Abstract: In this paper, in order to improve bioaccessibility of astaxanthin, an oleogel-based nanoemulsion was developed to deliver astaxanthin. Using candelilla wax as gelator, oleogel can be formed only when the mass fraction of candelilla wax is more than 1.2% (w/w). The gel-sol transition temperature, hardness and rheological properties of the oleogel with 1.2% and 2.0% candelilla wax content were characterized. The results showed that oleogels with 2.0% candelilla wax had a higher gel-sol transition temperature of 48 ℃, and its hardness is also far greater than oleogels with 1.2% candelilla wax. Their rheological studies show that both of them exhibit gel network structure, while oleogels with 2.0% candelilla wax have stronger gel network. Because of the excellent physicochemical property of oleogels with 2.0% candelilla wax, the oleogel was used as oil phase to prepare oleogel-based nanoemulsion with egg white albumin and whey protein isolate, respectively. The oleogel-based nanoemulsion emulsified by whey protein isolate had smaller particle size and larger ζ-potential than egg white albumin-coated nanoemulsion, which endowed it a stronger stability. In vitro digestion study revealed that oleogel-based nanoemulsion could improve both the extent of lipolysis and astaxanthin bioaccessibility compared with oleogel. Whey protein isolate-stabilized nanoemulsion had stronger extent of lipolysis and higher astaxanthin bioaccessibility than egg white albumin-stabilized nanoemulsion. This study demonstrates that astaxanthin bioaccessibility can be improved to 43.6%, which provides a novel approach to efficient utilization of astaxanthin.
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