Quan, Jie Kim, Sang-Min Pan, Cheol-Ho Chung, Donghwa 2024-01-20T13:05:08Z 2024-01-20T13:05:08Z 2021-09-01 2013-01 0963-9969 https://pubs.kist.re.kr/handle/201004/128529 Fucoxanthin-loaded microspheres, composed of a cetyl palmitate (CP)-canola oil (CO) mixed solid lipid core and a fish gelatin-gum arabic complex coacervate shell cross-linked by tannic acid, were developed and characterized for efficient oral delivery of fucoxanthin. Two types of solid lipid-core microspheres (CP:CO = 30:70 and 50:50) in both wet and freeze-dried forms were investigated in their morphology, size, moisture content, and fucoxanthin encapsulation efficiency, in comparison with oil-core microspheres (CP:CO = 0:100). The melting and solidification of the cores were also analyzed by DSC. Compared to the oil-core microspheres, the solid lipid-core microspheres, especially of CP:CO = 50:50, exhibited greatly enhanced sustained fucoxanthin release performance under a simulated gastrointestinal condition and much stronger fucoxanthin-stabilizing capability when stored in the dark atmosphere of 0% or 51% relative humidity at 40 degrees C, although the encapsulation efficiency was lowered from 85.34% to 74.81% with the increase of the CP fraction from 0% to 50%. (c) 2012 Elsevier Ltd. All rights reserved. English ELSEVIER SCIENCE BV BETA-CAROTENE ENCAPSULATION ASTAXANTHIN STABILITY COMPLEX Characterization of fucoxanthin-loaded microspheres composed of cetyl palmitate-based solid lipid core and fish gelatin-gum arabic coacervate shell Article 10.1016/j.foodres.2012.09.040 1 FOOD RESEARCH INTERNATIONAL, v.50, no.1, pp.31 - 37 FOOD RESEARCH INTERNATIONAL 50 1 31 37 scie scopus 000315613900004 2-s2.0-84868223858 Food Science & Technology Food Science & Technology Article BETA-CAROTENE ENCAPSULATION ASTAXANTHIN STABILITY COMPLEX Fucoxanthin Cetyl palmitate Microspheres Sustained release Storage stability