Liposomal co-delivery of astaxanthin and ascorbic acid: Synergistic regulation of myofibrillar protein interactions and oxidative stability.

This study systematically investigated the interactions between different liposomes and myofibrillar protein (MP), as well as their effects on the gel structure, water-holding capacity, storage stability, and odor properties of surimi gels. The findings revealed that liposomes, as carrier vehicles, formed stable complexes with MP. These interactions were suggested to be mediated by non-covalent forces, including hydrogen bonding and hydrophobic interactions, which induced the transition of the MP secondary structure toward α-helix and a rearrangement of its tertiary structure. An appropriate amount (0.4%) of liposomes significantly improved the water-holding capacity and gel strength of the gels, but excessive addition (0.6%-0.8%) instead caused deterioration of the gel network. Co-encapsulation of astaxanthin and ascorbic acid within liposomes significantly enhanced the antioxidant capacity of the gels through synergistic effects, outperforming the single-loaded liposome group during thermal processing and storage. E-nose analysis indicated that liposome encapsulation reduced the characteristic odor of astaxanthin, as reflected by the overall volatile profile. This study provides a theoretical basis for the development of high-quality functional surimi products.