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Obesity has become a serious global public health risk threatening millions of people. In this study, the astaxanthin–anthocyanin nanoparticles (AXT-ACN NPs) were used to investigate their effects on the lipid accumulation and antioxidative capacity of the high-sugar-diet-induced high-fat Caenorhabditis elegans (C. elegans). It can be found that the lifespan, motility, and reproductive capacity of the high-fat C. elegans were significantly decreased compared to the normal nematodes in the control group. However, treatment of high-fat C. elegans with AXT-ACN NPs resulted in a prolonged lifespan of 35 days, improved motility, and a 22.06% increase in total spawn production of the nematodes. Furthermore, AXT-ACN NPs were found to effectively extend the lifespan of high-fat C. elegans under heat and oxidative stress conditions. Oil-red O staining results also demonstrated that AXT-ACN NPs have a remarkable effect on reducing the fat accumulation in nematodes, compared with pure astaxanthin and anthocyanin nanoparticles. Additionally, AXT-ACN NPs can significantly decrease the accumulation of lipofuscin and the level of reactive oxygen species (ROS). The activities of antioxidant-related enzymes in nematodes were further measured, which revealed that the AXT-ACN NPs could increase the activities of catalase (CAT), superoxidase dismutase (SOD), and glutathione peroxidase (GSH-Px), and decrease the malondialdehyde (MDA) content. The astaxanthin and anthocyanin in AXT-ACN NPs showed sound synergistic antioxidation and lipid-lowering effects, making them potential components in functional foods. [ABSTRACT FROM AUTHOR]

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 Undaria pinnatifida. 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 in vitro 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. [ABSTRACT FROM AUTHOR]

Double emulsions (DEs), one of the most promising dispersion systems, have attracted much attention in the food industry. However, instability and the need for synthetic surfactants hinder the application of DEs. The development of clean-label DEs with good stability remains a challenge. Herein, novel DE gels (DEGs) with water-in-oil-in-water morphology were developed by combining multiple gelation and emulsification processes, which can stabilize the dispersion system without the synthetic surfactants used in conventional emulsions. Gelatin and beeswax were used to gelatinize the internal aqueous and oil phases respectively. Sodium caseinate acted as the external aqueous phase emulsifier, while a blend of gellan gum (GG) and sodium alginate (SA) was introduced to create DEGs. The networks formed by SA and GG in the water phase inhibited the movement of droplets in the emulsions and improved their stability. The DEGs can withstand up to five freeze-thaw cycles and at least 100 d of storage. In addition, the textural properties of DEGs were characterized and the results suggested that DEGs could be used as a cheese simulant. DEGs could be used as carriers for the co-delivery of phycocyanin and astaxanthin. Their encapsulation efficiency was greater than 90%. Furthermore, in vitro digestion showed that DEGs significantly improved the bioavailability of astaxanthin and phycocyanin, which increased from 18.5 ± 0.15% and 16.3 ± 0.45% to 43.2 ± 0.35% and 41.6 ± 0.5%, respectively. In conclusion, we have demonstrated a novel strategy for the preparation of clean-label DEGs, which could be used as a carrier for the co-delivery of hydrophilic and hydrophobic substances. [Display omitted] • The PGPR-free W/O/W double emulsion was successfully prepared via oil gelation. • Gellan gum and sodium alginate double-network W/O/W emulsion gels were constructed. • The co-delivery of astaxanthin and phycocyanin was achieved using double emulsion gels. • Double emulsion gels improved the bioavailability of astaxanthin and phycocyanin. • Double emulsion gels mimic the texture of Cheese. [ABSTRACT FROM AUTHOR]

The controlled release of antioxidant substances at the intestinal oxidative damage site is crucial for alleviating intestine-related diseases. Herein, the novel ROS-responsive carrier was synthesized through simple amidation reaction between carboxymethyl chitosan (CMC) and methionine (Met), a natural organic compound containing ROS-responsive linkages (thioether). Initially, astaxanthin (AXT) nanoparticles (AXT 2 @CMT) with excellent stability and drug loading capacity (39.68 ± 0.23 μg/mL) were prepared by optimizing various reaction conditions. In the simulated high-concentration ROS environment of the intestine, CMT achieved a transition from hydrophobic groups (thioether) into hydrophilic groups (sulfone), which was conducive to the controlled release of AXT. In vitro cell experiments revealed that AXT 2 @CMT could effectively alleviate the oxidative damage in intestinal epithelioid cell line No. 6 (IEC-6 cell) caused by H 2 O 2. This study achieved a straightforward preparation of ROS-responsive nanocarrier through food ingredients, offering a theoretical foundation for the controlled release of AXT at the intestinal oxidative damage site. • Novel ROS-responsive carrier was synthesized by simple amidation reaction. • ROS-responsive behavior was realized by thioether in methionine. • The thioether in the carrier could be oxidized to sulfone by the ROS in the intestine. • The controlled release of astaxanthin was achieved under a high concentration of ROS. • The nanoparticles could effectively alleviate the oxidative damage in IEC-6 cells. [ABSTRACT FROM AUTHOR]

