Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China.
J Sci Food Agric. 2022 Aug 30;102(11):4909-4917. doi: 10.1002/jsfa.11854. Epub 2022 Mar 21.
Oil bodies (OBs) are a kind of natural and stable oil nucleate microcapsule in which the triglyceride matrix can be used as an appropriate carrier of hydrophobic molecules. Astaxanthin has high antioxidant properties but is extremely sensitive to oxidation, causing the loss of its bioactive properties.
The purpose of this study was to clarify the effects of environmental factors (light, oxygen, temperature, and pH) on the physical and oxidative stability of astaxanthin microcapsules prepared with peanut oil bodies (POBs). After 14 days of storage, the retention rate of astaxanthin in peanut oil microcapsules (POMs) was significantly increased. The astaxanthin retention rate of POMs stored under light conditions was higher than under dark conditions. Similarly, the retention rate of astaxanthin in POMs was significantly increased during vacuum storage. The astaxanthin retention rate was also the highest when POMs were stored at 4 °C, whereas it was the lowest at pH 3.0.
The experiment demonstrated that microcapsulation could improve the astaxanthin retention rate and storage stability, and recombinant OBs were potential ideal wall materials for astaxanthin embedding. © 2022 Society of Chemical Industry.
油体（OBs）是一种天然且稳定的油核微胶囊，其中的甘油三酯基质可用作疏水分子的合适载体。虾青素具有高抗氧化性能，但极易氧化，导致其生物活性丧失。
本研究旨在阐明环境因素（光、氧、温度和 pH）对用花生油体（POBs）制备的虾青素微胶囊的物理和氧化稳定性的影响。储存 14 天后，花生油微胶囊（POMs）中虾青素的保留率显著增加。在光照条件下储存的 POMs 中虾青素的保留率高于在黑暗条件下。同样，在真空储存条件下，POMs 中虾青素的保留率显著增加。当 POMs 储存在 4°C 时，虾青素的保留率最高，而在 pH 3.0 时最低。
实验表明，微胶囊化可以提高虾青素的保留率和储存稳定性，重组 OBs 是包埋虾青素的理想壁材。© 2022 英国化学学会。
