Preparation of β-lactoglobulin/gum arabic complex nanoparticles for encapsulation and controlled release of EGCG in simulated gastrointestinal digestion model

To further extend the use of κ-carrageenan (κ-C) in real food systems (such as beverages), the understanding of gelation properties of κ-C with the presence of food ingredients is critical. The effects of xylitol and maltitol (up to 30 wt %) on the rheological and structural properties of κ-C were inspected by means of rheometer and Fourier transform infrared (FTIR). With the addition of xylitol, the gelation temperature increased from 44.1 to 57.3 °C, while the gelation temperature increased from 44.1 to 61.4 °C in maltitol systems. With the increasing concentration of both xylitol and maltitol, the values of fractal dimension df and complex modulus G* of κ-C increased, while the relaxation exponent n decreased from 0.87 to 0.39 of xylitol and 0.87 to 0.78 of maltitol, respectively. These indicated that the gel networks of aqueous κ-C were improved by the addition of xylitol and maltitol. The FTIR results showed that the interaction between κ-C and these polyols contributed to the increase of hydrogen bonds. The effects of maltitol on κ-C were stronger than those of xylitol because of more equatorial-OH bonds in maltitol. These findings contribute to a better understanding of the gelation processes of κ-C/polyols systems.

Section: Resultssupporting

confidence: 91%

Xylitol and Maltitol Improve the Rheological Property of Kappa-Carrageenan

Huang

Mao

et al. 2021

“…The SA-PEC-WPI emulsion without β-carotene was used as a blank control sample. The cumulative release rate of β-carotene was calculated by Equation (6).…”

Section: In Vitro Release Studymentioning

confidence: 99%

“…Moreover, the bioavailability of β-carotene directly from food is very low because its absorption effect in the gastrointestinal tract is not good [4]. Thus, some strategies including emulsion, nanoparticle and liposome have been applied to improve the stability and bioavailability of β-carotene [5][6][7][8][9][10][11].…”

Section: Introductionmentioning

confidence: 99%

Exploration of the Microstructure and Rheological Properties of Sodium Alginate-Pectin-Whey Protein Isolate Stabilized Β-Carotene Emulsions: To Improve Stability and Achieve Gastrointestinal Sustained Release

Chen

Huang

et al. 2021

Self Cite

Sodium alginate (SA)-pectin (PEC)-whey protein isolate (WPI) complexes were used as an emulsifier to prepare β-carotene emulsions, and the encapsulation efficiency for β-carotene was up to 93.08%. The confocal laser scanning microscope (CLSM) and scanning electron microscope (SEM) images showed that the SA-PEC-WPI emulsion had a compact network structure. The SA-PEC-WPI emulsion exhibited shear-thinning behavior and was in a semi-dilute or weak network state. The SA-PEC-WPI stabilized β-carotene emulsion had better thermal, physical and chemical stability. A small amount of β-carotene (19.46 ± 1.33%) was released from SA-PEC-WPI stabilized β-carotene emulsion in simulated gastric digestion, while a large amount of β-carotene (90.33 ± 1.58%) was released in simulated intestinal digestion. Fourier transform infrared (FTIR) experiments indicated that the formation of SA-PEC-WPI stabilized β-carotene emulsion was attributed to the electrostatic and hydrogen bonding interactions between WPI and SA or PEC, and the hydrophobic interactions between β-carotene and WPI. These results can facilitate the design of polysaccharide-protein stabilized emulsions with high encapsulation efficiency and stability for nutraceutical delivery in food and supplement products.

“…In recent years, many methods including delivery systems based on oil-in-water emulsions [ 6 , 7 ] have been developed to improve the solubility, stability, and bioavailability of β-carotene. Different emulsifier systems, such as soy protein isolate and Pleurotus eryngii polysaccharide [ 8 ], lactoferrin and alginate [ 9 ], soybean lecithin and phospholipids [ 10 ], and chitosan–chlorogenic acid complexes [ 11 ], have been successfully used to prepare β-carotene functional emulsions.…”

Section: Introductionmentioning

confidence: 99%

“…The development of novel natural emulsifiers especially polysaccharides to improve the bioavailability of β-carotene is crucial to its application in the food and nutrition industry. Different emulsifiers might lead to different digestion behaviors [ 6 , 12 ], and for this reason, there is an interest in understanding how the emulsion system affects the digestion and absorption characteristics of β-carotene.…”

Section: Introductionmentioning

confidence: 99%

Fabrication of High-Acyl Gellan-Gum-Stabilized β-Carotene Emulsion: Physicochemical Properties and In Vitro Digestion Simulation

Meng

Hang

Fang

et al. 2022

The β-carotene emulsion system using high-acyl gellan gum (HA) as an emulsifier was fabricated and systematically studied. The stability and stabilizing mechanism of the emulsion using medium-chain triglyceride as oil phase with a water-oil mass ratio of 9:1 under different physicochemical conditions of heat, pH, and ions were investigated by analyzing mean particle size (MPS), emulsion yield (EY), and dynamic stability. The effects of the HA-β-carotene emulsion system on the bioaccessibility of β-carotene in vitro were conducted. During the simulated oral digestion stage (SODP) and simulated gastric digestion stage (SGDP), the emulsion systems stabilized with different HA contents showed good stability, and the changes of MPS and zeta potential (ZP) were within 2.5 μm and 3.0 mV, respectively. After entering the simulated intestinal digestion phase (SIDP), β-carotene was released from oil droplets and formed micelles with bile salts, phospholipids, etc. HA-β-carotene emulsion can enhance the release rate of free fatty acid (FFA), which ultimately affects the β-carotene bioaccessibility. These results indicate that HA can be used to prepare carotene emulsion and improve its bioavailability. The study provides a reference for the application of HA as a natural emulsifier and the delivery of β-carotene.