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Luna-Finkler CL, Gomes ADC, de Aguiar Júnior FCA, Ribeiro E, de Melo Barbosa R, Severino P, Santini A, Souto EB. From Extraction to Stabilization: Employing a 2 2 Experimental Design in Developing Nutraceutical-Grade Bixin from Bixa orellana L. Foods 2024; 13:1622. [PMID: 38890850 PMCID: PMC11171483 DOI: 10.3390/foods13111622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2024] [Revised: 05/16/2024] [Accepted: 05/18/2024] [Indexed: 06/20/2024] Open
Abstract
Bixin is the main carotenoid found in the outer portion of the seeds of Bixa orellana L., commercially known as annatto. This compound is industrially employed in pharmaceutical, cosmetic, and food formulations as a natural dye to replace chemical additives. This study aimed to extract bixin from annatto seeds and obtain encapsulated bixin in a powder form, using freeze-drying encapsulation and maltodextrin as encapsulating agent. Bixin was extracted from annatto seeds employing successive washing with organic solvents, specifically hexane and methanol (1:1 v/v), followed by ethyl acetate and dichloromethane for subsequent washes, to effectively remove impurities and enhance bixin purity, and subsequent purification by crystallization, reaching 1.5 ± 0.2% yield (or approximately 15 mg of bixin per gram of seeds). Bixin was analyzed spectrophotometrically in different organic solvents (ethanol, isopropyl alcohol, dimethylsulfoxide, chloroform, hexane), and the solvents chosen were chloroform (used to solubilize bixin during microencapsulation) and hexane (used for spectrophotometric determination of bixin). Bixin was encapsulated according to a 22 experimental design to investigate the influence of the concentration of maltodextrin (20 to 40%) and bixin-to-matrix ratio (1:20 to 1:40) on the encapsulation efficiency (EE%) and solubility of the encapsulated powder. Higher encapsulation efficiency was obtained at a maltodextrin concentration of 40% w/v and a bixin/maltodextrin ratio of 1:20, while higher solubility was observed at a maltodextrin concentration of 20% w/v for the same bixin/maltodextrin ratio. The encapsulation of this carotenoid by means of freeze-drying is thus recognized as an innovative and promising approach to improve its stability for further processing in pharmaceutical and food applications.
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Affiliation(s)
- Christine L. Luna-Finkler
- Department of Antibiotics, Federal University of Pernambuco, Cidade Universitária, Recife 50670-901, PE, Brazil; (C.L.L.-F.); (E.R.)
| | - Aralí da C. Gomes
- Academic Center of Vitória, Federal University of Pernambuco, R. Alto do Reservatório, s/n, Bela Vista, Vitória de Santo Antão 55608-250, PE, Brazil; (A.d.C.G.); (F.C.A.d.A.J.)
| | - Francisco C. A. de Aguiar Júnior
- Academic Center of Vitória, Federal University of Pernambuco, R. Alto do Reservatório, s/n, Bela Vista, Vitória de Santo Antão 55608-250, PE, Brazil; (A.d.C.G.); (F.C.A.d.A.J.)
| | - Ester Ribeiro
- Department of Antibiotics, Federal University of Pernambuco, Cidade Universitária, Recife 50670-901, PE, Brazil; (C.L.L.-F.); (E.R.)
| | - Raquel de Melo Barbosa
- Department of Pharmacy and Pharmaceutical Technology, School of Pharmacy, University of Seville, C/Professor García González, 2, 41012 Seville, Spain
| | - Patricia Severino
- Laboratory of Nanotechnology and Nanomedicine (LNMED), Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49010-390, PE, Brazil;
- Industrial Biotechnology Program, University of Tiradentes (UNIT), Av. Murilo Dantas, 300, Aracaju 49032-490, PE, Brazil
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano, 49-80131 Napoli, Italy
| | - Eliana B. Souto
- Laboratory of Pharmaceutical Technology, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal;
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Enayati A, Rezaei A, Falsafi SR, Rostamabadi H, Malekjani N, Akhavan-Mahdavi S, Kharazmi MS, Jafari SM. Bixin-loaded colloidal nanodelivery systems, techniques and applications. Food Chem 2023; 412:135479. [PMID: 36709686 DOI: 10.1016/j.foodchem.2023.135479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 12/22/2022] [Accepted: 01/10/2023] [Indexed: 01/18/2023]
Abstract
Bixin is the cis-carotenoid from the seed of achiote tree or annatto. It is an approved liposoluble apocarotenoid by FDA as colorant and additive in the food industry. Nonetheless, bixin is unstable in the presence of oxygen, light, high pHs (alkali) and heat; thereby reducing its bioavailability/bioactivity, and also, with a low solubility in water. Some biopolymeric (e.g., nanofibers, nanogels, and nanotubes) and lipid-based nanocarriers (nanoliposomes, niosomes, hexosomes, nanoemulsions, solid-lipid nanoparticles, and nanostructured lipid carriers) have been introduced for bixin. Thus, this review focuses on the updated information regarding bixin-loaded nanodelivery platforms. Moreover, it provides a comprehensive review of bioavailability, physicochemical properties, and applications of nanoencapsulated-bixin as an additive, its release rate and safety issues. These findings will bring potential strategies for the usage of nanocarriers in managing bixin defaults to improve its broad application in various industries.
