Marine sulfated polysaccharide affects the characteristics of astaxanthin-loaded oleogels prepared from gelatin emulsions

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2024-10-31 DOI:10.1016/j.foodhyd.2024.110805

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Abstract

In this research, gelatin (Gel), κ-carrageenan (Car), and astaxanthin (AST) were utilized to assess the properties of Gel-Car-AST emulsions and emulsion-templated oleogels. Results indicated that Car addition notably decreased particle size and increased potential absolute value of emulsions during storage period. Moreover, Car addition reduced instability indices for Gel-0.1% Car-AST (0.018), Gel-0.5% Car-AST (0.008), and Gel-1.0% Car-AST (0.007) emulsions compared with Gel-AST emulsion (0.306), suggesting that Car addition improved the emulsion's stability. The emulsions' rheological results revealed a presence of weak gel-like behavior primarily characterized by elasticity, indicating that Car addition enhanced the emulsions' ability to withstand shear resistance and viscoelastic properties. The addition of Car into oleogels resulted in reduced oil loss rate, delayed thermal degradation, and improved viscoelasticity, shear resistance, thixotropic recovery properties, high-temperature resistance, and overall stability, especially for Gel-1.0% Car-AST oleogel. Furthermore, Car addition resulted in increased antioxidant capacity, decreased levels of oxidation products, slowed AST degradation, facilitated the rapid releases of free fatty acids (FFA) and AST in the course of intestinal digestion, and enhanced the bioavailability of AST in oleogels. FFA release rate and bioavailability of AST in oleogels were as follows: Gel-AST (33.06%, 55.80%), Gel-0.1% Car-AST (37.32%, 67.38%), Gel-0.5% Car-AST (36.18%, 79.6%), and Gel-1.0% Car-AST (58.22%, 85.42%) respectively. Results demonstrated that Gel-Car-AST oleogels displayed better structural stability, higher gel strength and AST bioavailability. These findings offer a theoretical basis and novel insights for preparing oleogels derived from protein-marine sulfated polysaccharides loading AST through the emulsion-templated method, with potential applications in the food industry.

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海洋硫酸化多糖影响明胶乳液制备的虾青素负载油凝胶的特性

本研究利用明胶（Gel）、κ-卡拉胶（Car）和虾青素（AST）来评估 Gel-Car-AST 乳剂和乳剂引发的油凝胶的特性。结果表明，添加 Car 后，乳液在储存期间的粒径明显减小，潜在绝对值明显增加。此外，与Gel-AST乳液（0.306）相比，添加Car可降低Gel-0.1% Car-AST（0.018）、Gel-0.5% Car-AST（0.008）和Gel-1.0% Car-AST（0.007）乳液的不稳定指数，这表明添加Car可提高乳液的稳定性。乳液的流变学结果显示存在以弹性为主要特征的弱凝胶状行为，表明添加 Car 提高了乳液的抗剪切能力和粘弹性能。在油凝胶中添加 Car 可降低油脂流失率，延缓热降解，改善粘弹性、抗剪切性、触变恢复特性、耐高温性和整体稳定性，尤其是 Gel-1.0% Car-AST 油凝胶。此外，添加 Car 还提高了抗氧化能力，降低了氧化产物的水平，减缓了 AST 的降解，促进了游离脂肪酸（FFA）和 AST 在肠道消化过程中的快速释放，并提高了 AST 在油凝胶中的生物利用率。油凝胶中游离脂肪酸的释放率和 AST 的生物利用率如下：分别为：Gel-AST（33.06%，55.80%）、Gel-0.1% Car-AST（37.32%，67.38%）、Gel-0.5% Car-AST（36.18%，79.6%）和 Gel-1.0% Car-AST（58.22%，85.42%）。结果表明，Gel-Car-AST 油凝胶具有更好的结构稳定性、更高的凝胶强度和 AST 生物利用率。这些研究结果为通过乳液催化法制备负载 AST 的蛋白海洋硫酸化多糖油凝胶提供了理论依据和新见解，有望应用于食品工业。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.