Food-grade Pickering emulsion as a novel astaxanthin encapsulation system for making powder-based products: Evaluation of astaxanthin stability during processing, storage, and its bioaccessibility

The use of astaxanthin as a food ingredient is limited due to its poor water solubility in aqueous matrices and highly susceptibility to oxidation; hence microencapsulation of this carotenoid is an appropriate technique to increase its stability and functionally. In this study, astaxanthin oleoresin was encapsulated using a food-grade Pickering emulsion to enhance its stability during spray-drying and storage and its bioaccessibility. The...