Enhancement of astaxanthin bioaccessibility by encapsulation in liposomes: an in vitro study
Open accessAbstract
Astaxanthin was encapsulated in liposomes by a thin layer dispersion and ultrasound method using soybean phospholipid. The digestion properties of liposomes for encapsulating astaxanthin were investigated in light of particle size, size distribution, zeta potential, and microstructure during in vitro digestion as a function of time. These results exhibited that the average particle size increased gradually with liposomal vesicles retained round shapes and a fairly uniform distribution after passage through the simulated gastric fluid digestion. The result revealed that astaxanthin-loaded liposomes were stable in low pH conditions. It was also found that the mixed micelles formed in a simulated intestinal fluid. The zeta potential of astaxanthin-loaded liposomes had a decrease in negativity after digestion. In comparison with free astaxanthin, there was an appreciable increase in the bioaccessibility of astaxanthin after encapsulation in liposomes. This enhancement can be attributed to more soluble astaxanthin in the mixed micelles for astaxanthin-loaded liposomes. It indicated that the barrier of the liposomal bilayer could inhibit astaxanthin fading and leaking after encapsulation in liposomes. These results provide useful information for designing more stable delivery systems in the gastrointestinal tract and improving the bioaccessibility of lipophilic nutraceuticals.
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In Pan et al. (2024), astaxanthin encapsulated in liposomes had bioavailability increased to approximately 40%, compared to approximately 6.5% for free astaxanthin.
“In a study by Pan et al. (2024), when astaxanthin was encapsulated in liposomes, its bioavailability increased to ∼40%, compared to the bioavailability of free astaxanthin (∼6.5%).”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Pan et al., 2024
Section 2.4 reports 39.61 ± 1.13% for liposome-encapsulated astaxanthin versus 6.54 ± 1.42% for free astaxanthin, matching the approximate figures. But these are measures of bioaccessibility after simulated in vitro digestion—the proportion available for absorption—not measured bioavailability. (LLM, conf=0.90)
Experimental — accuracy not yet measuredWhen applied to microalgae-based foods, encapsulation has demonstrated clear advantages, such as astaxanthin delivered via lipid-based carriers exhibiting enhanced antioxidant activity and stability, and lutein-loaded nanocapsules showing superior bioavailability compared to free form.
“when applied to microalgae-based foods, the encapsulation has demonstrated clear advantages. For instance, astaxanthin delivered via lipid-based carriers exhibits enhanced antioxidant activity and greater stability during processing, while lutein-loaded nanocapsules show superior bioavailability compared to their free form (Pan et al., 2024; Sorasitthiyanukarn et al., 2022).”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Pan et al., 2024
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Microalgae biotechnology and its role in sustainable and healthy food design
Schneider, A. T., Machado, R. L. S., Dutra, D. A., Machado, E. F., Dias, R. R., Deprá, M. C., Zepka, L. Q., & Jacob-Lopes, E. (2025) · Frontiers in Bioengineering and Biotechnology · doi:10.3389/fbioe.2025.1716473 · Cited by 15 · see citing works
- Authors
- Pan, L., Meng, H., Li, J., Liu, Z., Zhang, D., Liu, Z., Zhao, Q., & Xu, F.
- Affiliations
- Henan University of Technology (CN)
- Corresponding author
- Xu, Fei
- Venue
- Molecules
- Publisher
- MDPI AG
- Published
- 2024-04-09
- Volume
- 29
- Issue
- 8
- Pages
- 1687
- ISSN
- 1420-3049 (ISSN-L)
- PMC
- PMC11051820
- OpenAlex
- W4394621388
- Cited by
- 30
- References
- 35
- Citations by year
- 2026: 11 · 2025: 16 · 2024: 3
- FWCI
- 6.42
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Molecules (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- National Natural Science Foundation of China (32001738, 21ZZXTCX18, GO202209, 22B550001, 232300420207)
- Natural Science Project of Zhengzhou Science and Technology Bureau (32001738, 21ZZXTCX18, GO202209, 22B550001, 232300420207)
- Young Backbone Teacher Cultivation Program of Henan University of Technology, Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province, Henan University of Technology (32001738, 21ZZXTCX18, GO202209, 22B550001, 232300420207)
- Henan Province Key Science and Technology Research Program from Education Department of Henan Province (32001738, 21ZZXTCX18, GO202209, 22B550001, 232300420207)
- Henan Province Natural Science Foundation Youth Fund project from Science and Technology Department of Henan Province (32001738, 21ZZXTCX18, GO202209, 22B550001, 232300420207)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Pharmacology, Toxicology and Pharmaceutics › Pharmaceutical Science › Drug Solubulity and Delivery Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
- Keywords
- astaxanthin, liposomes, bioaccessibility, encapsulation, in vitro digestion, simulated gastric fluid, simulated intestinal fluid, mixed micelles, soybean phospholipids, zeta potential, particle size, carotenoids
- MeSH terms
- Biological Availability, Digestion, Drug Compounding, Hydrogen-Ion Concentration, Liposomes, Micelles, Particle Size, Phospholipids, Xanthophylls
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