FOOD HYDROCOLLOIDS
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2025
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IF 12.4
Ming He,Ronggang Liu,Chenglong Sun,Miyao Sun,Haitao Wang,Mingqian Tan
Excessive dietary sodium chloride (NaCl) intake is strongly associated with hypertension and an elevated risk of stroke and cardiovascular disease. In this study, astaxanthin-containing hollow salt was prepared using a spray-drying method from an emulsion containing a high concentration of NaCl, stabilized by a complex of Haematococcus pluvialis protein (HPP) and chitosan (CS). The interaction between HPP and chitosan, as well as the effects of varying concentrations of HPP-CS complexes on salt emulsion, were investigated. The HPP-CS complex at a ratio of 1:2 and pH 5 exhibited strong binding and emulsifying abilities. Cryo-scanning electron microscopy revealed that emulsions stabilized by the HPP-CS complex exhibited smaller particle sizes and a more uniform distribution. As the HPP-CS complex concentration increased, the emulsion exhibited higher structural stability, excellent fluidity, and improved thermal stability. The stability of emulsion was significantly improved by HPP-CS complex. These results confirmed the potential application of salt emulsion stabilized by HPP-CS complex in hollow salt preparation. Hollow salt prepared by spray drying exhibited a smooth surface, uniform particle size distribution, and microspheres with a diameter of less than 10 μm. The hollow salt had a sodium content of 0.22 g per gram. Sensory evaluation and electronic tongue results showed that there was no significant difference in saltiness between hollow salt and traditional NaCl under the same mass. High astaxanthin retention and oxidation stability during storage at 50 °C for 15 days were observed in the hollow salt. In addition, the protective effect on fried steaks stored overnight revealed that the astaxanthin-containing hollow salt significantly reduced the lipid hydroperoxide and malondialdehyde content. Therefore, the hollow salt, based on an emulsion stabilized with the HPP-CS complex, may serve as a potential low-salt substitute and dietary supplement.
研究领域:
食品科学
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营养学
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高影响因子
BIORESOURCE TECHNOLOGY
·
2022
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IF 11.889
Ran Xu,Litao Zhang,Wenjie Yu,Jianguo Liu
The challenges associated with effective cell wall disruption remain an important bottleneck that has restricted efforts to extract astaxanthin from Haematococcus pluvialis . Here, available transcriptomic data and an Agrobacterium tumefaciens -mediated transformation system were used to establish an H. pluvialis strain in which the key cell wall formation-related enzyme α-1,6-mannosyltransferase (HpOCH1) was downregulated in an effort to thin cell walls and thereby simplify the astaxanthin extraction process. The cell wall remodeling activity observed in these HpOch1 knockdown H. pluvialis cells resulted in dramatic reductions in the mannan organization and protective ability of the established cell walls. The cell fragmentation rate increased by 58% in HpOch1 − group relative to the control group. Critically, astaxanthin synthesis was not altered in the HpOch1 knockdown cells. Overall, this study highlights a novel technical approach to artificial cell wall thinning, offering a foundation for further efforts to more effectively leverage the astaxanthin resources of H. pluvialis .
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PubMed
高影响因子
AQUACULTURE INTERNATIONAL
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2025
·Vol. 33
·期 1
·1-18
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IF 2.4
Sha Yuanpu,Chen Yuhuan,Dong Jing,Gao Xiaofei,Yuan Huatao,Zhang Jingxiao,Gao Yunni,Li Xuejun
This study aims to verify the effects of astaxanthin microcapsules on the growth, physiology, and nutritional value of Cyprinus carpio ( C. carpio ), and evaluate the feasibility and safety of microcapsule technology in aquaculture. In this experiment, natural and synthetic astaxanthin were encapsulated in microcapsules, with empty microcapsules used as a control, and C. carpio was fed these diets for 8 weeks. Growth, muscle quality, and the antioxidant system were then assessed. The results showed that (1) the weight gain rate (WGR), specific growth rate (SGR), and condition factor (K) in group A (natural astaxanthin) and group B (synthetic astaxanthin) were significantly higher than those in the control group, with no significant differences in viscerosomatic index (VSI) or hepatosomatic index (HSI) across the groups. (2) Astaxanthin supplementation enhanced the antioxidant activity in the hepatopancreas of C. carpio . Total superoxide dismutase (T-SOD) activity significantly increased, malondialdehyde (MDA) levels decreased, while no significant changes were observed in total antioxidant capacity (T-AOC) or catalase (CAT) activity. The sod1 and gpx1a genes were significantly upregulated in group A. (3) Astaxanthin also improved muscle nutritional quality by significantly increasing crude protein content, reducing crude ash content, and enhancing water-holding capacity. Amino acid and fatty acid composition also showed improvement. Overall, this study suggests that natural astaxanthin may be superior to synthetic astaxanthin, and provides preliminary evidence that self-made astaxanthin microcapsules are safe for future aquaculture, offering a scientific basis for sustainable and eco-friendly aquaculture practices.
