Astaxanthin-containing hollow salt derived from Haematococcus pluvialis protein-chitosan complex with strong antioxidant capacity as a promising salt substitute

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-09 DOI:10.1016/j.foodhyd.2025.111429

Ming He , Ronggang Liu , Chenglong Sun , Miyao Sun , Haitao Wang , Mingqian Tan

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Abstract

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.

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由雨红球菌蛋白-壳聚糖复合物制备的含虾青素中空盐具有较强的抗氧化能力，是一种很有前途的盐替代品

饮食中过量的氯化钠（NaCl）摄入与高血压、中风和心血管疾病风险升高密切相关。以雨红球菌蛋白（HPP）和壳聚糖（CS）为稳定剂，采用喷雾干燥法制备了含虾青素的中空盐。研究了HPP与壳聚糖的相互作用，以及不同浓度的HPP- cs配合物对盐乳液的影响。HPP-CS复合物在1:2和pH为5的条件下表现出较强的结合和乳化能力。低温扫描电镜显示，经HPP-CS络合物稳定的乳剂具有更小的粒径和更均匀的分布。随着HPP-CS配合物浓度的增加，乳液具有更高的结构稳定性、优异的流动性和更好的热稳定性。HPP-CS配合物显著提高了乳状液的稳定性。这些结果证实了HPP-CS配合物稳定盐乳在中空盐制备中的潜在应用。喷雾干燥法制备的中空盐表面光滑，粒径分布均匀，微球直径小于10 μm。中空盐的钠含量为每克0.22克。感官评价和电子舌结果表明，在相同质量下，空心盐与传统NaCl的咸度无显著差异。空心盐在50℃下保存15天，虾青素保持率高，氧化稳定性好。此外，对隔夜油炸牛排的保护作用表明，含虾青素的中空盐显著降低了脂质过氧化氢和丙二醛的含量。因此，以HPP-CS络合物稳定的乳液为基础的中空盐可能作为潜在的低盐替代品和膳食补充剂。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.