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<p>Lycopene extract from tomato peel by-products was encapsulated in oil-in-water (o/w) nanoemulsions of a combination of b-cyclodextrin and dextran prepared by ultrasonic emulsification. The stability of the nanoemulsions was assessed through analytical photocentrifugation, followed by spray drying to produce nanoencapsulated powders. The characterization of the lycopene nanoparticles included assessment of encapsulation efficiency, antioxidant activity, and physicochemical and structural properties. Extending the ultrasonic emulsification process to 16&#xa0;min resulted in the production of nanoemulsions with satisfactory physical stability, achieving a higher encapsulation efficiency of 96.17%, and improved solubility with a percentage dispersion in aqueous media of 97%. The powders produced, with a water content and water activity of 2.3% and 0.33, respectively, confirmed the effectiveness of the spray drying process. Microscopically observed particles showed a spherical nanoscale morphology with an average diameter of 100.87 ± 1.23&#xa0;nm. This finding indicated that ultrasonic treatment of the emulsions led to a substantial reduction in particle size. The zeta potential of the nanoparticles, recorded at -20.09 mV, indicated that the particles exhibited a moderate stability. This observation was corroborated by the results of storage for 30 days at different temperatures in dark or light conditions. The lycopene nanoparticles produced demonstrated acceptable stability, with lycopene degradation levels of 9%, 14%, 21%, and 26% at 4&#xa0;°C and 25&#xa0;°C in light and at 30&#xa0;°C and 40&#xa0;°C in the dark, respectively. This study demonstrates that nanoencapsulation by ultrasonic emulsification is a promising method for producing lycopene nanoparticles with high solubility and potential for food applications.</p>

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Nanoencapsulation of Lycopene Extracted from Tomato Peel By-Products by Nanoemulsification and Spray Drying

  • 期刊论文

  • 发表日期：

    2025年11月15日

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  • Hajar El Basett,
  • Tony Ruyssen,
  • Bruno De Meulenaer,
  • Hassan Hajjaj

摘要

Lycopene extract from tomato peel by-products was encapsulated in oil-in-water (o/w) nanoemulsions of a combination of b-cyclodextrin and dextran prepared by ultrasonic emulsification. The stability of the nanoemulsions was assessed through analytical photocentrifugation, followed by spray drying to produce nanoencapsulated powders. The characterization of the lycopene nanoparticles included assessment of encapsulation efficiency, antioxidant activity, and physicochemical and structural properties. Extending the ultrasonic emulsification process to 16 min resulted in the production of nanoemulsions with satisfactory physical stability, achieving a higher encapsulation efficiency of 96.17%, and improved solubility with a percentage dispersion in aqueous media of 97%. The powders produced, with a water content and water activity of 2.3% and 0.33, respectively, confirmed the effectiveness of the spray drying process. Microscopically observed particles showed a spherical nanoscale morphology with an average diameter of 100.87 ± 1.23 nm. This finding indicated that ultrasonic treatment of the emulsions led to a substantial reduction in particle size. The zeta potential of the nanoparticles, recorded at -20.09 mV, indicated that the particles exhibited a moderate stability. This observation was corroborated by the results of storage for 30 days at different temperatures in dark or light conditions. The lycopene nanoparticles produced demonstrated acceptable stability, with lycopene degradation levels of 9%, 14%, 21%, and 26% at 4 °C and 25 °C in light and at 30 °C and 40 °C in the dark, respectively. This study demonstrates that nanoencapsulation by ultrasonic emulsification is a promising method for producing lycopene nanoparticles with high solubility and potential for food applications.