Astaxanthin is a marine carotenoid which has received widely attention due to its strongly functional activity in food industry. However, the poor water solubility and chemical instability restricts its bioavailability and antioxidation application. Thus, it is necessary to find effective method to protect astaxanthin against degradation and further exert its potential benefits in nutrition intervention. The emphasis of this review is to highlight the construction of astaxanthin-based delivery systems, including lipid-based delivery systems and polymer-based delivery systems. Meanwhile, the potential benefits of encapsulating astaxanthin in terms of precision nutrition are summarized, which include promoting cellular uptake, intervening various disease, and achieving targeted delivery in cell or organelle levels. Finally, challenges and future perspectives of targeted astaxanthin for precision nutrition are further discussed. Well-designed astaxanthin-based delivery systems can enhance the stability of astaxanthin during food processing and in vivo digestion. Further improving its bioavailability through targeted delivery of astaxanthin-based products, especially for special populations, will meet the multiple needs of the public for food nutrition and health. • Remarkable technologies of developing astaxanthin delivery systems are elucidated. • Current challenges to practical concerns for astaxanthin utilization are illustrated. • Future developments of targeted astaxanthin for precision nutrition are discussed. [ABSTRACT FROM AUTHOR]

[Display omitted] • Microfluidic electrospinning for synthesizing fucoxanthin-loaded core–shell nanofibers. • GZ12/ZFx nanofibers significantly enhance hydrophobicity and stability of fucoxanthin. • Fucoxanthin-loaded nanofibers alleviate lipid accumulation and oxidative stress in oleic acid-incubated HepG2 cells. Fucoxanthin is a xanthophyll carotenoid that possesses potent antioxidant, anti-obesity, and anti-tumor properties. However, its limited solubility in water and susceptibility to degradation create challenges for its application. In this study, a microfluidic coaxial electrospinning technique was used to produce core–shell zein-gelatin nanofibers for encapsulating fucoxanthin, enhancing its bioavailability, and improving its stability. In comparison to uniaxially-loaded fucoxanthin nanofibers, the encapsulation efficiency of fucoxanthin reached 98.58 % at a core–shell flow rate ratio of 0.26:1, representing a 14.29 % improvement. The photostability of the nanofibers increased by 74.59 % after three days, UV stability increased by 38.82 % after 2 h, and temperature stability also significantly improved, demonstrating a protective effect under harsh environmental conditions (P < 0.05). Additionally, nanofibers effectively alleviated oleic acid-induced reactive oxygen species production and reduced fluorescence intensity by 54.76 %. MTT experiments indicated great biocompatibility of the nanofibers, effectively mitigating mitochondrial membrane potential polarization and lipid accumulation in HepG2 cells. Overall, the microfluidic coaxial electrospinning technique enables promising applications of fucoxanthin delivery in the food industry. [ABSTRACT FROM AUTHOR]

