Astaxanthin (AST), despite its high bioactivity, exhibits poor stability and low bioavailability due to its strong lipophilicity and inherent degradation susceptibility. To overcome such a challenge, we developed a food-grade oleogel delivery system using a soy protein–arabinoxylan (SA) glycosylated complex modulated by different concentrations (0.5–3%) of sucrose ester (SE) or soy lecithin. We show that the emulsifier concentration has a non-linear effect on the oleogel microstructure: an optimal level of 1% had a significant impact on the interfacial compactness and network density, giving rise to improved thermal stability, rheological strength and AST encapsulation efficiency (81.27%). During in vitro digestion, the SA matrix in combination with emulsifiers allowed gastric protection and intestinal-targeted release of AST with a bioaccessibility of up to 88.84% (SAO-SE-AST). This controlled release profile directly translated into enhanced in vivo antioxidant efficacy in wild-type Bristol N2 Caenorhabditis elegans, as evidenced by reduced lipofuscin accumulation, elevated thermotolerance (survival rate: 64.44–73.33%), suppressed reactive oxygen species levels and activation of endogenous antioxidant enzymes (superoxide dismutase as well as glutathione peroxidase). Collectively, this research has uncovered that food-grade emulsifiers are not only stabilizers, but also key regulators of oleogel architecture and bioactive functionality. These results provide a structure–digestion–bioactivity correlation for protein–polysaccharide oleogels, representing a rational design strategy for high-performance delivery systems of lipid-soluble nutraceuticals.

This study demonstrated the chemical constituents of the essential oil of Aristolochia manshurientsis Kom and improved the essential oil efficiency by the enzyme-assisted extraction followed by hydrodistillation. The essential oils of Aristolochia manshurientsis Kom acquired by hydrodistillation after the solvent extraction with and without the assistance of cellulase have been investigated by gas chromatography/Mass spectrometry (GC-MS). The predominant constituents of both types of essential oils are camphene, 1,7,7-trimethyl-bicyclo [2.2.1] hept-2-yl acetate, 1,6-dimethyl-4-(1-methylethyl) naphthalene, caryophyllene oxide, borneol, and (-)-Spathulenol. The enzyme-assisted extraction not only increased extracting efficiency of the essential oil from 4.93% to 9.36%, but also facilitated the extraction of additional eight compounds such as 2-methano(-6,6-dimethyl) bicycle [3.1.1] hept-2-ene, (+)--terpineol and 1-propyl-3-(propen-1-yl) adamantane, which were not identified from the non-enzyme extraction sample.