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April 12, 2026FoodsOpen Access

Emulsifier-Modulated Microstructure of Soy Protein–Arabinoxylan Oleogels Improves Astaxanthin Bioaccessibility and In Vivo Antioxidant Activity

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Authors

XSXiaolong ShenWHWenhao HuWMWenrong Meng

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Overview

Demonstrates improved astaxanthin bioaccessibility in oleogels using emulsifiers, suggesting a novel delivery system for antioxidants.

Key Points

  • The research aimed to enhance astaxanthin bioaccessibility and antioxidant activity using emulsifier-modulated oleogels.
  • Developed soy protein–arabinoxylan oleogels with different emulsifiers (sucrose ester, soy lecithin)
  • Investigated the effects of emulsifier concentration on oleogel microstructure and stability
  • Performed in vitro digestion studies to assess astaxanthin bioaccessibility
  • Conducted in vivo tests on Caenorhabditis elegans to evaluate antioxidant activity
  • Achieved astaxanthin encapsulation efficiency of 81.27%
  • Obtained an in vitro bioaccessibility of 88.84% for the oleogel system
  • In vivo studies showed a survival rate increase in Caenorhabditis elegans (64.44–73.33%)
  • Notable reductions in reactive oxygen species and increased activation of antioxidant enzymes

Cite This Study

Shen et al. (2026) studied this question.

synapsesocial.com/papers/69db375f4fe01fead37c559bhttps://doi.org/10.3390/foods15081315
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