Interactions of β-carotene with WPI/Tween 80 mixture and oil phase: effect on the behavior of O/W emulsions during in vitro digestion

Página do item simplificado
dc.creatorAndresa Gomes
dc.creatorAna Letícia Rodrigues Costa
dc.creatorDayane Dias Cardoso
dc.creatorGrazielle Náthia-Neves
dc.creatorMaria Angela de Almeida Meireles
dc.creatorRosiane Lopes da Cunha
dc.date.accessioned2023-04-20T23:58:20Z
dc.date.accessioned2025-09-08T23:29:50Z
dc.date.available2023-04-20T23:58:20Z
dc.date.issued2021-03-30
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.description.sponsorshipFAPESP - Fundação de Amparo à Pesquisa do Estado de São Paulo
dc.format.mimetypepdf
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2020.128155
dc.identifier.issn03088146
dc.identifier.urihttps://hdl.handle.net/1843/52359
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Chemistry
dc.rightsAcesso Aberto
dc.subjectÓleos vegetais
dc.subjectÓleo de girassol
dc.subjectLipólise
dc.subject.otherWPI/Tween 80 mixture
dc.subject.otherSunflower oil
dc.subject.otherMCT oil
dc.subject.otherβ-carotene
dc.subject.otherInteraction of ingredients
dc.subject.otherLipolysis
dc.titleInteractions of β-carotene with WPI/Tween 80 mixture and oil phase: effect on the behavior of O/W emulsions during in vitro digestion
dc.typeArtigo de periódico
local.citation.epage10
local.citation.issuePart 2
local.citation.spage1
local.citation.volume341
local.description.resumoThis 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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0308814620320173

Arquivos

Pacote original

Agora exibindo 1 - 1 de 1
Imagem de Miniatura
Nome:
Interactions of β-carotene with WPITween 80 mixture and oil phase Effect on the behavior of OW emulsions during in vitro digestion.pdf
Tamanho:
2.14 MB
Formato:
Adobe Portable Document Format
Baixar

Licença do pacote

Agora exibindo 1 - 1 de 1
Imagem de Miniatura
Nome:
License.txt
Tamanho:
1.99 KB
Formato:
Plain Text
Descrição:
Baixar

Coleções

Artigo de Periódico

Logo UFMG