Tomato Oil Encapsulation by α-, β-, and γ-Cyclodextrins: A Comparative Study on the Formation of Supramolecular Structures, Antioxidant Activity, and Carotenoid Stability
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals
2.2. Tomato Oil Encapsulation Process
2.3. Carotenoid Entrapment Efficiency (EE%)
2.4. Characterization of TO/α-, β-, and γ-CD Emulsions and Powders
2.4.1. Fourier Transform Infrared-Attenuated Total Reflection (FTIR-ATR) and Differential Scanning Calorimetry (DSC) Analyses
2.4.2. Scanning Electron Microscopy (SEM) and Laser Confocal Scanning Microscopy (LCSM)
2.5. Antioxidant Activity Measurements
2.6. Storage of TO/CD Emulsions and Powders
2.7. Kinetic Analysis
2.8. Statistical Analysis
3. Results and Discussion
3.1. Entrapment Efficiency of Carotenoids in the TO/CD Powders
3.2. Characterization of the TO/CD Emulsions and Powders
3.2.1. Macroscopic Characteristics of TO/α-, β-, and γ-CD Emulsions and Powders
3.2.2. LCSM and SEM Characterization of TO/CD Emulsions
3.2.3. FTIR-ATR
3.2.4. DSC
3.3. Antioxidant Activity of the TO/CD Emulsions and Powders
3.4. Effect of Storage Conditions on Carotenoid Shelf-Life Stability and Degradation Kinetics
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Carotenoids | TO | Powders | ||
---|---|---|---|---|
TO/α-CDs | TO/β-CDs | TO/γ-CDs | ||
mg/100 g | EE% (mg/100 g Oil) | EE% (mg/100 g Oil) | EE% (mg/100 g Oil) | |
β-carotene | 34.1 ± 2.3 a | 96.8 (33.0 ± 1.2 a) | 97.4 (33.2 ± 1.2 a) | 68 (23.2 ± 1.7 b) |
[Z]-lycopene isomers | 229.2 ± 2.8 a | 76.5 (175.3 ± 3.2 b) | 71.5 (163.9 ± 2.9 c) | 42 (96.1 ± 2.3 d) |
All-[E]-lycopene | 615.4 ± 31.1 a | 54.0 (332.3 ± 16.2 b) | 57.0 (350.8 ± 12.2 b) | 44 (270.9 ± 6.5 c) |
Total | 878.7 ± 35.5 a | 61.5 (540.2 ± 10.6 b) | 62.4 (547.9 ± 16.3 b) | 44 (390.2 ± 10.5 c) |
Samples | TEAC µEq/g TO (µEq/g Powder) |
---|---|
TO | 64 ± 3 bc |
Emulsions | |
TO/α-CDs | 75 ± 5 ab |
TO/β-CDs | 73 ± 5 ab |
TO/γ-CDs | 54 ± 4 c |
Powders | |
TO/α-CDs | 85 ± 9 a (29 ± 3 A) |
TO/β-CDs | 72 ± 6 ab (22 ± 2 B) |
TO/γ-CDs | 68 ± 6 bc (19 ± 2 B) |
Samples | Temp (°C) | β-Carotene | [Z]-Lycopene Isomers | All-[E]-Lycopene | ||||||
---|---|---|---|---|---|---|---|---|---|---|
r2 | k (10−3 d−1) | t1/2 (d) | r2 | k (10−3 d−1) | t1/2 (d) | r2 | k (10−3 d−1) | t1/2 (d) | ||
TO | 25 | 0.74 | 13.5 | 51 | 0.76 | 23.0 | 30 | 0.91 | 5.1 | 136 |
4 | 0.85 | 11.9 | 58 | 0.92 | 16.0 | 43 | 0.94 | 4.4 | 158 | |
Emulsions | ||||||||||
TO/α-CDs | 25 | 0.93 | 59.9 | 12 | 0.92 | 60.4 | 11 | 0.93 | 37.7 | 18 |
4 | 0.85 | 1.9 | 365 | 0.95 | 13.2 | 52 | 0.96 | 28.3 | 24 | |
TO/β-CDs | 25 | 0.94 | 56.8 | 12 | 0.90 | 61.5 | 11 | 0.98 | 18.0 | 38 |
4 | 0.71 | 1.1 | 608 | 0.89 | 5.9 | 117 | 0.93 | 16.5 | 42 | |
TO/γ-CDs | 25 | 0.91 | 18.2 | 38 | 0.94 | 18.5 | 37 | 0.93 | 21.0 | 33 |
4 | 0.77 | 6.1 | 113 | 0.76 | 33.9 | 21 | 0.96 | 23.3 | 30 | |
Powders | ||||||||||
TO/α-CD | 25 | 0.93 | 60.6 | 11 | 0.93 | 23.1 | 30 | 0.90 | 58 | 12 |
4 | 0.77 | 3.8 | 180 | 0.97 | 13.3 | 52 | 0.99 | 24.8 | 28 | |
TO/β-CD | 25 | 0.81 | 56.9 | 12 | 0.76 | 62 | 11 | 0.80 | 64 | 11 |
4 | 0.75 | 5.1 | 137 | 0.95 | 20.2 | 34 | 0.99 | 28.1 | 25 | |
TO/γ-CD | 25 | 0.77 | 28.2 | 25 | 0.99 | 18.5 | 36 | 0.99 | 21.0 | 33 |
4 | 0.94 | 3.4 | 205 | 0.93 | 4.7 | 146 | 0.95 | 20.6 | 34 |
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Durante, M.; Milano, F.; Caroli, M.D.; Giotta, L.; Piro, G.; Mita, G.; Frigione, M.; Lenucci, M.S. Tomato Oil Encapsulation by α-, β-, and γ-Cyclodextrins: A Comparative Study on the Formation of Supramolecular Structures, Antioxidant Activity, and Carotenoid Stability. Foods 2020, 9, 1553. https://doi.org/10.3390/foods9111553
Durante M, Milano F, Caroli MD, Giotta L, Piro G, Mita G, Frigione M, Lenucci MS. Tomato Oil Encapsulation by α-, β-, and γ-Cyclodextrins: A Comparative Study on the Formation of Supramolecular Structures, Antioxidant Activity, and Carotenoid Stability. Foods. 2020; 9(11):1553. https://doi.org/10.3390/foods9111553
Chicago/Turabian StyleDurante, Miriana, Francesco Milano, Monica De Caroli, Livia Giotta, Gabriella Piro, Giovanni Mita, Mariaenrica Frigione, and Marcello Salvatore Lenucci. 2020. "Tomato Oil Encapsulation by α-, β-, and γ-Cyclodextrins: A Comparative Study on the Formation of Supramolecular Structures, Antioxidant Activity, and Carotenoid Stability" Foods 9, no. 11: 1553. https://doi.org/10.3390/foods9111553