As a fat-soluble carotenoid, astaxanthin has excellent antioxidant and anti-inflammation biological activities, but its poor biocompatibility and low stability limit application of astaxanthin in the food industry. In this study, cauliflower-like carriers (CCs) were constructed based on caseinate, chitosan-triphenylphosphonium (TPP) and sodium alginate through an electrostatic self-assembly method to improve the biocompatibility, stability and targeting transport properties of astaxanthin. The smart CCs showed pH-response release and mitochondrial targeted characteristics. In vitro studies demonstrated that the CCs could improve the internalization of astaxanthin, and significantly inhibited the excessive production of reactive oxygen species and the depolarization of mitochondrial membrane potential caused by oxidative stress. In vivo studies revealed that the astaxanthin-loaded CCs could effectively relieve the colitis induced by dextran sodium sulfate and protect the integrity of the colon tissue structure. The astaxanthin-loaded CCs could significantly inhibit the expression of inflammation factors such as interleukin-1β, interleukin-6, tumor necrosis factor alpha, cyclooxygenase-2, myeloperoxidase, inducible nitric oxide synthase, and nitric oxide. Moreover, the astaxanthin-loaded CCs could maintain the expression of zonula occludens-1, increase the abundance of Firmicutes and Lactobacillaceae in the intestine. In a word, the constructed astaxanthin delivery system provided a potential application for the oral uptake hydrophobic bio-activator in intervention of ulcerative colitis. [Display omitted] • Cauliflower-like astaxanthin carriers were prepared with protein and polysaccharide. • pH-responsive release and mitochondrial targeted ability of the carriers was found. • Secretion of inflammation factors was reduced after invention with astaxanthin-loaded carriers. • Colon inflammation was alleviated and relative abundance of probiotics increased. [ABSTRACT FROM AUTHOR]

Dextran sulfate sodium is one of the important members in the field of polysaccharide biotechnology, which can induce inflammatory bowel disease (IBD) in the gastrointestinal tract. Nevertheless, the application of astaxanthin (AST) and epigallocatechin-3-gallate (EGCG), known for their pronounced antioxidant and anti-inflammatory properties, is encumbered by limited stability and bioavailability. To surmount this challenge, dual nutritional macromolecular nanoparticles were provided for alleviating IBD. The forementioned strategy entailed the utilization of EGCG as a wall material via the Mannich reaction, resulting in the creation of specialized nanocarriers capable of mitochondrial targeting and glutathione-responsive AST delivery. In vitro investigations, these nanocarriers demonstrated an enhanced propensity for mitochondrial accumulation, leading to proficient elimination of reactive oxygen species and preservation of optimal mitochondrial membrane potential about 1.5 times stronger than free AST and EGCG. Crucially, in vivo experiments showed that the colon length of IBD mice treated with these nanocarriers increased by 51.29 % and facilitated the polarization of M2 macrophages. Moreover, the assimilation of these nanocarriers exerted a favorable impact on the composition of gut microbiota. These findings underscore the immense potential of dual nutrition nanocarriers in contemporaneously delivering hydrophobic biological activators through oral absorption, thereby presenting a highly promising avenue for combating IBD. [ABSTRACT FROM AUTHOR]

Dysphagia, a condition characterized by difficulty swallowing, has emerged as a threat to health. Herein, we investigated the feasibility of preparing a novel 3D-printed dysphagia diet using emulsions and gellan gum. A gel network was facilitated by the inclusion of gellan gum, which also helped to reduce the size of the oil droplets. Emulsion gels (with 0.3 %–0.5 % gellan gum) were stable at 25 °C for 30 days and tolerated a high ionic concentration of 800 mmol L−1. Emulsion gels remained stable after heat treatment and centrifugation. The excellent stability of the emulsion gels was related to the three-dimensional network developed by the gellan gum. The rheological results validated the solid-state behavior, shear thinning behavior and structural recovery of emulsion gels. Emulsion gels with 0.3 %–0.5 % gellan gum were suitable for 3D printing since they had high printing accuracy, self-support, and smooth surface texture. International Diet Standardization Initiative (IDDIS) tests have shown that emulsion gels can be classified as a level 3–5 dysphagia diet. In addition, the bioaccessibility of astaxanthin increased 1.7 times after being encapsulated by emulsion gels. Overall, these results demonstrate the potential of emulsion gels in the development of novel 3D-printed diets for dysphagia and bioactive protection. [Display omitted] • Emulsion gels were prepared by using GPPs-stabilized emulsions and gellan gum. • 3D networks formed by gellan gum promote the high stability of emulsion gels. • Emulsion gels with tunable rheological properties were developed. • 3D printing was applied to develop a visually appealing dysphagia diet. • Emulsion gels improved the bioaccessibility of astaxanthin. [ABSTRACT FROM AUTHOR]

