Formulating orange oil-in-water beverage emulsions for effective delivery of bioactives: Improvements in chemical stability, antioxidant activity and gastrointestinal fate of lycopene using carrier oils

Abstract

The influence of carrier oil type on the chemical stability, antioxidant properties and bioaccessibility of lycopene in orange oil-in-water beverage emulsions was investigated. The emulsions were formulated with orange oil (A), which was partially (50%) replaced with tributyrin (B) or corn oil (C) because of their distinctively different fatty acid composition. The addition of corn oil enhanced the physical stability of the beverage during chilled storage by inhibiting Ostwald ripening. The formation of oxidation products was insignificant after storage for 28 days at 4 °C, regardless the type of added oil. Lycopene was more susceptible to chemical degradation in the presence of unsaturated, long chain triglycerides and the retention followed the order: A (87.94%), B (64.41%) and C (57.39%). Interestingly, bioaccessibility of lycopene was significantly lower for emulsions formulated with 50% corn oil as opposed to 100% orange oil as indicated by the simulated in vitro gastric digestion model.

Rosemary powder filtrate improves the oxidative stability and antioxidant properties of rapeseed oil: potential applications for domestic cooking

“…The malondialdehyde (MDA) formation (a secondary oxidation product) during the accelerated oxidation test was monitored by TBARS analysis. Concentrations of TBARs were calculated with the procedure described in Meroni & Raikos (). The measurements were taken in duplicate.…”

Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions

“…The fatty acid composition is determined as the methyl esters of fatty acids by a Hewlett Packard 6890 gas‐liquid chromatograph (Avondale, PA, USA) equipped with a 50 m × 20 mm Chrompac CP7488 CP Sil‐88 capillary column (film thickness 0.20 μm). The experimental procedure is described in detail in literature published previously (Meroni & Raikos, ). Separation was recorded with HP GC Chemstation software (Hewlett Packard).…”

“…For other analyses samples were stored at 4 °C for up to one week after emulsion formation. The method of preparation is described in detail in previous work (Meroni & Raikos, ).…”

“…The method described by Minekus et al . () based on the standardised static in vitro digestion model suitable for food was used to determine lycopene bioaccessibility with several modifications (Meroni & Raikos, ). The compositions of the simulated digestion fluids for the oral, gastric, and intestinal phases are presented in Table .…”

“…The long‐term chemical and physical stability of orange oil beverage emulsions formulated with LCT and SCT, which contain lycopene as a bioactive ingredient, has been recently documented (Meroni & Raikos, ). The primary focus of the present study was the design of an emulsion‐based system that can be used to enhance the bioaccessibility of lycopene and to clarify the specific effect of fatty acid chain length to this respect.…”