食品工业科技2025，Vol.46Issue(11)：69-80,12.DOI:10.13386/j.issn1002-0306.2024060231
全反式和顺式虾青素纳米乳液的物化特征、稳定性和生物利用率比较研究
Comparative Study on Physicochemical Properties,Stability and Bioavailability of All-E and Z-Astaxanthin Nano-emulsions
摘要
Abstract
To explore the physicochemical characteristics,stability and bioavailability of two geometric isomers of astaxanthin encapsulated by nano-emulsion,in this study,all-E astaxanthin nano-emulsions(all-E-AST NEs)and Z-astaxanthin nano-emulsions(Z-AST NEs)were prepared through high-pressure homogenization.The physicochemical characteristics of the two nano-emulsions were compared using a particle size analyzer,colorimeter,ultraviolet-visible spectrum,infrared spectrum,and scanning electron microscope.The stability of the nano-emulsions was evaluated under a range of conditions,including heating,illumination,and storage.Moreover,the diffusion model method was employed to assess the bioavailability of astaxanthin isomers.The results demonstrated that the appearance colors of the all-E-AST NEs and Z-AST NEs were pale pink and orange yellow,respectively.Compared with all-E-AST NEs,the L*,a* and b* of Z-AST NEs were significantly increased(P＜0.05),the average particle size and polydispersity index(PDI)were observed to decrease by 30 nm and 0.043,respectively.In addition,the encapsulation efficiency was markedly enhanced by 6.1％(P＜0.05),and the Z-AST NEs exhibited heightened ultraviolet absorption.The micro-morphology of the two nano-emulsion powders exhibited notable disparities,contingent on the high crystallinity of all-E-astaxanthin and the amorphous state of Z-astaxanthin.Furthermore,the stability of all-E-AST NEs under high-temperature,illumination and long-term storage conditions was significantly higher than that of Z-AST NEs.Meanwhile,the partition factor of Z-AST NEs was 3.54 times that of all-E-AST NEs(P＜0.05).Collectively,the findings of this study demonstrate that there are notable differences in physicochemical characteristics between all-E-AST and Z-AST NEs.The former exhibits superior stability,while the latter displays higher bioavailability.These observations provide theoretical guidance for the application of astaxanthin geometric isomer nano-emulsions in healthy food.关键词
虾青素/纳米乳液/几何异构体/物化特征/稳定性/生物利用率Key words
astaxanthin/nano-emulsion/geometric isomer/physicochemical characteristics/stability/bioavailability分类
轻工业引用本文复制引用
周乐松,陈佳玲,贺丽苹,曹庸,肖杰,刘晓娟..全反式和顺式虾青素纳米乳液的物化特征、稳定性和生物利用率比较研究[J].食品工业科技,2025,46(11):69-80,12.基金项目
广州市重点研发计划项目(SL2022B03J00806) （SL2022B03J00806）
国家自然科学基金(32172195). （32172195）