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Algal Research-Biomass Biofuels and Bioproducts
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2022
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IF 5.276
Lulu Liu,Xiaohui Liu,Jing Jia,Hongbin Chen,Zongping Zheng,Chao Zhao,Baobei Wang
Haematococcus pluvialis , an excellent natural source of astaxanthin , is also enriched with protein, PUFA, carbohydrates. However, the off-flavour of H. pluvialis powder has limited its direct application in food products. The characteristic odour diversity of algae depends on the composition and relative concentration of volatile organic compounds (VOCs). The present study sought to characterize the chemical profile of VOCs of H. pluvialis powders to improve its odour and promote its direct application in functional food and feed products. Additionally, the roasting treatment was applied to improve the flavour, and the effect of roasting temperature on VOCs, nutritional components, and antioxidant activity was investigated. A total of 401 VOCs were identified, with esters being the major class of VOCs, accounting for 63.108% of the total volatiles. Esters, ketone, and aldehydes were the major VOCs contributing to the odour of H. pluvialis powders. After roasting for 30 min at different temperatures, most volatiles were increased, except for esters. Several important flavour VOCs, such as β-ionone, geranylacetone, β-cyclocitral, and nonanal derived from carotenoids and fatty acids, were increased with the increase of the roasting temperatures, exhibiting pleasant odours, such as violet-like, fruity, and fresh odours. The biochemical components, pigments , and antioxidant activity were destroyed with varying degrees during roasting. Additionally, the thermal treatment process accelerated the degradation and oxidation of pigment, proteins, and lipids. Furthermore, the Maillard reaction significantly reduced proteins and carbohydrates. The degradation of pigments and fatty acids resulted in the formation of volatile compounds. Finally, 100–120 °C was considered as an appropriate roasting temperature to improve the flavour of H. pluvialis without interfering with the nutrients.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2024
·
IF 5.7
Weiwei Cheng,Jiahe Xu,Xiaowen Wang,Xinyang Li,Yufeng Chen,Guoqin Liu,Xuxia Zhou,Yuting Ding,Shulai Liu
The common presence of glycidyl esters (GEs) in refined vegetable oils has been a concern for food safety. The present study aimed to investigate the inhibitory effects of three carotenoids derived from Haematococcus pluvialis microalga on GE formation in both rice oil and a chemical model during heating. The addition of astaxanthin (AS), lutein (LU), and β-carotene (CA) at 0.6 mg/g in rice oil can reduce GE formation by 65.0%, 57.1%, and 57.5%, respectively, which are significantly higher than those achieved by common antioxidants such as l-ascorbyl palmitate (39.0%), α-tocopherol (18.5%), tert-butyl hydroquinone (42.7%), and quercetin (26.2%). UPLC-Q-TOF-MS/MS analysis showed that two new compounds, that is, propylene glycol monoester and diester of palmitic acid, were formed in the CA-added chemical model, which provided direct experimental evidence for the inhibition of antioxidants including AS, LU, and CA against GE formation not only by indirect antioxidative action but also by direct radical reactions to competitively prevent the formation of cyclic acyloxonium intermediates. Furthermore, it was interestingly found that only AS could react with the GEs. The adduct of AS with GEs, astaxanthin-3-O-propanetriol esters, was preliminarily identified using Q-TOF-MS/MS in the heated AS-GE model, suggesting that reacting with GEs might represent another distinct mechanism of AS to eliminate GEs.
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高影响因子
FOOD HYDROCOLLOIDS
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2026
·
IF 13.8
Ming He,Yuxin Gao,Xiumin Zhang,Junyong Xuan,Mingqian Tan
In this study, a food-grade high internal phase Pickering emulsion (HIPPE) system capable of sodium chloride (NaCl) delivery was developed, aiming to fabricate low-sodium semi-solid foods and reduce dietary sodium intake. To enhance the storage stability and improve the perception of salty taste, HIPPEs containing NaCl were successfully fabricated using Haematococcus pluvialis protein microgel (HPPM) and gum Arabic (GA). The HPPM/GA mass ratio effect on NaCl-containing HIPPEs stability was investigated and the mechanism was analyzed through interfacial properties. It was found that the HPPM-GA complex demonstrated long-term emulsion stability under high salinity. This complex effectively anchored at the interface, which not only reduced the interfacial tension but also formed an interfacial film. Optimal salt retention was achieved at a 7:3 HPPM/GA mass ratio, with retention time increasing from 14.00 to 26.60 s (P < 0.05). Friction test results demonstrated that HIPPEs with a HPPM/GA mass ratio of 7:3 exhibited a distinct tribological profile distinguished by a lower interfacial pressure threshold. It was probably that oral shear forces induced droplet rearrangement, thereby modulating Na + release and prolonging salty taste perception. This research provided a reference for the development of low sodium semi-solid dipping food based on the transportation of NaCl in emulsion.
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BIORESOURCE TECHNOLOGY
·
2025
·
IF 9
Jing Li,Litao Zhang,Wenjie Yu,Feng Chen,Anatoly A. Tsygankov,Jianguo Liu
The slow growth and time-consuming cultivation process of Haematococcus pluvialis hinder its large-scale production. Germination of red, non-motile cells presents a novel strategy to improve cultivation efficiency; however, the underlying metabolic adaptations remain poorly understood. This study reveals the regulatory role of nitrogen in the dormancy-to-germination transition. Upon nitrogen supplementation, dormant cells initially reactivated respiration, followed by the restoration of photosynthesis. By contrast, nitrogen deficiency restricted zoospore release and caused carbon accumulation by limited nitrogen assimilation and impaired mitochondrial respiration. Notably, nitrogen deficiency disrupted nucleotide balance by reducing levels of amino acids and purine nucleotides while increasing pyrimidines (uracil, uridine monophosphate, orotate), ultimately impeding DNA replication. Moreover, reactive oxygen species may function as signaling molecules to trigger metabolic reactivation during germination. These findings highlight nitrogen as a central regulator of cell cycle progression in H. pluvialis , offering possible insights into the population dynamics of eukaryotic microalgae with dormant life stages.
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高影响因子
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