Influence of pH, EDTA, α-tocopherol, and WPI oxidation on the degradation of β-carotene in WPI-stabilized oil-in-water emulsions

Stability and in vitro digestibility of beta‐carotene in nanoemulsions fabricated with different carrier oils

“…The pH of the initial nanoemulsion was well above the isoelectric point of WPI (pH = 5.0; Xu, Wang et al., 2013; Xu, Yuan, et al., 2013), and as a result, the nanoemulsion formed by WPI under neutral conditions had a high negative charge (Chang & McClements, 2016). Palm oil emulsion had a higher zeta potential compared with the emulsions fabricated with the other carrier oils, which was likely due to enhanced electrostatic repulsion and Van der Waals’ force between palm oil droplets (Loch et al., 2013).…”

“…Nanoemulsion provided a large surface area that enhanced the bioaccessibility, but might also facilitate degradation of beta‐carotene during storage (Xu, Wang et al., 2013; Xu, Yuan et al., 2013). Lipid oxidation reactions are generally initiated at the interface between the oil and water, where the droplet surface hydrophobic nutraceutical molecules are easier to degrade when dispersed in nanoemulsions (Ghorbani Gorji et al., 2016).…”

“…With high content of conjugated double bonds, carotenoids are very sensitive to environmental stresses during food processing and storage, such as heat, light, and oxygen. Additionally, the food matrix micro‐environment can also affect the stability of beta‐carotene (Xu, Wang, et al., 2013; Xu, Yuan, Gao, McClements, & Decker, 2013; Yi, Fan, Yokoyama, Zhang, & Zhao, 2016). To overcome these limitations, the nanoemulsion system has been developed for effectively stabilizing and delivering lipophilic nutraceuticals (Acosta, 2009).…”

Effect of α-tocopherol on oxidative stability of oil during spray drying and storage of dried emulsions

“…Especially, some antioxidants are lipophilic compounds capable of delaying or interrupting oxidation of products rich in large unsaturated hydrocarbon chains, such as PUFAs. Among lipophilic antioxidants, tocopherol is an effective antioxidant that can be either endogenously present in vegetable oils or added as an additive (Ko et al, 2010;Xu et al, 2013;Karmowski et al, 2015;Kim et al, 2015).…”

Optimization of formulation and influence of environmental stresses on stability of lycopene-microemulsion

“…The strength of these interactions is dependent on environmental conditions (e.g., pH and ionic strength), the molecular weight, and the charge of the polysaccharide involved (Djordjevic, Cercaci, Alamed, McClements, & Decker, 2008;Ogawa, Decker, & McClements, 2003;Surh, Gu, Decker, & McClements, 2005). Sunflower oil and medium-chain triglycerides (MCT) have been used mostly for emulsion or encapsulation of carotenoids in the literature (Dimakou & Oreopoulou, 2013; Fern andez-García, Rinc on, & P erez-G alvez, 2008; Lei, Liu, Yuan, & Gao, 2014;Xu et al, 2013). Corn oil has higher amount of unsaturated fatty acids that reduces the risk of lycopene oxidation (Popescu & Soceanu, 2010).…”