Abstract:
:Antarctic krill oil (KO) was encapsulated into yeast cells (YCs), and the physicochemical, morphological, and conformational characterizations of KO-loaded YCs (KYCs) were investigated. Moreover, the oxidation stability and in vitro release behavior of KYCs were evaluated. Results showed that KYCs provided significantly higher oxidative stability than native KO. The fatty acid profile remained obviously unchanged after encapsulation. Most interestingly, the phospholipid proportion increased from 49.76% ± 1.42% to 59.92% ± 1.39% after encapsulation. Furthermore, there was a slow and prolonged release of KYCs, along with higher bioaccessibility of docosahexaenoic acid and eicosapentaenoic acid than the KO-in-water emulsion (69.62% ± 7.67% and 66.67% ± 4.55% vs 47.44% ± 4.4% and 39.74% ± 3.89%). KO encapsulation in YCs can be considered as an efficient approach for extending the oxidative and in vitro stability of this nutritious oil and facilitating its application in food products.
journal_name
Food Chemjournal_title
Food chemistryauthors
Fu J,Song L,Guan J,Sun C,Zhou D,Zhu Bdoi
10.1016/j.foodchem.2020.128089subject
Has Abstractpub_date
2021-02-15 00:00:00pages
128089eissn
0308-8146issn
1873-7072pii
S0308-8146(20)31951-8journal_volume
338pub_type
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