Investigation of storage stability and in vitro digestion of nanoemulsions loaded carotenoids from Gracilaria dura, Sargassum acinarium and Ulva rigida macroalgae
Küçük Resim Yok
Tarih
2025
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This research determined the potential utilization of carotenoids extracted from macroalgae collected in the coastal water of T & uuml;rkiye in the food industry. Carotenoids were extracted from Gracilaria dura, Sargassum acinarium and Ulva rigida collected from T & uuml;rkiye seas by using ultrasound-assisted enzymatic extraction. Then, physical and storage stabilities of nanoemulsions including carotenoid and bioaccessibility of beta-carotenoid during in vitro digestion were investigated. According to the study findings, carotenoid nanoemulsions were prepared with an encapsulation efficiency ranging approximately between 87% and 94%. The encapsulated carotenoids exhibited a superior ability to maintain stability in terms of both carotenoid content and antioxidant activity during in vitro digestion as compared to their non-encapsulated counterparts (p < 0.05). Chromatographic analysis of carotenoid profiles revealed the presence of beta-carotene in nanoemulsions derived from Gracilaria dura, Sargassum acinarium and Ulva rigida. A reduction in the amount of beta-carotene was observed in the nanoemulsions during in vitro digestion (p < 0.05). Results from the storage stability study indicate that the oxidative stability of algal carotenoid nanoemulsions was better than that of the control (p < 0.05). Conversely, destabilization occurred in algal carotenoid nanoemulsions on the seventh day of storage due to creaming. Lightness (L*) and color intensity (a*, b*) of the nanoemulsions gradually decreased over the 28-day storage period (p < 0.05). This study emphasizes the potential application of carotenoids from Gracilaria dura, Sargassum acinarium and Ulva rigida macroalgae in food products.
Açıklama
Anahtar Kelimeler
Carotenoids, Emulsion, Stability, Macroalgae, In vitro digestion
Kaynak
European Food Research and Technology
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
251
Sayı
12
