Comparative Study on Physicochemical Properties, Stability and Bioavailability of All-E and Z-astaxanthin Nano-emulsions

ZHOU Lesong; CHEN Jialing; HE Liping; CAO Yong; XIAO Jie; LIU Xiaojuan

doi:10.13386/j.issn1002-0306.2024060231

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ZHOU Lesong, CHEN Jialing, HE Liping, et al. Comparative Study on Physicochemical Properties, Stability and Bioavailability of All-E and Z-astaxanthin Nano-emulsions[J]. Science and Technology of Food Industry, 2025, 46(11): 1−12. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024060231.

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Comparative Study on Physicochemical Properties, Stability and Bioavailability of All-E and Z-astaxanthin Nano-emulsions

College of Food Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou 510642, China

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Received Date: June 16, 2024
Available Online: March 30, 2025

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Abstract

Abstract

To explore the physicochemical characteristics, stability and bioavailability of two geometric isomers of astaxanthin encapsulated by nano-emulsion, in this study, all-E astaxanthin nano-emulsions (all-E-AST NEs) and Z-astaxanthin nano-emulsions (Z-AST NEs) were prepared through high-pressure homogenization. The physicochemical characteristics of the two nano-emulsions were compared using a particle size analyzer, colorimeter, ultraviolet-visible spectrum, infrared spectrum, and scanning electron microscope. The stability of the nano-emulsions was evaluated under a range of conditions, including heating, illumination, and storage. Moreover, the diffusion model method was employed to assess the bioavailability of astaxanthin isomers. The results demonstrated that the appearance colors of the all-E-AST NEs and Z-AST NEs were pale pink and orange yellow, respectively. Compared with all-E-AST NEs, the L^*, a^* and b^* of Z-AST NEs were significantly increased (P<0.05), the average particle size and polydispersity index PDI were observed to decrease by 30 nm and 0.043, respectively. In addition, the encapsulation efficiency was markedly enhanced by 6.1% (P<0.05), and the Z-AST NEs exhibited heightened ultraviolet absorption. The micro-morphology of the two nano-emulsion powders exhibited notable disparities, contingent on the high crystallinity of all-E-astaxanthin and the amorphous state of Z-astaxanthin. Furthermore, the stability of all-E-AST NEs under high-temperature, illumination and long-term storage conditions was significantly higher than that of Z-AST NEs. Meanwhile, the partition factor of Z-AST NEs was 3.54 times that of all-E-AST NEs (P<0.05). Collectively, the findings of this study demonstrate that there are notable differences in physicochemical characteristics between all-E-AST and Z-AST NEs. The former exhibits superior stability, while the latter displays higher bioavailability. These observations provide theoretical guidance for the application of astaxanthin geometric isomer nano-emulsions in healthy food.
- astaxanthin,
- nano-emulsion,
- geometric isomer,
- physicochemical characteristics,
- stability,
- bioavailability

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