Investigation of the optimal fabrication of a single-carrier encapsulated fucoxanthin based on colloidal nanoparticles

Xin Zhang; Minghao Fan; Yongkai Yuan; Jianjun Dong; Hua Yin; Yang He; Lei Ma; Dongfeng Wang; Junhong Yu

Journal of Industrial and Engineering Chemistry, Vol.114, 96-107, October, 2022

DOI10.1016/j.jiec.2022.06.035 Export Citation

Investigation of the optimal fabrication of a single-carrier encapsulated fucoxanthin based on colloidal nanoparticles

Xin Zhang^{1, 2}, Minghao Fan², Yongkai Yuan², Jianjun Dong^{1, 3}, Hua Yin^{1, 3}, Yang He^{1, 3}, Lei Ma², Dongfeng Wang², and Junhong Yu^{1, 3, †}

¹State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao 266100, Shandong, China
²College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, 266003, China
³, China

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Fucoxanthin (FX) is a carotenoid with antioxidant, anti-obesity, anti-diabetic, anti-cancer and antibacterial activities. It is poorly water soluble and highly sensitive to light, heat and the surrounding environment. Therefore, how to effectively encapsulate it and stabilize it for entry into the human body has become a key research question at present. This study developed a single-carrier to encapsulate FX and showed excellent characterization results. The experimental results showed that the diameters of FX-ZH particles prepared by the four encapsulation processes ranged from 143.83 to 216.93 nm. Comparison of antioxidant activity and stability to temperature and pH of the four complexes showed significant differences, with the best performance of the nanoparticles prepared using water-soluble method and a slowspeed stirrer. The nanocomplexes were proved to be more stable and more bioavailable, with a significant 34.41% increase in FX content relative to free FX in the intestinal phase. Inhibition of human leukaemia cells HL-60 cells remained high, with 11.14% ± 6.03% inhibition at FX concentrations of 1 µg/mL. This study encapsulated FX based on colloidal nanoparticle systems for the first time using a single-carrier material, an innovation and breakthrough that could simplify the experimental steps and provide the necessary basis for industrial realization.

Keywords:Fucoxanthin;Zein;Encapsulation;Peptides;Antisolvent;Single-carrier

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[2] Peng J, Yuan JP, Wu CF, Wang JH, Mar. Drugs, 9, 1806 (2011)

[3] Dembitsky VM, Maoka T, Prog. Lipid. Res., 46, 328 (2007)

[4] Bae M, Kim MB, Park YK, Lee JY, Biochim. Biophys. Acta, 158618 (2020)

[5] Dai J, Kim SM, Shin IS, Kim JD, Lee HY, Shin WC, et al., J. Ind. Eng. Chem., 20, 2103 (2014)

[6] Lourenço-Lopes C, Fraga-Corral M, Jimenez-Lopez C, Carpena M, Pereira AG, Garcia-Oliveira P, et al., Trends Food Sci. Technol., 117, 163 (2021)

[7] Terasaki M, Kubota A, Kojima H, Maeda H, Miyashita K, Kawagoe C, et al., Cancers, 13 (2021)

[8] Zhao D, Kim SM, Pan CH, Chung D, Food Chem., 145, 505 (2014)

[9] Jafari SM, in An overview of nanoencapsulation techniques and their classification, pp. 1-34, (2017).

[10] Malekhosseini P, Alami M, Khomeiri M, Esteghlal S, Nekoei AR, Hosseini SMH, 7, 519-527, (2019)

[11] McClements DJ, Adv. Colloid Interface Sci., 253, 1 (2018)

[12] Liu E, Su Z, Yang C, Ji Y, Liu B, Meng X, Food Chem., 360, 129957 (2021)

[13] Zou L, Zheng B, Zhang R, Zhang Z, Liu W, Liu C, et al., Food Res. Int., 81, 74 (2016)

[14] Zhong Q, Jin M, Food Hydrocolloids, 23, 2380 (2009)

