{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,17]],"date-time":"2026-06-17T19:37:59Z","timestamp":1781725079621,"version":"3.54.5"},"reference-count":43,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2024,10,7]],"date-time":"2024-10-07T00:00:00Z","timestamp":1728259200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100007129","name":"Natural Science Foundation of Shandong Province","doi-asserted-by":"publisher","award":["ZR2023QC037"],"award-info":[{"award-number":["ZR2023QC037"]}],"id":[{"id":"10.13039\/501100007129","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2024,11]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Astaxanthin (AST) is a natural hydrophobic nutrient with various biological activities, but its low solubility limits its application. In this study, self\u2010assembly nanoparticles were prepared by ovomucin (OVM) and Ca\n                    <jats:sup>2+<\/jats:sup>\n                    with the enhancement of glycerol to deliver AST. Glycerol compressed the particle size of nanoparticles from 175.7\u00a0\u00b1\u00a01.8 to 142.9\u00a0\u00b1\u00a00.6\u00a0nm, and the nanoparticles had a strong negative charge (\u221228.9\u00a0\u00b1\u00a00.6\u00a0mV). Ultraviolet\u2013visible spectroscopy and X\u2010ray diffraction (XRD) confirmed the successful encapsulation of AST in an amorphous form with a high encapsulation efficiency (82.9%\u00a0\u00b1\u00a02.1%). Fourier transform infrared and circular dichroism analyses demonstrated that nanoparticles formation mainly involved electrostatic interactions and hydrophobic interactions. AST in nanoparticles presented excellent gastric juice resistance and sustained release ability, whereas free radical scavenging efficiency reached up to 75%. In addition, the nanoparticles had no apparent toxicity to cell viability. This study is expected to provide a new insight into the safe and efficient delivery of AST, while demonstrating the potential of OVM as a delivery carrier in the food and health industries.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.17429","type":"journal-article","created":{"date-parts":[[2024,10,7]],"date-time":"2024-10-07T15:14:48Z","timestamp":1728314088000},"page":"7336-7347","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Preparation and characterization of ovomucin self\u2010assembly nanoparticles under glycerol compression for astaxanthin delivery: Sustained release and antioxidant activity"],"prefix":"10.1111","volume":"89","author":[{"ORCID":"https:\/\/orcid.org\/0009-0007-4669-7543","authenticated-orcid":false,"given":"Zhenqing","family":"Zhang","sequence":"first","affiliation":[{"name":"Institute of Advanced Cross\u2010Field Science, College of Life Science Qingdao University  Qingdao P. R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xuanchen","family":"Li","sequence":"additional","affiliation":[{"name":"Institute of Advanced Cross\u2010Field Science, College of Life Science Qingdao University  Qingdao P. R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haoye","family":"Teng","sequence":"additional","affiliation":[{"name":"Institute of Advanced Cross\u2010Field Science, College of Life Science Qingdao University  Qingdao P. R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yumeng","family":"Han","sequence":"additional","affiliation":[{"name":"Institute of Advanced Cross\u2010Field Science, College of Life Science Qingdao University  Qingdao P. R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2857-5952","authenticated-orcid":false,"given":"Yongguo","family":"Jin","sequence":"additional","affiliation":[{"name":"National Research and Development Center for Egg Processing, College of Food Science and Technology Huazhong Agricultural University  Wuhan P. R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qi","family":"Xu","sequence":"additional","affiliation":[{"name":"Institute of Advanced Cross\u2010Field Science, College of Life Science Qingdao University  Qingdao P. R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,10,7]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13346\u2010017\u20100406\u20103"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2022.05.004"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408390802565889"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1002\/ptr.6514"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2022.07.007"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2024.110186"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2020.04.169"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.134060"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1002\/masy.201800114"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1039\/D1TA00112D"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jddst.2022.104133"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2024.129973"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2020.02.170"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.mtchem.2018.05.002"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2021.1881434"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745\u20107270.2007.00320.x"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.3389\/fchem.2021.779360"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0120440"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2022.107996"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2024.140655"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2016.11.011"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biomaterials.2024.122509"},{"key":"e_1_2_8_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.134605"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2018.10.009"},{"key":"e_1_2_8_26_1","doi-asserted-by":"publisher","DOI":"10.1146\/annurev\u2010food\u2010062220\u2010013218"},{"key":"e_1_2_8_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.136709"},{"key":"e_1_2_8_28_1","doi-asserted-by":"publisher","DOI":"10.1039\/c7fo01814b"},{"key":"e_1_2_8_29_1","doi-asserted-by":"publisher","DOI":"10.1021\/bi951842r"},{"key":"e_1_2_8_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2017.10.001"},{"key":"e_1_2_8_31_1","doi-asserted-by":"publisher","DOI":"10.3390\/md17110628"},{"key":"e_1_2_8_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2020.06.148"},{"key":"e_1_2_8_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2024.132295"},{"key":"e_1_2_8_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2024.101136"},{"key":"e_1_2_8_35_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.8b05572"},{"key":"e_1_2_8_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2018.10.027"},{"key":"e_1_2_8_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2022.106153"},{"key":"e_1_2_8_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2018.07.186"},{"key":"e_1_2_8_39_1","doi-asserted-by":"publisher","DOI":"10.3390\/jfb15040111"},{"key":"e_1_2_8_40_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2022.107997"},{"key":"e_1_2_8_41_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.131269"},{"key":"e_1_2_8_42_1","doi-asserted-by":"publisher","DOI":"10.3390\/md17110627"},{"key":"e_1_2_8_43_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.130716"},{"key":"e_1_2_8_44_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2021.110321"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.17429","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T11:13:01Z","timestamp":1762168381000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.17429"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,10,7]]},"references-count":43,"journal-issue":{"issue":"11","published-print":{"date-parts":[[2024,11]]}},"alternative-id":["10.1111\/1750-3841.17429"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.17429","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,10,7]]},"assertion":[{"value":"2024-06-19","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2024-09-12","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2024-10-07","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}