虾青素
单甘酯
脂解
化学
化学工程
食品科学
色谱法
有机化学
生物化学
类胡萝卜素
脂肪酸
工程类
脂肪组织
作者
Shujie Wang,Kefei Chen,Guoqin Liu
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-12-18
卷期号:375: 131880-131880
被引量:46
标识
DOI:10.1016/j.foodchem.2021.131880
摘要
The present study investigated the influence of self-assembled structures on stability and in vitro bioaccessibility of astaxanthin by modifying the structures with different processing conditions. The self-assembled structures of GMS oleogels were changed to produce smaller crystals and more compact network at higher glycerol monostearate (GMS) concentration and lower cooling temperature, resulting in higher hardness, oil binding capacity, and viscoelastic properties of oleogels. In the stability test, the highest retention ratio of astaxanthin was observed in oleogels formed at 4 °C and 10% GMS, indicating that the denser network structures were more effective to prevent the degradation of astaxanthin. During in vitro digestion, the self-assembled structures of oleogels and the nature of GMS molecules affected the lipolysis and micellization, which in turn regulated the bioaccessibility of astaxanthin. Collectively, GMS oleogels were effective delivery materials for improving the stability and bioaccessibility of lipophilic bioactives.
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