[Display omitted] • Hepatocyte-mitochondrion bifunctional targeting nanosystem was prepared for astaxanthin delivery. • The delivery system showed good targeting ability for hepatocyte and mitochondrion. • Cellular reactive oxygen species level was significantly decreased by bifunctional nanosystem. • Increased accumulation of bifunctional nanosystem in liver was observed. A bifunctional hepatocyte-mitochondrion targeting nanosystem was prepared for astaxanthin by conjugating lactobionic acid (LA) and triphenylphosphonium-modified 2-hydroxypropyl-β-cyclodextrin onto sodium alginate. Hepatocyte-targeting evaluation indicated that the fluorescence intensity of HepaRG cells treated with the bifunctional nanosystem increased 90.3%, which was greater than that (38.7%) of the LA-only targeted nanosystem. The Rcoloc was 0.81 for the bifunctional nanosystem in mitochondrion-targeting analysis, which was greater than that (0.62) of the LA-only targeted nanosystem. The reactive oxygen species (ROS) level of the astaxanthin bifunctional nanosystem treated group significantly reduced to 62.20%, lower than that of free astaxanthin (84.01%) and LA-only targeted group (73.83%). Mitochondrial membrane potential recovered 97.35% in the astaxanthin bifunctional nanosystem treated group while the LA-only targeted group recovered 77.45%. The accumulation of bifunctional nanosystem in liver increased by 31.01% compared to the control. These findings indicated that the bifunctional nanosystem was beneficial for astaxanthin delivery in the liver precision nutrition intervention. [ABSTRACT FROM AUTHOR]

Oil in water high internal phase Pickering emulsion (HIPEs) stabilized by edible colloid particles have attracted considerable attention for three-dimensional (3D) printing and delivery of a hydrophobic bioactive. In this paper, a facile route for preparing oil in water HIPEs was demonstrated, only requiring centrifuging gliadin/gelatinized starch nanocomposites (G/SNPs) stabilized pre-emulsions. The surface properties of G/SNPs were engineered which helped prevent oil coalescence during centrifugation, while obtaining HIPEs with oil phase fractions up to 77.3%, simultaneously. The resultant HIPEs exhibited shear-thinning behavior with high solid viscoelasticity. Furthermore, HIPEs with internal phase fraction above 80% were successfully prepared simply by adjusting the ionic strength. The HIPEs with suitable rheology properties for 3D printing were obtained, and the enhanced viscoelasticity and thixotropic recovery could be attributed to the electrostatic shielding under higher ionic strength. In addition, the light stability and bioaccessibility of astaxanthin were significantly improved by HIPEs, and more than 90% astaxanthin was retained after heating at 95 °C for 30 min. These results proved a new route for producing HIPEs with improved performance, opening new possibilities for manufacturing future food and delivery of hydrophobic bioactive molecules. [Display omitted] • A facile route for preparing HIPEs was established by centrifuging pre-emulsions. • The properties of HIPEs were tuned by NaCl content in pre-emulsions. • NaCl changes the rheological properties of HIPEs by changing oil droplet interactions. • The presence of NaCl improved the 3D printing performance of HIPEs. • HIPEs with 100 mmol L−1 NaCl increased the stability and bioavailability of astaxanthin. [ABSTRACT FROM AUTHOR]

SBP-EGCG complex stabilized high internal phase Pickering emulsions loaded with astaxanthin-and algal oil-loaded were used for 3D food printing. [Display omitted] • Sea bass protein (SBP)-(-)-Epigallocatechin-3-gallate (EGCG) complex was prepared. • The SBP-EGCG complex with antioxidant activity could be used to stabilize HIPPEs. • The SBP-EGCG complex endowed HIPPEs with and excellent rheological properties. • The HIPPEs improved the stability of astaxanthin and algal oil. • The HIPPEs could be used as food-grade printing material. The protective effect of sea bass protein (SBP)-(−)-epigallocatechin-3-gallate (EGCG) covalent complex-stabilized high internal phase (algal oil) Pickering emulsions (HIPPEs) on astaxanthin and algal oils was demonstrated in this study. The SBP-EGCG complex with better wettability and antioxidant activity was formed by the free radical-induced reaction to stabilize HIPPEs. Our results show that the SBP-EGCG complex formed dense particle shells surrounding the oil droplets, and the shells were crosslinked with the complex in the continuous phase to produce a network structure. The rheological analysis demonstrated that the SBP-EGCG complex endowed HIPPEs with high viscoelasticity, high thixotropic recovery, and good thermal stability, which were beneficial for three-dimensional (3D) printing applications. HIPPEs stabilized by SBP-EGCG complex were applied to improve the stability and bioaccessibility of astaxanthin and to delay algal oil lipid oxidation. The HIPPEs might become a food-grade 3D printing material served as a delivery system for functional foods. [ABSTRACT FROM AUTHOR]

