Effect of Nanoencapsulation on the Solubility and Antioxidant Activity of Astaxanthin Pigmented Oil Extracted from Shrimp Waste (Litopeneaus Vannamei)

Overview

Journal PLoS One

Specialties General Medicine
Science

Date 2024 Nov 15

PMID 39546460

Authors

Renata Nayane Fernandes Dos Santos

Thais Souza Passos

Rafael da Silva Fernandes

Katia Nicolau Matsui

Francisco Caninde de Sousa Junior

Karla Suzanne Florentino da Silva Chaves Damasceno

Cristiane Fernandes de Assis

Affiliations

Soon will be listed here.

Abstract

Astaxanthin-pigmented oil from shrimp waste meal was nanoencapsulated by O/W emulsification using porcine gelatin (EAG) and a combination with soy protein (EAGS 2:2 and EAGS 3:1) to improve the solubility and antioxidant activity of the pigmented oil. The encapsulates presented spherical shape and smooth surface; particle size equal to 159.68 (14.42) nm for EAG, 192.72 (10.44) nm for EAGS 2:2, and 95.41 (17.83) nm for EAGS 3:1; amorphous structure; and chemical interactions. The oil incorporation efficiency ranged from 87.60-89.20%, the percentage of astaxanthin incorporated was approximately 68%, and the dispersibility in water around 50%. The antioxidant potential evaluation indicated that all formulations preserve or enhance the antioxidant activity of the oil up to three times than non-encapsulated oil. Therefore, porcine gelatin alone or in combination with soy protein was effective in promoting the solubility and enhancing the antioxidant activity of the astaxanthin-pigmented oil, demonstrating interesting characteristics for use in food.

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