Liu Yu, Shi Yixin, Wang Yuting, Wang Zhipeng, Wang Yuze, Lu Yujing, Qi Hang
National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Food Chem X. 2024 Jul 14;23:101648. doi: 10.1016/j.fochx.2024.101648. eCollection 2024 Oct 30.
Retinal disease has become the major cause of visual impairment and vision loss worldwide. Carotenoids, which have the potential antioxidant and eye-care activities, have been widely used in functional foods. Our previous study showed that fucoxanthin could exert photoprotective activity in UVB-induced retinal müller cells (RMCs). To extend the application of fucoxanthin in food industry, fucoxanthin, pulp (UPP), carrageenan, and other ingredients were mixed to prepare seaweed-flavoured photoprotective gummies in this study. The structural and functional properties of the gummies were then evaluated by physicochemical test and cell experiments. As a result, fucoxanthin enriched gummies presented favourable structural properties and flavour. The hydroxyl groups in fucoxanthin and κ-carrageenan are bonded through hydrogen bonds, forming the spatial network structure inside the gummies, enhancing its elasticity. The gummies showed significant antioxidant effect and alleviated the UVB oxidation damage in RMCs. Moreover, the main ingredients carrageenan and UPP improved the stability of fucoxanthin during digestion. The results enhance the application of fucoxanthin in functional food with photoprotective activity.
视网膜疾病已成为全球视力损害和失明的主要原因。类胡萝卜素具有潜在的抗氧化和眼部护理活性，已广泛应用于功能性食品中。我们之前的研究表明，岩藻黄质可在紫外线B诱导的视网膜穆勒细胞（RMCs）中发挥光保护活性。为了拓展岩藻黄质在食品工业中的应用，本研究将岩藻黄质、果肉（UPP）、卡拉胶和其他成分混合，制备了具有海藻风味的光保护软糖。然后通过理化测试和细胞实验对软糖的结构和功能特性进行了评估。结果表明，富含岩藻黄质的软糖具有良好的结构特性和风味。岩藻黄质中的羟基与κ-卡拉胶通过氢键结合，在软糖内部形成空间网络结构，增强了其弹性。该软糖具有显著的抗氧化作用，减轻了紫外线B对RMCs的氧化损伤。此外，主要成分卡拉胶和UPP提高了岩藻黄质在消化过程中的稳定性。这些结果促进了岩藻黄质在具有光保护活性的功能性食品中的应用。