Microfluidic preparation of amino acid-induced self-assembled nanoparticles of anthocyanins for delivery of astaxanthin and protection against oxidatively damaged macrophages. [Display omitted] • Novel strategy for one-step fabrication of astaxanthin nanoparticles using microfluidic device. • Obtaining uniform size and low polydispersity index of the nanoparticles. • Achieving nano-delivery systems with good antioxidant activity and stability. • Enhancing macrophages resistance to H 2 O 2 damage using the nanoparticles. Improving the stability of astaxanthin (AST) is a vital way to enhance its oral bioavailability. In this study, a microfluidic strategy for the preparation of astaxanthin nano-encapsulation system was proposed. Thanks to the precise control of microfluidic and the rapid preparation ability of the Mannich reaction, the resulting astaxanthin nano-encapsulation system (AST-ACNs-NPs) was obtained with average sizes of 200 nm, uniform spherical shape and high encapsulation rate of 75%. AST was successfully doped into the nanocarriers, according to the findings of the DFT calculation, fluorescence spectrum, Fourier transform spectroscopy, and UV–vis absorption spectroscopy. Compared with free AST, AST-ACNs-NPs showed better stability under the conditions of high temperature, pH and UV light with<20% activity loss rate. The nano-encapsulation system containing AST could significantly reduce the hydrogen peroxide produced by reactive oxygen species, keep the potential of the mitochondrial membrane at a healthy level, and improve the antioxidant ability of H 2 O 2 -induced RAW 264.7 cells. These results indicated that microfluidics-based astaxanthin delivery system is an effective solution to improve the bioaccessibility of bioactive substances and has potential application value in food industry. [ABSTRACT FROM AUTHOR]

[Display omitted] • Haematococcus pluvialis protein were prepared to stabilize Pickering emulsions. • Pickering emulsions based on HPP showed good stability and rheological properties. • HPP-stabilized Pickering emulsions displayed excellent antioxidant activity. • The emulsion nutritional microspheres were applied in traditional dumpling stuffing. In this study, the oil-in-water Pickering emulsions were prepared using Haematococcus Pluvialis protein (HPP) particles as an emulsifier by a simple one-step emulsification method. The internal oil phase was as high as 70 % due to the excellent emulsifying properties of HPP, and the average size of oil droplets in the emulsion was around 20 μm. The emulsion prepared by 2.5 % HPP with the oil phase ratio of 70 % showed the best stability after 14 days of storage, and the emulsion could maintain stability at acidic condition, high ionic strength, low and high temperatures. However, all emulsion samples exhibited shear thinning phenomenon, and the higher HPP concentration and oil phase ratio led to greater G′ and G″ modulus. NMR relaxation results showed that high concentration HPP could limit the mobility of free water in the emulsion and improve the emulsion stability. The HPP-stabilized emulsion could inhibit the oxidation of oil phase during storage due to the DPPH and ABTS radical scavenging activity of astaxanthin (AST) in HPP. Finally, the nutritional microspheres based on HPP-stabilized emulsion showed good stability in traditional dumplings and could reduce the loss of AST and DHA in algae oil during the boiling of dumplings. [ABSTRACT FROM AUTHOR]

Gliadin, a plant-based amphiphilic protein, has hydrophilic deficiencies in preparing Pickering emulsions. Herein, konjac glucomannan was introduced to improve the wettability of gliadin, and oil-in-water Pickering emulsions stabilized by konjac glucomannan/gliadin colloidal particles (GKPs) with algal oil as internal oil phase were fabricated. The major force between konjac glucomannan and gliadin was hydrogen bonding and the morphology of GKPs appeared as independently dispersed spheres. The presence of konjac glucomannan changed the conformation of gliadin and improved the wettability of GKPs. When the mass ratio of gliadin to konjac glucomannan was 1:1, the three-phase contact angle (θ) of GKPs reached 91.6 ± 0.6°. The Pickering emulsion stabilized by GKPs showed high storage, centrifugation, pH and ionic strength stability. Meanwhile, konjac glucomannan increased the viscosity of the Pickering emulsion. When the mass ratio of gliadin to konjac glucomannan was 1:1, the bioaccessibility of astaxanthin reached 22.37 ± 0.62%, which was 4.5 times higher than that of astaxanthin in pure oil. Thus, Pickering emulsion stabilized by GKPs is a promising delivery system for astaxanthin in the food industry. [Display omitted] • Gliadin/konjac glucomannan colloidal particles (GKPs) were prepared. • The properties of GKPs were tuned by the ratio of gliadin/konjac glucomannan. • The film structure formed by GKPs contributed to the stability of the emulsion. • The stability of astaxanthin embedded in Pickering emulsion was improved. • GKPs stabilized emulsion is favorable for the bioaccessibility of astaxanthin. [ABSTRACT FROM AUTHOR]

