The complex coacervation of gum Arabic and krill protein isolate and their application for Antarctic krill oil encapsulation.

Carbohydr Polym

School of Biological and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, Zhejiang, China.

Published: January 2025

AI Article Synopsis

  • Antarctic krill oil (AKO) has health benefits but faces challenges in food applications due to stability issues, unpleasant flavors, and low astaxanthin bioavailability.
  • Researchers isolated Antarctic krill protein (AKPI) from krill processing by-products and combined it with gum Arabic (GA) to create microcapsules, which effectively improved AKO's limitations.
  • The optimized microcapsules showed an 80.22% encapsulation efficiency, masked the bad odor of AKO, allowed for controlled release in the digestive system, and enhanced astaxanthin retention and oxidative stability during storage.

Article Abstract

Antarctic krill oil (AKO) possesses potent bioactivities but has limited applications in the food industry due to its poor stability, strong off-flavor, and low bioavailability of contained astaxanthin. In this study, Antarctic krill protein isolate (AKPI) was separated from processing by-product of krill and utilized as a novel wall material via complexing it with gum Arabic (GA) to improve the limitations of AKO. The strong complex coacervation reaction between AKPI and GA was occurred at the pH of 3.8 and the ratio of 3:1, while electrostatic interaction and hydrogen-bond interaction were determined to be the main driving forces of such reaction. The ratio was confirmed as 1:0.75 after comprehensively assessing the effect of AKO content on the various properties of AKPI-GA coacervated microcapsules, while the wall material concentration and pH were optimized at 1 % and 3.8, respectively. The obtained solid AKO microcapsules exhibited the encapsulation efficiency of 80.22 %. AKPI-GA coacervated microcapsules extremely masked the odor of AKO and achieved the controlled-release of AKO in the gastrointestinal tract. Meanwhile, the encapsulated AKO displayed higher astaxanthin retention and oxidative stability compared with non-encapsulated AKO during storage.

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Source
http://dx.doi.org/10.1016/j.carbpol.2024.122831DOI Listing

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