PDF(Pubmed)
Abstract：
In recent years, astaxanthin as a natural substance has received widespread attention for its potential to replace traditional synthetic antioxidants and because its antioxidant activity exceeds that of similar substances. Based on this, this review introduces the specific forms of astaxanthin currently used as an antioxidant in foods, both in its naturally occurring forms and in artificially added forms involving technologies such as emulsion, microcapsule, film, nano liposome and nano particle, aiming to improve its stability, dispersion and bioavailability in complex food systems. In addition, research progress on the application of astaxanthin in various food products, such as whole grains, seafood and poultry products, is summarized. In view of the characteristics of astaxanthin, such as insolubility in water and sensitivity to light, heat, oxygen and humidity, the main research trends of astaxanthin-loaded systems with high encapsulation efficiency, good stability, good taste masking effect and cost-effectiveness are also pointed out. Finally, the possible sensory effects of adding astaxanthin to food aresummarized, providing theoretical support for the development of astaxanthin-related food.
摘要：
近年来,虾青素作为一种天然物质,因其具有替代传统合成抗氧化剂的潜力,抗氧化活性超过同类物质而受到广泛关注。基于此,这篇综述介绍了虾青素目前在食品中用作抗氧化剂的具体形式，无论是天然形式还是涉及乳液等技术的人工添加形式，微胶囊,电影,纳米脂质体和纳米颗粒，旨在提高其稳定性，复杂食物系统中的分散性和生物利用度。此外,虾青素在各种食品中的应用研究进展，比如全谷物，海鲜和家禽产品，是总结的。鉴于虾青素的特点，例如不溶于水和对光敏感，热,氧气和湿度，对虾青素负载系统的高包封效率的主要研究趋势,稳定性好,还指出了良好的掩味效果和成本效益。最后,综述了在食品中添加虾青素可能产生的感官效应,为虾青素相关食品的开发提供理论支持。
