Preparation and Evaluation of Undaria pinnatifida Nanocellulose in Fabricating Pickering Emulsions for Protection of Astaxanthin

Foods

Deyang Yu¹  Mingqian Tan¹  Siyuan Fei¹  Lijuan Zhang¹  Jiaxuan Li¹  Yu Li¹  Ronggang Liu¹ 

[1] Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Dalian 116034, China;

关键词: Undaria pinnatifida;    nanocellulose;    Pickering emulsion;    stability;    astaxanthin;   

DOI  :  10.3390/foods11060876

来源: DOAJ

【 摘 要 】

Pickering emulsions stabilized from natural sources are often used to load unstable bio-active ingredients, such as astaxanthin (AXT), to improve their functionality. In this study, AXT-loaded Pickering emulsions were successfully prepared by 2,2,6,6-tetramethy-1-piperidine oxide (TEMPO)-oxidized cellulose nanofibers (TOCNFs) from Undaria pinnatifida. The morphology analysis showed that TOCNFs had a high aspect ratio and dispersibility, which could effectively prevent the aggregation of oil droplets. The stable emulsion was obtained after exploring the influence of different factors (ultrasonic intensity, TOCNFs concentration, pH, and ionic strength). As expected, AXT-loaded Pickering emulsions showed good stability at 50 °C and 14 days of storage. The results of simulated in vitro digestion showed that the emulsions exhibited higher release of free fatty acids (FFAs) and bioaccessibility of AXT than those in sunflower oil. Hence, our work brought new insights into the preparation of Pickering emulsions and their applications in protection and sustained, controlled release of AXT.

【 授权许可】

Unknown