The study – published in LWT - Food Science and Technology – assessed the ability of the antioxidants beta-carotene and alpha-lipoic acid on the stability of a nano-encapsulated lipid formulation. Led by Dr Mahua Ghosh from the University of Calcutta, India, the researchers revealed that the antioxidants contribute to a stable release of the lipid from nano-capsules.
Ghosh and his team noted that many bioactive lipids are gaining immense importance as dietary supplements to compensate for the nutritional deficiencies in modern busy lifestyles.
“However a chief drawback of these bioactive components is their extreme oxidation-prone nature which subsequently affects the colour, flavour, texture and most importantly the nutritional value of the lipid,” they said. “This necessitates the development of a suitable measure to protect these sensitive lipids from deterioration.”
“This study showcased the utility of addition of anti-oxidants during the encapsulation of oxidation-prone nutraceuticals and for the first time drew a distinct comparison between two very different natural anti-oxidants,” said the researchers.