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Affiliation(s)
- Ayesheh Enayati
- Ischemic Disorders Research Center, Golestan University of Medical Sciences, Gorgan, Iran
| | - Atefe Rezaei
- Department of Food Science and Technology, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Seid Reza Falsafi
- Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran
| | - Hadis Rostamabadi
- Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran
| | - Narjes Malekjani
- Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
| | - Sahar Akhavan-Mahdavi
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | | | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
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Montoya-Yepes DF, Jiménez-Rodríguez AA, Aldana-Porras AE, Velásquez-Holguin LF, Méndez-Arteaga JJ, Murillo-Arango W. Starches in the encapsulation of plant active ingredients: state of the art and research trends. Polym Bull (Berl) 2023. [DOI: 10.1007/s00289-023-04724-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/01/2023]
Abstract
AbstractAs a natural polymer, starches and their derivatives have received widespread attention in the cosmetic and pharmaceutical industries, particularly for their use as a coating material. In this sense, as an encapsulating agent, starches stand out, considering the number of compounds that they can trap. Additionally, they provide a nutritional contribution and may improve acceptance by patients. As such, this type of material may serve as an alternative to overcome gaps such as loss of activity of the active principles, low assimilation, or deterioration under environmental and physiological conditions. In this paper, we aim to present the state of the art and research trends on the use of starch as a wall material for the encapsulation of active principles of plant origin. It was found that the most-encapsulated active principles are essential oils and polyphenols; native or modified starches are typically used, either as the sole wall material or in combination with other polymers; and the most widely used methodology is spray drying. The reviewed studies indicate the potential of starches for their use in active ingredient encapsulation processes, improving their viability and expanding their range of applications in different industries, as well as showing a clearly increasing publication trend over the last 10 years.
Graphical abstract
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Jeong J, Oh D, Goh M. Synthesis, Antibacterial Activity, and Enzymatic Decomposition of Bio-Polyurethane Foams containing Propolis. J IND ENG CHEM 2022. [DOI: 10.1016/j.jiec.2022.01.036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Montoya Yepes DF, Murillo Arango W, Jiménez Rodríguez ÁA, Méndez Arteaga JJ, Aldana Porras ÁE. Encapsulation of phenols of gulupa seed extract using acylated rice starch: Effect on the release and antioxidant activity. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104788] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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Martínez Y, Orozco C, Montellano R, Valdivié M, Parrado C. Use of achiote (Bixa orellana L.) seed powder as pigment of the egg yolk of laying hens. J APPL POULTRY RES 2021. [DOI: 10.1016/j.japr.2021.100154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
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Khodabakhshian R, Hassani M. The study and comparison of elastic modulus of pineapple fruit in macroscopic and microscopic modes. Microsc Res Tech 2021; 84:1348-1357. [PMID: 33880843 DOI: 10.1002/jemt.23790] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 02/04/2021] [Accepted: 04/10/2021] [Indexed: 11/08/2022]
Abstract
According to bibliography, elastic modulus studies of agricultural produce at the macro-scale using a resistance measuring (as Magness-Taylor penetration test or compression test) by an Instron Universal Mechanical Testing Machine is often used to express this characteristic. However, the determination of the elastic properties of agricultural produce at the macro-scale result widely varying values for a particular agricultural produce. So in this study, to decrease the variability which now exists in the elastic modulus results of agricultural produce measured at the macro-scale, measuring and comparison of the elastic modulus of agricultural produce, pineapple fruit as case study, in macroscopic (by Hook's theory on the cylindrical specimen and Hertz theory in the mode of spherical indenter contact on the whole specimen) and microscopic (by atomic force microscopy) modes was investigate. There is concluded that with changing the type of theory, the behavior of the elastic modulus changes significantly at a 1% level. In microscopic mode studies, the lowest elastic modulus (0.135 MPa) was obtained by using Hertz theory in the mode of spherical indenter contact on the whole specimen while the highest elastic modulus value (0.779 MPa) was seen by using Hook's theory on the cylindrical specimen. In microscopic mode studies, the Sneddon model had the lowest elastic modulus while Hertzian model showed the highest elastic modulus value. Consequently, due to some reasons such as complex shape of most agricultural produce, assumptions required for three elastic theories of contacting bodies in macroscopic mode, complex structure and viscoelastic behavior of agricultural produce, it is found that the variability of the information can be reduced at micro-scale, or, to a lesser extent.
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Affiliation(s)
| | - Mahshid Hassani
- Department of Biosystems Engineering, Ferdowsi University of Mashhad, Mashhad, Iran
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Encapsulated Cumin Seed Essential Oil-Loaded Active Papers: Characterization and Evaluation of the Effect on Quality Attributes of Beef Hamburger. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02418-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Sedaghat Doost A, Nikbakht Nasrabadi M, Goli SAH, van Troys M, Dubruel P, De Neve N, Van der Meeren P. Maillard conjugation of whey protein isolate with water-soluble fraction of almond gum or flaxseed mucilage by dry heat treatment. Food Res Int 2020; 128:108779. [DOI: 10.1016/j.foodres.2019.108779] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 10/24/2019] [Accepted: 10/26/2019] [Indexed: 11/15/2022]
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Fang S, Peng X, Liang X, Shen J, Wang J, Chen J, Meng Y. Enhancing Water Solubility and Stability of Natamycin by Molecular Encapsulation in Methyl-β-Cyclodextrin and its Mechanisms by Molecular Dynamics Simulations. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09620-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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