Physicochemical stability, antioxidant properties and bioaccessibility of β-carotene in orange oil-in-water beverage emulsions: influence of carrier oil types

Abstract

This study investigated the effect of carrier oils (short-chain triglycerides (SCT) vs. long-chain triglycerides (LCT)) on the physical stability, chemical degradation, antioxidant properties and bioaccessibility of β-carotene-loaded orange oil-in-water beverage emulsions. Beverages formulated with 50% LCT (corn oil) were physically more stable compared to the ones with 50% SCT (tributyrin) as indicated by the Turbiscan 32 Stability Indices during chilled storage for 28 days. No chemical degradation of β-carotene was observed during storage regardless of the carrier oil composition. The formation of primary (conjugated dienes) or secondary (thiobarbituric acid reactive substances) oxidation products at the end of the storage period was insignificant. The bioaccessibility of β-carotene was significantly affected (P < 0.05) by the type of carrier oil and decreased in the following order: 50% LCT + 50% orange oil > 50% SCT + 50% orange oil > 100% orange oil. The high bioaccessibility of β-carotene (30.06%) in the beverages formulated with LCTs was attributed to the enhanced solubilisation capacity of the lipophilic carotenoid in mixed micelles after the in vitro digestion protocol.

Beverage Emulsions: Key Aspects of Their Formulation and Physicochemical Stability

“…Namely, Zhao et al [17] obtained corn and canola/orange oil stable emulsions compared to those with orange oil or MCT/orange oil. This results confirm that the addition of a vegetable oil leads to a reduction of Ostwald ripening phenomena, thereby conferring the emulsions with higher physical stability [17,18].…”

“…Nevertheless, the addition of oils mainly composed by long-chain fatty acids may help to equal the density of both phases. Meroni et al [18] showed a retard creaming phenomena when the oil phase consisted of corn/orange oil with a density of 0.900 g/cm 3 . Similarly, Zhao et al [17] showed that the addition of a medium-chain triglycerides (MCT) to orange oil emulsions inhibited destabilization phenomena.…”

“…However, this destabilization phenomena may be prevented by adding a small amount of an oil with lower polarity into the lipid phase, which prevents the migration of lipid material though the aqueous phase. In fact, the addition of different vegetable oils (canola, coconut, corn, olive and sunflower) to the oil phase has been described in several research papers as an alternative to form more stable emulsions with smaller particle sizes, compared to those emulsions formulated with flavor oils alone (orange, lemon and thyme) [18,19]. Namely, Zhao et al [17] obtained corn and canola/orange oil stable emulsions compared to those with orange oil or MCT/orange oil.…”

Construction of octenyl succinic anhydride modified porous starch for improving bioaccessibility of β-carotene in emulsions

“…2,3 As one type of carotenoid, bcarotene showed highly desirable bioactivities such as healthpromoting properties, and antioxidant activity, which can maintain human health and prevent chronic diseases including cardiovascular diseases, cancer and other chronic diseases. 4,5 Due to the low stability, solubility and bioaccessibility, the supplemented foods of b-carotene were greatly limited. [3][4][5][6] It was worth noting that utilization of an emulsion-based delivery system is considered as an effective method for overcoming the limitations of b-carotene.…”

“…4,5 Due to the low stability, solubility and bioaccessibility, the supplemented foods of b-carotene were greatly limited. [3][4][5][6] It was worth noting that utilization of an emulsion-based delivery system is considered as an effective method for overcoming the limitations of b-carotene. The conventional emulsifying agent, including Tween 20, and polyglycerol esters, [7][8][9] showed the excellent ability of emulsication for fabrication of colloidal system.…”