Fabrication and Characterization of Botanical-Based Double-Layered Emulsion: Protection of DHA and Astaxanthin Based on Interface Remodeling

• Published in: Foods Vol. 11; no. 22; p. 3557
• Main Authors: Sun, Mengjia, Chen, Hongjian, Geng, Fang, Zhou, Qi, Hao, Qian, Zhang, Shan, Chen, Yashu, Deng, Qianchun
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01-11-2022; MDPI
• Subjects: Algae; Astaxanthin; Bioavailability; Biopolymers; Calcium ions; Cardiovascular disease; Carotenoids; DHA; double-layered emulsion; Electrostatic properties; Emulsions; Fabrication; Fatty acids; flaxseed gum; Food; Food plants; Food science; Food systems; Functional foods & nutraceuticals; Health promotion; Hydrogen bonding; Hydrogen bonds; Hydrophobicity; Metabolism; Particle size; perilla protein isolate; Production processes; Proteins; Seeds; Smell; Spectrum analysis; Vegan; Veganism; China; United Kingdom > UK; United States > US; DHA; double-layered emulsion; astaxanthin; flaxseed gum; perilla protein isolate
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods11223557

Both DHA and astaxanthin, with multiple conjugated double bonds, are considered as health-promoting molecules. However, their utilizations into food systems are restricted due to their poor water solubility and high oxidizability, plus their certain off-smell. In this study, the interactions between perilla protein isolate (PPI) and flaxseed gum (FG) were firstly investigated using multiple spectroscopies, suggesting that hydrophobic, electrostatic force and hydrogen bonds played important roles. Additionally, double-layer emulsion was constructed by layer-by-layer deposition technology and exhibited preferable effects on masking the fishy smell of algae oil. Calcium ions also showed an improving effect on the elasticity modulus of O/W emulsions and was managed to significantly protect the stability of co-delivered astaxanthin and DHA, without additional antioxidants during storage for 21 days. The vegan system produced in this study may, therefore, be suitable for effective delivery of both ω-3 fatty acid and carotenoids for their further incorporation into food systems, such as plant-based yoghourt, etc.