One-step Preparation and Characterization of Water-dispersible Astaxanthin Emulsion by Tween-20 under Ultrasonic Condition

LI Jia; QI Xiangming

doi:10.13386/j.issn1002-0306.2023020089

Volume 44 Issue 22

Nov. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(22): 182-190. > DOI: 10.13386/j.issn1002-0306.2023020089

LI Jia, QI Xiangming. One-step Preparation and Characterization of Water-dispersible Astaxanthin Emulsion by Tween-20 under Ultrasonic Condition[J]. Science and Technology of Food Industry, 2023, 44(22): 182−190. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020089.

Citation:

PDF (5117 KB)

One-step Preparation and Characterization of Water-dispersible Astaxanthin Emulsion by Tween-20 under Ultrasonic Condition

LI Jia^{1, 2, 3,},
QI Xiangming^{1, 2, 3, ,}

1.
Qingdao Key Laboratory of Food Biotechnology, College of Food Science and Engineering,Ocean University of China, Qingdao 266404, China
2.
Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory forMarine Science and Technology, Qingdao 266237, China
3.
Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, China

More Information

Received Date: February 09, 2023
Available Online: September 18, 2023

Graphical Abstract

Abstract

Abstract

In order to achieve sustainable extraction and enhance the properties of astaxanthin from Haematococcus pluvialis, a green and efficient approach was developed by utilizing Tween-20 under ultrasonic conditions. This approach allowed for the efficient release of astaxanthin while simultaneously preparing water-dispersible astaxanthin emulsions. The factors influencing the process, the formation mechanism of the water-dispersible astaxanthin emulsion, and the composition and performance characterization of the obtained product were investigated. Exploration of the process revealed that Tween-20 dosage, ultrasonic power, and solid-to-liquid ratio significantly influenced the release and dispersion efficiency of astaxanthin, with 98.41% astaxanthin being released and dispersed when Tween-20 dosage, ultrasonic power, and solid-to-liquid ratio were 200 μL, 600 W, and 1:20 g/mL, respectively. The mechanism exploration results demonstrated that ultrasound had a dual effect of disrupting the cells of H. pluvialis to a limited extent and assisting Tween-20 to disperse astaxanthin, which was superior to high-pressure homogenization. The characterization results showed that the water-dispersible astaxanthin emulsion obtained under these conditions had an average particle size of 115.55 nm, a Zeta potential of −23.35 mV, and an encapsulated astaxanthin content of up to 43.82% in the dry product. Astaxanthin was found to be encapsulated in an amorphous non-crystalline state, with selective encapsulation of saturated fatty acids. The amount of saturated fatty acids was up to 17.93% (wt.%). Overall, this one-step, ultrasonic approach to preparing water-dispersible astaxanthin emulsions from H. pluvialis using Tween-20 is easy to operate, highly efficient, green and feasible, with some of the product properties being superior to those of pure astaxanthin encapsulated products.
- astaxanthin,
- ultrasound,
- release,
- Tween-20,
- nanoemulsion,
- component analysis,
- performance characterization

FullText(HTML)

References (38)

