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In view of all the technological and functional properties that paprika and cinnamon oleoresins possess, the digestibility of spray-dried microparticles co-encapsulating these materials was investigated using simulated gastrointestinal conditions. Most active compounds are hydrophobic and well absorbed in the intestine in the presence of digestible lipids. For this reason, using mayonnaise as a food matrix can promote the protection and diffusion of carotenoids. Model spice mayonnaise with 0.5 wt. % paprika content and cinnamon microparticles was produced from a commercial mayonnaise (used as a standard in this study). Droplet size distribution, optical and fluorescence microscopy of the microparticles, model spice mayonnaise, and standard mayonnaise are determined before and after gastric and intestinal digestion under in vitro conditions. After digestion, all samples presented an extensive aggregation and coalescence of droplets. Highest release rate of free fatty acids (FFAs) was observed for dispersed particles (37.40 ± 2.58%) and for model spice mayonnaise (17.76 ± 0.07%), respectively. Digesta containing carotenoids from paprika and cinnamon oleoresin in the form of mixed micelles were filtered to simulate bioavailability for passage through the pores in the mucus layer of the intestine. Bioaccessibility and simulated bioavailability were higher when using mayonnaise as a delivery system (22.7% and 15.4%, respectively), proving particles in an aqueous medium possess low solubility and suggesting that the high lipid composition of mayonnaise facilitates delivery of active compounds from carotenoids present in paprika and cinnamon oleoresin after digestion.

Plant-based high internal phase oil-in-water emulsions (HIPEs) are promising fat replacers. However, producing stable HIPES with improved viscoelastic properties is a challenge for the food industry. Conjugation of plant proteins, such as lupin protein isolate, with phenolic compounds, such as proanthocyanidins from grape seed extract, associated (or not) with moderate heat treatment arise as potential methods to tune the surface properties of proteins and, consequently, the droplet-droplet interactions that drive the viscoelastic properties of HIPEs. In this way, unheated (UHC) and heated (85°C, 15 min) (HC) lupin protein (LPI)-grape seed extract (GSE) conjugates were produced and used to stabilize high internal phase oil-in-water emulsions. Evaluation of stability by Turbiscan and oil loss by centrifugation over 56 days of storage did not reflect the kinetic stability of HIPEs against process conditions. Under shearing, UHC-stabilized emulsions at high GSE concentrations showed oil release, whereas all HC-stabilized HIPEs released oil. However, the increase in GSE concentration and heat treatment improved the viscosity and storage modulus (G’) of HIPEs, possibly due to the droplet-droplet interaction originating from hydrophilic and hydrophobic interactions in UHC and HC-stabilized HIPEs, respectively. This pivotal study confirmed that conjugation of a plant protein with GSE and heat treatment could improve the viscoelastic properties of high internal phase oil-in-water emulsions and produce HIPEs with superior texture (higher G’).