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Preparation of astaxanthin-encapsulated complex with zein and oligochitosan and its application in food processing
- Jiang, Gui-Li, Zhu, Ming-Jun
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019
- Fourier transform infrared spectroscopy, apples, astaxanthin, chitosan, encapsulation, food industry, food processing, half life, rice, solubility, ultraviolet radiation, vinegars, zein
- In this study, a simple process was developed to encapsulate astaxanthin with zein and oligochitosan, with an encapsulation efficiency of 94.34 ± 0.64% and a loading content of 6.51 ± 0.04 mg/g. The encapsulated astaxanthin was characterized and verified by Fourier transform infrared spectroscopy and morphological observation. Encapsulation significantly improved the UV-light and storage stabilities of the astaxanthin, showing the highest stability at 4 °C with a minimum k (0.0097 week−1) and maximum half-life (71.4 weeks). Furthermore, the encapsulated astaxanthin was well dispersed in liquor, apple vinegar and rice vinegar, with a maximum solubility of 40, 73.9 and 90%, respectively, leading to a significant increase in DPPH-scavenging activity. The present study provides a simple and feasible process for encapsulation of astaxanthin to increase its UV-light and storage stabilities, suggesting great potential applications of this process in the food industry.