Encapsulation of Partially Saturated Canthaxanthin - A Functional Ingredient from Aspergillus Carbonarius Mutant.

The partially saturated canthaxanthin produced
by Aspergillus carbonarius mutant was previously characterized
for retinoid-like activity by inducing apoptosis in Retinoic Acid
Receptor / Retinoid X Receptor containing prostate cancer cell lines.
In the present study, to improve the stability and functionality,
the carotenoid was encapsulated by spray drying method using
whey protein and maltodextrin as wall materials. Standard
methods analyzed shelf life and in vitro antioxidant property
of encapsulated PSC. The results showed that the stability of the
canthaxanthin could be increased to 30 days after encapsulating
with whey protein. The results also showed that carotenoid
encapsulated with whey protein enhanced the antioxidant
property through DPPH radicals scavenging activity. From the
data, it is concluded that the encapsulated canthaxanthin which
possessed longer shelf life and improved antioxidant property could
extend its use in pharmaceutical and nutraceutical applications.