by repeated premix emulsification Production of O/W emulsions containing Astaxanthin by repeated premix emulsification H. S. Ribeiro, G. G. Badolato, L. G. Rico, H. Schubert University of Karlsruhe Institute of Food Process Engineering Introduction Water insoluble Low solubility in oil Very poor bioavailable Human body absorbs only small amounts Sources: salmon, rainbow trout, carwfish and lobster Structure: 40 C-atoms chain with 13 conjugated double bonds hydroxilic group and ketonic group on its terminal rings Improve absorbtion Stabilize O/W emulsion containing supersaturated solution of astaxanthin in oil HIGH ANTIOXIDATIVE POTENTIAL Using thermal and mechanic processing Astaxanthin Repeated premix membrane emulsification Fine emulsions without high mechanical stress at low energy input Narrow droplet size distribution Exact dispersed phase frection independently of the process time Long-term physical stability Health aspects: Anti-carcinogenic activity Cardiovascular health Immune function Visual health Material and Methods Emulsification process N2 Aqueous phase (DP = from 5 to 15 bar) Analysis of chemical stability Measurement of concentration profile of the astaxanthin emulsion during 3 weeks by Spectrophotometry Analysis of physical stability Droplet size measurement of astaxanthin emulsion during 3 weeks by Laser Diffraction with PIDS O/W Pre-emulsion O/W Pre-emulsion Nylon membrane (Hydrophilic) Mix T = 140-210°C Dissolution Emulsifiers: Tween 20 0.5 wt.% BiPro 0.5 wt.% O/W Fine emulsion Disperse phase: Mygliol 10 % to 40 % Supersaturated Astaxanthin Astaxanthin crystals in mygliol ON 268,24 g Premix membrane emulsification (x3) After 2 cycles Results Transmembrane flux Chemical stability After 1 cycle Experimental design After 3 cycles After 2 cycles Physical stability Mean Sauter diameter After 2 cycles After 1 cycle Particle size distribution After 1 cycle After 3 cycles After 3 cycles Literature Danksagung Ax, K.; Schubert, H.; Briviba, K.; Rechkemmer, G.; Tevini, M. 2001. Oil-in-water emulsions as carriers of bioavailable carotenoids. Proceedings PARTEC 2001 (in CD-ROM). Maher, T. J. 2000. Astaxanthin. Continuing Education Module. New Hope Institute of Retailing, 1-5. Vladisavljević, G. T.; Shimizu, M.; Nakashima, T. 2004. Preparation of uniform multiple emulsions using multi-stage premix membrane emulsification technique. Hochschulkurs Emulgiertechnik. Institut für Lebensmittelverfahrenstechnik, Universität Karlsruhe (TH), 02-04 März (in CD-ROM). Für die Unterstützung bedanken sich die Autoren bei dem Bundesministerium für Forschung und Bildung (BMBF) und der Firma BASF AG, Ludwigshafen. Die hier vorgestellten Untersuchungen zu carotinoidhaltigen Formulierungen wurden im Rahmen des Leitprojekts “Verbesserung der gesundheitlichen Qualität von Lebensmitteln durch Erhöhung und Modifikation des Carotinoid-Gehaltes” durchgeführt. Kontakt: Dr.-Ing. Henelyta S. Ribeiro, Email: h.santos-ribeiro@lvt.uni-karlsruhe.de