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http://hdl.handle.net/1843/52359| Type: | Artigo de Periódico |
| Title: | Interactions of β-carotene with WPI/Tween 80 mixture and oil phase: effect on the behavior of O/W emulsions during in vitro digestion |
| Authors: | Andresa Gomes Ana Letícia Rodrigues Costa Dayane Dias Cardoso Grazielle Náthia-Neves Maria Angela de Almeida Meireles Rosiane Lopes da Cunha |
| Abstract: | 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. |
| Subject: | Óleos vegetais Óleo de girassol Lipólise |
| language: | eng |
| metadata.dc.publisher.country: | Brasil |
| Publisher: | Universidade Federal de Minas Gerais |
| Publisher Initials: | UFMG |
| metadata.dc.publisher.department: | FAR - DEPARTAMENTO DE ALIMENTOS |
| Rights: | Acesso Aberto |
| metadata.dc.identifier.doi: | https://doi.org/10.1016/j.foodchem.2020.128155 |
| URI: | http://hdl.handle.net/1843/52359 |
| Issue Date: | 30-Mar-2021 |
| metadata.dc.url.externa: | https://www.sciencedirect.com/science/article/pii/S0308814620320173 |
| metadata.dc.relation.ispartof: | Food Chemistry |
| Appears in Collections: | Artigo de Periódico |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Interactions of β-carotene with WPITween 80 mixture and oil phase Effect on the behavior of OW emulsions during in vitro digestion.pdf | 2.19 MB | Adobe PDF | View/Open |
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