Investigation into the in vitro release properties of β-carotene in emulsions stabilized by different emulsifiers

LWT

Volumn 59, Issue 2P1, 2014, Pages 867-873

  Hou, Zhanqun ^a,b   Liu, Yuwei ^a   Lei, Fei ^a   Gao, Yanxiang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b NATIONAL RESEARCH INSTITUTE FOR FAMILY PLANNING   (China)

Author keywords

Emulsifier; Emulsions; In vitro digestion; Release properties; Carotene

Indexed keywords

BIOCHEMISTRY; BODY FLUIDS; EMULSIFICATION; EMULSIONS; PIGMENTS; PROTEINS; DAIRIES; POLYSACCHARIDES;

EMULSIFIER; HEALTH BENEFITS; IN-VITRO; IN-VITRO DIGESTIONS; MICELLARIZATION; RELEASE PROPERTY; SYNERGISTIC EFFECT; VITRO RELEASE; WHEY PROTEIN ISOLATE; Β-CAROTENE; DIGESTIVE TRACT;

POLYSACCHARIDES; OSTWALD RIPENING;

GLYCINE MAX;

EID: 84907598033     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.07.045     Document Type: Article

References (32)

1. Armand M., Borel P., Ythier P., Dutot G., Melin C., Senft M., et al. Effects of droplet size, triacylglycerol composition, and calcium on the hydrolysis of complex emulsions by pancreatic lipase: an in vitro study. The Journal of Nutritional Biochemistry 1992, 3(7):333-341.
2. Beysseriat M., Decker E.A., McClements D.J. Preliminary study of the influence of dietary fiber on the properties of oil-in-water emulsions passing through an in vitro human digestion model. Food Hydrocolloids 2006, 20(6):800-809.
3. Boon C.S., McClements D.J., Weiss J., Decker E.A. Factors influencing the chemical stability of carotenoids in foods. Critical Reviews in Food Science and Nutrition 2010, 50(6):515-532.
4. Boon C.S., Xu Z., Yue X.H., McClements D.J., Weiss J., Decker E.A. Factors affecting lycopene oxidation in oil-in-water emulsions. Journal of Agricultural and Food Chemistry 2008, 56(4):1408-1414.
5. Dehghan-Shoar Z., Hardacre A., Reynolds G.W. The role of bile and pancreatin in improving the in vitro bioavailability of lycopene and starch in extruded snacks containing tomato paste powder. Food Digestion 2010, 1(1):40-46.
6. Golding M., Wooster T.J. The influence of emulsion structure and stability on lipid digestion. Current Opinion in Colloid and Interface Science 2010, 15(1-2):90-101.
7. Gudipati V., Sandra S., McClements D.J., Decker E.A. Oxidative stability and in vitro digestibility of fish oil-in-water emulsions containing multilayered membranes. Journal of Agricultural and Food Chemistry 2010, 58(13):8093-8099.
8. Hou Z.Q., Gao Y.X., Yuan F., Liu Y.W., Li C.L., Xu D.X. Investigation into the physicochemical stability and rheological properties of beta-carotene emulsion stabilized by soybean soluble polysaccharides and chitosan. Journal of Agricultural and Food Chemistry 2010, 58(15):8604-8611.
9. Hur S.J., Decker E.A., McClements D.J. Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion. Food Chemistry 2009, 114(1):253-262.
10. Malaki Nik A., Corredig M., Wright A.J. Changes in WPI-stabilized emulsion interfacial properties in relation to lipolysis and ß-carotene Transfer during exposure to simulated Gastric-Duodenal fluids of variable composition. Food Digestion 2010, 1(1):14-27.
11. Maldonado-Valderrama J., Woodward N.C., Gunning A.P., Ridout M.J., Husband F.A., Mackie A.R., et al. Interfacial characterization of β-lactoglobulin networks: displacement by bile salts. Langmuir 2008, 24(13):6759-6767.
12. Mao L.K., Yang J., Xu D.X., Yuan F., Gao Y.X. Effects of homogenization models and emulsifiers on the physicochemical properties of - Carotene nanoemulsions. Journal of Dispersion Science and Technology 2010, 31(7):986-993.
