Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology, 5 avenue des Hauts Fourneaux, L-4362, Esch-sur-Alzette, Luxembourg.
Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5, Iroon Polytechniou str., 15780, Zografou Campus, Athens, Greece.
Carbohydr Polym. 2017 Jul 1;167:259-269. doi: 10.1016/j.carbpol.2017.03.007. Epub 2017 Mar 8.
In the present work oil-in-gel (o/g) emulsions comprising 0.4-1% w/w κ-carrageenan in the absence and presence of Ca (20mM) were investigated for their ability to hamper the oxidative degradation under isothermal (5, 20 and 37°C) ambient air storage conditions and promote the in vitro bioaccessibility of β-carotene. The mechanical and structure conformational aspects of the o/g emulsions throughout in vitro digestion were measured by means of oscillatory rheology and optical microscopy. Although the addition of κ-carrageenan reduced by more than 50% (from 0.85 to 0.40day) the β-carotene oxidative degradation rates, only minor differences were detected in terms of gelation method (ca. 0.42 and 0.39day for ionotropic and coldset systems) and biopolymer concentration (0.38-0.42day). The bioaccessibility of β-carotene was significantly higher in coldset o/g emulsions (ca. 43%) compared to the ionically mediated ones (ca. 36%). With the exception of 0.4% κ-carrageenan containing o/g emulsions (55.4 and 49.7% for control and 0.4% κ-carrageenan respectively), the β-carotene bioaccessibility was significantly reduced with the increase in κ-carrageenan concentration (ranging from 34 to 38.9%).
在本工作中，研究了包含 0.4-1%w/wκ-卡拉胶的油包凝胶（o/g）乳液在不存在和存在 Ca（20mM）的情况下，其抑制等温（5、20 和 37°C）环境空气储存条件下氧化降解和促进β-胡萝卜素体外生物利用度的能力。通过振荡流变学和光学显微镜测量 o/g 乳液在体外消化过程中的机械和结构构象方面。尽管添加κ-卡拉胶使β-胡萝卜素的氧化降解速率降低了 50%以上（从 0.85 天降至 0.40 天），但凝胶化方法（离子型和冷凝型分别约为 0.42 和 0.39 天）和生物聚合物浓度（0.38-0.42 天）的差异很小。与离子介导的 o/g 乳液相比（约 36%），冷凝 o/g 乳液中β-胡萝卜素的生物利用度显著更高（约 43%）。除了含有 0.4%κ-卡拉胶的 o/g 乳液（对照和 0.4%κ-卡拉胶分别为 55.4%和 49.7%）外，随着κ-卡拉胶浓度的增加（从 34%到 38.9%），β-胡萝卜素的生物利用度显著降低。
