Department of Food Engineering (DEA), Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas, SP CEP: 13083-862, Brazil.
Department of Materials and Bioprocess Engineering, School of Chemical Engineering, University of Campinas, Av. Albert Einstein, 500, Campinas, SP CEP: 13083-852, Brazil.
Food Chem. 2021 Mar 30;341(Pt 2):128155. doi: 10.1016/j.foodchem.2020.128155. Epub 2020 Sep 23.
This study investigated the impact of adding β-carotene on the structure of fresh O/W emulsions with different oil phase (sunflower oil-LCT or NEOBEE®1053-MCT) and emulsifiers (WPI, Tween 80 - T80 or WPI/T80 mixture). In this sense, the behavior of emulsions through the gastrointestinal tract, the stability and bioaccessibility of β-carotene were also assessed. The β-carotene reduced the interfacial tension of the LCT/MCT-water systems. The addition of β-carotene promoted an increase of viscoelasticity of LCT/MCT-T80 (0.5%WPI/0.5%T80 and 1%T80 w/w) interfaces, but an increase of WPI content reduced the viscoelasticity of interfacial layers (LCT/MCT-1% WPI). These changes in the interface properties influenced the mean droplet size and ζ-potential of the fresh emulsions. LCT systems presented similar bioaccessibility/stability of β-carotene. However, β-carotene entrapped within protein-coated MCT droplets was more stable than within T80-MCT systems. Our results show that β-carotene interacted with other ingredients of emulsions changing their properties and behavior under gastrointestinal tract as well as the stability/bioaccessibility of β-carotene.
本研究考察了在不同油相（葵花籽油-LCT 或 NEOBEE®1053-MCT）和乳化剂（WPI、吐温 80-T80 或 WPI/T80 混合物）存在下，添加β-胡萝卜素对新鲜 O/W 乳液结构的影响。从这个意义上说，还评估了β-胡萝卜素通过胃肠道的行为、β-胡萝卜素的稳定性和生物利用度。β-胡萝卜素降低了 LCT/MCT-水系统的界面张力。β-胡萝卜素的添加促进了 LCT/MCT-T80（0.5%WPI/0.5%T80 和 1%T80 w/w）界面的粘弹性增加，但 WPI 含量的增加降低了界面层的粘弹性（LCT/MCT-1%WPI）。这些界面性质的变化影响了新鲜乳液的平均液滴尺寸和 ζ-电位。LCT 体系的β-胡萝卜素具有相似的生物利用度/稳定性。然而，包埋在蛋白质覆盖的 MCT 液滴内的β-胡萝卜素比包埋在 T80-MCT 体系内更稳定。我们的结果表明，β-胡萝卜素与乳液的其他成分相互作用，改变了它们在胃肠道下的性质和行为，以及β-胡萝卜素的稳定性/生物利用度。
