Gao Q, Qiao X, Yang L, Cao Y, Li Z, Xu J, Xue C. Effects of microencapsulation in dairy matrix on the quality characteristics and bioavailability of docosahexaenoic acid astaxanthin.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022;
102:5711-5719. [PMID:
35396734 DOI:
10.1002/jsfa.11919]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 03/20/2022] [Accepted: 04/08/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND
Compared with free astaxanthin (Asta), docosahexaenoic acid astaxanthin monoester (Asta-C22:6) has higher stability and bioavailability. However, Asta-E is still unable to be used in the water system. Hence it is necessary to build a water-soluble delivery system. In this study, Asta-C22:6 microemulsion and microcapsule using whey protein isolate (WPI) and hydroxypropyl-β-cyclodextrin (HPβ-CD) as composite wall material were prepared. They were added to three dairy products (milk powder, yogurt and flavored dairy product). A dairy product rich in Asta-C22:6 with high bioavailability was designed by measuring quality characteristics, sensory evaluation and in vivo experiments.
RESULTS
Compared with spray drying, the freeze-drying microcapsule had a higher encapsulation efficiency (72.5%), water content (4%) and better solubility, and Asta-C22:6 microcapsule (1 g L-1 ) yogurt had the best quality. The bioavailability of Asta-C22:6 microcapsule yogurt was further evaluated. After a single oral dose in mice, the bioavailability of Asta-C22:6 microcapsule in yogurt was significantly increased (Cmax = 0.31 μg mL-1 , AUC0-T = 3.20 h μg mL-1 ).
CONCLUSION
We successfully prepared Asta-C22:6 microcapsule yogurt, which improved the stability and bioavailability of Asta. The present research is meaningful for delivering unstable bioactive small molecules based on WPI and HPβ-CD. It provides an experimental basis for the application of Asta-C22:6 and the development of functional dairy products. © 2022 Society of Chemical Industry.
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