Silva et al. (2011) attributed the decrease in the β-carotene content to the high surface area of the nanoemulsions and the high selleck chemicals degree of medium oxygenation occurring during the homogenisation step. Yuan et al. (2008) suggested that the degradation during storage may be a problem for the use

of high-pressure homogenisation in commercial products. An alternative method for reducing the bixin degradation rate in nanocapsules during storage might be to encapsulate bixin in the same manner as described by Ribeiro et al. (2008), who reported that the addition of α-tocopherol prevented β-carotene loss; the authors reported that the β-carotene content remained stable for at least 5 months. Qian et al. (2012) verified that the incorporation of the water-soluble antioxidants EDTA and ascorbic acid, and the oil-soluble vitamin E acetate, coenzyme Q10 reduced the degradation rate of β-carotene nanoemulsions under

accelerated storage conditions (50 °C). These authors also reported that the addition of water- and oil-soluble antioxidants did not affect the particle size. Bixin is an antioxidant and the predominant pigment found in fat-soluble preparations that are used to colourise butter, cheese, bakery products, oils, ice creams, sausages, cereals and extruded products. The technique of interfacial deposition of preformed polymer allowed for the production learn more of bixin nanocapsules with high encapsulation efficiency (100%), satisfactory volume-weighted diameter (D4,3) of 195 ± 27 nm and monomodal distributions. No significant changes (p < 0.05) were observed

in the particle diameter over 119 days of storage when evaluated using both Metalloexopeptidase LD and DLS. The decrease in the pH levels most likely occurred due to poly-ɛ-caprolactone hydrolysis and the decrease in the bixin content most likely occurred due to poly-ɛ-caprolactone hydrolysis and the formation of free radicals, high surface area of the nanocapsules, and the presence of oxygen in the bottles. The solubilisation of bixin in aqueous media enhances the future possibility of using bixin in low-fat foods and in studies performed to evaluate its effects in vivo, which may expand the breadth of bixin’s industrial application. The authors are grateful to Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) for the financial support. “
“The Ilex paraguariensis St. Hil., more commonly known as yerba-mate or mate, is a plant that is native to the subtropical region of South America and is widely consumed and produced in southern Brazil, Argentina, Uruguay and Paraguay.