Semnan University of Medical Sciences

Research and Technology Vice Chancellor

Arab, M. and Hosseini, S.M. and Nayebzadeh, K. and Khorshidian, N. and Yousefi, M. and Razavi, S.H. and Mortazavian, A.M. (2019) Microencapsulation of microbial canthaxanthin with alginate and high methoxyl pectin and evaluation the release properties in neutral and acidic condition. International Journal of Biological Macromolecules, 121. pp. 691-698. ISSN 01418130

[img] PDF
Download (1313Kb)


    Canthaxanthin (CX) is an orange-red keto-carotenoid with high antioxidant activity. This functional pigment is sensitive to oxygen, light, pH and heat. In this study, CX was produced by the Dietzia natronolimnaea HS-1 and was encapsulated in Alginate (Alg) and Alg-high methoxyl pectin (HMP) through O/W/O multiple emulsion/external gelation method to developed resistant microparticles among acidic and neutral pHs. Results showed that initial CX concentration had a significant influence on total CX (TCX), surface CX (SCX), microencapsulation efficiency (EE) and particles size. The highest EE% for Alg (60.21 ± 0.18) and Alg-HMP (70.60 ± 0.68) were obtained with CX initial concentration of 11 and 18 μg/mg, respectively. Alg microparticles showed smaller size compare to Alg-HMP microcapsules. Presence of CX in microparticles and good antioxidant activity was confirmed by FT-IR spectroscopy and DPPH assay, respectively. CX in vitro release was 66% and 49% in acidic condition and 76% and 50% in neutral condition for Alg and Alg-HMP, respectively. Thus, Alg-HMP-CX18 microparticles were selected to be used in both neutral and acidic foods such as milk and fermented milks products as an antioxidant and a colorant agent. © 2018

    Item Type: Article
    Subjects: R Medicine > R Medicine (General)
    Divisions: Faculty of Medical Sciences > School of Medicine
    Depositing User: Admin User
    Date Deposited: 18 Mar 2019 04:48
    Last Modified: 18 Mar 2019 04:48

    Actions (login required)

    View Item