• Functionalized nanoparticles were designed and prepared for astaxanthin delivery. • Lactobionic acid-modified (2-hydroxypropyl-β-cyclodextrin) was coating material. • Liver targeting was achieved via lactobionic acid-asialoglycoprotein interaction. • Enhanced antioxidant and mitochondrion protecting effects were found in astaxanthin. Astaxanthin (AST), as natural hydrophobic nutrition, has exhibited health-promoting benefits for its outstanding antioxidant property. However, most studies tend to enhance its stability and solubility while the targeted delivery of AST is limited. In this study, liver-targeted nanocarriers were designed and prepared by lactobionic acid-modified (2-hydroxypropyl-β-cyclodextrin) for efficient controlled delivery of AST. The minimum average size of AST nanoparticles was about 98 nm with a polydispersity index (PDI) of 0.41. The lactobionic acid-modified AST nanoparticles exhibited significant cellular uptake, and an admirable ability to scavenge free radicals for H 2 O 2 -induced HepaRG cells in preventing mitochondrial depolarization. Moreover, accumulation of AST nanoparticles in liver was observed due to the modification of lactobionic acid (LA) of the nanocarriers through the specific binding of LA-asialoglycoprotein receptors. The results in this study provided a new idea for liver-specific nutrition delivery of AST in developing functional food for liver disease nutrition intervention. [ABSTRACT FROM AUTHOR]

Pickering emulsion gels (PEGs) are structured emulsions that have demonstrated their advantages in the delivery of bioactive compounds since the gel network inhibits droplet coalescence, Ostwald ripening, and phase separation. Herein, the gliadin/starch nanocomposites (G/SNPs) with distinct gliadin/starch ratios were prepared and used to stabilize the PEGs. The interaction between gliadin and gelatinized starch was confirmed by fluorescence and Fourier transform infrared (FTIR) spectra. The presence of gelatinized starch improved the wettability of G/SNPs. The maximum three-phase contact angle was 84° when the ratio of gliadin/starch was 1:5 (G/SNPs 1:5). The appearance, micromorphology, oil droplet size distribution, and rheological properties suggested that stable PEGs stabilized by G/SNPs were formed. The PEGs stabilized by G/SNPs 1:5 were stable for at least one year when stored at room temperature. The super stability of PEGs was related to the compact three-dimensional network structure. Moreover, PEGs were stable at pH values ranging from 3 to 11 and tolerated high ionic strength up to 1000 mmol L−1 NaCl. Furthermore, the retention rate of astaxanthin in the G/SNPs 1:5 stabilized PEGs was improved since the half-life of encapsulated astaxanthin was 2.3 times longer than that in oil. In addition, in vitro digestion suggested the bioaccessibility of astaxanthin in PEGs was 1.5 times higher than that of oil. Taken together, these results indicated that G/SNPs stabilized PEGs were promising carriers for the better delivery of hydrophobic bioactive compounds. [Display omitted] • The properties of gliadin and gelatinized starch complex (G/SNPs) were investigated. • Ultra-stable Pickering emulsion gels (PEG) stabilized by G/SNPs were fabricated. • The rheological properties of the PEG were tuned by changing the microstructure. • The stability of astaxanthin in the G/SNPs stabilized PEG was improved significantly. • G/SNPs 1:5 stable PEG improved the bioavailability of astaxanthin. [ABSTRACT FROM AUTHOR]

