期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 173, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2022.114282
关键词
Astaxanthin; Multilayer emulsions; Digestibility; Stability; Bioaccessibility
In this study, multilayer emulsions loaded with Astaxanthin were formulated using a layer-by-layer electrostatic deposition technique. The coating layers improved lipid stability and delayed the release of Astaxanthin, which could contribute to the development of more effective functional foods, supplements, and pharmaceutical products.
Astaxanthin (Ax), a hydrophobic carotenoid from marine animals and microalgae, is claimed to exhibit various beneficial biological activities. In this study, quillaja saponin, chitosan and pectin were employed to formulate Ax-loaded primary, secondary, and tertiary multilayer emulsions using a layer-by-layer electrostatic deposition technique. The effects of the coating layers on the antioxidation of lipid, in vitro digestion properties, and Ax bioaccessibility were investigated. The results showed that the coating layers improved the lipid stability during the storage process and gastrointestinal digestion of lipid droplets effectively. In particular, the release of free fatty acids was reduced by nearly 20% in tertiary multilayer emulsions coated by chitosan and pectin. Mean-while, the coating layers postponed the release of Ax effectively. The multilayer emulsions developed in this study could be used to load, protect, and deliver astaxanthin, which may contribute to the development of more effective functional foods, supplements, and pharmaceutical products.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据