Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil.
Plant Foods Hum Nutr. 2023 Dec;78(4):676-682. doi: 10.1007/s11130-023-01104-3. Epub 2023 Sep 18.
This study aimed to investigate the digestibility and bioaccessibility of spray-dried microparticles co-encapsulating paprika and cinnamon oleoresins using simulated gastrointestinal conditions. It focused on exploring the potential of these co-encapsulated active compounds, which possess diverse technological and functional properties, particularly within a food matrix, in order to enhance their bioavailability. Mayonnaise was selected as the food matrix for its ability to promote the diffusion of carotenoids, as most hydrophobic compounds are better absorbed in the intestine when accompanied by digestible lipids. Model spice mayonnaise, containing 0.5 wt% paprika and cinnamon microparticles content, was formulated in compliance with Brazilian regulations for spices, seasonings, and sauce formulations. Droplet size distribution, optical microscopy and fluorescence microscopy analyses were conducted on the microparticles, model spice mayonnaise, and standard mayonnaise both before and after in vitro gastric and intestinal digestion. Following digestion, all samples demonstrated droplet aggregation and coalescence. Remarkably, dispersed particles (37.40 ± 2.58%) and model spice mayonnaise (17.76 ± 0.07%) showed the highest release rate of free fatty acids (FFAs), indicating efficient lipid digestion. The study found that using mayonnaise as a delivery system significantly increased bioaccessibility (22.7%). This suggests that particles in an aqueous medium have low solubility, while the high lipid composition of mayonnaise facilitates the delivery of active compounds from carotenoids present in paprika and cinnamon oleoresin after digestion.
本研究旨在利用模拟胃肠道条件，研究喷雾干燥微胶囊共包埋辣椒粉和肉桂油树脂的消化率和生物可及性。重点探索这些共包埋活性化合物的潜力，这些化合物具有多种技术和功能特性，特别是在食品基质中，以提高其生物利用度。蛋黄酱被选为食品基质，因为它能够促进类胡萝卜素的扩散，因为大多数疏水性化合物在与可消化脂质一起存在时，在肠道中吸收得更好。含有 0.5wt%辣椒粉和肉桂微粒含量的模型香料蛋黄酱是根据巴西香料、调味料和酱汁配方法规配制的。对微胶囊、模型香料蛋黄酱和标准蛋黄酱进行了液滴大小分布、光学显微镜和荧光显微镜分析，分别在体外胃和肠消化前后进行。消化后，所有样品都表现出液滴聚集和聚结。值得注意的是，分散的颗粒（37.40±2.58%）和模型香料蛋黄酱（17.76±0.07%）表现出最高的游离脂肪酸（FFAs）释放率，表明脂质消化效率高。研究发现，使用蛋黄酱作为递送系统可显著提高生物利用度（22.7%）。这表明在水介质中的颗粒溶解度低，而蛋黄酱的高脂质组成有利于在消化后从辣椒粉和肉桂油树脂中存在的类胡萝卜素递送活性化合物。
