Improving the In Vitro Bioaccessibility of β-Carotene Using Pectin Added Nanoemulsions
| Autor: | Sara Ballesté-Muñoz, Isabel Odriozola-Serrano, Gemma Oms-Oliu, Olga Martín-Belloso, Júlia Teixé-Roig |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
nanoemulsions
Health (social science) food.ingredient Pectin Nanoemulsions 030309 nutrition & dietetics medicine.medical_treatment Bioaccessibility Plant Science Absorption (skin) lcsh:Chemical technology Health Professions (miscellaneous) Microbiology Article Intestinal absorption 03 medical and health sciences 0404 agricultural biotechnology food β-carotene medicine lcsh:TP1-1185 Food science pectin 0303 health sciences Chemistry Carotene 04 agricultural and veterinary sciences stability 040401 food science In vitro bioaccessibility Emulsion Degradation (geology) Particle size Food Science |
| Zdroj: | Foods Volume 9 Issue 4 Repositorio Abierto de la UdL Universitad de Lleida Recercat. Dipósit de la Recerca de Catalunya instname Recercat: Dipósit de la Recerca de Catalunya Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya) Foods, Vol 9, Iss 447, p 447 (2020) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods9040447 |
| Popis: | The intestinal absorption of lipophilic compounds such as &beta carotene has been reported to increase when they are incorporated in emulsion-based delivery systems. Moreover, the reduction of emulsions particle size and the addition of biopolymers in the systems seems to play an important role in the emulsion properties but also in their behavior under gastrointestinal conditions and the absorption of the encapsulated compound in the intestine. Hence, the present study aimed to evaluate the effect of pectin addition (0%, 1%, and 2%) on the physicochemical stability of oil-in-water nanoemulsions containing &beta carotene during 35 days at 4 ° C, the oil digestibility and the compound bioaccessibility. The results showed that nanoemulsions presented greater stability and lower &beta carotene degradation over time in comparison with coarse emulsion, which was further reduced with the addition of pectin. Moreover, nanoemulsions presented a faster digestibility irrespective of the pectin concentration used and a higher &beta carotene bioaccessibility as the pectin concentration increased, being the maximum of &asymp 36% in nanoemulsion with 2% of pectin. These results highlight the potential of adding pectin to &beta carotene nanoemulsions to enhance their functionality by efficiently preventing the compound degradation and increasing the in vitro bioaccessibility. |
| Databáze: | OpenAIRE |
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