Orally targeted strategy of anti-inflammatory agents has attracted tremendous attention for reducing highly health-care costs and enhancing the intervention efficiency of ulcerative colitis (UC). Herein, we developed a new kind of sequence-targeted astaxanthin nanoparticles for UC treatment. Astaxanthin nanoparticles were firstly designed by self-assembly method using (3-carboxypentyl) (triphenyl) phosphonium bromide (TPP)-modified whey protein isolate (WPI)-dextran (DX) conjugates. Subsequently, lipoic acid (LA) modified hyaluronic acid (HA) was coated on the surface of the nanoparticles by double emulsion evaporation method. Exhilaratingly, the constructed sequence-targeted astaxanthin nanoparticle exhibited excellent macrophages and mitochondria targeting ability, with a Pearson's correlation coefficient of 0.84 adstnd 0.92, respectively. In vivo imaging elucidated an obvious accumulation of the sequence-targeted nanoparticles in colon tissues in UC mice. Meanwhile, the reduction stimulus release features of astaxanthin were observed in the presence of 10 mM of glutathione (GSH) at pH 7.4. Most importantly, in vivo experiments indicated that sequence-targeted astaxanthin nanoparticles could markedly alleviate inflammation by moderating the TLR4/MyD88/NF-κB signaling pathway. What's more, the composition of gut microbiota and the production of short chain fatty acid were also improved upon the uptake of sequence-targeted astaxanthin nanoparticles. Our results suggested this novel astaxanthin nanoparticles, which showed sequence-targeted ability and reduction response feature, could be exploited as a promising strategy for effective UC treatment. [ABSTRACT FROM AUTHOR]

Smart delivery systems with stimuli-responsive capability are able to improve the bioaccessibility through increasing the solubility, physicochemical stability and biocompatibility of bioactive compounds. In this study, the astaxanthin nanoparticles with reactive oxygen species (ROS) and pH dual-response function were design and constructed using poly (propylene sulfide) covalently modified sodium alginate as carriers based on ultrasonic assisted self-assembly strategy. Atomic force microscope and scanning electron microscope analysis showed that the nanoparticles were spherical in shape with a size of around 260 nm. Meanwhile, the astaxanthin nanoparticles showed both pH and ROS stimuli-responsive release characteristics. In vitro cell experiments showed that astaxanthin nanoparticles significantly inhibited the production of ROS and mitochondrial depolarization induced by oxidative stress. In vivo colitis experiment of mice revealed that astaxanthin nanoparticles could significantly relieve colitis, protect the integrity of colon tissue and restore the expression of tight junction proteins ZO-1 and occludin. The abundance of Lactobacillus and Lachnospiraceae , and the ratio of Firmicutes/Bacteroidota of gut microbiota were significantly improved after intervention of the stimuli-responsive astaxanthin nanoparticles. This work provided a simple strategy for constructing ROS/pH dual response delivery system, which provided an experimental basis for improving the oral bioavailability of hydrophobic active compounds. • ROS/pH responsive carriers prepared by sodium alginate and poly (propylene sulfide). • Mitochondria-targeted carriers improve the antioxidant efficiency of astaxanthin. • Dual-responsive astaxanthin nanoparticles alleviate inflammatory factor secretion. • Restoration of the colonic barrier and up-regulation of probiotic abundance. [ABSTRACT FROM AUTHOR]

High internal phase Pickering emulsions (HIPPEs) stabilized by food-grade proteins have attracted much attention. In this study, Spanish mackerel protein (SMP)-procyanidin (PC) hybrid nanoparticles (SPHPs) were prepared through electrostatic interactions and hydrogen bonding as an emulsifier for HIPPEs. Transmission electron microscopy (TEM) showed that, unlike the spherical SMPs, the SPHPs had a cross-linked structure with rough surface. The particle size of HIPPE droplets decreased with increasing SPHP concentration. Photographs and magnetic resonance imaging (MRI) showed that the HIPPEs stabilized by SPHPs had a stable gel structure and the oil protons were evenly distributed when the oil fraction of HIPPEs was 85%. Low-field nuclear magnetic resonance (LF-NMR) transverse relaxation showed that the water state in HIPPEs stabilized by SPHPs was mainly immobilized and showed good stability after 4 weeks of storage. Rheological analysis showed that the HIPPEs had good viscoelasticity and thixotropy. Simulated digestion experiments showed that the HIPPEs improved the bioaccessibility of astaxanthin. The application of HIPPEs in surimi products shows that HIPPEs in surimi had a high adhesion rate (47.89%) and good cooking stability. HIPPEs stabilized by SPHPs could achieve efficient delivery of astaxanthin and had the potential to be applied to functional surimi products in the form of simple adhesion. [Display omitted] • Spanish mackerel protein-procyanidin particles were prepared to stabilize HIPPEs. • Procyanidins boosted the emulsifying capacity of Spanish mackerel proteins. • HIPPEs have solid-like gel properties and long-term stability. • HIPPEs improved the stability and bioaccessibility of astaxanthin. • HIPPEs applied to surimi had high adhesion and good cooking stability. [ABSTRACT FROM AUTHOR]

