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<p>Astaxanthin (AST), a powerful antioxidant, suffers from rapid chemical degradation, poor aqueous solubility and low bioavailability. In this study, a green edible plant-based Pickering emulsion stabilized by soy dietary fiber (SDF)-soy protein isolate (SPI) complex particles (SSPs) has been prepared for AST delivery. The SSPs featuring negatively charged fibrous rod-like structures, were primarily stabilized by hydrogen bonding between SDF and SPI. SSPs with SDF/SPI mass ratio of 1:1 exhibited good dispersibility and water-oil amphiphilicity. Emulsions stabilized by SSPs 1:1 showed high viscosity and emulsion stability, with a lower creaming index than emulsions by separate SDF or SPI. DPPH and ABTS radical-scavenging capacities of AST in the SSPs 1:1-stabilized Pickering emulsion reached 65.5 ± 5.7% and 97.6 ± 0.5%, respectively, higher than those of emulsions stabilized by the other SPI/SDF ratios and free AST in oil. In vitro digestion indicated that the 1:1 SDF/SPI Pickering emulsion improved AST bioaccessibility by 20.56% and digestive stability by 22.34% compared with the free-AST control. Therefore, the SDF-SPI complex particle-stabilized Pickering emulsion presents a promising delivery system for AST in food industry. This study could facilitate the design of a novel delivery system based on Pickering emulsions to encapsulate and protect bioactive for various applications.</p>

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Pickering emulsion stabilized by soy dietary fiber and soy protein isolate complex for astaxanthin delivery

  • 期刊论文

  • 发表日期：

    2026年1月21日

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  • Yue Qiu,
  • Feifan Fu,
  • Jiajun Chen,
  • Aodong Yue,
  • Tingting Yang,
  • Ligen Zou,
  • Fei Lyu,
  • Jianyou Zhang

摘要

Astaxanthin (AST), a powerful antioxidant, suffers from rapid chemical degradation, poor aqueous solubility and low bioavailability. In this study, a green edible plant-based Pickering emulsion stabilized by soy dietary fiber (SDF)-soy protein isolate (SPI) complex particles (SSPs) has been prepared for AST delivery. The SSPs featuring negatively charged fibrous rod-like structures, were primarily stabilized by hydrogen bonding between SDF and SPI. SSPs with SDF/SPI mass ratio of 1:1 exhibited good dispersibility and water-oil amphiphilicity. Emulsions stabilized by SSPs 1:1 showed high viscosity and emulsion stability, with a lower creaming index than emulsions by separate SDF or SPI. DPPH and ABTS radical-scavenging capacities of AST in the SSPs 1:1-stabilized Pickering emulsion reached 65.5 ± 5.7% and 97.6 ± 0.5%, respectively, higher than those of emulsions stabilized by the other SPI/SDF ratios and free AST in oil. In vitro digestion indicated that the 1:1 SDF/SPI Pickering emulsion improved AST bioaccessibility by 20.56% and digestive stability by 22.34% compared with the free-AST control. Therefore, the SDF-SPI complex particle-stabilized Pickering emulsion presents a promising delivery system for AST in food industry. This study could facilitate the design of a novel delivery system based on Pickering emulsions to encapsulate and protect bioactive for various applications.