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<p>Alginate could interact with chito-oligosaccharide and calcium ions to form a dense structure. However, the hydrophobic nature of oil may interfere with its interaction, potentially impacting its oil-protective function. Thus, the present study investigated the interactions between alginate mixed with antarctic krill oil (AKO), chito-oligosaccharide, and calcium ions to fabricate gel beads for preventing AKO oxidation. The stabilization of AKO emulsion by alginate was attributed to its viscous properties, with the optimal ratio between alginate (10&#xa0;mg/mL) and AKO (300&#xa0;mg/mL) determined to be 8: 2. Moreover, comprehensive assessment of the effect of the alginate/AKO ratio on the various properties of gel beads, it was revealed that as the ratio decreased, the beads exhibited smoother surfaces, reduced bursting strength, lower loading capacity, decreased swelling degree, and denser cross-sectional structures. The prepared gel beads masked AKO’s odor and achieved the controlled release of AKO in the gastrointestinal tract. FT-IR analysis revealed that AKO was immobilized as an inactive filler by electrostatic interaction between alginate and chito-oligosaccharide, non-covalent cross-linking between alginate and calcium ions, and hydrogen bonding in the gel network. Furthermore, encapsulation reduced conjugated diene, conjugated triene, and thiobarbituric acid reactive substances values of AKO by 94.91%, 93.51%, and 54.23%, respectively, versus free AKO. Hence, this study revealed the role of AKO in the gel beads, providing a reference for encapsulating AKO to prevent its oxidation.</p> Graphical abstract <p></p>

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Interactions between alginate in emulsion, chito-oligosaccharide, and calcium form gel beads to enhance the oxidative stability of krill oil

  • 期刊论文

  • 发表日期：

    2025年8月29日

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  • Nan Wang,
  • Jie Tian,
  • Xu Wang,
  • Chengrong Wen,
  • Chunqing Ai,
  • Shuang Song

摘要

Alginate could interact with chito-oligosaccharide and calcium ions to form a dense structure. However, the hydrophobic nature of oil may interfere with its interaction, potentially impacting its oil-protective function. Thus, the present study investigated the interactions between alginate mixed with antarctic krill oil (AKO), chito-oligosaccharide, and calcium ions to fabricate gel beads for preventing AKO oxidation. The stabilization of AKO emulsion by alginate was attributed to its viscous properties, with the optimal ratio between alginate (10 mg/mL) and AKO (300 mg/mL) determined to be 8: 2. Moreover, comprehensive assessment of the effect of the alginate/AKO ratio on the various properties of gel beads, it was revealed that as the ratio decreased, the beads exhibited smoother surfaces, reduced bursting strength, lower loading capacity, decreased swelling degree, and denser cross-sectional structures. The prepared gel beads masked AKO’s odor and achieved the controlled release of AKO in the gastrointestinal tract. FT-IR analysis revealed that AKO was immobilized as an inactive filler by electrostatic interaction between alginate and chito-oligosaccharide, non-covalent cross-linking between alginate and calcium ions, and hydrogen bonding in the gel network. Furthermore, encapsulation reduced conjugated diene, conjugated triene, and thiobarbituric acid reactive substances values of AKO by 94.91%, 93.51%, and 54.23%, respectively, versus free AKO. Hence, this study revealed the role of AKO in the gel beads, providing a reference for encapsulating AKO to prevent its oxidation.

Graphical abstract