Stability of Astaxanthin-Loaded Nanoemulsions with Almond Protein
Author Information
Author(s): Yang Qingrui, Qi Wenhui, Shao Yutong, Zhang Xu, Wu Fengyang, Zhang Zhisheng
Primary Institution: Hebei Agricultural University
Hypothesis
Can almond protein isolate effectively stabilize astaxanthin-loaded Pickering emulsions at different pH levels?
Conclusion
Almond protein isolate can effectively stabilize astaxanthin-loaded emulsions, particularly at pH levels of 3 and 12, enhancing their stability and encapsulation efficiency.
Supporting Evidence
- Astaxanthin encapsulation was highest at pH 3, reaching 91.43%.
- Emulsions at pH levels of 3 and 12 showed no phase separation after 14 days.
- API demonstrated the highest emulsifying activity and stability at pH levels of 3 and 12.
Takeaway
This study shows that using almond protein can help keep astaxanthin safe in food products, especially when the pH is either very low or very high.
Methodology
The study used ultrasound technology to prepare Pickering emulsions and evaluated their stability and encapsulation efficiency at different pH levels.
Limitations
The study primarily focused on specific pH levels and may not account for other environmental factors affecting emulsion stability.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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