Revealing the potential effects of oil phase on the stability and bioavailability of astaxanthin contained in Pickering emulsions: In vivo, in vitro and molecular dynamics simulation analysis.
Food Chem
; 456: 139935, 2024 Oct 30.
Article
in En
| MEDLINE
| ID: mdl-38870805
ABSTRACT
This study investigated the effects of oil phases on the encapsulation rate, storage stability, and bioavailability of astaxanthin (ASTA) in Pickering emulsions (PEs). Results showed PEs of mixed oils (olive oil/edible tea oil) had excellent encapsulation efficiency (about 96.0%) and storage stability of ASTA. In vitro simulated gastrointestinal digestion results showed the mixed oil PE with a smaller interfacial area and higher monounsaturated fatty acid content may play a better role in improving ASTA retention and bioaccessibility. In vivo absorption results confirmed the mixed oil PE with an olive oil/edible tea oil of 73 was more favorable for ASTA absorption. Molecular dynamics simulation showed ASTA bound more strongly and stably to fatty acid molecules in the system of olive oil/edible tea oil of 73; and van der Waals force was the main binding force. NMR further proved there really were interactions between ASTA and four main fatty acids.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Biological Availability
/
Xanthophylls
/
Emulsions
/
Molecular Dynamics Simulation
/
Olive Oil
Limits:
Animals
/
Humans
/
Male
Language:
En
Journal:
Food Chem
Year:
2024
Type:
Article
Affiliation country:
China