Characterization and stability of fucoxanthin-nanoliposome composed of lecithin
- Characterization and stability of fucoxanthin-nanoliposome composed of lecithin
- 구송이; 목일균; 김상민; 판철호
- Fucoxanthin; nanoliposome; lecithin
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- Fucoxanthin, a marine xanthophyll carotenoid abundantly found in certain macro- and micro-algae, is known to possess multiple health-promoting properties. However, fucoxanthin was found to be very sensitive to light and acid pH and could be also influenced by other external factors. Moreover, fucoxanthin has poor water solubility. This can cause the limitation of use in food products. To overcome these drawbacks, we have encapsulated fucoxanthin using nanoliposome composed of lecithin using microfluidization and 4 samples were prepared in 100%-10ppm, 100%-15ppm, 50%-10ppm and 50%-15ppm. This study was to investigate the stability of fucoxanthin content in fucoxanthin-nanoliposome and the changes of nanoliposome during storage for 12 weeks at the temperature range of 4~45℃. Also the morphology was analyzed by SEM. The encapsulation efficiency of fucoxanthin was improved by microfluidization during processing. The stability of fucoxanthin-liposome showed stable pattern except for fucoxanthin-liposome stored at 45℃. Therefore, nanoliposome of fucoxanthin could lead to application in the food industry improving the stability of fucoxanthin and other carotenoids.
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