Pickering emulsions stabilized with a spirulina protein–chitosan complex for astaxanthin delivery

Abstract

Astaxanthin (AXT) is a lipid-soluble carotenoid with good anti-oxidation, hepatic steatosis reduction, anti-inflammation, and intestinal microbiota regulation ability, whose poor stability and pH vulnerability limit its bioavailability. Spirulina protein (SP) derived from spirulina has good emulsifying ability with potential application in nutraceuticals, medicines, and cosmetics. In this study, Pickering emulsions were prepared using a SP–chitosan (CS) complex as an emulsifier. The particle size, zeta potential, and three-phase contact angle of the SP–CS complex with different SP to CS ratios were investigated. A mass ratio of 1 : 2.5 SP–CS complex showed a good emulsifying ability in preparing Pickering emulsion. A higher storage modulus and viscoelasticity were observed with higher SP–CS complex concentrations and oil fractions. The SP–CS Pickering emulsion significantly improved the stability of AXT in different environments. The lipid release rate and AXT bioavailability after digestion of 3 wt% SP–CS complex-stabilized Pickering emulsion reached 70.54 ± 1.59% and 36.60 ± 3.44%, respectively. The results indicated that the SP–CS complex could act as a Pickering emulsion stabilizer and had the potential to deliver protective hydrophobic AXT.