Enhancing Carrot Carotenoid Oxidative Stability by Chitosan-TPP Encapsulation

Document Type : Short Communication

Authors

Agricultural Biochemistry Dept, Fac of Agric, Ain Shams Univ, P.O. Box 68, Hadayek Shoubra 11241, Cairo, Egypt

Abstract

Carotenoids are an important class of natural products with diverse biological activities, including antioxidant and photoprotective properties, as well as protection against various chronic diseases. However, they are sensitive to oxidation in biological systems and during food processing. Therefore, this study evaluated the impact of protecting carrot carotenoids through chitosan-TPP encapsulation. Results indicated that the chitosan-TPP-carotenoid complex maintained stability at 94.69% and 98.72% after 5 hours against H₂O₂ (8.82 M) and HOCl (15.18 mM), respectively. In contrast, the carotenoid extract degraded to 72.49% and 33.68%, respectively, after only 30 minutes, suggesting that carotenoids are more sensitive to HOCl than H₂O₂, despite the lower concentration of HOCl. Additionally, encapsulation did not affect the antioxidant activity of carotenoids, as both the extract and the complex exhibited similar scavenging activities against hydroxyl radicals. The drug release study demonstrated that carotenoids reached a concentration of 12.985 μM after 12,960 minutes (9 days), corresponding to 88.33% recovery and a half-life of 3,906 minutes (~2.7 days). The release mechanism was found to follow first-order kinetics and was primarily controlled by diffusion, resulting in a decrease in particle size and surface

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