References

[1]	JIANG G L, ZHOU L Y, WANG Y T, et al. Astaxanthin from Jerusalem artichoke: Production by fed-batch fermentation using Phaffia rhodozyma and application in cosmetics[J]. Process Biochemistry,2017,63:16−25. doi: 10.1016/j.procbio.2017.08.013
[2]	REN Y Y, DENG J Q, HUANG J C, et al. Using green alga Haematococcus pluvialis for astaxanthin and lipid co-production: Advances and outlook[J]. Bioresource Technology,2021,340:125736. doi: 10.1016/j.biortech.2021.125736
[3]	ELBAHNASWY S, ELSHOPAKEY G E. Recent progress in practical applications of a potential carotenoid astaxanthin in aquaculture industry: A review[J]. Fish Physiology and Biochemistry, 2013.
[4]	AHMADKELAYEH S, HAWBOLDT K. Extraction of lipids and astaxanthin from crustacean by-products: A review on supercritical CO₂ extraction[J]. Trends in Food Science & Technology,2020,103:94−108.
[5]	ZHANG C X, XU Y X, WU S, et al. Fabrication of astaxanthin-enriched colon-targeted alginate microspheres and its beneficial effect on dextran sulfate sodium-induced ulcerative colitis in mice[J]. International Journal of Biological Macromolecules,2022,205:396−409. doi: 10.1016/j.ijbiomac.2022.02.057
[6]	李一, 邱莉珺, 罗佳怡, 等. 利用雨生红球藻提取天然虾青素用于水产养殖业的研究[J]. 中国食品,2021(24):142−143 doi: 10.3969/j.issn.1000-1085.2021.24.037 LI Y, QIU L J, LUO J Y, et al. Extraction of natural astaxanthin using Haematococcus pluvialis for aquaculture[J]. China Food,2021(24):142−143. doi: 10.3969/j.issn.1000-1085.2021.24.037
[7]	LEE S Y, CHO J M, CHANG Y K, et al. Cell disruption and lipid extraction for microalgal biorefineries: A review[J]. Bioresource Technology,2017,244:1317−1328. doi: 10.1016/j.biortech.2017.06.038
[8]	NITSOS C, FILALI R, TAIDI B, et al. Current and novel approaches to downstream processing of microalgae: A review[J]. Biotechnology Advances,2020,45:107650. doi: 10.1016/j.biotechadv.2020.107650
[9]	梁康琳. 雨生红球藻源天然水溶性虾青素的制备工艺研究[D]. 青岛:中国海洋大学, 2020 LIANG K L. Preparation and formation mechanism of natural Water-soluble astaxanthin from Haematococcus pluvialis[D]. Qingdao:Ocean University of China, 2020.
[10]	LIU Z W, ZENG X A, CHENG J H, et al. The efficiency and comparison of novel techniques for cell wall disruption in astaxanthin extraction from Haematococcus pluvialis[J]. International Journal of Food Science and Technology,2018,53(9):2212−2219. doi: 10.1111/ijfs.13810
[11]	HIGUERA-CIAPARA I, FELIX-VALENZUELA L, GOYCOOLEA F M. Astaxanthin: A review of its chemistry and applications[J]. Critical Reviews in Food Science and Nutrition,2006,46(2):185−196. doi: 10.1080/10408690590957188
[12]	YAO Q M, MA J Q, CHEN X M, et al. A natural strategy for astaxanthin stabilization and color regulation: Interaction with proteins[J]. Food Chemistry,2023,402:134343. doi: 10.1016/j.foodchem.2022.134343
[13]	PAN L, ZHANG S W, GU K R, et al. Preparation of astaxanthin-loaded liposomes: Characterization, storage stability and antioxidant activity[J]. Cyta-Journal of Food,2018,16(1):607−618. doi: 10.1080/19476337.2018.1437080
[14]	BURGOS-DIAZ C, OPAZO-NAVARRETE M, SOTO-ANUAL M, et al. Food-grade pickering emulsion as a novel astaxanthin encapsulation system for making powder-based products: Evaluation of astaxanthin stability during processing, storage, and its bioaccessibility[J]. Food Research International,2020,134:109244. doi: 10.1016/j.foodres.2020.109244
[15]	高红. 虾青素的提取、纯化及其纳米脂质载体制备研究[D]. 西宁:青海师范大学, 2022 GAO H. Study on extraction and purification of astaxanthin and preparation of nanostructured lipid carrier[D]. Xining:Qinghai Normal University, 2022.
[16]	齐祥明, 梁康琳, 黄文灿, 等. 一种制备水溶性虾青素的方法及由其制得的虾青素水溶液:中国, 202010733602.3[P]. 2020-07-27[2023-02-18 QI X M, LIANG K L, HUANG W C, et al. Method for preparing water-soluble astaxanthin and an aqueous solution of astaxanthin prepared thereby:China, 202010733602.3[P]. 2020-07-27[2023-02-18.
[17]	ZHANG J, LI Q R, LU Y H, et al. Astaxanthin overproduction of Phaffia rhodozyma PR106 under titanium dioxide stress by transcriptomics and metabolic regulation analysis[J]. Bioresource Technology,2021,342:125757.
[18]	韩卿卿, 姜小燕, 黄鑫. 虾青素干乳剂制备工艺研究[J]. 现代职业教育,2020,204(30):178−179 HAN Q Q, JIANG X Y, HUANG X. Study on the preparation process of astaxanthin dry emulsion[J]. Modern Vocational Education,2020,204(30):178−179.
[19]	TOFANI D, BALDUCCI V, GASPERI T, et al. Fatty acid hydroxytyrosy esters: Structure/antioxidant activity relationship by ABTS and in cell-culture DCF assays[J]. Journal of Agricultural and Food Chemistry,2010,58(9):5292−5299. doi: 10.1021/jf1000716
