Monoglyceride oleogels for lipophilic bioactive delivery - Influence of self-assembled structures on stability and in vitro bioaccessibility of astaxanthin.

Food Chem

School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety, South China University of Technology, Guangzhou 510640, China. Electronic address:

Published: May 2022

AI Article Synopsis

  • The study explored how self-assembled GMS oleogels affect the stability and accessibility of astaxanthin, a beneficial compound.
  • At higher concentrations of glycerol monostearate (GMS) and lower temperatures, the oleogels formed a denser network, resulting in improved hardness and oil retention.
  • The findings suggest that these modified oleogels more effectively protect astaxanthin from degradation and enhance its bioavailability during digestion.

Article Abstract

The present study investigated the influence of self-assembled structures on stability and in vitro bioaccessibility of astaxanthin by modifying the structures with different processing conditions. The self-assembled structures of GMS oleogels were changed to produce smaller crystals and more compact network at higher glycerol monostearate (GMS) concentration and lower cooling temperature, resulting in higher hardness, oil binding capacity, and viscoelastic properties of oleogels. In the stability test, the highest retention ratio of astaxanthin was observed in oleogels formed at 4 °C and 10% GMS, indicating that the denser network structures were more effective to prevent the degradation of astaxanthin. During in vitro digestion, the self-assembled structures of oleogels and the nature of GMS molecules affected the lipolysis and micellization, which in turn regulated the bioaccessibility of astaxanthin. Collectively, GMS oleogels were effective delivery materials for improving the stability and bioaccessibility of lipophilic bioactives.

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Source
http://dx.doi.org/10.1016/j.foodchem.2021.131880DOI Listing

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