The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions

Jiang, Yi; Li, Yue; Zhong, Fang; Yokoyama, Wallace

doi:10.1016/j.foodhyd.2013.07.025

Cited by 218 publications

(122 citation statements)

References 37 publications

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“…The bigger droplets, i.e. the lower surface area, which was not available for pancreatic lipases to attach, resulted in slow lipids hydrolysis rate (Yi, Li, Zhong, & Yokoyama, 2014). At the same time, we observed that after the digestion in simulated stomach, the droplet size of alginate-SPI-stabilized emulsions was small (data not shown), which was benefit for the pancreatic lipase reaction.…”

Section: Influence Of Polysaccharides On Lipid Digestionmentioning

confidence: 85%

Influence of anionic alginate and cationic chitosan on physicochemical stability and carotenoids bioaccessibility of soy protein isolate-stabilized emulsions

Zhang

Jin

et al. 2015

Food Research International

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Section: Influence Of Polysaccharides On Lipid Digestionmentioning

confidence: 85%

Influence of anionic alginate and cationic chitosan on physicochemical stability and carotenoids bioaccessibility of soy protein isolate-stabilized emulsions

Zhang

Jin

et al. 2015

Food Research International

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“…The in vitro digestion of the nanoemulsion samples was evaluated in a simulated gastrointestinal tract model with slight modifications (Yi et al., 2014). Briefly, 7.5 ml of the initial sample was diluted in twofold and 10 ml gastric juice (3.2 mg/ml pepsin and 0.15 M NaCl, pH: 2.0) was added.…”

Section: Methodsmentioning

confidence: 99%

“…Beta‐carotene was extracted from emulsions using n‐hexane and ethanol, and quantitated by HPLC as described previously (Yi et al., 2014). In brief, 2.5 ml ethanol/n‐hexane solution (2:3) was added to 0.2 ml of the nanoemulsion in a centrifuge tube and vortexed for 30 s. The upper yellow supernatant was transferred to a brown glass flask.…”

Section: Methodsmentioning

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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“…Lipophilic bioactives, such as resveratrol, quercetin and oil-soluble vitamins, have been encapsulated to increase their bioavailability (12). The bioaccessibility of b-carotene has been reported to increase with the size of the droplets (13).…”

Section: Nano-science-engineering-technology Applications Tomentioning

confidence: 99%

Nano-Science-Engineering-Technology Applications to Food and Nutrition

Nakajima

Wang

Chaudhry

et al. 2015

J Nutr Sci Vitaminol

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The potential benefits of nanotechnology have been recognized by many industrial sectors, and nanotechnology products are increasingly appearing in the world as consumer products. It has also wide application in the field of food: nano-sensors, smart packaging, nanoencapsulation and delivery of food compounds. Nanotechnology can be applied to the formulation of novel materials at nanoscale, as well as the development of new techniques for research to provide innovative systems. Nanotechnology is expected to open new opportunities in the field of science and technology.In the conference, the following 4 topics will be presented. Nakajima will present "Micro/Nano-Engineering for Formulation of Functional Foods". Health benefits related to functional lipids have been studied; however, most bioactives are water-insoluble, leading to low bioavailability and limiting food applications. The properties of bioactive foods can be controlled by their micro/nano-scale structure. Conventional preparations for bioactive foods are generally formulated by applying large-scale processing. Therefore, it is difficult to precisely control the structure of the products. Recently micro/nano engineering has been under development, as applied to bioactive foods. Emulsification is one of the important processes for food and other industries. Conventional emulsification equipment, such as the highpressure homogenizer, is used to produce emulsions. However, such obtained emulsions are polydispersed with a droplet diameter of 100 nm-100 mm. A new method for producing monodispersed emulsions using precisely-microfabricated microchannel (MC) arrays was proposed by Nakajima's group (1). MC emulsification is capable of producing monodispersed emulsions, which have been used to formulate the monodispersed microparticles and double emulsions. A nanochannel (NC) emulsification device has been also developed, in order to produce monodispersed sub-micron emulsions. Besides these micro/nano processing techniques, formulation and characterization of oil in water micro/nano emulsions or particles loaded with bioactives were studied, evaluating the physiochemical properties (2). In the presentation, the development of MC/NC emulsification, formulation and characterization of food nanoparticles and nanotechnology-based food will be discussed.Chaudhry will present "Applications and Implications of Nanotechnology for Food and Nutrition". The new developments in nanoscale sciences and technologies are promising to bring much innovation to the food sectors, and projected to revolutionize the food chain. Use of nano-sized ingredients in food products has raised concerns in regard to safety. Due to nanoscale dimensions and distinctive properties, the use of nanomaterials in food and health-food products poses a number of challenges, e.g. detection in food products, assessment of safety, and consumer acceptance. Chaudhry will discuss the known and projected applications of nanotechnology for food and related sectors, and will highlight the main challenges in r...

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The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions

Cited by 218 publications

References 37 publications

Influence of anionic alginate and cationic chitosan on physicochemical stability and carotenoids bioaccessibility of soy protein isolate-stabilized emulsions

Influence of anionic alginate and cationic chitosan on physicochemical stability and carotenoids bioaccessibility of soy protein isolate-stabilized emulsions

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

Nano-Science-Engineering-Technology Applications to Food and Nutrition

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