[20]	袁巧月, 吴梵, 王孝治, 等. 雨生红球藻虾青素纳米颗粒的制备及稳定性研究[J]. 食品工业科技,2022,43(16):98−104 doi: 10.13386/j.issn1002-0306.2021120295 YUAN Q Y, WU F, WANG X Z, et al. Preparation and stability of nanoparticles containing astaxanthin from Haematococcus pluvialis[J]. Science and Technology of Food Industry,2022,43(16):98−104. doi: 10.13386/j.issn1002-0306.2021120295
[21]	THUNYAPORN R, DOH I, LEE D W. Multi-volume hemacytometer[J]. Scientific Reports,2021,11(1):14106. doi: 10.1038/s41598-021-93477-1
[22]	TANG B Y, GONG T, ZHOU X D, et al. Deletion of Cas3 gene in Streptococcus mutans affects biofilm formation and increases fluoride sensitivity[J]. Archives of Oral Biology,2019,99:190−197. doi: 10.1016/j.archoralbio.2019.01.016
[23]	VINKLÁRKOVÁ B, CHROMÝ V, ŠPRONGL L, et al. The Kjeldahl method as a primary reference procedure for total protein in certified reference materials used in clinical chemistry. II. selection of direct Kjeldahl analysis and its preliminary performance parameters[J]. Critical Reviews in Analytical Chemistry,2015,45(2):112−118. doi: 10.1080/10408347.2014.892821
[24]	EL-SHEEKL M M, HAMOUDA R A. Lipids extraction from the green alga Ankistrodesmus falcatus using different methods[J]. Rendiconti Lincei-Scienze Fisiche E Naturali,2016,27(3):589−595. doi: 10.1007/s12210-016-0528-4
[25]	DAMIANI M C, POPOVICH C A, CONSTENLA D, et al. Lipid analysis in Haematococcus pluvialis to assess its potential use as a biodiesel feedstock[J]. Bioresource Technology,2010,101(11):3801−3807. doi: 10.1016/j.biortech.2009.12.136
[26]	LIU G J, HU M, ZHAO Z Y, et al. Enhancing the stability of astaxanthin by encapsulation in poly (l-lactic acid) microspheres using a supercritical anti-solvent process[J]. Particuology,2019,44:54−62. doi: 10.1016/j.partic.2018.04.006
[27]	YANG J, ZHOU Q W, HUANG Z H, et al. Mechanisms of in vitro controlled release of astaxanthin from starch-based double emulsion carriers[J]. Food Hydrocolloids,2021,119:106837. doi: 10.1016/j.foodhyd.2021.106837
[28]	SHEN X, FANG T Q, ZHENG J, et al. Physicochemical properties and cellular uptake of astaxanthin-loaded emulsions[J]. Molecules,2019,24(4):727. doi: 10.3390/molecules24040727
[29]	KIM B, LEE S Y, NARASIMHAN A L, et al. Cell disruption and astaxanthin extraction from Haematococcus pluvialis: Recent advances[J]. Bioresource Technology,2022,343:126124. doi: 10.1016/j.biortech.2021.126124
[30]	CHOI W Y, LEE H Y. Effective production of bioenergy from marine Chlorella sp. by high-pressure homogenization[J]. Biotechnology & Biotechnological Equipment, 2016, 30(1):81−89.
[31]	许雯. 虾青素纳米给药体系的构建及其体内外增溶促吸研究[D]. 镇江:江苏大学, 2019 XU W. Establishment of astaxanthin delivery nanoparticle system and study on its solubility and absorption improvement in vitro[D]. Zhenjiang:Jiangsu University, 2022.
[32]	GUAN L, LIU J L, YU H J Y, et al. Water-dispersible astaxanthin-rich nanopowder: Preparation, oral safety and antioxidant activity in vivo[J]. Food & Function,2019,10(3):1386−1397.
[33]	WU H Y, ZHANG H Y, LI X H, et al. Preparation and characterization of phosphatidyl-agar oligosaccharide liposomes for astaxanthin encapsulation[J]. Food Chemistry,2023,404:134601. doi: 10.1016/j.foodchem.2022.134601
[34]	BUSTAMANTE A, MASSON L, VELASCO J, et al. Microencapsulation of H. pluvialis oleoresins with different fatty acid composition: Kinetic stability of astaxanthin and alpha-tocopherol[J]. Food Chemistry,2016,190:1013−1021. doi: 10.1016/j.foodchem.2015.06.062
[35]	HONG L, ZHOU C L, CHEN F P, et al. Development of a carboxymethyl chitosan functionalized nanoemulsion formulation for increasing aqueous solubility, stability and skin permeability of astaxanthin using low-energy method[J]. Journal of Microencapsulation,2017,34(8):707−721. doi: 10.1080/02652048.2017.1373154
[36]	齐祥明, 赵小林, 郭彦玲. 直流电场下水包油型乳液中鱼油油滴聚并、析出行为的研究[J]. 现代食品科技,2017,33(1):185−190 doi: 10.13982/j.mfst.1673-9078.2017.1.029 QI X M, ZHAO X L, GUO Y L. Coalescence and separation of fish oil droplets in oil-in-water emulsions under direct-current fields[J]. Modern Food Science and Technology,2017,33(1):185−190. doi: 10.13982/j.mfst.1673-9078.2017.1.029
[37]	WANG J, CAO Y P, SUN B G, et al. Characterisation of inclusion complex of trans-ferulic acid and hydroxypropyl-beta-cyclodextrin[J]. Food Chemistry,2011,124(3):1069−1075. doi: 10.1016/j.foodchem.2010.07.080
[38]	王亚男, 李芳, 程锦, 等. 无定形药物固相表征技术的研究进展及应用[J]. 药学与临床研究, 2022, 30(3):246−251,255 WANG Y N, LI F, CHENG J, et al. Research progress and application of solid-phase characterization techniques for amorphous drugs[J]. Pharmaceutical and Clinical Research, 2022, 30(3):246−251,255.

