Ovalbumin fibril-stabilized oleogel-based Pickering emulsions improve astaxanthin bioaccessibility

Zihua Wang; Yuxing Gao; Zihao Wei; Changhu Xue

doi:10.1016/j.foodres.2022.111790

Ovalbumin fibril-stabilized oleogel-based Pickering emulsions improve astaxanthin bioaccessibility

Food Res Int. 2022 Nov:161:111790. doi: 10.1016/j.foodres.2022.111790. Epub 2022 Aug 22.

Authors

Zihua Wang¹, Yuxing Gao¹, Zihao Wei², Changhu Xue³

Affiliations

¹ College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
² College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China. Electronic address: weizihao@ouc.edu.cn.
³ College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China.

PMID: 36192880
DOI: 10.1016/j.foodres.2022.111790

Abstract

The present study aimed to enhance the bioaccessibility of hydrophobic astaxanthin (AST) by developing food-grade emulsion systems. Ovalbumin (OVA) fibrils and candelilla wax-based oleogels were prepared for the next fabrication of AST-loaded oleogel-based Pickering emulsions. The food-grade oleogel was obtained by mixing 0.7% (w/w) candelilla wax and soybean oil. The nano-scale OVA fibrils were observed by transmission electron microscope. SDS-PAGE analysis of OVA fibrils displayed the appearance of peptides with molecular weight around 10 kDa. Contact angle measurement indicated that excellent amphiphilicity endowed OVA fibrils with satisfactory Pickering emulsifier performance. The obtained oleogel-based Pickering emulsions displayed ultrastability during 90-day storage and outstanding freeze-thaw stability. Furthermore, the superiority of AST-loaded oleogel-based Pickering emulsion was further reflected in the apparently ameliorative lipolysis extent and AST bioaccessibility compared with oleogel. This work would facilitate the utilization of OVA and the development of oleogel-based Pickering emulsions with desirable nutraceutical bioaccessibility.

Keywords: Astaxanthin bioaccessibility; Freeze–thaw stability; Oleogel; Oleogel-based Pickering emulsions; Ovalbumin fibrils.

Publication types

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

MeSH terms

Emulsions / chemistry
Organic Chemicals
Ovalbumin
Soybean Oil*
Xanthophylls

Substances

Emulsions
Organic Chemicals
Xanthophylls
oleogels
Soybean Oil
astaxanthine
Ovalbumin