Lara-Abia Sara, Lobo Gloria, Pérez-Pascual Noelia, Welti-Chanes Jorge, Cano M Pilar
Laboratory of Phytochemistry and Plant Food Functionality, Biotechnology and Food Microbiology Department, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolas Cabrera 9, 28049 Madrid, Spain.
School of Sciences and Engineering, Tecnologico de Monterrey (ITESM), Monterrey 64849, NL, Mexico.
Foods. 2023 Jul 10;12(14):2654. doi: 10.3390/foods12142654.
The aim of the present work was to improve the stability and bioaccessibility of carotenoids from green oil extracts obtained from papaya by-products using oil-in-water (O/W) emulsions. The effects of different concentrations of pectin (1%, 2%, and 3%), a high-molecular-size emulsifier, together with Tween 20, a low-molecular-size emulsifier, high-speed homogenization conditions (time: 2, 3, 4, and 5 min; rpm: 9500, 12,000, 14,000, and 16,000 rpm), and high-pressure homogenization (HPH) (100 MPa for five cycles) were evaluated to determine the optimal conditions for obtaining O/W stable emulsions with encapsulated carotenoids. Soybean, sunflower, and coconut oils were used to formulate these O/W emulsions. The bioaccessibility of the main individual encapsulated papaya carotenoids was evaluated using the INFOGEST digestion methodology. In addition, the microstructures (confocal and optical microscopy) of the O/W carotenoid emulsions and their behavior during in vitro digestion phases were studied. Sunflower O/W carotenoid emulsions showed smaller mean particle size, higher negative ζ-potential, and higher viscosity than soybean O/W emulsions. Particle size reduction in the O/W emulsions using the HPH process improved the bioaccessibility of papaya encapsulated carotenoids. In these O/W emulsions, depending on the vegetable oil, lycopene was the carotenoid with the highest bioaccessibility (71-64%), followed by (-)-β-carotene (18%), (-)-β-cryptoxanthin (15%), and (-)-β-cryptoxanthin laurate (7-4%). These results highlight the potential of using green carotenoid papaya extracts to formulate O/W emulsions to enhance carotenoid bioactivity by efficiently preventing degradation and increasing in vitro bioaccessibility.
本研究的目的是通过水包油（O/W）乳液提高从木瓜副产品中获得的绿色油提取物中类胡萝卜素的稳定性和生物可及性。研究了不同浓度的果胶（1%、2%和3%）（一种高分子量乳化剂）与吐温20（一种低分子量乳化剂）、高速均质条件（时间：2、3、4和5分钟；转速：9500、12000、14000和16000转/分钟）以及高压均质（HPH）（100兆帕，五个循环）对获得含有包封类胡萝卜素的O/W稳定乳液的最佳条件的影响。使用大豆油、向日葵油和椰子油来配制这些O/W乳液。采用INFOGEST消化方法评估了主要的单个包封木瓜类胡萝卜素的生物可及性。此外，还研究了O/W类胡萝卜素乳液的微观结构（共聚焦和光学显微镜）及其在体外消化阶段的行为。向日葵O/W类胡萝卜素乳液的平均粒径比大豆O/W乳液更小，ζ电位更负，粘度更高。使用HPH工艺减小O/W乳液中的粒径提高了木瓜包封类胡萝卜素的生物可及性。在这些O/W乳液中，根据植物油的不同，番茄红素是生物可及性最高的类胡萝卜素（71%-64%），其次是（-）-β-胡萝卜素（18%）、（-）-β-隐黄质（15%）和（-）-β-隐黄质月桂酸酯（7%-4%）。这些结果突出了利用绿色木瓜类胡萝卜素提取物配制O/W乳液以通过有效防止降解和提高体外生物可及性来增强类胡萝卜素生物活性的潜力。
