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Encapsulation of astaxanthin-rich Xanthophyllomyces dendrorhous for antioxidant delivery
Authors:Lee Ji-Soo  Park Sun-Ah  Chung Donghwa  Lee Hyeon Gyu
Institution:a Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Sungdong-gu, Seoul 133-791, Republic of Korea
b Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, Gangwon 210-702, Republic of Korea
Abstract:Calcium alginate gel (CAG) beads were used to entrap the antioxidant astaxanthin-rich Xanthophyllomyces dendrorhous (ASX) by ionic gelation. ASX-CAG bead entrapment efficiency and release behavior, as influenced by alginate and CaCl2 concentration and hardening time, were investigated. The optimized bead preparation conditions that gave rise to an efficient ASX release pattern were 1.5% alginate, 50 mM CaCl2, and a 5 min hardening time. The antioxidant activity of non-encapsulated ASX was maintained for 4 days and then sharply decreased, whereas encapsulated ASX was maintained for 6 days. These results revealed that physical entrapment of ASX within CAG beads could be an effective technique for protecting the antioxidant activity of ASX from lipid peroxidation.
Keywords:Astaxanthin  Calcium alginate gel beads  Antioxidant activity  Lipid peroxidation inhibitory activity
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