Human Nutrition Unit, Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria, 2, 20133 Milan, Italy.
Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, AB25 2ZD, Scotland, UK.
Food Res Int. 2018 Apr;106:439-445. doi: 10.1016/j.foodres.2018.01.013. Epub 2018 Jan 11.
The influence of carrier oil type on the chemical stability, antioxidant properties and bioaccessibility of lycopene in orange oil-in-water beverage emulsions was investigated. The emulsions were formulated with orange oil (A), which was partially (50%) replaced with tributyrin (B) or corn oil (C) because of their distinctively different fatty acid composition. The addition of corn oil enhanced the physical stability of the beverage during chilled storage by inhibiting Ostwald ripening. The formation of oxidation products was insignificant after storage for 28 days at 4 °C, regardless the type of added oil. Lycopene was more susceptible to chemical degradation in the presence of unsaturated, long chain triglycerides and the retention followed the order: A (87.94%), B (64.41%) and C (57.39%). Interestingly, bioaccessibility of lycopene was significantly lower for emulsions formulated with 50% corn oil as opposed to 100% orange oil as indicated by the simulated in vitro gastric digestion model.
研究了载体油类型对橙汁/W/O 饮料乳液中番茄红素的化学稳定性、抗氧化性能和生物利用度的影响。由于脂肪酸组成明显不同，用部分（50%）替代橙油（A）的三丁酸甘油酯（B）或玉米油（C）来配制乳液。在冷藏储存过程中，添加玉米油可通过抑制奥斯特瓦尔德熟化来增强饮料的物理稳定性。在 4°C 下储存 28 天后，无论添加何种油，氧化产物的形成都不明显。番茄红素在含有不饱和长链甘油三酯的情况下更容易发生化学降解，保留率依次为：A（87.94%）、B（64.41%）和 C（57.39%）。有趣的是，与 100%橙油相比，用 50%玉米油配制的乳液的番茄红素生物利用度显著降低，这表明模拟体外胃消化模型。
