State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
Int J Biol Macromol. 2024 Jan;256(Pt 1):128391. doi: 10.1016/j.ijbiomac.2023.128391. Epub 2023 Nov 27.
To address the limitations of Antarctic krill oil (AKO) such as easy oxidation, unacceptable fishy flavor and low bioaccessibility of astaxanthin in it, a multiple-effect delivery vehicle for AKO is needed. In this study, whey protein isolate (WPI) and xanthan gum (XG) were utilized to construct AKO into oleogels by generating foam-templates. The effects of the concentration of XG on the properties of foam, cryogel and the corresponding oleogels were investigated, and the formation mechanism of oleogel was discussed from the perspective of the correlation between foam-cryogel-oleogel. The results demonstrated that with the increase of the concentration of XG, the foam stability was improved, the cryogel after freeze drying had a more uniform network structure and superior oil absorption ability, and the corresponding oleogel had excellent oil holding ability after oil absorption. The AKO oleogels showed superior oxidative stability compared with AKO. The in vitro digestion experiments demonstrated that the bioaccessibility of the astaxanthin in this oleogel was also considerably higher than that in AKO. In addition, this oleogel had masking effect on the odor-presenting substances in AKO, while retaining other flavors of AKO. The foam-templated oleogel can be considered as a multiple-effect vehicle for AKO to facilitate its application in food products. This study provides theoretical basis and data support for the development and utilization of novel vehicle for AKO, broadening the application of AKO in the field of food science.
为了解决南极磷虾油（AKO）易氧化、腥味不可接受以及其中虾青素生物利用度低等局限性，需要一种多效递送载体来包裹 AKO。在本研究中，乳清蛋白分离物（WPI）和黄原胶（XG）被用于通过生成泡沫模板将 AKO 构建成油凝胶。考察了 XG 浓度对泡沫、冰晶和相应油凝胶性质的影响，并从泡沫-冰晶-油凝胶之间的相关性角度探讨了油凝胶的形成机制。结果表明，随着 XG 浓度的增加，泡沫稳定性提高，冷冻干燥后的冰晶具有更均匀的网络结构和优异的吸油性，而相应的油凝胶在吸油后具有优异的持油能力。与 AKO 相比，AKO 油凝胶表现出优异的氧化稳定性。体外消化实验表明，该油凝胶中虾青素的生物利用度也显著高于 AKO。此外，该油凝胶对 AKO 中的呈味物质具有掩蔽作用，同时保留了 AKO 的其他风味。泡沫模板油凝胶可作为 AKO 的多效载体，便于其在食品中的应用。本研究为新型 AKO 载体的开发和利用提供了理论依据和数据支持，拓宽了 AKO 在食品科学领域的应用。
