Morales Eduardo, Burgos-Díaz César, Zúñiga Rommy N, Jorkowski Johanna, Quilaqueo Marcela, Rubilar Mónica
Doctorate in Engineering Sciences with Specialization in Bioprocesses, Universidad de La Frontera, Avenida Francisco Salazar, Temuco 01145, Chile.
Agriaquaculture Nutritional Genomic Center, CGNA, Temuco, Chile.
Foods. 2021 Feb 3;10(2):312. doi: 10.3390/foods10020312.
The utilization of astaxanthin in food processing is considered to be narrow because of its substandard solubility in aqueous matrices and the instability of chemical compounds during the processing of food and the instability of chemical compounds during the processing of food. The investigation sought to evaluate multilayer emulsions stabilized by ionic interfacial layers of lupin protein isolate (LPI), ι-carrageenan (CA), and chitosan (CHI) on the physical stability of the emulsion as well as the retention of astaxanthin during the spray drying process. Primary emulsion (Pr-E) was prepared by adding LPI on oil droplet surfaces containing astaxanthin. The homogenization pressure and cycles to obtain the Pr-E were investigated. The secondary emulsion (Se-E) and tertiary emulsion (Te-E) were elaborated by mixing CA/Pr-E and CHI/Se-E, respectively. Emulsion stability was assessed under different environmental stresses (pH and NaCl). Astaxanthin retention of emulsions was determined immediately after finishing the spray-drying process. The results showed that Pr-E was stabilized with 1.0% () of LPI at 50 MPa and three cycles. Se-E and Te-E were obtained with CA/Pr-E and Se-E/CHI of 70/30 and 50/50% (), respectively. The Se-E was the most stable compared to the Pr-E and Te-E when subjected to different pHs; nevertheless, once the NaCl concentration rose, no variations in the ζ-potential of all emulsions studied or destabilization were observed. The Se-E and Te-E derived provided higher astaxanthin retention (>95%) during the spray-drying process compared to Pr-E (around 88%). The results indicated that these astaxanthin multilayer emulsions show considerable potential as a functional ingredient in food products.
由于虾青素在水性基质中的溶解度不理想，以及在食品加工过程中化合物的不稳定性，其在食品加工中的应用范围被认为较窄。本研究旨在评估由羽扇豆分离蛋白（LPI）、ι-卡拉胶（CA）和壳聚糖（CHI）的离子界面层稳定的多层乳液对乳液物理稳定性的影响，以及喷雾干燥过程中虾青素的保留情况。通过在含有虾青素的油滴表面添加LPI制备初级乳液（Pr-E）。研究了获得Pr-E的均质压力和循环次数。分别通过混合CA/Pr-E和CHI/Se-E制备二级乳液（Se-E）和三级乳液（Te-E）。在不同环境应力（pH值和NaCl）下评估乳液稳定性。在喷雾干燥过程结束后立即测定乳液中虾青素的保留率。结果表明，Pr-E在50 MPa和三个循环下用1.0%（）的LPI稳定。分别用70/30和50/50%（）的CA/Pr-E和Se-E/CHI获得Se-E和Te-E。在不同pH值下，Se-E比Pr-E和Te-E更稳定；然而，一旦NaCl浓度升高，所研究的所有乳液的ζ电位均未发生变化，也未观察到去稳定化现象。与Pr-E（约88%）相比，喷雾干燥过程中衍生的Se-E和Te-E具有更高的虾青素保留率（>95%）。结果表明，这些虾青素多层乳液作为食品中的功能成分具有相当大的潜力。
