College of Food Science and Engineering, Ocean University of China, No. 5, Yu Shan Road, Qingdao, Shandong Province 266003, China; College of Marine Engineering, Rizhao Polytechnic, No. 16, Yan Tai Road, Rizhao, Shandong Province 276826, China.
College of Food Science and Engineering, Ocean University of China, No. 5, Yu Shan Road, Qingdao, Shandong Province 266003, China.
Food Chem. 2018 Sep 15;260:73-81. doi: 10.1016/j.foodchem.2018.03.046. Epub 2018 Mar 12.
Esterified astaxanthins are used as functional nutraceuticals in many food products. Unfortunately, their utilization is currently limited owing to their poor water solubility, chemical instability, and low bioavailability. In this study, esterified astaxanthin microcapsules were fabricated through electrostatic complexation of whey protein and gum arabic by adjusting the pH to 4.0. After their encapsulation, the stability of the esterified astaxanthins was effectively better than that of the oleoresin. In vitro tests revealed a 26% rate of astaxanthin release from the microcapsules, which was significantly higher than the 14.6% rate from the oleoresin (P < 0.05). In vivo experiments showed that the AUC value after oral gavage of the microcapsules (8.23 ± 1.33 h·μg·mL) was approximately 2-fold higher than that after gavage of the oleoresin (3.72 ± 0.98 h·μg·mL). In conclusion, the bioavailability of esterified astaxanthins can be significantly improved by microencapsulation.
酯化虾青素被广泛应用于许多食品中作为功能性营养保健品。然而，由于其较差的水溶性、化学不稳定性和低生物利用度，其应用目前受到限制。在本研究中，通过调节 pH 值至 4.0，利用乳清蛋白和阿拉伯胶静电复合作用制备酯化虾青素微胶囊。微胶囊化后，酯化虾青素的稳定性明显优于油树脂。体外释放实验表明，微胶囊中虾青素的释放率为 26%，显著高于油树脂的 14.6%（P < 0.05）。体内实验表明，微胶囊口服后的 AUC 值（8.23±1.33 h·μg·mL）约为油树脂的 2 倍（3.72±0.98 h·μg·mL）。综上所述，微胶囊化可显著提高酯化虾青素的生物利用度。
