乳状液
化学
生物利用度
食品科学
虾青素
色谱法
咖啡酸
消化(炼金术)
生物化学
抗氧化剂
生物
药理学
类胡萝卜素
作者
Shuangwei Shen,Xueming Liu,Daobang Tang,Huaigu Yang,Jingrong Cheng
标识
DOI:10.1016/j.foodchem.2023.138054
摘要
To overcome the barrier of poor oral bioavailability of astaxanthin, a stable oil-in-water emulsion was constructed using casein-caffeic acid-glucose ternary conjugates (CSC) to deliver astaxanthin, and its gastrointestinal behavior was evaluated in vitro with sodium caseinate (CSN) as a control. Results showed that, CSC-stabilized emulsion shower better resistance to the adverse conditions of the gastric environment than CSN-stabilized emulsion, and exhibited lower average particle size and aggregation (4972.33 nm, -5.93 mv) after simulated gastric digestion. Besides, after simulated intestinal digestion, the reducing capacity and astaxanthin transfer efficiency of CSC emulsion into the micellar phase were 686.74 μmol Trolox/100 mL and 26.2%, which were 2.6 and 4.05-fold higher than that of CSN emulsion. The above results suggest that CSC can be used for better delivery of astaxanthin, which could be useful in designing foods such as functional beverages, pharmaceuticals and nutritional supplements for delivery of lipophilic bioactives.
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