13. McClements D.J., Decker E.A., Park Y., Weiss J. Designing food structure to control stability, digestion, release and absorption of lipophilic food components. Food Biophysics 2008, 3(2):219-228.
14. McClements D.J., Decker E.A., Weiss J. Emulsion-based delivery systems for lipophilic bioactive components. Journal of Food Science 2007, 72(8).
15. McClements D.J., Li Y. Review of in vitro digestion models for rapid screening of emulsion-based systems. Food and Function 2010, 1(1):32-59.
16. McClements D.J., Li Y. Structured emulsion-based delivery systems: controlling the digestion and release of lipophilic food components. Advances in Colloid and Interface Science 2010, 159(2):213-228.
17. Mei L.Y., Choi S.J., Alamed J., Henson L., Popplewell M., McClements D.J. Citral stability in oil-in-water emulsions with solid or liquid octadecane. Journal of Agricultural and Food Chemistry 2010, 58(1):533-536.
18. Mun S., Decker E.A., McClements D.J. Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase. Food Research International 2007, 40(6):770-781.
19. O'Sullivan L., Ryan L., Aherme S.A., OBrien N.M. Cellular transport of lutein is greater from uncooked rather than cooked spinach irrespective of whether it is fresh, frozen, or canned. Nutrition Research 2008, 28(8):532-538.
20. Reis P., Miller R., Krägel J., Leser M., Fainerman V.B., Watzke H., et al. Lipases at interfaces: unique interfacial properties as globular proteins. Langmuir 2008, 24(13):6812-6819.
21. Reis P.M., Raab T.W., Chuat J.Y., Leser M.E., Miller R., Watzke H.J., et al. Influence of surfactants on lipase fat digestion in a model gastro-intestinal system. Food Biophysics 2008, 3(4):370-381.
22. Rodriguez-Amaya D.B. Quantitative analysis, in vitro assessment of bioavailability and antioxidant activity of food carotenoids-A review. Journal of Food Composition and Analysis 2010, 23(7):726-740.
23. Sarkar A., Goh K.K.T., Singh R.P., Singh H. Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model. Food Hydrocolloids 2009, 23(6):1563-1569.
24. Svelander C.A., Tibäck E.A., Colle I.J., Altskär A.I., Alminger M.A., Hendrickx M.E., et al. Mechanical and thermal treatments of tomato and carrot: Effects on in vitro bioaccessibility of carotenes and microstructure, Potsdam 2009.
25. Tumuhimbise G.A., Namutebi A., Muyonga J.H. Microstructure and in vitro beta carotene bioaccessibility of heat processed orange fleshed sweet potato. Plant Foods for Human Nutrition 2009, 64(4):312-318.
26. Wright A.J., Pietrangelo C., MacNaughton A. Influence of simulated upper intestinal parameters on the efficiency of beta carotene micellarisation using an in vitro model of digestion. Food Chemistry 2008, 107(3):1253-1260.
27. Yeum K.J., Russell R.M. Carotenoid bioavailability and bioconversion. Annual Review of Nutrition 2002, 22:483-504.
28. Yonekura L., Nagao A. Intestinal absorption of dietary carotenoids. Molecular Nutrition & Food Research 2007, 51(1):107-115.
29. Yonekura L., Nagao A. Soluble fibers inhibit carotenoid micellization in vitro and uptake by caco-2 cells. Bioscience Biotechnology and Biochemistry 2009, 73(1):196-199.
30. Yuan Y., Gao Y.X., Mao L.K., Zhao J. Optimisation of conditions for the preparation of beta-carotene nanoemulsions using response surface methodology. Food Chemistry 2008, 107(3):1300-1306.
31. Yuan Y., Gao Y.X., Zhao J., Mao L.K. Characterization and stability evaluation of beta-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions. Food Research International 2008, 41(1):61-68.
32. Zaripheh S., Erdman J.W. Factors that influence the bioavailablity of xanthophylls. The Journal of Nutrition 2002, 132(3):531S-534S.