Construction of stabilized delivery systems of fucoxanthin and its applications in food industry:A review

  • LAN Yinger ,
  • RAN Yalin ,
  • LEI Xiaojuan ,
  • MING Jian
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Research Center for Fruits and Vegetables Logistics Preservation and Nutritional Quality Control, Southwest University, Chongqing 400715, China)
    3(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2024-05-11

  Revised date: 2024-06-05

  Online published: 2025-03-10

Abstract

Fucoxanthin (FX), an oxygenated carotenoid found exclusively in algae, possesses various physiological effects such as anti-inflammatory, antioxidant, and prevention of chronic diseases.These effects are attributed to their acrylate bonds, monocyclic epoxy groups, and oxygen-containing functional groups.However, the highly unsaturated structure of fucoxanthin obtains challenges in terms of poor water solubility, low stability, and limited intestinal absorption, which severely restrict its applications in the food industry.In recent years, nanotechnology has been widely utilized for the encapsulation, protection, and delivery of the functional food ingredients, which improves the bioavailability of bioactive molecules and exhibits researchers a promising prospect.Based on these factors, this review mainly discussed the construction methods of stabilized delivery systems of fucoxanthin, and its effects on enhancing FX stability, gastrointestinal absorption efficiency and controlled release, and improving bioaccessibility.At the end, the latest applications and future development trends of fucoxanthin-loaded delivery systems were also discussed.This review provides a reference for the construction of delivery systems of hydrophobic active molecules and establishes a theoretical foundation for the development of functional food or nutritional products that are rich in fucoxanthin.

Cite this article

LAN Yinger , RAN Yalin , LEI Xiaojuan , MING Jian . Construction of stabilized delivery systems of fucoxanthin and its applications in food industry:A review[J]. Food and Fermentation Industries, 2025 , 51(4) : 374 -382 . DOI: 10.13995/j.cnki.11-1802/ts.039848

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