From Extraction to Stabilization: Employing a 22 Experimental Design in Developing Nutraceutical-Grade Bixin from Bixa orellana L.

Bixin is the main carotenoid found in the outer portion of the seeds of Bixa orellana L., commercially known as annatto. This compound is industrially employed in pharmaceutical, cosmetic, and food formulations as a natural dye to replace chemical additives. This study aimed to extract bixin from an...

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Autores: Luna-Finkler, Christine L., Gomes, Aralí da C., de Aguiar Júnior, Francisco C. A., Ribeiro, Ester, Melo Barbosa, Raquel de, Severino, Patricia, Santini, Antonello, Souto, Eliana B.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:España
Institución:Universidad de Sevilla (US)
Repositorio:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/162421
Acceso en línea:https://hdl.handle.net/11441/162421
https://doi.org/10.3390/foods13111622
Access Level:acceso abierto
Palabra clave:Carotenoid
Urucum
Bixa orellana L.
Freeze-drying
Stability
Foodstuff
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spelling From Extraction to Stabilization: Employing a 22 Experimental Design in Developing Nutraceutical-Grade Bixin from Bixa orellana L.Luna-Finkler, Christine L.Gomes, Aralí da C.de Aguiar Júnior, Francisco C. A.Ribeiro, EsterMelo Barbosa, Raquel deSeverino, PatriciaSantini, AntonelloSouto, Eliana B.CarotenoidUrucumBixa orellana L.Freeze-dryingStabilityFoodstuffBixin is the main carotenoid found in the outer portion of the seeds of Bixa orellana L., commercially known as annatto. This compound is industrially employed in pharmaceutical, cosmetic, and food formulations as a natural dye to replace chemical additives. This study aimed to extract bixin from annatto seeds and obtain encapsulated bixin in a powder form, using freeze-drying encapsulation and maltodextrin as encapsulating agent. Bixin was extracted from annatto seeds employing successive washing with organic solvents, specifically hexane and methanol (1:1 v/v), followed by ethyl acetate and dichloromethane for subsequent washes, to effectively remove impurities and enhance bixin purity, and subsequent purification by crystallization, reaching 1.5 ± 0.2% yield (or approximately 15 mg of bixin per gram of seeds). Bixin was analyzed spectrophotometrically in different organic solvents (ethanol, isopropyl alcohol, dimethylsulfoxide, chloroform, hexane), and the solvents chosen were chloroform (used to solubilize bixin during microencapsulation) and hexane (used for spectrophotometric determination of bixin). Bixin was encapsulated according to a 22 experimental design to investigate the influence of the concentration of maltodextrin (20 to 40%) and bixin-to-matrix ratio (1:20 to 1:40) on the encapsulation efficiency (EE%) and solubility of the encapsulated powder. Higher encapsulation efficiency was obtained at a maltodextrin concentration of 40% w/v and a bixin/maltodextrin ratio of 1:20, while higher solubility was observed at a maltodextrin concentration of 20% w/v for the same bixin/maltodextrin ratio. The encapsulation of this carotenoid by means of freeze-drying is thus recognized as an innovative and promising approach to improve its stability for further processing in pharmaceutical and food applications.Multidisciplinary Digital Publishing InstituteFarmacia y Tecnología Farmacéutica2024info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/162421https://doi.org/10.3390/foods13111622reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésFoods, 13 (11), 1622.https://doi.org/10.3390/foods13111622info:eu-repo/semantics/openAccessoai:idus.us.es:11441/1624212026-06-17T12:51:07Z
dc.title.none.fl_str_mv From Extraction to Stabilization: Employing a 22 Experimental Design in Developing Nutraceutical-Grade Bixin from Bixa orellana L.
title From Extraction to Stabilization: Employing a 22 Experimental Design in Developing Nutraceutical-Grade Bixin from Bixa orellana L.
