Wang Fengqiujie, Zeng Jianhua, Lin Liu, Wang Xichang, Zhang Long, Tao Ningping
College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
College of Food Science and Engineering, Ocean University of China, Qingdao, China.
Food Chem. 2025 Apr 1;470:142731. doi: 10.1016/j.foodchem.2024.142731. Epub 2024 Dec 31.
The powerful antioxidant properties of astaxanthin (AST) face two significant challenges: low water solubility and poor chemical stability. To overcome them, extensive research and development efforts have been directed toward creating effective delivery systems. Among them, the positive synergistic effect between biomaterials can be used to refine the design of delivery systems. Understanding the relationship between structure and function aids in tailoring applications to specific needs. This review outlines the challenges associated with delivering AST and reviews the mechanisms involved in creating delivery systems, specifically focusing on the structure-function relationship of biomaterials. It comprehensively introduces the positive synergistic effect of biomaterials with enhancing the functional properties of AST, and analyzes the impact of designed structures on function regulation and the application prospects of the delivery system in the food industry. The future demand for efficient delivery of AST will increasingly depend on the positive synergistic effect between biomaterials.
虾青素（AST）强大的抗氧化特性面临两个重大挑战：低水溶性和较差的化学稳定性。为了克服这些挑战，人们进行了广泛的研发工作，致力于创建有效的递送系统。其中，生物材料之间的正协同效应可用于优化递送系统的设计。了解结构与功能之间的关系有助于根据特定需求定制应用。本综述概述了与AST递送相关的挑战，并回顾了创建递送系统所涉及的机制，特别关注生物材料的结构 - 功能关系。它全面介绍了生物材料在增强AST功能特性方面的正协同效应，并分析了设计结构对功能调节的影响以及该递送系统在食品工业中的应用前景。未来对AST高效递送的需求将越来越依赖于生物材料之间的正协同效应。
