发表期刊：Food Hydrocolloids

发表时间：2025

Abstract:

Lutein is a lipophilic carotenoid that accumulates in the macular region of the human retina and offers significant health benefits. However, its application in food and related fields is limited due to the poor stability associated with its conjugated double-bond structure. This study investigated the use of oil-in-water high internal phase Pickering emulsions (HIPPEs), stabilized by a Chlamydomonas reinhardtii protein (CRP)-xanthan gum (XG) complex, to enhance the bioaccessibility of lutein and explore their suitability for 3D food printing. Characterization analyses revealed hydrophobic interactions and hydrogen bonding between CRP and XG. Increasing the XG concentration in the complex improved the viscoelastic properties of the HIPPEs and resulted in more stable emulsion gel structures. The cross-linked CRP/XG network formed an effective interfacial barrier that inhibited droplet coalescence and significantly enhanced emulsion stability. HIPPEs stabilized by CRP/XG-1.5 achieved a free fatty acid release rate of 73.28 ± 2.13 % and a lutein bioaccessibility of 52.21 ± 3.13 %. In addition, the HIPPEs exhibited excellent self-supporting capacity and 3D printability. Overall, CRP/XG-stabilized HIPPEs represent a promising delivery system for hydrophobic bioactives such as lutein and offer considerable potential for use as functional, food-grade materials in 3D printing applications.

https://doi.org/10.1016/j.foodhyd.2025.111923