Innovative functional nanodispersion: Combination of carotenoid from Spirulina and yellow passion fruit albedo

Food Chemistry
Priscilla Quênia Muniz BezerraItaciara Larroza Nunes

Abstract

The nanoencapsulation of carotenoids is presented as a positive alternative to broaden the application of these pigments in the food industry. In this study, we investigated the use of yellow passion fruit albedo flour as an encapsulating material for the production of nanodispersions of carotenoid extract obtained from Spirulina sp. LEB 18. Nanodispersions were characterized for their physicochemical properties, antioxidant activity, stability, and retention of carotenoids after 60 days of storage (4 °C). The nanodispersions made from yellow passion fruit albedo flour and microalgae carotenoid extract presented an average particle diameter at the nanometer scale, high antioxidant activity, and carotenoid retention compared to nanodispersions containing synthetic β-carotene. Yellow passion fruit albedo flour as a polymeric material in the production of carotenoid nanodispersions is an alternative to commercial polymers and allows greater stability and broader application of these pigments.

Citations

Jan 6, 2021·Critical Reviews in Food Science and Nutrition·Saeid MaghsoudiThomas J Webster
Dec 30, 2020·Food Chemistry·Larissa Santos AssunçãoItaciara Larroza Nunes
Dec 19, 2020·Marine Drugs·Marta V VieiraPablo Fuciños
Aug 28, 2021·World Journal of Clinical Cases·Qian-Hui ChenBing Chang
Nov 28, 2021·World Journal of Microbiology & Biotechnology·Camylle Guimarães ScheligaMônica Regina da Costa Marques Calderari

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