Modulating β-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions

Salvia‐Trujillo, Laura; Qian, Cheng; Martı́n-Belloso, Olga; McClements, David Julian

doi:10.1016/j.foodchem.2013.02.024

Cited by 205 publications

(130 citation statements)

References 44 publications

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“…Our results showed that the bioaccessibility of the beta‐carotene decreased in the following order: palm oil (LCT) = corn oil (LCT) > fish oil (LCT) > coconut oil (MCT; Figure 2). This was probably because long‐chain fatty acids preferred to accumulate at the oil–water interface to form micelles, while medium‐chain fatty acids were water dispersible and easy to move into the surrounding aqueous phase (Qian et al., 2012b; Salvia‐Trujillo et al., 2013b). Additionally, LCT forms mixed micelles with relatively large hydrophobic domains suitable to deliver beta‐carotene (Zhang et al., 2016).…”

Section: Resultsmentioning

confidence: 99%

“…The zeta potential of the particles was measured by phase analysis light scattering Zetasizer Nano ZS (Malvern Instruments, Worcestershire, UK) as reported (Salvia‐Trujillo et al., 2013b). …”

Section: Methodsmentioning

confidence: 99%

“…Yi, Li, Zhong, and Yokoyama (2014) fabricated a range of emulsions of beta‐carotene with different particle sizes and found that the lipolysis and bioaccessibility increased with decreasing particle diameter. Salvia‐Trujillo, Qian, Martin‐Belloso, and McClements (2013b) investigated the influence of oil composition on the beta‐carotene bioaccessibility in emulsions by adjusting the proportion of long‐chain triglycerides (LCT) and medium‐chain triglycerides (MCT). As a result, high proportion of LCT enhanced the bioaccessibility of beta‐carotene.…”

Section: Introductionmentioning

confidence: 99%

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

Zhou

Wang

et al. 2018

Food Science & Nutrition

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Beta‐carotene, the main dietary source of provitamin A, is required for maintaining optimum human health. The bioaccessibility of beta‐carotene can be greatly improved when ingested with fat. Therefore, the aim of the current study was to select proper oils (palm oil, coconut oil, fish oil, and corn oil) as a carrier to form stable nanoemulsion that can effectively enhance the bioaccessibility of beta‐carotene. The nanoemulsion was formulated with 90% (v/v) aqueous solution (2% whey protein isolate, WPI, w/v) and 10% (v/v) dispersed oil. The in vitro digestion experiment of nanoemulsions showed that the bioaccessibility of beta‐carotene was as followed in order: palm oil = corn oil > fish oil > coconut oil (p < 0.05). The particle size of the nanoemulsion (initial particle size = 168–185 nm) was below 200 nm during 42 days’ storage at 25°C. The retention rates of beta‐carotene in nanoemulsions were 69.36%, 63.81%, 49.58%, and 54.91% with palm oil, coconut oil, fish oil, and corn oil, respectively. However, the particle size of the nanoemulsion increased significantly in the accelerated experiment at 55°C (p < 0.05), in which the retention rates of beta‐carotene were 48.56%, 43.41%, 29.35%, and 33.60% with palm oil, coconut oil, fish oil, and corn oil, respectively. From above, we conclude that WPI‐stabilized beta‐carotene nanoemulsion with palm oil as the carrier is the most suitable system to increase bioaccessibility and stability of lipid‐soluble bioactive compounds such as beta‐carotene.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Zhou

Wang

et al. 2018

Food Science & Nutrition

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“…O protocolo utilizado baseou-se em alguns estudos já existentes na literatura (AHMED et al, 2012;SALVIA-TRUJILLO et al, 2013;YANG;McCLEMENTS, 2013). A digestão foi simulada apenas para os compartimentos do estômago e duodeno, visto que estas são as principais etapas encontradas na literatura quando se trata de modelos estáticos referentes à digestão de lipídios e beta-caroteno.…”

Section: Digestão In Vitro Estática Simuladaunclassified

“…A fase micelar foi obtida através da centrifugação da amostra digerida (raw digesta) segundo protocolo descrito por Salvia-Trujillo et al (2013). Resumidamente, a alíquota de raw digesta foi centrifugada a 4000 rpm por 40 minutos a 25° C e o sobrenadante (fase micelar) foi coletado.…”

Section: Avaliação Da Biocessibilidade Do Beta-caroteno Na Digestibilunclassified

Produção por método da temperatura de inversão de fases, estudo de estabilidade físico-química, digestabilidade in vitro e citotoxicidade de nanopartículas lipídicas sólidas encapsulando beta-caroteno

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Conventional Emulsions

Niakousari

Damyeh

Gahruie

et al. 2018

Emulsion‐based Systems for Delivery of Food Active Compounds

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Modulating β-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions

Cited by 205 publications

References 44 publications

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

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

Produção por método da temperatura de inversão de fases, estudo de estabilidade físico-química, digestabilidade in vitro e citotoxicidade de nanopartículas lipídicas sólidas encapsulando beta-caroteno

Conventional Emulsions

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