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Astaxanthin, as a high-value red carotenoid has attracted much attention in recent years. The astaxanthin-enriched camelina oil extract can be a promising natural antioxidant and colorant. Therefore, effort is demanded to overcome the low oxidative stability and low water-solubility of the oil extract to broaden application fields. In this study, egg albumin (EA) and gum arabic (GA) were used as a combination to emulsify camelina oil extract. The resultant emulsions were further crosslinked by tannic acid, a natural phenolic cross-linker. The entrapment efficiency of astaxanthin in EA/GA stabilized emulsions was around 70%. The size of emulsions at different pH conditions was investigated, and the smallest diameter was observed at pH 7. But the best  astaxanthin  retention was  achieved  at  pH  5  during  storage  at  room  temperature.  After  crosslinking  by  tannic  acid, emulsions showed better protection of astaxanthin against UV light and heat. Our findings provided a promising emulsion system to encapsulate astaxanthin-enriched camelina oil.

Encapsulation of astaxanthin-enriched camelina oil extract in ovalbumin/gum arabic stabilized emulsion with/without crosslinking by tannic acid