Improved physicochemical stability and bioaccessibility of astaxanthin-loaded oil-in-water emulsions by a casein-caffeic acid-glucose ternary conjugate

文献类型： 外文期刊

第一作者： Cheng, Jingrong

作者： Cheng, Jingrong;Shen, Shuangwei;Yang, Huaigu;Tang, Daobang;Wang, Xuping;Lin, Yaosheng;Liu, Xueming;Cheng, Jingrong;Liu, Xueming

作者机构：

关键词： Casein; Caffeic acid; Maillard reaction; Emulsion; Astaxanthin; Stability

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.425； 五年影响因子：7.716 ）

ISSN： 0963-9969

年卷期： 2023 年 163 卷

页码：

收录情况： SCI

摘要： In this study, the influence of casein-caffeic acid-glucose ternary conjugate (CSC) on the physicochemical properties and bioaccessibility of astaxanthin-loaded emulsion was investigated and compared with sodium caseinate (CSN), a synthetic emulsifier commonly used in the food industry. The CSC-stabilized emulsion exhibits droplet characteristics similar to CSN-stabilized emulsion, and can effectively resist the external forces that lead to the phase separation of the emulsion. Although phase separation also occurred at pH 4.0, CSC emulsion had a wider range of pH stability (pH 3.0, 5.0-8.0) and higher salt ion stability than CSN emulsion. Furthermore, CSCstabilized astaxanthin emulsions showed better astaxanthin protection under different heat treatment conditions and storage temperatures compared with CSN. After 28 days of storage at 4 degrees C, astaxanthin residues in the CSCstabilized emulsion reached 92.37 %. The bioaccessibility of astaxanthin in CSC-stabilized emulsion was 26.21 %, much higher than that in CSN (6.47 %). This research study provides a platform for designing astaxanthinfortified food or beverage systems to achieve better stability and delivery to target sites.

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