Saechio Supaporn, Akanitkul Ploypailin, Thiyajai Parunya, Jain Surangna, Tangsuphoom Nattapol, Suphantharika Manop, Winuprasith Thunnalin
Institute of Nutrition, Mahidol University, Nakhon Pathom 73070, Thailand.
Department of Food Science and Technology, University of Tennessee, Knoxville, TN 37996, USA.
Polymers (Basel). 2023 Feb 11;15(4):901. doi: 10.3390/polym15040901.
Astaxanthin (AX) is one of the major bioactives that has been found to have strong antioxidant properties. However, AX tends to degrade due to its highly unsaturated structure. To overcome this problem, a Pickering O/W emulsion using nanofibrillated cellulose (NFC) as an emulsifier was investigated. NFC was used because it is renewable, biodegradable, and nontoxic. The 10 wt% O/W emulsions with 0.05 wt% AX were prepared with different concentrations of NFC (0.3-0.7 wt%). After 30 days of storage, droplet size, ζ-potential values, viscosity, encapsulation efficiency (EE), and color were determined. The results show that more stable emulsions are formed with increasing NFC concentrations, which can be attributed to the formulation of the NFC network in the aqueous phase. Notably, the stability of the 0.7 wt% NFC-stabilized emulsion was high, indicating that NFC can improve the emulsion's stability. Moreover, it was found that fat digestibility and AX bioaccessibility decreased with increasing NFC concentrations, which was due to the limitation of lipase accessibility. In contrast, the stability of AX increased with increasing NFC concentrations, which was due to the formation of an NFC layer that acted as a barrier and prevented the degradation of AX during in vitro digestion. Therefore, high concentrations of NFC are useful for functional foods delivering satiety instead of oil-soluble bioactives.
虾青素（AX）是已被发现具有强大抗氧化特性的主要生物活性物质之一。然而，由于其高度不饱和的结构，AX容易降解。为克服这一问题，研究了一种以纳米纤维素（NFC）作为乳化剂的Pickering水包油乳液。使用NFC是因为它可再生、可生物降解且无毒。制备了含有0.05 wt% AX的10 wt%水包油乳液，并添加不同浓度的NFC（0.3 - 0.7 wt%）。储存30天后，测定了液滴尺寸、ζ电位值、粘度、包封率（EE）和颜色。结果表明，随着NFC浓度的增加，形成了更稳定的乳液，这可归因于水相中NFC网络的形成。值得注意的是，0.7 wt% NFC稳定化乳液的稳定性很高，表明NFC可以提高乳液的稳定性。此外，还发现随着NFC浓度的增加，脂肪消化率和AX生物可及性降低，这是由于脂肪酶可及性受限所致。相反，AX的稳定性随着NFC浓度的增加而提高，这是由于形成了一层NFC作为屏障，在体外消化过程中防止了AX的降解。因此，高浓度的NFC对于提供饱腹感而非油溶性生物活性物质的功能性食品很有用。
