Effects of Homogenization Models and Emulsifiers on the Physicochemical Properties of β-Carotene Nanoemulsions

Mao, Like; Jun, Yu; Xu, Duoxia; Yuan, Fang; Gao, Yanxiang

doi:10.1080/01932690903224482

Cited by 116 publications

(63 citation statements)

References 21 publications

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“…121 In addition, the fact that nanoemulsions are transparent means that UV and visible light can penetrate into them easily, which may promote any light-sensitive chemical degradation reactions. 122 Consequently, it may be necessary to take additional steps to improve the chemical stability of labile components encapsulated within nanoemulsions, e.g., by adding antioxidants or chelating agents.…”

Section: 119mentioning

confidence: 99%

Edible nanoemulsions: fabrication, properties, and functional performance

2011

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There is increasing interest within the food, beverage and pharmaceutical industries in utilizing edible nanoemulsions to encapsulate, protect and deliver lipophilic functional components, such as oil-soluble flavors, vitamins, preservatives, nutraceuticals, and drugs. There are a number of potential advantages of using nanoemulsions rather than conventional emulsions for this purpose: they can greatly increase the bioavailability of lipophilic substances; they scatter light weakly and so can be incorporated into optically transparent products; they can be used to modulate the product texture; and they have a high stability to particle aggregation and gravitational separation. On the other hand, there may also be some risks associated with the oral ingestion of nanoemulsions, such as their ability to change the biological fate of bioactive components within the gastrointestinal tract and the potential toxicity of some of the components used in their fabrication. This tutorial review provides an overview of the current status of nanoemulsion fabrication, properties, and applications with special emphasis on systems suitable for utilization within the food industry.

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Section: 119mentioning

confidence: 99%

Edible nanoemulsions: fabrication, properties, and functional performance

2011

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“…Boon et al studied the effect of different surfactants (cationic, anionic and nonionic), oil types, pH, iron and hydroperoxides on the lycopene oxidation in oil-in-water emulsions, and the results suggested that the stability of lycopene in O/W emulsions could be improved by altering the emulsion droplet interface and the presence of tocopherols and EDTA (Boon et al 2008(Boon et al , 2009(Boon et al , 2010. In our previous work, β-carotene emulsions were prepared and the effects of emulsifiers (Tween series, decaglycerol monolaurate, octenyl succinate starch, SSPS and WPI) and processing parameters on the physical and chemical stability of β-carotene were investigated (Yuan et al 2008a, b;Mao et al 2009Mao et al , 2010Hou et al 2010;Xu et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Effects of antioxidants on the stability of β-Carotene in O/W emulsions stabilized by Gum Arabic

et al. 2014

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The potential of oil-in-water emulsions as a β-carotene delivery system was examined in this study. Oil-inwater (O/W) emulsions containing β-carotene were formed by gum arabic with α-tocopherol, tertiary butyl hydroquinone (TBHQ) and ascorbyl palmitate, respectively. The influence of antioxidants on the chemical degradation of β-carotene in gum arabic stabilized emulsions was investigated at 4, 25, 45 and 65°C in the dark, respectively. An accelerated photooxidation test was carried out at 45°C (450 W/m 2 ). Moreover, β-carotene degradation rate constants (k 1 -value), activation energy (E a ) and decimal reduction time (D-value) were estimated to interpret the degradation kinetics. The impact of antioxidants on the thermal stability of β-carotene in diluted emulsions was generally in the following order: α-tocopherol> TBHQ >ascorbyl palmitate. α-Tocopherol was found to be the most effective to the antioxidation of β-carotene at the concentration of 0.10 wt% under light exposure. It was concluded that the stability of β-carotene in oil-in-water emulsions could be improved by the presence of different antioxidants.

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“…This was likely because of its tight binding of the β‐lactoglobulin and palm oil which protected the nanoparticles from pepsin degradation. Compared with other large (sodium casein and denatured starch) or small molecular (Tween‐20, ML750) emulsifiers, WPI is more effective to protect beta‐carotene (Mao, Yang, Xu, Yuan, & Gao, 2010; Mun, Kim, & McClements, 2015; Zhang, Zhang, Zhang, Decker, & McClements, 2015a) because of the high content of beta‐lactoglobulin (~50%) that highly resists pepsin hydrolyzation (Hur, Decker, & McClements, 2009). …”

Section: Resultsmentioning

confidence: 99%

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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Effects of Homogenization Models and Emulsifiers on the Physicochemical Properties of β-Carotene Nanoemulsions

Cited by 116 publications

References 21 publications

Edible nanoemulsions: fabrication, properties, and functional performance

Edible nanoemulsions: fabrication, properties, and functional performance

Effects of antioxidants on the stability of β-Carotene in O/W emulsions stabilized by Gum Arabic

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

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