Interactions of β-carotene with WPI/Tween 80 mixture and oil phase: effect on the behavior of O/W emulsions during in vitro digestion
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Universidade Federal de Minas Gerais
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Artigo de periódico
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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.
Abstract
Assunto
Óleos vegetais, Óleo de girassol, Lipólise
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WPI/Tween 80 mixture, Sunflower oil, MCT oil, β-carotene, Interaction of ingredients, Lipolysis
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https://www.sciencedirect.com/science/article/pii/S0308814620320173