Skip to main content
SpringerLink
Log in

Spray drying microencapsulation of natural canthaxantin using soluble soybean polysaccharide as a carrier

  • Research Article
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

Microencapsulation of canthaxanthin produced by Dietzia natronolimnaea HS-1 using soluble soybean polysaccharide (SSPS) as a wall material by spray drying method was studied. The SSPS showed very good ability for microencapsulation of canthaxanthin due to its emulsifying properties. The effects of the ratios of core to wall on characteristics of microcapsules were investigated at ratios of 0.25, 0.50, 0.75, and 1.00. The best ratio of core to wall was 0.25 because the microcapsules prepared with this ratio had the smallest size in droplets (0.78 μm) and microcapsules (7.94 μm), also they had the highest microencapsulation efficiency (90.1%) and the lowest losing during process (10.3%). The stability of microcapsules was examined at 25°C in light and dark during 16 weeks of storage. The degradation of canthaxanthin was more retarded by microencapsulation and greater canthaxanthin stability was observed in dark than light condition. The results showed the oxidation was more suppressed for the microcapsules prepared from the emulsion having smaller droplets.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Bhosale P, Bernstein PS. Microbial xanthophylls. Appl. Microbiol. Biot. 68: 445–455 (2005)

    Article  CAS  Google Scholar 

  2. Nasrabadi MR, Razavi SH. Use of response surface methodology in a fed-batch process for optimization of tricarboxylic acid cycle intermediates to achieve high levels of canthaxanthin from Dietzia natronolimnaea HS-1. J. Biosci. Bioeng. 109: 361–368 (2010)

    Article  CAS  Google Scholar 

  3. Sujak A, Gabrielska J, Milanowska J, Mazurek P, Strzaaka, K, Gruszecki W. Studies on canthaxanthin in lipid membranes. BBABiomembranes 1712: 17–28 (2005)

    Article  CAS  Google Scholar 

  4. Ausich RL. Commercial opportunities for carotenoid production by biotechnology. Pure Appl. Chem. 69: 2169–2173 (1997)

    Article  CAS  Google Scholar 

  5. Higuera-Ciapara I, Felix-Valenzuela L, Goycoolea FM, Arguelles-Monal W. Microencapsulation of astaxanthin in a chitosan matrix. Carbohyd. Polym. 56: 41–45 (2004)

    Article  CAS  Google Scholar 

  6. Fernandez A, Torres-Giner S, Lagaron JM. Novel route to stabilization of bioactive antioxidants by encapsulation in electrospun fibers of zein prolamine. Food Hydrocolloid 23: 1427–1432 (2009)

    Article  CAS  Google Scholar 

  7. Shahidi F, Han XQ. Encapsulation of food ingredients. Crit. Rev. Food Sci. 33: 501–547 (1993)

    Article  CAS  Google Scholar 

  8. Dziezak JD. Microencapsulation and encapsulated ingredients. Food Technol. -Chicago 42: 136–151 (1988)

    CAS  Google Scholar 

  9. Wagner LA, Warthesen JJ. Stability of spray-dried encapsulated carrot carotenes. J. Food Sci. 60: 1048–1053 (1995)

    Article  CAS  Google Scholar 

  10. Desobry SA, Netto FM, Labuza TB. Influence of maltodextrin systems at an equivalent 25DE on encapsulated β-carotene loss during storage. J. Food Process. Pres. 23: 39–55 (1999)

    Article  CAS  Google Scholar 

  11. Barbosa MI, Borsarelli CD, Mercadante AZ. Light stability of spray-dried bixin encapsulated with different edible polysaccharide preparations. Food Res. Int. 38: 989–994 (2005)

    Article  CAS  Google Scholar 

  12. Shu B, Yu W, Zhao Y, Liu X. Study on microencapsulation of lycopene by spray-drying. J. Food Eng. 76: 664–669 (2006)

    Article  CAS  Google Scholar 

  13. Nunes IL, Mercadante AZ. Encapsulation of lycopene using spray drying and molecular inclusion processes. Braz. Arch. Biol. Techn. 50: 893–900 (2007)

    CAS  Google Scholar 

  14. Blanch GP, Castillo M, Caja M, Pérez-Méndez, M, Sánchez-Cortés S. Stabilization of all-trans-lycopene from tomato by encapsulation using cyclodextrins. Food Chem. 105: 1335–1341 (2007)

    Article  CAS  Google Scholar 

  15. Desai K, Park J. Recent developments in microencapsulation of food ingredients. Dry. Technol. 23: 1361–1394 (2005)

    Article  CAS  Google Scholar 

  16. Reineccius GA. Spray drying of food flavors. pp. 55–66. In: Flavor Encapsulation. Reineccius GA, Risch SJ (eds). American Chemical Society, Washington, DC, USA (1988)

    Chapter  Google Scholar 

  17. Madea H, Nakamura A. Soluble soybean polysaccharide. pp. 693–706. In: Handbook of Hydrocolloids. 2nd ed. Phillips GO, Williams PA (eds). CRC Press, Boca Raton, FL, USA (2009)

