Formation, Structural Characterization, and Functional Properties of Corn Starch/Zeaxanthin Composites

• Published in: Foods Vol. 12; no. 10; p. 2076
• Main Authors: Li, Songnan, Feng, Duo, Li, Enpeng, Gilbert, Robert G
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 22.05.2023; MDPI
• Subjects: Bioavailability; Calorimetry; Carotenoids; Composite materials; Control stability; Controlled release; Corn; Differential scanning calorimetry; Diffraction; Efficiency; Electron microscopes; encapsulation evaluation; Ethanol; Food science; Fourier transforms; Glycerol; Granular materials; half-life time; in vitro digestion; Infrared spectroscopy; Intestine; Light diffraction; Light microscopy; Optical microscopy; Optimization; Oxidation; Scanning electron microscopy; Shelf life; Spectrum analysis; Starch; starch composites; Storage stability; Structural analysis; Structure-function relationships; System effectiveness; Temperature; Vegetables; X-ray diffraction; X-rays; Xanthophylls; Zeaxanthin; United States > US; China; Japan; release behavior; half-life time; storage stability; starch composites; encapsulation evaluation; in vitro digestion; zeaxanthin
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12102076

Zeaxanthin is a natural xanthophyll carotenoid and the main macular pigment that protects the macula from light-initiated oxidative damage, but it has poor stability and low bioavailability. Absorption of this active ingredient into starch granules as a carrier can be used to improve both zeaxanthin stability and controlled release. Optimization using three variables judged important for optimizing the system (reaction temperature of 65 °C, starch concentration of 6%, and reaction time of 2 h) was conducted for incorporation of zeaxanthin into corn starch granules, aiming for high zeaxanthin content (2.47 mg/g) and high encapsulation efficiency (74%). Polarized-light microscopy, X-ray diffraction, differential scanning calorimetry, and Fourier transform infrared spectroscopy showed that the process partially gelatinized corn starch; additionally, it showed the presence of corn starch/zeaxanthin composites, with the zeaxanthin successfully trapped in corn starch granules. The half-life time of zeaxanthin in corn starch/zeaxanthin composites increased to 43 days as compared with that of zeaxanthin alone (13 days). The composites show a rapid increase in zeaxanthin release with in vitro intestinal digestion, which is favorable for possible use in living systems. These findings could have application in designing effective starch-based carriers of this bioactive ingredient with enhanced storage stability and improved intestines-targeted controlled-release delivery.