Data of the release properties of astaxanthin-loaded zein/calcium alginate composite microparticles in fatty food simulant system at 4 °C and 25 °C.

Recently, we demonstrated the characteristics and molecular interactions of Astaxanthin (Asta), extracted from shrimp () by-products to zein/calcium alginate (CA) (named as Asta-loaded zein/CA composite microparticles). The encapsulation efficiency of Asta-zein/CA composite microparticles obtained from freeze dried, 40 °C or 50 °C oven dried was across 80% [1]. In this data, we investigted the release properties of Asta-loaded zein/CA composite microparticles in simulating fatty food system (95% ethanol solution) at 4  °C and 25  °C. At different points of time, the cumulative release percentages of Asta from the tested composite microparticles were calculated. The release kinetics of Asta from the composite microparticles was investigated using Zero order, First order, Higuchi and Rigter-Peppas models. We observed all of the tested composited microparticles displayed an initial burst effect followed by subsequent attenuating release in 4 °C and 25 °C fatty food simulant system. At 4 °C fatty food system, the Asta released from 40 °C oven dried and 50 °C oven dried composite microparticles fit best with First-order and Ritger-Peppas models, respectively. At 25 °C fatty food system, all of these tested composite microparticles fit best with Higuchi model. Our results indicate the prepared composite microparticles are expected to be used as a delivery carrier for restrained release of antioxidant Asta in fatty foods, such as in natural vegetable oils or fried foods.