Teixé-Roig Júlia, Oms-Oliu Gemma, Ballesté-Muñoz Sara, Odriozola-Serrano Isabel, Martín-Belloso Olga
Department of Food Technology, University of Lleida-Agrotecnio Center, Av. Rovira Roure 191, 25198 Lleida, Spain.
Foods. 2020 Apr 7;9(4):447. doi: 10.3390/foods9040447.
The intestinal absorption of lipophilic compounds such as β-carotene has been reported to increase when they are incorporated in emulsion-based delivery systems. Moreover, the reduction of emulsions particle size and the addition of biopolymers in the systems seems to play an important role in the emulsion properties but also in their behavior under gastrointestinal conditions and the absorption of the encapsulated compound in the intestine. Hence, the present study aimed to evaluate the effect of pectin addition (0%, 1%, and 2%) on the physicochemical stability of oil-in-water nanoemulsions containing β-carotene during 35 days at 4 °C, the oil digestibility and the compound bioaccessibility. The results showed that nanoemulsions presented greater stability and lower β-carotene degradation over time in comparison with coarse emulsion, which was further reduced with the addition of pectin. Moreover, nanoemulsions presented a faster digestibility irrespective of the pectin concentration used and a higher β-carotene bioaccessibility as the pectin concentration increased, being the maximum of ≈36% in nanoemulsion with 2% of pectin. These results highlight the potential of adding pectin to β-carotene nanoemulsions to enhance their functionality by efficiently preventing the compound degradation and increasing the in vitro bioaccessibility.
据报道，当亲脂性化合物如β-胡萝卜素被纳入基于乳液的递送系统时，其肠道吸收会增加。此外，乳液粒径的减小以及系统中生物聚合物的添加似乎不仅对乳液性质起着重要作用，而且对其在胃肠道条件下的行为以及肠道中被包裹化合物的吸收也有重要作用。因此，本研究旨在评估添加果胶（0%、1%和2%）对含β-胡萝卜素的水包油纳米乳液在4℃下35天内的物理化学稳定性、油脂消化率和化合物生物可及性的影响。结果表明，与粗乳液相比，纳米乳液随着时间的推移表现出更高的稳定性和更低的β-胡萝卜素降解，添加果胶后这种降解进一步减少。此外，无论使用的果胶浓度如何，纳米乳液都表现出更快的消化率，并且随着果胶浓度的增加，β-胡萝卜素的生物可及性更高，在含2%果胶的纳米乳液中最高可达约36%。这些结果突出了向β-胡萝卜素纳米乳液中添加果胶以通过有效防止化合物降解和提高体外生物可及性来增强其功能的潜力。
