Dang Yimeng, Li Zhixi, Yu Fanqianhui
Haide College, Ocean University of China, Qingdao 266100, China.
Department of Computer Science and Technology, Ocean University of China, Qingdao 266100, China.
Antioxidants (Basel). 2024 Jul 22;13(7):879. doi: 10.3390/antiox13070879.
In recent years, astaxanthin as a natural substance has received widespread attention for its potential to replace traditional synthetic antioxidants and because its antioxidant activity exceeds that of similar substances. Based on this, this review introduces the specific forms of astaxanthin currently used as an antioxidant in foods, both in its naturally occurring forms and in artificially added forms involving technologies such as emulsion, microcapsule, film, nano liposome and nano particle, aiming to improve its stability, dispersion and bioavailability in complex food systems. In addition, research progress on the application of astaxanthin in various food products, such as whole grains, seafood and poultry products, is summarized. In view of the characteristics of astaxanthin, such as insolubility in water and sensitivity to light, heat, oxygen and humidity, the main research trends of astaxanthin-loaded systems with high encapsulation efficiency, good stability, good taste masking effect and cost-effectiveness are also pointed out. Finally, the possible sensory effects of adding astaxanthin to food aresummarized, providing theoretical support for the development of astaxanthin-related food.
近年来，虾青素作为一种天然物质，因其具有替代传统合成抗氧化剂的潜力且抗氧化活性超过同类物质而受到广泛关注。基于此，本综述介绍了目前在食品中用作抗氧化剂的虾青素的具体形式，包括其天然存在形式以及通过乳液、微胶囊、薄膜、纳米脂质体和纳米颗粒等技术人工添加的形式，旨在提高其在复杂食品体系中的稳定性、分散性和生物利用度。此外，还总结了虾青素在各种食品（如全谷物、海产品和禽肉产品）中的应用研究进展。鉴于虾青素具有不溶于水以及对光、热、氧和湿度敏感等特性，指出了高包封率、良好稳定性、良好掩味效果和成本效益的虾青素负载体系的主要研究趋势。最后，总结了在食品中添加虾青素可能产生的感官效果，为虾青素相关食品的开发提供理论支持。