[15] Chang C, Wang T, Hu Q, Zhou M, Xue J, Luo Y, Food Hydrocolloids, 70, 143 (2017)

[16] Hu D, Lin C, Liu L, Li S, Zhao Y, J. Food Eng., 109, 545 (2012)

[17] Ji N, Hong Y, Gu Z, Cheng L, Li Z, Li C, J. Control. Release, 313, 1 (2019)

[18] Ma JJ, Yu YG, Yin SW, Tang CH, Yang XQ, J. Agric. Food Chem., 66, 12783 (2018)

[19] Ansarifar E, Moradinezhad F, 56, 4239–4247, (2021)

[20] Liang H, Zhou B, He L, An Y, Lin L, Li Y, et al., RSC Adv., 5, 13891 (2015)

[21] Li H, Xu Y, Sun X, Wang S, Wang J, Zhu J, et al., Food Hydrocolloids, 84, 379 (2018)

[22] Zhao Y, Zhi J, Huang S, Zhang X, Kim YR, Xu Y, et al., Food Chem., 392, 133282 (2022)

[23] Thorat AA, Dalvi SV, Chem. Eng. J., 181-182, 1 (2012)

[24] Branco MC, Sigano DM, Schneider JP, Curr. Opin. Chem. Biol., 15, 427 (2011)

[25] Lin Y, Wang YH, Yang XQ, Guo J, Wang JM, LWT - Food Sci. Technol., 72, 510 (2016)

[26] Wang YH, Wang JM, Yang XQ, Guo J, Lin Y, Food Funct., 6, 2636 (2015)

[27] Yilmaz MT, Akman PK, Bozkurt F, Karasu S, 56, 6011-6024, (2021)

[28] Altekar M, Homon CA, Kashem MA, Mason SW, Nelson RM, Patnaude LA, et al., Clin. Lab Med., 27, 139 (2007)

[29] Feng C, Yuan X, Chu K, Zhang H, Ji W, Rui M, Int. J. Biol. Macromol., 125, 700 (2019)

[30] Liu WY, Lin CC, Hsieh YS, Wu YT, Molecules, 26, 3031 (2021)

[31] Yuan Y, Li H, Liu C, Zhu J, Xu Y, Zhang S, et al., Int. J. Biol. Macromol., 139, 30 (2019)

[32] Brodkorb A, Egger L, Alminger M, Alvito P, Assuncao R, Ballance S, et al., Nat. Protoc, 14, 991 (2019)

[33] Moore J, Cerasoli E, in: Particle Light Scattering Methods and Applications, Academic Press, Oxford, pp. 2077–2088, 2010

[34] Oliyaei N, Moosavi-Nasab M, Tamaddon AM, Fazaeli M, Food Hydrocolloids, 100, 105458 (2020)

[35] Ji N, Hong Y, Gu Z, Cheng L, Li Z, Li C, J. Agric. Food Chem., 66, 9335 (2018)

[36] Müller L, Fröhlich K, Böhm V, Food Chem., 129, 139 (2011)

[37] Sachindra NM, Sato E, Maeda H, Hosokawa M, Niwano Y, Kohno M, et al., J. Agric. Food Chem., 55, 8516 (2007)

[38] Liu SYW, Chu CCM, Tsui TKC, Wong SKH, Kong APS, Chiu PWY, Chow FCC, Ng EKW, 281, 625-634, (2016)

[39] De Wolf FA, Brett GM, Pharmacol. Rev., 52, 207 (2000)

[40] Carbonell-Capella JM, Buniowska M, Barba FJ, Esteve MJ, Frigola A, Compr. Rev. Food Sci. Food Saf., 13, 155 (2014)

[41] Kim KN, Heo SJ, Kang SM, Ahn G, Jeon YJ, Toxicol. Vitro, 24, 1648 (2010)

[42] Ataide JA, Cefali LC, Figueiredo MC, Braga LEDO, Ruiz ALTG, Foglio MA, Oliveira-Nascimento L, Mazzola PG, Sci. Rep., 11, 10195 (2021)