Supplements (0)

Cited By

Cited by

Periodical cited type(8)

1.	许鑫雨，黄挺. 基于数据挖掘和网络药理学探讨中药内服方治疗癌性疼痛的用药规律及作用机制. 中医临床研究. 2025(01): 35-45 .
2.	杨必乾，何昱洁，何慧明，邓毅. 甘草中三萜皂苷类成分抗肿瘤及联合抗肿瘤机制研究进展. 中医药导报. 2024(01): 106-110+116 .
3.	卜晓芬，李骏，朱虹. 甘草甜素调节Notch信号通路对肝细胞癌细胞增殖、凋亡和侵袭的影响. 河北医药. 2024(22): 3370-3374 .
4.	张尚龙，连小龙，张楠，叶礼巧，马趣环，邓毅. 甘草活性成分单独及联合西药抗肿瘤作用的研究进展. 联勤军事医学. 2023(02): 176-181 .
5.	成圆，王宇加，王婷婷，丁淼，樊梓鸾. 几种典型天然甜味剂的功能活性及食品加工应用. 现代食品科技. 2023(08): 326-333 .
6.	张尚龙，张楠，连小龙，叶礼巧，马趣环，邓毅. 甘草内生菌联合顺铂对A549细胞的增殖及凋亡的影响. 重庆医科大学学报. 2023(10): 1173-1179 .
7.	连小龙，令颖，张尚龙，马趣环，闫潇，张楠，叶立巧，邓毅. 甘草有效成分抗肿瘤作用机制及联合抗肿瘤研究进展. 中国实验方剂学杂志. 2022(11): 238-245 .
8.	段君，许海，沈峰. 传统中医药文化视角下甘草在癌症治疗中的临床应用研究. 深圳中西医结合杂志. 2022(17): 126-128 .