Evaluation of the physicochemical stability and digestibility of microencapsulated esterified astaxanthins using in vitro and in vivo models
Q Zhou, L Yang, J Xu, X Qiao, Z Li, Y Wang, C Xue - Food chemistry, 2018 - Elsevier
Esterified astaxanthins are used as functional nutraceuticals in many food products.
Unfortunately, their utilization is currently limited owing to their poor water solubility,
chemical instability, and low bioavailability. In this study, esterified astaxanthin
microcapsules were fabricated through electrostatic complexation of whey protein and gum
arabic by adjusting the pH to 4.0. After their encapsulation, the stability of the esterified
astaxanthins was effectively better than that of the oleoresin. In vitro tests revealed a 26 …
Unfortunately, their utilization is currently limited owing to their poor water solubility,
chemical instability, and low bioavailability. In this study, esterified astaxanthin
microcapsules were fabricated through electrostatic complexation of whey protein and gum
arabic by adjusting the pH to 4.0. After their encapsulation, the stability of the esterified
astaxanthins was effectively better than that of the oleoresin. In vitro tests revealed a 26 …
Evaluation of the physicochemical stability and digestibility of microencapsulated esterified astaxanthins using in vitro and in vivo models.
ZQX Zhou QingXin, YL Yang Lu, XJ Xu Jie… - 2018 - cabidigitallibrary.org
Esterified astaxanthins are used as functional nutraceuticals in many food products.
Unfortunately, their utilization is currently limited owing to their poor water solubility,
chemical instability, and low bioavailability. In this study, esterified astaxanthin
microcapsules were fabricated through electrostatic complexation of whey protein and gum
arabic by adjusting the pH to 4.0. After their encapsulation, the stability of the esterified
astaxanthins was effectively better than that of the oleoresin. In vitro tests revealed a 26 …
Unfortunately, their utilization is currently limited owing to their poor water solubility,
chemical instability, and low bioavailability. In this study, esterified astaxanthin
microcapsules were fabricated through electrostatic complexation of whey protein and gum
arabic by adjusting the pH to 4.0. After their encapsulation, the stability of the esterified
astaxanthins was effectively better than that of the oleoresin. In vitro tests revealed a 26 …
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