α-Cyclodextrins for stability enhancement of bioactive-rich tomato oil extracted with supercritical CO2: Emulsion performance under thermal and UV-C treatments
Supercritical CO 2 (SC-CO 2 ) extraction offers a sustainable method for obtaining solvent-free oils rich in bioactive molecules, valuable for nutraceutical and functional food products. However, the limited stability of certain extract components can hinder their application. This study explores α, β, and γ cyclodextrins (CDs) as emulsifiers to enhance SC-CO 2 -extracted tomato oil (TO) stability. TO/CD emulsions with high oil volume fractions (φ) of 60%, 65%, 70%, and 75% were prepared using the three types of CDs. Only α-CDs formed gel-like, stable emulsions up to φ = 70%. Confocal microscopy revealed that increasing φ led to morphological changes, including reduced droplet size, decreased roundness, and larger coalescence zones, affecting stability and functionality. Emulsions at φ 60% showed optimal performance with reduced phase separation, high viscosity, smaller droplet size, and lower coalescence. The stability of carotenoids and tocopherols was evaluated under heat (50 °C) and UV-C exposure to simulate accelerated aging and sterilization. Emulsions improved carotenoid stability at elevated temperatures compared to bulk TO. Tocopherols were highly stable in bulk TO and moderately stable in TO/α-CD emulsions. Under UV-C exposure, TO/α-CD emulsions enhanced carotenoid and tocopherol stability for up to 9 hours, compared to pure TO. Further analysis with α-CDs and synthetic glyceryl trioctanoate (GTO) at φ = 60%, 65%, and 70% replicated the concentrations of lycopene and α-tocopherol in TO. These results suggest that TO/α-CD emulsions can serve as stable, high-quality ingredients for nutraceutical and functional food applications. • α-Cyclodextrins (α-CD) stabilize SC-CO 2 -extracted tomato oil (TO) emulsions up to 70% • TO/α-CD emulsion with φ=60% showed optimal thermal and UV-C stability of bioactives • Confocal microscopy confirmed optimal stability with smaller droplets at φ=60%
Authors
- Riccardo Tornese
- Vincenzo De Leo (ORCID: https://orcid.org/0000-0001-7363-1899)
- Marcello Salvatore Lenucci (ORCID: https://orcid.org/0000-0002-6493-9549)
- Francesco Milano (ORCID: https://orcid.org/0000-0001-5453-2051)
- Miriana Durante (ORCID: https://orcid.org/0000-0002-1779-6426)
- Livia Giotta (ORCID: https://orcid.org/0000-0002-5240-0677)
- Monica De Caroli (ORCID: https://orcid.org/0000-0001-8668-4711)
Institutions
- University of Salento (IT)
- Institute of Sciences of Food Production (IT)
- National Research Council (IT)
- University of Bari Aldo Moro (IT)
Publication Details
- Journal
- Food Bioscience
- Published
- 2025-05-06
- DOI
- https://doi.org/10.1016/j.fbio.2025.106768
- Citations
- 3
- Primary Topic
- Phase Equilibria and Thermodynamics
- Type
- article
- Field-Weighted Citation Impact
- 2.02