Stability and Bioaccessibility of β-Carotene in Nanoemulsions Stabilized by Modified Starches

Abstract

Oil-in-water nanoemulsions stabilized by food-grade biopolymer emulsifiers (modified starches) were fabricated using high-pressure homogenization in an effort to improve the stability and bioaccessibility of β-carotene. Physicochemical and biological properties of β-carotene nanoemulsions were investigated considering the particle size, β-carotene retention, and in vitro digestion. During 30 days of storage at different conditions, the mean diameters of the emulsion systems were increased by 30-85%. The retention of β-carotene in nanoemulsions was significantly higher compared to that of the β-carotene dispersed in bulk oil. After in vitro digestion, the bioaccessibility of β-carotene was increased from 3.1% to 35.6% through nanoencapsulation. The results also indicated that modified starch with high dispersed molecular density led to a higher retention but lower bioaccessibility of β-carotene in nanoemulsions. This could be due to the thick and dense interfacial layer around the oil droplets. This result provides useful information for developing protection and delivery systems for carotenoids.

Control of β-carotene bioaccessibility using starch-based filled hydrogels

“…For example, many bioactive components are highly hydrophobic molecules that have a low solubility in aqueous environments, are incompatible with hydrophilic gels, and have relatively poor or variable oral bioavailability (Jingling Tang & Zhong-Gui, 2007;Liang, Shoemaker, Yang, Zhong, & Huang, 2013;McClements, 2013). Consequently they are difficult to incorporate into aqueous-based food products and their potential health benefits are not fully realised because they are poorly absorbed by the human body.…”

Influence of methylcellulose on attributes of β-carotene fortified starch-based filled hydrogels: Optical, rheological, structural, digestibility, and bioaccessibility properties

“…Nutraceuticals include food components such as ω-3 oils, carotenoids, polyphenols, phytosterols, and curcumin. Many of these nutraceuticals cannot simply be introduced into functional foods in their pure form because of physicochemical constraints, such as limited solubility, chemical instability, and poor bioavailability (Liang, Shoemaker, Yang, Zhong, & Huang, 2013;McClements, 2013;Reboul, 2013;Tang & Zhong-Gui, 2007). These challenges can often be overcome using food-grade colloidal delivery systems, such as emulsions, nanoemulsions, microemulsions, solid lipid nanoparticles, and filled hydrogels (Mun, Kim, Shin, & McClements, 2015;Nik, Langmaid, & Wright, 2012;Tokle, Lesmes, Decker, & McClements, 2012;Verrijssen et al, 2014;Zhang et al, 2015).…”

Pequiá-Based Nanoemulsion Highlights an Important Amazon Fruit (caryocar villosum (aubl.) pers.)

“…After 7 days, most of them had an augmentation in droplet size, which is not expected for high stable systems [24]. During storage, increase on droplet size around 30 to 85% was observed for carotenoid-rich emulsions [25]. This class of secondary metabolite is predominant on C. villosum and several carotenoids were identified on the fruits, such as lutein-like and carotene-like substances, antheraxanthin, zeaxanthin, neoxanthin and others [7].…”