Recent advances in nanodelivery systems for astaxanthin: A review

Abstract

Astaxanthin has gained increased interest in the functional food due to its excellent health effects. However, the poor water solubility, chemical stability, and bioavailability limit the practical application of astaxanthin. Nanoencapsulation of astaxanthin has the potential to tackle these challenges. This article comprehensively reviews the recent progress on the various nanodelivery systems for encapsulation of astaxanthin, including nanoemulsions, nanoliposomes, solid lipid nanoparticles, nanostructured lipid carriers, nanomicelles, and biopolymer-based nanoparticles. These systems have shown the capacity to improve the water solubility and chemical stability of astaxanthin, control its release in the gastrointestinal tract, and increase the bioaccessibility and bioavailability. The production method, influencing factors, stabilization mechanisms, and food applications are discussed. The advantages and limitations relative to the delivery efficiency of each nanosystem are also highlighted.