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Stability of astaxanthin-loaded nanostructured lipid carriers as affected by pH, ionic strength, heat treatment, simulated gastric juice and freeze–thawing

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Abstract

Nanostructured lipid carriers (NLCs) offer many potential benefits for incorporating lipophilic molecules into clear/opaque food systems. In this study, the influence of pH, ionic strength, thermal treatment, simulated gastric juice (SGJ), and freeze–thawing on the stability of astaxanthin-loaded NLCs (Ax-NLCs) was examined. Ax-NLCs (containing α-tocopherol and ethylenediaminetetraacetic acid as antioxidants) were stabilized with Tween 80 and lecithin (Z-average size: 94 nm), and studied for the above mentioned purpose. The size of Ax-NLCs increased at low pH values (≤5), high NaCl concentrations (≥50 mM), and slightly at SGJ, mainly because of decreasing the ζ-potential. Moreover, thermal treatment at 80/90 °C led to an increase in Ax-NLCs size. Glycerol was found as an appropriate cryoprotectant for preventing aggregation of Ax-NLCs during freeze–thawing. pH, ionic strength, heat and SGJ had no drastic effects on the chemical stability of astaxanthin in NLCs. These results have valuable implications for the utilization of food-grade NLCs.

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Acknowledgements

The authors are grateful to the financial support of Isfahan University of Technology, and the technical support of Isfahan University of Medical Sciences.

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    Authors and Affiliations

    1. Agriculture Faculty, University of Kurdistan, PO Box 416, 66177-15175, Sanandaj, Iran

      Fardin Tamjidi

    2. Department of Food Science and Technology- Center of Excellence on Food Safety and Quality, College of Agriculture, Isfahan University of Technology, 84156-83111, Isfahan, Iran

      Mohammad Shahedi & Ali Nasirpour

    3. Department of Pharmaceutics, Faculty of Pharmacy and Novel Drug Delivery Systems Research Center, Isfahan University of Medical Sciences, 81746-73461, Isfahan, Iran

      Jaleh Varshosaz

    Author notes

    1. Mohammad Shahedi and Jaleh Varshosaz were equally contributed to this work.

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      1. Fardin Tamjidi
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      Correspondence to Fardin Tamjidi.

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      Tamjidi, F., Shahedi, M., Varshosaz, J. et al. Stability of astaxanthin-loaded nanostructured lipid carriers as affected by pH, ionic strength, heat treatment, simulated gastric juice and freeze–thawing. J Food Sci Technol 54, 3132–3141 (2017). https://doi.org/10.1007/s13197-017-2749-7

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      • DOI: https://doi.org/10.1007/s13197-017-2749-7

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