Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(2): 529-537
Properties and bioavailability assessment of shrimp astaxanthin loaded liposomes
Anantita Sangsuriyawong1,2, Maruj Limpawattana3, Dalad Siriwan4, Wanwimol Klaypradit1,2
1Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand, 2Center for Advanced Studies for Agriculture and Food, Kasetsart University Institute for Advanced Studies, Kasetsart University, Bangkok, Thailand, 3Department of Food Technology, Faculty of Science, Siam University, Bangkok, Thailand, 4Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand
This study aimed to investigate the effects of phospholipid composition on the properties and bioavailability of astaxanthin-loaded liposomes using cell culture. Two mixtures of phospholipids with different proportions of phosphatidylcholine (PC, 23% and 70%) were used at various concentrations (0.8, 1.6, and 2.0% w/v) to prepare astaxanthin-loaded liposomes, which were investigated for entrapment efficiency (EE), antioxidant activity, morphology and changes in astaxanthin properties during a storage period of 8 weeks at 4 °C. Furthermore, Caco-2 human colon adenocarcinoma cells were employed to examine the cellular uptake of astaxanthin-loaded liposomes. The highest EE was observed with astaxanthin-loaded liposomes containing 70% PC, and used at the concentration of 2.0% w/v. Liposomes maintained the antioxidant activity of astaxanthin. All liposomal preparations were non-toxic. Cellular uptake of astaxanthin-loaded liposomes containing 70% PC was significantly higher than that of 23% PC-containing liposomes (p<0.05).
Antioxidant activity, Bioavailability, Encapsulation, Natural products, Shrimp
Food Science and Biotechnology 2019 ; 28(2): 529-537