Isolation of fucoxanthin from Sargassum thunbergii and preparation of microcapsules based on palm stearin solid lipid core

doi:10.1007/s11706-017-0372-1

Front. Mater. Sci.

2017, Vol. 11

Issue (1) : 66-74 https://doi.org/10.1007/s11706-017-0372-1

RESEARCH ARTICLE

Isolation of fucoxanthin from Sargassum thunbergii and preparation of microcapsules based on palm stearin solid lipid core

Xuanxuan WANG¹,Hongyan LI²,Fangqin WANG¹,Guixue XIA¹,Hongjun LIU²,Xiaojie CHENG¹,Ming KONG¹,Ya LIU¹,Chao FENG¹,Xiguang CHEN^1,³(

),Ying WANG²(

)

¹. College of Marine Life Science, Ocean University of China, 5 Yushan Road, Qingdao 266003, China
². Aquatic Product Processing & Quality Control Research Centre, Marine Biology Institute of Shandong Province, 7 Youyun Road, Qingdao 266002, China
³. Laboratory for Marine Drug and Bioproduct, Qingdao National Laboratory for Marine Science and Technology, 1 Wenhai Road, Qingdao 266200, China

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Abstract

The objective of this study was to isolate fucoxanthin from Sargassum thunbergii and develop microcapsules with palm stearin as the solid lipid core for stability and efficient oral delivery of fucoxanthin. The microcapsules had smooth surfaces with the volume weighted mean diameter (d_4.3) of 19.19 µm. Encapsulation efficiency and loading capacity of microcapsules with fucoxanthin were 98.3% and 0.04%, respectively. Moreover, the fucoxanthin in microcapsules presented higher stability than free fucoxanthin against light, humidity and temperature. Especially, the retention rates of fucoxanthin encapsulated in microcapsules reached 97.20% at 4°C, 92.60% at 25°C, 92.32% with the relative humidity of 33% and 92.60% in the dark. The cumulative amount of fucoxanthin released from microcapsules was 22.92% in simulated gastric fluid (SGF) and 56.55% in simulated intestinal fluid (SIF).

Keywords fucoxanthin Sargassum thunbergii microcapsules palm stearin solid lipid core

Corresponding Author(s): Xiguang CHEN,Ying WANG

Online First Date: 16 January 2017 Issue Date: 22 January 2017

Cite this article:

Xuanxuan WANG,Hongyan LI,Fangqin WANG, et al. Isolation of fucoxanthin from Sargassum thunbergii and preparation of microcapsules based on palm stearin solid lipid core[J]. Front. Mater. Sci., 2017, 11(1): 66-74.

URL:

https://academic.hep.com.cn/foms/EN/10.1007/s11706-017-0372-1
https://academic.hep.com.cn/foms/EN/Y2017/V11/I1/66

Fig.1 HPLC analyses of fucoxanthin for (a) the crude extract from Sargassum thunbergii, (b) the fucoxanthin purified by silica column chromatography, and (c) the fucoxanthin elute further purified by preparative HPLC (n = 3).

Fig.2 Microcapsules morphology: (a) micrograph of wet microcapsules; (b)(c) SEM images of dried microcapsules.

Fig.3 Effect of light on the stability for free fucoxanthin and microcapsules (a) kept in the dark and (b) exposed to light (n = 3).

Fig.4 Effect of temperature on the stability for free fucoxanthin and microcapsules kept at (a) 4°C, (b) 25°C and (c) 50°C (n = 3).

Fig.5 Effect of RH on the stability for free fucoxanthin and microcapsules kept in (a) 33% RH and (b) 80% RH (n = 3).

Fig.6 Fucoxanthin release profiles, photographs and OM images of microcapsules in simulated gastrointestinal fluids (n = 3).

Fig.7 Scheme 1Structure of microcapsules in the simulated gastrointestinal fluids at 0, 2 and 8 h, respectively.

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