Whey protein aggregates‐alginate composite gel for astaxanthin‐chia oil encapsulation

Abstract

Abstract Chia oil (rich in omega‐3 fatty acids) and astaxanthin are associated with various benefits for human health. However, their low solubility and poor stability reduce their direct use as bioactive compounds. Its encapsulation within the appropriate material can be a solution in this case. This work evaluated the effect of whey protein aggregates (WPA) on the storage stability of chia oil‐astaxanthin blends encapsulated in alginate gel beads. Bead characteristics and the stability of encapsulated bioactive compounds stored at 25°C for 30 days were evaluated. High values of encapsulation efficiency (>85%) were observed in the cases studied. The addition of WPA affected some characteristics of the beads and improved the stability of the bioactive compounds compared to pure alginate beads. After 30 days of storage, higher preservation of astaxanthin and lower content of lipid oxidation products were observed in beads with WPA compared to alginate beads.