Astaxanthin-loaded emulsion gels stabilized by Maillard reaction products of whey protein and flaxseed gum: Physicochemical characterization and in vitro digestibility

Zhao Zhang; Wenchao Chen; Xin Zhou; Qianchun Deng; Xuyan Dong; Chen Yang; Fenghong Huang

doi:10.1016/j.foodres.2021.110321

Astaxanthin-loaded emulsion gels stabilized by Maillard reaction products of whey protein and flaxseed gum: Physicochemical characterization and in vitro digestibility

Food Res Int. 2021 Jun:144:110321. doi: 10.1016/j.foodres.2021.110321. Epub 2021 Mar 22.

Authors

Zhao Zhang¹, Wenchao Chen¹, Xin Zhou¹, Qianchun Deng¹, Xuyan Dong², Chen Yang³, Fenghong Huang¹

Affiliations

¹ Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China.
² College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
³ Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China. Electronic address: yangchen@caas.cn.

PMID: 34053526
DOI: 10.1016/j.foodres.2021.110321

Abstract

In order to evaluate the effect of ultrasound and Maillard reaction on the physicochemical properties and gastrointestinal fate of astaxanthin-loaded emulsion gels, the Maillard reaction products (MRPs) of whey protein and flaxseed gum (FG) were prepared by traditional or ultrasonic assisted wet-heating. The MRPs obtained by ultrasonic assisted wet-heating had higher grafting degree and more expanded structures evidenced by the browning intensity, fluorescence intensity and circular dichroism (CD) analysis, thus enhancing its functional properties like solubility and emulsifying capacity. The MRPs improved the water holding capacity, encapsulation efficiency, stability of emulsion gels, in which astaxanthin was wrapped as a model bioactive compound. During the simulated digestion process, the bioaccessibility of loaded astaxanthin reached 72.08% for the emulsion gels stabilized by MRPs. The results highlighted the potential of MRPs in improving functionality of protein and as a delivery carrier of bioactive compounds in food industry.

Keywords: Astaxanthin; Emulsion gel; Maillard reaction; Structure; Ultrasonic treatment; Whey protein.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Emulsions
Flax*
Gels
Glycation End Products, Advanced
Whey Proteins
Xanthophylls

Substances

Emulsions
Gels
Glycation End Products, Advanced
Whey Proteins
Xanthophylls
astaxanthine