Preparation and characterization of astaxanthin‐loaded microcapsules and its application in effervescent tablets. (10th October 2022) - Huang, Juan
Abstract: BACKGROUND: Astaxanthin is a type of keto‐carotene with potential health benefits. However, astaxanthin has poor solubility and stability, resulting in its low oral bio‐availability. Microcapsules can be used to improve the water solubility, stability and oral bio‐availability of lipophilic bioactive compounds. Effervescent tablets can further improve the stability, smell and taste of microcapsules, and are more easily accepted by consumers. RESULTS: Astaxanthin‐loaded microcapsules were prepared by layer‐by‐layer assembly and freeze‐drying technologies. Sodium caseinate and κ‐carrageenan were applied as wall materials. The prepared microcapsules had good flow properties and encapsulation efficiencies (> 85%). Fourier transform infrared spectroscopy demonstrated that the mechanisms of layer‐by‐layer self‐assembly between sodium caseinate and κ‐carrageenan might be electrostatic adsorption and hydrogen bonding. The preparation process and excipients did not affect the antioxidant effect of astaxanthin. The in vitro simulated digestion study showed that microcapsules were mainly dissolved and digested in the simulated intestinal solution. Compared with its raw material, microencapsulation could improve the bio‐accessibility of astaxanthin greatly. Then, astaxanthin‐loaded microcapsules were incorporated into effervescent tablets by wet granulation and tablet‐pressing methods. The dissolution of astaxanthin from effervescent tablets was over 90% in 2 h, which indicated a good dissolution effect. A cytotoxicity study revealed that astaxanthin loaded effervescent tablets had a good biocompatibility. Encapsulating astaxanthin‐loaded microcapsules in effervescent tablets can improve its chemical stability. CONCLUSION: Effervescent tablets containing microcapsules could be used to improve the solubility, stability and bio‐accessibility of lipophilic bioactive compounds. © 2022 Society of Chemical Industry.