Preparation and Stability of Nanoparticles Containing Astaxanthin from <i>Haematococcus pluvialis</i>

YUAN Qiaoyue; WU Fan; WANG Xiaozhi; ZHAO Xuan; CUI Li; LUO Haibo; TAO Mingxuan; LIU Chen; GUO Yuxing

doi:10.13386/j.issn1002-0306.2021120295

Volume 43 Issue 16

Aug. 2022

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Science and Technology of Food Industry > 2022 > 43(16): 98-104. > DOI: 10.13386/j.issn1002-0306.2021120295

YUAN Qiaoyue, WU Fan, WANG Xiaozhi, et al. Preparation and Stability of Nanoparticles Containing Astaxanthin from Haematococcus pluvialis[J]. Science and Technology of Food Industry, 2022, 43(16): 98−104. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120295.

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Preparation and Stability of Nanoparticles Containing Astaxanthin from Haematococcus pluvialis

1.
School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
2.
Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China

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Received Date: December 27, 2021
Available Online: June 14, 2022

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Abstract

Abstract

In order to improve the stability and water solubility of astaxanthin, the snailase was used for the wall-breaking extraction of astaxanthin from Haematococcus pluvialis, and gum arabic and whey protein powder (rich in milk fat globule membrane) were used as wall materials to prepare astaxanthin nanoparticles using a complex coacervation method, in addition, the stability of the nanoparticles was investigated. The results showed that the optimum conditions for the preparation of astaxanthin nanoparticles were pH4.0, protein/gum arabic mass ratio of 2:1 and astaxanthin concentration of 60 μmol/L. The encapsulation rate of astaxanthin under these conditions was 92.93%±0.19%. The average particle size was 265.71±0.55 nm and the Zeta potential was −13.44±0.14 mV. The nanoparticles showed good storage stability with only 6.1% increased in size, 90.78%±0.25% retention of astaxanthin and 79.31%±0.18% clearance of DPPH after 15 d storage at 4 ℃. This study would improve the stability and water solubility of astaxanthin and provide technical support for the efficient utilization of astaxanthin.
- Haematococcus pluvialis,
- astaxanthin,
- milk fat globule membrane,
- nanoparticle,
- stability

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References (37)

References

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