Proniosomal powders of natural canthaxanthin: Preparation and characterization

Maryam Ravaghi; Chiara Sinico; Seyed Hadi Razavi; Seyed Mohammad Mousavi; Elena Pini; Anna Maria Fadda

doi:10.1016/j.foodchem.2016.09.162

Proniosomal powders of natural canthaxanthin: Preparation and characterization

Food Chem. 2017 Apr 1:220:233-241. doi: 10.1016/j.foodchem.2016.09.162. Epub 2016 Sep 29.

Authors

Maryam Ravaghi¹, Chiara Sinico², Seyed Hadi Razavi³, Seyed Mohammad Mousavi⁴, Elena Pini⁵, Anna Maria Fadda⁶

Affiliations

¹ Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj 3158777871, Iran. Electronic address: ravaghi.maryam@gmail.com.
² Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy. Electronic address: sinico@unica.it.
³ Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks and Bioprocess Engineering Laboratory (BPEL), Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj 3158777871, Iran. Electronic address: srazavi@ut.ac.ir.
⁴ Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks and Bioprocess Engineering Laboratory (BPEL), Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj 3158777871, Iran. Electronic address: mousavi@ut.ac.ir.
⁵ Department of Pharmaceutical Science, University of Milan, Via Venezian 21, Milan, Italy. Electronic address: elena.pini@unimi.it.
⁶ Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy. Electronic address: mfadda@unica.it.

PMID: 27855894
DOI: 10.1016/j.foodchem.2016.09.162

Abstract

In this study, canthaxanthin (CTX) was produced by Dietzia natronolimnaea HS-1 using beetroot molasses as substrate and used for encapsulation in proniosome powders after extraction, with the aim of improving its stability. Proniosome powders were prepared with an equimolar ratio of span 60/cholesterol and four different carriers, namely maltodextrin, mannitol, lactose and pullulan. The properties of these formulations as both proniosomal powders and resulted niosomal dispersions were evaluated. The type of carriers had significant effects on the micrometric properties of proniosome powders which were further confirmed by the results of SEM analysis. Although light and high temperatures affected the stability of CTX drastically, but encapsulation in proniosomes retarded its degradation. Among these samples, mannitol based proniosome powder (MAPP) produced small vesicles (mean diameter=175±3nmand polydispersity index=0.28±0.02) with the highest entrapment efficiency (74.1±2.7%). MAPP provided a promising formulation to increase CTX stability especially upon storage at high temperatures (45°C).

Keywords: Canthaxanthin; Canthaxanthin (PubChem CID: 5281227); Carrier; Cholesterol (PubChem CID: 5997); Dietzia natronolimnaea HS-1; Lactose (PubChem CID: 440995); Maltodextrin (PubChem CID: 107526); Mannitol (PubChem CID: 6251); Proniosome; Pullulan (PubChem CID: 92024139); Span 60; Span 60 (PubChem CID: 16218600).

MeSH terms

Canthaxanthin / chemistry*
Chemistry, Pharmaceutical
Liposomes / chemistry*
Mannitol / chemistry
Powders / chemistry

Substances

Liposomes
Powders
Mannitol
Canthaxanthin