Investigation into the bioaccessibility and microstructure changes of β-carotene emulsions during in vitro digestion

Liu, Yuwei; Hou, Zhanqun; Lei, Fei; Chang, Yuanyuan; Gao, Yanxiang

doi:10.1016/j.ifset.2012.04.002

Cited by 70 publications

(33 citation statements)

References 43 publications

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“…The higher surface area of the smaller droplet size makes that the lipase performs better on the surface of lipid droplets. This behavior was reported by Armand et al (1992) and Liu et al (2012). The β-carotene content in the micellar phase increased from 5 to 10% as the droplet diameter decreased from 18 to 0.7 µm (Wang et al, 2009).…”

Section: Resultssupporting

confidence: 77%

“…Sample dilution weakens any depletion attraction between droplets and may also weaken bridging interactions (Salvia-Trujillo et al, 2013). Liu et al (2012) showed that interfacial components of β-carotene emulsion are altered as they pass through different regions of the GIT by changing the ability of digestion components to absorb for absorbing the droplets or altering the droplet breakup and coalescence.…”

Section: Resultsmentioning

confidence: 99%

“…Previous attempts have been made to improve bioavailability and stability of carotenoids, of which nanoemulsions have proven to be a feasible method. Variables affecting the bioaccessibility or bioavailability of carotenoids incorporated within nanoemulsion-based delivery systems have been investigated, that include the impact of carrier oil composition (medium chain triglyceride to long chain triglyceride), total oil concentration, droplet size, lipid phase physical state and interfacial structure (Liu et al, 2012;Qian et al, 2012;Xia et al, 2015). However, the underlying mechanisms through which absorption is improved have not been fully understood.…”

Section: Introductionmentioning

confidence: 99%

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Development of Paprika Oleoresin Dispersions for Improving the Bioaccessibility of Carotenoids

Pascual-Mathey¹

2018

Rev. Mex. Ing. Quim.

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Red pepper (Capsicum annuum L.) oleoresin contain a diversity of carotenoids, which has been associated with lower risk for different chronic diseases like various types of cancer, cardiovascular disease and age-related macular degeneration. However, they are very sensitive to pro-oxidant conditions, heat and light. Previous attempts have been made to improve bioavailability and stability of carotenoids, of which emulsions have proven to be a feasible method. Conventional (CE) and nano (NE) emulsions loaded with paprika oleoresin carotenoids (POC; 1% wt/wt) were fabricated using surfactants blend (Tween 40 and Span 20) with a hydrophilic-lipophilic balance (HLB), ranging from 12 to 15.6, and surfactant: POC ratio of 1:1 (wt/wt). POC bioaccessibility was studied using an in vitro model to simulate oral, gastric and small intestine phases of the gastrointestinal tract (GIT). In general, higher HLB values produced CE's and NE's with smaller particle size and negative value of zeta potential. The smaller the droplet size, the higher was POC bioaccessibility. NE prepared with a HLB of 15.6 had a particle size of 38.93 nm and a bioaccessibility of 74%. Bioaccessibility of unemulsified POC was practically nil. Conventional and nanoemulsions protected paprika oleoresin carotenoids deterioration during simulated gastrointestinal tract.Keywords: nanoemulsions, paprika oleoresin, gastrointestinal tract, bioaccessibility. ResumenLa oleorresina de paprika (Capsicum annuum L.) contiene una diversidad de carotenoides que se han relacionado con la disminución de enfermedades crónico degenerativas, cáncer, enfermedades cardiovasculares y degeneración macular. Los carotenoides son muy sensibles a condiciones pro-oxidantes, calor y luz, por lo que algunas investigaciones se han enfocado en mejorar su biodisponibilidad y estabilidad, de las cuales las emulsiones han demostrado ser un buen método. En este trabajo, se realizaron emulsiones convencionales (CE) y nanoemulsiones (NE) de carotenoides de oleorresina de paprika (POC, 1% p/p) utilizando surfactantes (Tween 40 y Span 20) con un balance hidrófilo-lipófilo (HLB) de 12 y 15.6, a una relación surfactante: POC de 1:1 (p/p). La bioaccesibilidad se estudió utilizando un modelo gastrointestinal (GIT) para simular las fases oral, estómago e intestino delgado. Los valores más altos de HLB produjeron CE y NE con menores tamaños de partícula y potencial zeta negativo. A menor tamaño de gota, mayor fue la bioaccesibilidad, mientras que para POC no emulsificada fue prácticamente nula. La NE con HLB de 15.6 mostró un tamaño de partícula de 38.93 nm y bioaccesibilidad del 74%. Las NE y CE protegieron los carotenoides de la oleorresina de paprika al pasar el GIT simulado.

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Section: Resultssupporting

confidence: 77%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Development of Paprika Oleoresin Dispersions for Improving the Bioaccessibility of Carotenoids

Pascual-Mathey¹

2018

Rev. Mex. Ing. Quim.

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“…The oil droplet was hydrolyzed after exposure to pancreatin. Then, beta‐carotene was then released and surrounded with anionic biosurfactants such as bile salts, phospholipids, and free fatty acids to form micelles for intestinal absorption (Acosta, 2009; Bibi, Holm, & Bauer‐Brandl, 2017; Liu, Hou, Lei, Chang, & Gao, 2012). The particle size distribution (60–1,600 nm) became wider.…”

Section: Resultsmentioning

confidence: 99%

“…The beta‐carotene bioaccessibility has been successfully measured in vitro digestion model (Hur et al., 2009; Karthik & Anandharamakrishnan, 2016; Liu et al., 2012; Majeed et al., 2016; Verrijssen et al., 2015). Our results showed that the bioaccessibility of the beta‐carotene decreased in the following order: palm oil (LCT) = corn oil (LCT) > fish oil (LCT) > coconut oil (MCT; Figure 2).…”

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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Nanofunctional Foods

Chopra¹

2022

Nanotechnology in Functional Foods

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Investigation into the bioaccessibility and microstructure changes of β-carotene emulsions during in vitro digestion

Cited by 70 publications

References 43 publications

Development of Paprika Oleoresin Dispersions for Improving the Bioaccessibility of Carotenoids

Development of Paprika Oleoresin Dispersions for Improving the Bioaccessibility of Carotenoids

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

Nanofunctional Foods

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