    Chapter  Google Scholar 

  18. Nakamura A, Furuta H, Kato M, Maeda H, Nagamatsu Y. Effect of soybean soluble polysaccharides on the stability of milk protein under acidic conditions. Food Hydrocolloid 17: 333–343 (2003)

    Article  CAS  Google Scholar 

  19. Khodaiyan F, Razavi SH, Emam-Djomeh Z, Mousavi SM, Hejazi MA. Effect of culture conditions on canthaxanthin production by Dietzia natronolimnaea HS-1. J. Microbiol. Biotechn. 17: 195–201 (2007)

    CAS  Google Scholar 

  20. Razavi SH, Blanchard F, Marc I. UV-HPLC/APCI-MS method for separation and identification of the carotenoids produced by Sporobolomyces ruberrimus H110. Iran. J. Chem. Chem. Eng. 25: 1–10 (2006)

    CAS  Google Scholar 

  21. Desobry SA, Netto FM, Labuza TB. Comparison of spray-drying, drum drying, and freeze-drying for β-carotene encapsulation and preservation. J. Food Sci. 62: 1158–1162 (1997)

    Article  CAS  Google Scholar 

  22. Sewram V, Raynor MW. Supercritical fluid chromatography of carotenoid pigments. pp. 2245–2252. In: Encyclopedia of Separation Science. Adlard W, Cook EM, Poole C (eds). Academic Press, New York, NY, USA (2000)

    Google Scholar 

  23. Ivanova E, Teunou E, Poncelet D. Encapsulation of water sensitive products: Effectiveness and assessment of fluid bed dry coating. J. Food Eng. 71: 223–230 (2005)

    Article  Google Scholar 

  24. McNamee B, O’Riordan ED, O’sullivan M. Effect of partial replacement of gum Arabic with carbohydrates on its microencapsulation properties. J. Agr. Food Chem. 49: 3385–3388 (2001)

    Article  CAS  Google Scholar 

  25. Dian NL, Sudian N, Yusoff MS. Palm-based oil as affected by type of wall material. J. Sci. Food Agr. 70: 422–426 (1996)

    Article  CAS  Google Scholar 

  26. Soottitantawat A, Yoshii H, Furuta T, Ohkawara M, Linko P. Microencapsulation by spray drying: Influence of emulsion size on the retention of volatile compounds. J. Food Sci. 68: 2256–2262 (2003)

    Article  CAS  Google Scholar 

  27. McNamee B, O’Riordan ED, O’sullivan M. Emulsification and microencapsulation properties of gum arabic. J. Agr. Food Chem. 46: 4551–4555 (1998)

    Article  CAS  Google Scholar 

  28. Soottitantawat A, Bigeard F, Yoshii H, Furuta T, Ohkawara M, Linko P. Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying. Innov. Food Sci. Emerg. 6: 107–114 (2005)

    Article  CAS  Google Scholar 

  29. Minemoto Y, Fang X, Hakamata K, Watanabe Y, Adachi S, Kometani T, Matsuno R. Oxidation of linoleic acid encapsulated with soluble soybean polysaccharide by spray-drying. Biosci. Biotech. Bioch. 66: 1829–1834 (2002)

    Article  CAS  Google Scholar 

  30. Nakamura A, Yoshida R, Maeda H, Furuta H, Corredig M. Study of the role of the carbohydrate and protein moieties of soy soluble polysaccharides in their emulsifying properties. J. Agr. Food Chem. 52: 5506–5512 (2004)

    Article  CAS  Google Scholar 

  31. Nakazawa R, Shima M, Adachi S. Effect of oil-droplet size on the oxidation of microencapsulated methyl linoleate. J. Oleo Sci. 57: 228–232 (2008)

    Google Scholar 

  32. Kearsly MW, Rodriguez N. The stability and use of natural colorants in foods: Anthocyanin, β-carotene, and riboflavin. J. Food Technol. 16: 421–426 (1981)

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran

    Mohammad Hojjati, Seyed Hadi Razavi & Karamatollah Rezaei

  2. Department of Food Science and Technology, Ramin Agricultural and Natural Resources, Mollasani, Ahvaz, Iran

    Mohammad Hojjati

  3. Department of Pharmaceutics, School of Pharmacy, Tehran University of Medical Science, Tehran, Iran

    Kambiz Gilani

Authors
  1. Mohammad Hojjati
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Seyed Hadi Razavi
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Karamatollah Rezaei
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Kambiz Gilani
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Seyed Hadi Razavi.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Hojjati, M., Razavi, S.H., Rezaei, K. et al. Spray drying microencapsulation of natural canthaxantin using soluble soybean polysaccharide as a carrier. Food Sci Biotechnol 20, 63–69 (2011). https://doi.org/10.1007/s10068-011-0009-6

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-011-0009-6

Keywords

Search

Navigation