食品工业科技2026，Vol.47Issue(10)：150-158,9.DOI:10.13386/j.issn1002-0306.2025060144
油相对虾青素纳米乳液稳定性及生物可及性的影响
Effects of Oil Phase on Stability and Bioaccessibility of Astaxanthin Nanoemulsions
摘要
Abstract
To enhance the bioaccessibility of astaxanthin(ASTA),this study constructed astaxanthin nanoemulsions(ASTA-NEs)using high-pressure microfluidization technology,with methyl linolenate(ML,esterified modification),flaxseed oil(FO,rich in unsaturated fatty acids),and coconut oil(CO,rich in saturated fatty acids)as the oil phases,respectively corresponding to astaxanthin-loaded methyl linolenate nanoemulsions(MLA),flaxseed oil nanoemulsions(FOA),and coconut oil nanoemulsions(COA),with astaxanthin-free methyl linolenate emulsion(ML)serving as the control.By characterizing the emulsion structure,stability,in vitro digestive behavior,and ASTA bioaccessibility,the regulatory mechanism of oil phase composition on the performance of the delivery system was revealed.Results showed that all emulsions exhibited a single narrow-peak distribution,with a polydispersity index(PDI)below 0.2 and negative Zeta potential,indicating stable and homogeneous systems.Among them,MLA had the optimal dispersion uniformity.The stability of emulsions with different oil phases was affected by pH,Na+concentration,and temperature.Within the pH range of 5～9,MLA showed a smaller PDI value(P<0.05).For ionic stability,in the range of 0～300 mmol/L NaCl,the particle size of ML increased significantly with the increase of Na+concentration(P<0.05),while the particle sizes of MLA,FOA,and COA remained stable.In addition,the thermal stability of different samples was evaluated within the temperature range of 30～90℃:At 30～60℃,MLA showed no significant change in particle size(P>0.05)and exhibited the best thermal stability.At 90℃,the particle sizes of all samples increased,but MLA still maintained a relatively small particle size(<195 nm).During in vitro digestion,the emulsion structure remained stable in the oral and gastric phases.In the intestinal phase,the particle size of COA increased significantly(P<0.05)due to the rapid hydrolysis of high saturated fatty acids.After digestion,MLA had the highest ASTA retention rate,with a bioaccessibility of 26.8%,which was significantly higher than that of FOA(24.8%)and COA(22.4%)(P<0.05).This study clarifies the regulatory mechanism of oil phase properties on the performance of astaxanthin nanoemulsions,providing a theoretical basis for the rational design and industrial application of functional lipid delivery systems.关键词
乳液/虾青素/脂肪酸组成/稳定性/体外消化/生物可及性Key words
emulsion/astaxanthin/fatty acid composition/stability/in vitro digestion/bioaccessibility分类
轻工纺织引用本文复制引用
朱倩儿,刘晓青,陈晓宇,张悦,刘成珍..油相对虾青素纳米乳液稳定性及生物可及性的影响[J].食品工业科技,2026,47(10):150-158,9.基金项目
山东省青年科技人才托举工程 （）
国家自然科学基金(3230161474) （3230161474）
山东省高等学校青年创新团队项目(2023KJF012). （2023KJF012）
