Colloidal astaxanthin: preparation, characterisation and bioavailability evaluation.

Navideh Anarjan, Chin Ping Tan, Imededdine Arbi Nehdi, Tau Chuan Ling

Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia.

Food chemistry 2012 Dec 1

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Astaxanthin colloidal particles were produced using solvent-diffusion technique in the presence of different food grade surface active compounds, namely, Polysorbate 20 (PS20), sodium caseinate (SC), gum Arabic (GA) and the optimum combination of them (OPT). Particle size and surface charge characteristics, rheological behaviour, chemical stability, colour, in vitro cellular uptake, in vitro antioxidant activity and residual solvent concentration of prepared colloidal particles were evaluated. The results indicated that in most cases the mixture of surface active compounds lead to production of colloidal particles with more desirable physicochemical and biological properties, as compared to using them individually. The optimum combination of PS20, SC and GA could produce the astaxanthin colloidal particles with small particle size, polydispersity index (PDI), conductivity and higher zeta potential, mobility, cellular uptake, colour intensity and in vitro antioxidant activity. In addition, all prepared astaxanthin colloidal particles had significantly (p<0.05) higher cellular uptake than pure astaxanthin powder. Copyright © 2012 Elsevier Ltd. All rights reserved.

Citation

Navideh Anarjan, Chin Ping Tan, Imededdine Arbi Nehdi, Tau Chuan Ling. Colloidal astaxanthin: preparation, characterisation and bioavailability evaluation. Food chemistry. 2012 Dec 1;135(3):1303-9