spellingShingle From Extraction to Stabilization: Employing a 22 Experimental Design in Developing Nutraceutical-Grade Bixin from Bixa orellana L.
Luna-Finkler, Christine L.
Carotenoid
Urucum
Bixa orellana L.
Freeze-drying
Stability
Foodstuff
title_short From Extraction to Stabilization: Employing a 22 Experimental Design in Developing Nutraceutical-Grade Bixin from Bixa orellana L.
title_full From Extraction to Stabilization: Employing a 22 Experimental Design in Developing Nutraceutical-Grade Bixin from Bixa orellana L.
title_fullStr From Extraction to Stabilization: Employing a 22 Experimental Design in Developing Nutraceutical-Grade Bixin from Bixa orellana L.
title_full_unstemmed From Extraction to Stabilization: Employing a 22 Experimental Design in Developing Nutraceutical-Grade Bixin from Bixa orellana L.
title_sort From Extraction to Stabilization: Employing a 22 Experimental Design in Developing Nutraceutical-Grade Bixin from Bixa orellana L.
dc.creator.none.fl_str_mv Luna-Finkler, Christine L.
Gomes, Aralí da C.
de Aguiar Júnior, Francisco C. A.
Ribeiro, Ester
Melo Barbosa, Raquel de
Severino, Patricia
Santini, Antonello
Souto, Eliana B.
author Luna-Finkler, Christine L.
author_facet Luna-Finkler, Christine L.
Gomes, Aralí da C.
de Aguiar Júnior, Francisco C. A.
Ribeiro, Ester
Melo Barbosa, Raquel de
Severino, Patricia
Santini, Antonello
Souto, Eliana B.
author_role author
author2 Gomes, Aralí da C.
de Aguiar Júnior, Francisco C. A.
Ribeiro, Ester
Melo Barbosa, Raquel de
Severino, Patricia
Santini, Antonello
Souto, Eliana B.
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Farmacia y Tecnología Farmacéutica
dc.subject.none.fl_str_mv Carotenoid
Urucum
Bixa orellana L.
Freeze-drying
Stability
Foodstuff
topic Carotenoid
Urucum
Bixa orellana L.
Freeze-drying
Stability
Foodstuff
description Bixin is the main carotenoid found in the outer portion of the seeds of Bixa orellana L., commercially known as annatto. This compound is industrially employed in pharmaceutical, cosmetic, and food formulations as a natural dye to replace chemical additives. This study aimed to extract bixin from annatto seeds and obtain encapsulated bixin in a powder form, using freeze-drying encapsulation and maltodextrin as encapsulating agent. Bixin was extracted from annatto seeds employing successive washing with organic solvents, specifically hexane and methanol (1:1 v/v), followed by ethyl acetate and dichloromethane for subsequent washes, to effectively remove impurities and enhance bixin purity, and subsequent purification by crystallization, reaching 1.5 ± 0.2% yield (or approximately 15 mg of bixin per gram of seeds). Bixin was analyzed spectrophotometrically in different organic solvents (ethanol, isopropyl alcohol, dimethylsulfoxide, chloroform, hexane), and the solvents chosen were chloroform (used to solubilize bixin during microencapsulation) and hexane (used for spectrophotometric determination of bixin). Bixin was encapsulated according to a 22 experimental design to investigate the influence of the concentration of maltodextrin (20 to 40%) and bixin-to-matrix ratio (1:20 to 1:40) on the encapsulation efficiency (EE%) and solubility of the encapsulated powder. Higher encapsulation efficiency was obtained at a maltodextrin concentration of 40% w/v and a bixin/maltodextrin ratio of 1:20, while higher solubility was observed at a maltodextrin concentration of 20% w/v for the same bixin/maltodextrin ratio. The encapsulation of this carotenoid by means of freeze-drying is thus recognized as an innovative and promising approach to improve its stability for further processing in pharmaceutical and food applications.
publishDate 2024
dc.date.none.fl_str_mv 2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/162421
https://doi.org/10.3390/foods13111622
url https://hdl.handle.net/11441/162421
https://doi.org/10.3390/foods13111622
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Foods, 13 (11), 1622.
https://doi.org/10.3390/foods13111622
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,81155

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