Whey protein aggregates-alginate composite gel for astaxanthin-chia oil encapsulation

ESPINACO BY; NIIZAWA I; ZORRILLA SE; SIHUFE GA

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

WILEY-V C H VERLAG GMBH

Lugar: Weinheim; Año: 2023

1438-7697

Chia oil (rich in omega-3 fatty acids) and astaxanthinare associated with various benefits for human health. However, their lowsolubility and poor stability reduce their direct use as bioactive compounds. Itsencapsulation within the appropriate material can bea solution in this case. This work evaluated the effect of whey proteinaggregates on the storage stability of chia oil-astaxanthin blends encapsulatedin alginate gel beads. Bead characteristics and the stability of encapsulatedbioactive compounds stored at 25 °C for 30 days were evaluated. High values ofencapsulation efficiency (> 85%) were observed in the cases studied. The additionof whey protein aggregates affected some characteristics of the beads and improvedthe stability of the bioactive compounds compared to pure alginate beads. After30 days of storage, higher preservation of astaxanthin and lower content of lipidoxidation products were observed in beads with whey protein aggregates comparedto alginate beads.