Characterisation of β-carotene partitioning in protein emulsions: Effects of pre-treatments, solid fat content and emulsifier type

Mohamad, Wan Anwar Fahmi Wan; Augustin, Mary Ann; Buckow, Roman

doi:10.1016/j.foodchem.2018.03.027

Cited by 16 publications

(4 citation statements)

References 28 publications

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“…Several inhibitory mechanisms can be proposed. First, it can be hypothesized that, when the emulsions stabilized with the emulsifiers were incubated with the solid films of pure carotenoids, a fraction of the carotenoids could have been incorporated/associated to the fraction of the emulsifiers that remained dispersed in the aqueous medium, becoming not available for the transfer to the lipid droplets. Indeed, the results obtained in this study on the apparent solubility of carotenoids in the emulsifiers confirm that these compounds can associate with PL and BSA .…”

Section: Discussionmentioning

confidence: 99%

“…This hypothesis explains why the transfer of pure LYC, which was not soluble in the emulsifiers, was more impaired by the emulsifiers than that of the two other pure carotenoids (Figure 5). Thus, when TG are coated with these emulsifiers, the transfer efficiency of pure carotenoids to TG results from opposite effects: negative effects due to both the quenching of the hydrophobic force by the emulsifier barrier between carotenoids and TG and to the trapping of a fraction of carotenoids by the fraction of emulsifiers that remain in the aqueous phase, and positive effects due to both the facilitated transfer of carotenoids that are incorporated in the fraction of emulsifiers located at the lipid droplet interface, and to the higher surface of exchange induced by the emulsifiers. Obviously, these hypotheses should be verified by dedicated experiments and we cannot extrapolate these observations to the effect of other dietary emulsifiers on the transfer of other carotenoid species.…”

Section: Discussionmentioning

confidence: 99%

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Mechanisms Governing the Transfer of Pure and Plant Matrix Carotenoids Toward Emulsified Triglycerides

Goupy

Génot

Hammaz

et al. 2020

Molecular Nutrition Food Res

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Scope:The study aims to assess the role of factors assumed to be involved in the transfer of carotenoids from plant matrices to dietary emulsions in the upper digestive tract. Methods and Results: Transfer is first measured as a function of time of pure -carotene ( C), lutein (LUT), and lycopene (LYC) to triglyceride (TG) droplets dispersed in water. Then the transfer to TG droplets stabilized with either bovine serum albumin (BSA), phospholipids (PL), or both is measured. Finally, transfer of tomato and spinach puree carotenoids to these emulsions is measured. The maximal transfer efficiency of the pure carotenoids to uncoated emulsions is very efficient, ranging from 59% to 77%. However, it is dramatically impaired, ranging from 0.5% to 31% (p < 0.05), when emulsions are stabilized by the emulsifiers. Conversely, when LUT, and to a less extent C, but not LYC, is provided by the vegetable purees, its maximal transfer efficiency is significantly higher for the coated emulsions than for the uncoated one. Conclusions: Emulsifiers can dramatically impair the transfer of pure carotenoids to emulsion TG while they can facilitate the transfer of carotenoids from plant matrices. This suggests that specific interactions between plant matrix compounds and emulsifiers can enhance the transfer efficiency of carotenoids.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Mechanisms Governing the Transfer of Pure and Plant Matrix Carotenoids Toward Emulsified Triglycerides

Goupy

Génot

Hammaz

et al. 2020

Molecular Nutrition Food Res

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“…This also proved that β-carotene was packaged in DSPs more tightly with more time. The loading efficiency was quite high compared with the other complexes [10,[27][28][29]. Considering the safety of DSPs [21], the loading rate is sufficient for the food industry.…”

Section: Resultsmentioning

confidence: 92%

Dry Nutrition Delivery System Based on Defatted Soybean Particles and Its Application with β-Carotene

Ouyang

Zhou

et al. 2023

Molecules

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Many nutrition delivery systems (NDSs) have been developed for the encapsulation, protection, and delivery of bioactive compounds, such as β-carotene. Most of those systems were prepared in solution, which is inconvenient for transportation and storage in the food industry. In the present work, we constructed an environmentally friendly dry NDS based on defatted soybean particles (DSPs) by milling a β-carotene-DSP mixture. The loading efficiency of the NDS reached 89.0%, and the cumulative release rate decreased from 15.1% (free β-carotene) to 6.0% within 8 h. The stability of β-carotene in the dry NDS was found to have increased in a thermogravimetric analysis. Stored for 14 days at 55 °C or under UV irradiation, the retaining rates of β-carotene in the NDS increased to 50.7% and 63.6%, respectively, while they were 24.2% and 54.6% for the free samples. The bioavailability of β-carotene was improved by the NDS too. The apparent permeability coefficient of the NDS reached 1.37 × 10−6 cm/s, which is 12 times that of free β-carotene (0.11 × 10−6 cm/s). Besides being environmentally friendly, the dry NDS can facilitate carriage, transportation, or storage in the food industry, and similar to other NDSs, it improves the stability and bioavailability of nutrients.

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“…51 On the other hand, the oil crystal network inside the droplets slows down the ingredient diffusion from the droplet core to the interface, limiting the release of lipophilic ingredients into the aqueous phase. 48,52 Here, the HSO crystal network formed inside the liquid crystal droplets restrained the transfer of vitamin E to a great degree. The combination of the strengthened lamellar liquid crystal at the oil-water interface and the HSO crystal network inside the droplet endowed the emulsion with excellent sustainable release property.…”

Section: In Vitro Release Studiesmentioning

confidence: 99%

Novel delivery system: a liquid crystal emulsion containing HSO crystals

Ding

Chen

et al. 2023

New J. Chem.

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Characterisation of β-carotene partitioning in protein emulsions: Effects of pre-treatments, solid fat content and emulsifier type

Cited by 16 publications

References 28 publications

Mechanisms Governing the Transfer of Pure and Plant Matrix Carotenoids Toward Emulsified Triglycerides

Mechanisms Governing the Transfer of Pure and Plant Matrix Carotenoids Toward Emulsified Triglycerides

Dry Nutrition Delivery System Based on Defatted Soybean Particles and Its Application with β-Carotene

Novel delivery system: a liquid crystal emulsion containing HSO crystals

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