虾青素作为一种脂溶性类胡萝卜素,具有优异的抗氧化和抗炎生物活性,但其水溶性差、易氧化降解及生物可接受率低等特性限制了其在食品中的应用。该研究采用pH驱动法制备了酪蛋白酸钠(NaCas)/γ-环糊精(γ-CD)/二氢杨梅素(dihydromyricetin,DMY)三元复合物,并以此为乳化剂进一步构建了具有界面抗氧化功能的虾青素乳液载体。研究了不同DMY浓度对乳液理化性质、虾青素负载性能、生物可接受率及稳定性的影响。结果表明,随着DMY含量的上升,乳液的虾青素包封率略有下降,但仍维持在87.45%以上水平,而界面蛋白吸附量则呈先上升后下降的趋势。储存过程中,虾青素的保留率随DMY添加量的增加持续提高,最高达(87.27±1.80)%(DMY 0.1%,40 ℃ 28 d)。模拟体外消化实验显示,DMY的添加能够促进甘油三酯水解为FFA,显著提高虾青素的生物可接受率(36.02±2.36)%。该研究为易降解脂溶性活性成分的高效负载与递送提供了新策略,也为开发具有界面抗氧化功能和高生物可接受率的活性乳液产品提供理论依据。
Astaxanthin, a lipophilic carotenoid, exhibits excellent antioxidant and anti-inflammatory bioactivity.However, its application in foods is largely limited due to poor water solubility, susceptibility to oxidative degradation, and low bioaccessibility.In this study, a ternary complex consisting of sodium caseinate (NaCas), γ-cyclodextrin (γ-CD), and dihydromyricetin (DMY) was prepared using a pH-driven method, and further employed as an emulsifier to construct an interfacial antioxidant astaxanthin-loaded emulsions.The effects of DMY concentration on the physicochemical properties, astaxanthin loading capacity, bioaccessibility, and stability of the emulsion were systematically investigated.The results indicated that although the astaxanthin encapsulation efficiency slightly decreased with increasing DMY content, it remained above 87.45%, while the interfacial protein adsorption showed an initial increase followed by a decline.During storage, the retention of astaxanthin consistently improved with higher DMY addition, reaching a maximum of (87.27±1.80)% (0.1% DMY, 40 ℃, 28 days).In vitro digestion simulation demonstrated that DMY facilitated the hydrolysis of triglycerides into free fatty acids (FFA), significantly enhancing the bioaccessibility of astaxanthin to (36.02±2.36)%.This study offers a promising strategy for the efficient encapsulation and delivery of easily degradable lipophilic bioactive compounds, and provides a theoretical foundation for developing functional emulsion products with high interfacial antioxidant capacity and improved bioaccessibility.
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