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BACKGROUND: Astaxanthin is a type of food‐derived active ingredient with antioxidant, antidiabetic and non‐toxicity functions, but its poor solubility and low bioavailability hinder further application in food industry. In the present study, through inclusion technologies, micellar solubilization and electrospray techniques, we prepared astaxanthin nanoparticles before optimizing the formulation to regulate the physical and chemical properties of micelles. We accomplished the preparation of astaxanthin nanoparticle delivery system based on single needle electrospray technology through use of 2‐hydroxypropyl‐β‐cyclodextrin and Soluplus® to improveme the release behavior of the nanocarrier. RESULTS: Through this experiment, we successfully prepared astaxanthin nanoparticles with a particle size of approximately 80 nm, which was further verified with scanning electron microscopy and transmission electron microscopy. Furthermore, the encapsulation of astaxanthin molecules into the carrier nanoparticles was verified via the results of attenuated total reflectance intensity and X‐ray powder diffraction techniques. The in vitro release behavior of astaxanthin nanoparticles was different in media that contained 0.5% Tween 80 (pH 1.2, 4.5 and 6.8) buffer solution and distilled water. Also, we carried out a pharmacokinetic study of astaxanthin nanoparticles, in which it was observed that astaxanthin nanoparticle showed an effect of immediate release and significant improved bioavailability. CONCLUSION: 2‐hydroxypropyl‐β‐cyclodextrin and Soluplus® were used in the present study as a hydrophilic nanocarrier that could provide a simple way of encapsulating natural function food with repsect to improving the solubility and bioavailability of poorly water‐soluble ingredients. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND Astaxanthin (ASTA) is a kind of food‐derived active ingredient (FDAI) with antioxidant and antidiabetic functions. It is nontoxic but its poor solubility and low bioavailability hinder its application in the food industry. In this study, a novel carrier, polyethylene glycol‐grafted chitosan (PEG‐g‐CS) was applied to enhance the bioavailability of astaxanthin. It encapsulated astaxanthin completely by solvent evaporation to manufacture astaxanthin using poly (ethylene glycol)‐graft‐chitosan nanoparticles (ASTA‐PEG‐g‐CS) nanoparticles to improve absorption. RESULTS: The ASTA‐PEG‐g‐CS nanoparticles were spherical, with a particle size below 200 nm and a ζ potential of about −26 mV. Polyethylene glycol‐grafted chitosan can encapsulate astaxanthin well, and the encapsulated astaxanthin was released rapidly – in 15 min in an in vitro release study. In a rat single‐pass intestinal perfusion study, a low concentration of ASTA‐PEG‐g‐CS nanoparticle (0.2 μg mL−1) was better absorbed in the intestine. In particular, the jejunum could absorb most astaxanthin without a change in the concentration. An in vivo release study also demonstrated that ASTA‐PEG‐g‐CS nanoparticles enhanced oral bioavailability significantly. CONCLUSION: This novel carrier, PEG‐g‐CS, provided a simple way to encapsulate food, which improved the bioavailability of hydrophobic ingredients. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]