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<p>This study aimed to evaluate how the formulation and processing variables of an oil-in-water (O/W) emulgel influence the encapsulation efficiency of astaxanthin (AX). The main research question was how processing conditions affect AX retention and the physicochemical changes in the emulgel system. A Box-Behnken experimental design was applied using three independent variables: gelling agent concentration (5–15% w/w), prepared from mixtures of potato starch (PS) and defatted shellac (DS); PS/DS ratio (90/10–10/90% w/w); and homogenization time (2–8&#xa0;min). The physicochemical behavior of the emulgel over 28 days was assessed by monitoring AX retention, apparent droplet size, pH, and ζ-potential. Additionally, characterization was performed using FTIR spectroscopy and confocal microscopy, and AX release under simulated gastrointestinal conditions was evaluated. The results showed that the variables studied significantly affected (<i>p</i> &lt; 0.05) AX retention efficiency, which ranged from 35.09 ± 0.34% to 98.53 ± 0.71%. The Box-Behnken model predicted optimal conditions corresponding to a PS/DS ratio of 90/10% w/w, 15% w/w gelling agent, and 8&#xa0;min homogenization. Experimental validation performed at 2&#xa0;min achieved a trapping efficiency of 97.4%. During storage, AX retention gradually decreased (from 85.1% to 75.9%), accompanied by an increase in apparent droplet size and changes a more negative ζ-potential. FTIR analysis suggested interactions between DS and PS through hydrogen bonding (1742&#xa0;cm⁻¹) while confocal microscopy supported the presence and homogeneous distribution of AX within the emulgel matrix. AX release reached 78% under simulated gastrointestinal conditions. These findings suggest that PS/DS based emulgels may represent structured matrices for the encapsulation and release of hydrophobic bioactive compounds. However, additional studies are required to further evaluate their functionality and applicability in food systems.</p>

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O/W Emulgel as an Innovative Matrix for Astaxanthin Encapsulation

  • 期刊论文

  • 发表日期：

    2026年6月23日

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  • Sofía González-Lezana,
  • Eduardo Morales,
  • Jocelyne Tampe,
  • Mónica Rubilar

摘要

This study aimed to evaluate how the formulation and processing variables of an oil-in-water (O/W) emulgel influence the encapsulation efficiency of astaxanthin (AX). The main research question was how processing conditions affect AX retention and the physicochemical changes in the emulgel system. A Box-Behnken experimental design was applied using three independent variables: gelling agent concentration (5–15% w/w), prepared from mixtures of potato starch (PS) and defatted shellac (DS); PS/DS ratio (90/10–10/90% w/w); and homogenization time (2–8 min). The physicochemical behavior of the emulgel over 28 days was assessed by monitoring AX retention, apparent droplet size, pH, and ζ-potential. Additionally, characterization was performed using FTIR spectroscopy and confocal microscopy, and AX release under simulated gastrointestinal conditions was evaluated. The results showed that the variables studied significantly affected (p < 0.05) AX retention efficiency, which ranged from 35.09 ± 0.34% to 98.53 ± 0.71%. The Box-Behnken model predicted optimal conditions corresponding to a PS/DS ratio of 90/10% w/w, 15% w/w gelling agent, and 8 min homogenization. Experimental validation performed at 2 min achieved a trapping efficiency of 97.4%. During storage, AX retention gradually decreased (from 85.1% to 75.9%), accompanied by an increase in apparent droplet size and changes a more negative ζ-potential. FTIR analysis suggested interactions between DS and PS through hydrogen bonding (1742 cm⁻¹) while confocal microscopy supported the presence and homogeneous distribution of AX within the emulgel matrix. AX release reached 78% under simulated gastrointestinal conditions. These findings suggest that PS/DS based emulgels may represent structured matrices for the encapsulation and release of hydrophobic bioactive compounds. However, additional studies are required to further evaluate their functionality and applicability in food systems.