CiFOOD, Food Science Department, Aarhus University, Aarhus N 9200, Denmark; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, São Paulo 13083-862, Brazil.
CiFOOD, Food Science Department, Aarhus University, Aarhus N 9200, Denmark.
Food Res Int. 2023 Nov;173(Pt 2):113404. doi: 10.1016/j.foodres.2023.113404. Epub 2023 Aug 29.
Delivery systems designed through protein stabilized emulsions are promising for incorporating carotenoids in different products. Nevertheless, the versatility in structures of such systems raises questions regarding the effect of the bioactive compound localization on their bio-efficacy, in particular for double emulsions. In this context, the aims of this study were to determine the impact of the localization of lutein in different water/oil/water double emulsions versus a single oil/water emulsion on the stability and in vitro bioaccessibility of lutein, a lipophilic carotenoid. The inner aqueous phase, which contained whey protein isolate (WPI) nanoparticles obtained by desolvation, was emulsified in sunflower oil stabilized by polyglycerol polyricinoleate (PGPR). The primary emulsion was then emulsified in a continuous aqueous phase containing whey protein isolate (WPI) and xanthan gum, the latter to increase the viscosity of the outer phase and delay creaming. Lutein was incorporated using different strategies: (1) lutein entrapped by WPI nanoparticles within the inner water phase of a double emulsion (W-L/O/W); (2) lutein incorporated into the oil phase of the double emulsion (W/O-L/W); (3) lutein incorporated in the oil phase of a single emulsion (O-L/W). All systems contained similar whey protein concentrations, as well as all other stabilizers. W-L/O/W sample showed the lowest lutein stability against light exposure during storage, and the highest lutein bioaccessibility after in vitro digestion, for freshly made samples. Furthermore, the in vitro bioaccessibility of lutein incorporated into the single emulsion was considerably lower than those observed for the double emulsions. The results reinforce the importance of designing appropriate structures for delivering improved stability and bioaccessibility of bioactive compounds.
通过蛋白质稳定乳液设计的递送系统在将类胡萝卜素掺入不同产品中具有广阔的前景。然而，这些系统的结构多样性引发了关于生物活性化合物定位对其生物功效影响的问题，特别是对于双重乳液而言。在这种情况下，本研究的目的是确定叶黄素在不同的水/油/水双重乳液与单一油/水乳液中的定位对叶黄素（一种亲脂类胡萝卜素）的稳定性和体外生物可及性的影响。内水相含有通过去溶剂化获得的乳清蛋白分离物（WPI）纳米颗粒，在聚甘油聚蓖麻醇酸酯（PGPR）稳定的葵花籽油中乳化。然后，将初级乳液在含有乳清蛋白分离物（WPI）和黄原胶的连续水相中乳化，后者增加外相的粘度并延迟乳状液的分层。叶黄素采用不同的策略掺入：（1）WPI 纳米颗粒内水相中的叶黄素包埋（W-L/O/W）；（2）双重乳液油相中掺入的叶黄素（W/O-L/W）；（3）单一乳液油相中掺入的叶黄素（O-L/W）。所有系统均含有相似的乳清蛋白浓度，以及所有其他稳定剂。W-L/O/W 样品在储存期间对光暴露的叶黄素稳定性最低，新鲜样品体外消化后叶黄素生物可及性最高。此外，单一乳液中掺入的叶黄素的体外生物可及性明显低于双重乳液观察到的生物可及性。结果强调了设计适当结构以提高生物活性化合物的稳定性和生物可及性的重要性。
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