Encapsulation of Antarctic krill oil in yeast cell microcarriers: Evaluation of oxidative stability and in vitro release.

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 Chem

journal_title

Food chemistry

authors

Fu J,Song L,Guan J,Sun C,Zhou D,Zhu B

doi

10.1016/j.foodchem.2020.128089

subject

Has Abstract

pub_date

2021-02-15 00:00:00

pages

128089

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(20)31951-8

journal_volume

338

pub_type

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