In this study, canthaxanthin (CTX) was extracted from Dietzia natronolimnaea HS-1 and encapsulated in niosomes, with the aim of improving its stability. Niosomal vesicles were prepared by hydrating mixtures of various nonionic surfactants, namely tween (60, 80) and span (60, 80), with cholesterol at different surfactant/cholesterol molar ratios (1.2:0.8, 1:1 and 0.8:1.2). Results showed vesicle mean diameter in the range 159–345 nm. All formulations showed a negative surface charge and entrapment efficiency in the range 32.7–81.2%. Niosomes prepared with span 60 in combination with cholesterol at 1:1 M ratio were small and uniform in size, with high entrapment efficiency values. The influence of pH (3, 5 and 7), light and temperature (4, 25 and 40 °C) on vesicle stability was evaluated by monitoring the CTX leakage on storage. Degradation of samples was found in all conditions, especially in the presence of light. The amount of CTX retained in the niosomes decreased on storage and was strongly affected by temperature. However, the addition of cholesterol to niosome formulations decreased degradation rate of CTX as a consequence of the reduced permeability of the niosomal bilayers. Overall results of the present study demonstrate a stability enhancement of CTX in niosomes

Stabilization of natural canthaxanthin produced by Dietzia natronolimnaea HS-1 by encapsulation in niosomes

SINICO, CHIARA;FADDA, ANNA MARIA
2016

Abstract

In this study, canthaxanthin (CTX) was extracted from Dietzia natronolimnaea HS-1 and encapsulated in niosomes, with the aim of improving its stability. Niosomal vesicles were prepared by hydrating mixtures of various nonionic surfactants, namely tween (60, 80) and span (60, 80), with cholesterol at different surfactant/cholesterol molar ratios (1.2:0.8, 1:1 and 0.8:1.2). Results showed vesicle mean diameter in the range 159–345 nm. All formulations showed a negative surface charge and entrapment efficiency in the range 32.7–81.2%. Niosomes prepared with span 60 in combination with cholesterol at 1:1 M ratio were small and uniform in size, with high entrapment efficiency values. The influence of pH (3, 5 and 7), light and temperature (4, 25 and 40 °C) on vesicle stability was evaluated by monitoring the CTX leakage on storage. Degradation of samples was found in all conditions, especially in the presence of light. The amount of CTX retained in the niosomes decreased on storage and was strongly affected by temperature. However, the addition of cholesterol to niosome formulations decreased degradation rate of CTX as a consequence of the reduced permeability of the niosomal bilayers. Overall results of the present study demonstrate a stability enhancement of CTX in niosomes
canthaxanthin; dietzia natronolimnaea HS-1; niosome; span 60; food science
File in questo prodotto:
File Dimensione Formato  
Stabilization of natural canthaxanthin produced by Dietzia natronolimnaea HS-1 by encapsulation in niosomes.pdf

Solo gestori archivio

Tipologia: versione editoriale
Dimensione 617 kB
Formato Adobe PDF
617 kB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11584/177065
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 16
  • ???jsp.display-item.citation.isi??? 16
social impact