% +/- 2% and 73% +/- 2%, respectively, after overnight incubation of micellar beta-carotene and alpha-tocopherol in serum-free medium without cells. This marked loss of beta-carotene was attenuated by inclusion of alpha-tocopherol in micelles. In contrast, recovery of beta-carotene and alpha-tocopherol was 88%-95% when medium containing the total lipoprotein fraction isolated from beta-carotene supplemented individuals was incubated overnight without cells. Cellular accumulation of beta-carotene and alpha-tocopherol from medium containing total lipoproteins (1 mg/ml) was proportional to their concentrations in the lipoprotein fraction (r = 0.94 for beta-carotene and 0.74 for alpha-tocopherol). Cells exhibited similar capability of acquiring beta-carotene and alpha-tocopherol from medium containing either low- or high-density lipoproteins. These data show that lipoproteins represent a stable vehicle for delivery of beta-carotene and alpha-tocopherol to HepG2 human liver cells.

Retention and storage stability of beta-carotene in dehydrated drumstick leaves (Moringa oleifera)

Drumstick leaves (Moringa oleifera) procured from home gardens were shade dried after steam blanching or after steam blanching followed by sulphiting in 0.2% potassium metabisulphite solution and were stored in polythene containers having double lids for three months. The samples were analyzed for total carotene, beta-carotene and ascorbic acid in the fresh form, immediately after drying and on 30, 60 and 90 days of storage. Analysis of fresh leaves revealed that they contained 27.1 mg of total carotene, 17.4 mg of beta-carotene, and 143.6 mg of ascorbic acid per 100 g. Sulphiting in addition to blanching was more effective in the retention of beta-carotene immediately after dehydration (72% vs. 59%) and at the end of one month of storage (64% vs. 51%) but not at the end of 90 days of storage (53% vs. 47%). The shade-dried drumstick leaves when rehydrated and incorporated into recipes suffered further losses of beta-carotene, which were smaller in recipes that involved steaming and shallow frying (27% and 31%) but greater in recipes that involved repeated boiling and stirring (65%). All recipes were rated as highly acceptable and two of them per one serving provided the full RDA for pre-school children. Thus dehydrated drumstick leaves have the potential to serve as a valuable source of beta-carotene in the diets of the population in India and other developing countries.

Effect of Ethoxyquin on Carotenoid Stability and Utilization

SIEDLER et al. (1956) found that the addition of 0.1 percent ethoxyquin to animal fat increased vitamin A and betacarotene stability in chick diets. Romoser et al. (1959) noted that ethoxyquin stabilized the xanthophylls in poultry feed and enhanced xanthophyll utilization by the chick. Anjaneyalu (1962) added 0.0125 percent ethoxyquin to a laying diet with different levels of alfalfa meal and found a significant increase in egg yolk pigmentation. He concluded that ethoxyquin exhibited in vivo protection of xanthophylls in addition to its action in the feed. Madiedo et al. (1964) stated that the addition of ethoxyquin at levels of 0.01, 0.02 and 0.1 percent in a laying hen diet increased pigmentation values in egg yolk from 55 mcg. per gram of egg yolk on the untreated diets to 85, 90 and 104 mcg./gm., respectively, for the three ethoxyquin diets.Numerous studies have been reported on the utilization of xanthophylls …