Stability of astaxanthin-loaded nanostructured lipid carriers in beverage systems

Abstract

BACKGROUND: Nanostructured lipid carriers (NLCs) offer many potential benefits for incorporating lipophilic molecules into clear to opaque food systems. This study examined the stability of astaxanthin-loaded NLCs (Ax-NLCs) in model (solutions with 0 or 12 sucrose; pH 3, 7), semi-actual (whey) and actual (non-alcoholic beer) beverages during 30-60 days storage at 6 or 20 degrees C. RESULTS: Ax-NLCs (Z-average size: 94 nm), containing alpha-tocopherol and EDTA as antioxidants, were stabilised with Tween 80 and lecithin, and mixed with the aforementioned beverages at the volume ratio of 3:97. The presence of sucrose, improved the physical stability of Ax-NLCs in acidic model beverage. No astaxanthin loss and particle size growth were observed for Ax-NLCs-added whey. Carbonation and/or thermal pasteurisation of NLCs-added beer led to a major increase in its particles size and astaxanthin loss. Stability of Ax-NLCs in non-pasteurised CO2 -free beer improved at low storage temperature. The organoleptic quality of NLCs-added beers was still acceptable. CONCLUSION: These results indicate that NLCs containing hydrophobic nutraceuticals have potential to be used for functional beverages/foods development. (c) 2017 Society of Chemical Industry.