Preparation and Evaluation of Undaria pinnatifida Nanocellulose in Fabricating Pickering Emulsions for Protection of Astaxanthin

• Published in: Foods Vol. 11; no. 6; p. 876
• Main Authors: Li, Yu, Fei, Siyuan, Yu, Deyang, Zhang, Lijuan, Li, Jiaxuan, Liu, Ronggang, Tan, Mingqian
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 18-03-2022; MDPI
• Subjects: Algae; Aqueous solutions; Astaxanthin; Bioavailability; Biotechnology; Cellulase; Cellulose; Cellulose fibers; Controlled release; Emulsions; Fatty acids; Food science; Fourier transforms; High aspect ratio; Ionic strength; Lignin; Morphology; nanocellulose; Nanofibers; Oxidation; Pickering emulsion; Piperidine; Seaweeds; stability; Sunflower oil; Sunflowers; Undaria pinnatifida; United States > US; China; Japan; nanocellulose; Pickering emulsion; Undaria pinnatifida; stability; astaxanthin
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods11060876

Pickering emulsions stabilized from natural sources are often used to load unstable bio-active ingredients, such as astaxanthin (AXT), to improve their functionality. In this study, AXT-loaded Pickering emulsions were successfully prepared by 2,2,6,6-tetramethy-1-piperidine oxide (TEMPO)-oxidized cellulose nanofibers (TOCNFs) from
. The morphology analysis showed that TOCNFs had a high aspect ratio and dispersibility, which could effectively prevent the aggregation of oil droplets. The stable emulsion was obtained after exploring the influence of different factors (ultrasonic intensity, TOCNFs concentration, pH, and ionic strength). As expected, AXT-loaded Pickering emulsions showed good stability at 50 °C and 14 days of storage. The results of simulated
digestion showed that the emulsions exhibited higher release of free fatty acids (FFAs) and bioaccessibility of AXT than those in sunflower oil. Hence, our work brought new insights into the preparation of Pickering emulsions and their applications in protection and sustained, controlled release of AXT.