Astaxanthin and phycocyanin were recommended for their bioactivities. However, limited stability and low bioavailability were not conducive to their applications in the food industry. A pH-sensitive double W 1 /O/W 2 emulsion-filled hydrogel loaded concomitantly with astaxanthin and phycocyanin was prepared using the two-step emulsification process. First, the W 1 /O emulsion was fabricated using polyglycerol polyricinoleate as a hydrophobic emulsifier. Second, W 1 /O/W 2 emulsions are typically formed by homogenizing W 1 /O emulsions with an aqueous phase containing sodium caseinate. Later, gellan gum was added to the double emulsion as an additional stabilizer and gelling agent to prepare the double emulsion-filled hydrogel. The influence of gellan gum on the microstructure, rheology, and stability of double emulsions was investigated. The double emulsions remained stable during 30 days' storage when the content of gellan gum was above 0.4% since the hydrogel formation. The microstructure of double emulsions was maintained under the acidic environment due to the network formed by gellan gum while transformed from hydrogel state to solution state since the disintegration of gellan gum network under neutral conditions. Further, based on the pH-sensitive nature of double emulsion-filled hydrogel, the co-encapsulation of phycocyanin and astaxanthin and the in vitro release behavior were demonstrated. The maximum encapsulation efficiency of phycocyanin and astaxanthin was 94.1% and 90.82%, respectively. In vitro digestion proved their intestinal targeted release ability. These results suggested that the double emulsion-filled gellan gum hydrogel can be used as a pH-sensitive carrier for intestinal targeted delivery of hydrophobic and hydrophilic food bioactive ingredients. [Display omitted] • pH-sensitive double emulsion-filled gellan gum hydrogel was prepared. • Co-encapsulation of astaxanthin and phycocyanin was achieved. • Gellan gum improved the encapsulation efficiency of astaxanthin and phycocyanin. • The double emulsions-filled hydrogel achieved intestinal targeting delivery. [ABSTRACT FROM AUTHOR]

Food-grade high internal phase Pickering emulsions (HIPPEs) stabilized by protein-based particles have received widespread attention because of their potential applications in the food industry. Herein, HIPPEs stabilized by sea bass protein (SBP) microgel particles were prepared using a simple one-step method. Its internal phase volume fraction was as high as 88% oil-in-water emulsion. The impact of SBP microgel particles concentration on the physical and chemical properties of HIPPEs was investigated. The SBP microgel particles improved the environmental stability of HIPPEs. Confocal laser scanning microscope (CLSM) and cryo-scanning electron microscope (cryo-SEM) images showed a three-dimensional network structure formed around oil droplets through SBP microgel particles. The average particles size of the HIPPEs droplets decreased with the increased concentration of SBP microgel particles. In rheological analysis, as the concentration of SBP microgel particles increased, HIPPEs showed higher viscoelasticity, excellent recovery, and thixotropy, which further proved the potential application of HIPPEs in 3D printing. The physical and chemical stability of astaxanthin was improved after encapsulation of HIPPEs. Further, the lipolysis degree of HIPPEs and the bioaccessibility of astaxanthin during in vitro digestion were improved also by the SBP microgel particles. Interestingly, the bioaccessibility of astaxanthin in HIPPEs stabilized by 4 wt% SBP microgel particles reached 51.17%. Three-dimensional (3D) printing experiments confirmed the extrudability, printing performance, and self-supporting properties of HIPPEs. In short, the HIPPEs stabilized by SBP microgel particles could be used as a delivery vehicle for astaxanthin, and the HIPPEs loaded with astaxanthin might have potential as a 3D printing material for edible functional foods. [Display omitted] • Sea bass protein microgel particles were prepared to stabilize HIPPEs. • HIPPEs had a three-dimensional network structure and good rheological properties. • HIPPEs improved the stability and bioaccessibility of astaxanthin. • Astaxanthin-loaded HIPPEs could be used as food-grade 3D printing materials. [ABSTRACT FROM AUTHOR]