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Microencapsulation of capsanthin by self-emulsifying nanoemulsions and stability evaluation

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Abstract

The application of natural colorants in food products has been gained more and more attention, not only due to their nutritional advantages, but also their functional properties. The purpose of this research was to encapsulate capsanthin from paprika by nanoemulsions (NEs), and the stability of resultant NEs was evaluated. The NE systems were first optimized by dropwise adding mixed organic phase [5 wt% medium-chain triglyceride (MCT) and 10 wt% surfactant containing span 20 and tween 80 with the weight ratio 1:3 and HLB 13.4] into water phase. Then capsanthin was mixed with MCT as the oil phase. With the presence of capsanthin, the oil phase composition had great impact on the particle size of NEs that the droplet size increased from 30 to 150 nm with increasing capsanthin content. Generally, higher temperature and stirring speed would decrease the particle size, which also depended on the surfactant-to-oil ratio. The stability results demonstrated that there was no obvious change on the capsanthin NE droplet size and entrapped capsanthin content after 1 month storage at ambient temperature. Our results are important for the design of food-grade delivery systems to encapsulate natural lipophilic pigments or ingredients.

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Acknowledgments

This work was financially supported by the Project 2013QC031 supported by the Fundamental Research Funds for the Central Universities and National Natural Science Foundation of China (No. 31371841).

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None.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China

    Yaping An, Xiangxing Yan, Bin Li & Yan Li

  2. Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China

    Yaping An, Xiangxing Yan, Bin Li & Yan Li

Authors
  1. Yaping An
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  2. Xiangxing Yan
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  3. Bin Li
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  4. Yan Li
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Correspondence to Yan Li.

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An, Y., Yan, X., Li, B. et al. Microencapsulation of capsanthin by self-emulsifying nanoemulsions and stability evaluation. Eur Food Res Technol 239, 1077–1085 (2014). https://doi.org/10.1007/s00217-014-2328-3

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  • DOI: https://doi.org/10.1007/s00217-014-2328-3

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