The powerful antioxidant properties of astaxanthin (AST) face two significant challenges: low water solubility and poor chemical stability. To overcome them, extensive research and development efforts have been directed toward creating effective delivery systems. Among them, the positive synergistic effect between biomaterials can be used to refine the design of delivery systems. Understanding the relationship between structure and function aids in tailoring applications to specific needs. This review outlines the challenges associated with delivering AST and reviews the mechanisms involved in creating delivery systems, specifically focusing on the structure-function relationship of biomaterials. It comprehensively introduces the positive synergistic effect of biomaterials with enhancing the functional properties of AST, and analyzes the impact of designed structures on function regulation and the application prospects of the delivery system in the food industry. The future demand for efficient delivery of AST will increasingly depend on the positive synergistic effect between biomaterials.
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| http://dx.doi.org/10.1016/j.foodchem.2024.142731 | DOI Listing |
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