Emulsifier Dependent in vitro Digestion and Bioaccessibility of β-Carotene Loaded in Oil-in-Water Emulsions

• Published in: Food biophysics 2018-06, Vol.13 (2), p.147-154
• Main Authors: Park, Shinjae, Mun, Saehun, Kim, Yong-Ro
• Format: Article
• Language: English
• Subjects: Analytical Chemistry; Bioavailability; Biological and Medical Physics; Biophysics; Chemistry; Chemistry and Materials Science; Coating effects; Digestion; Digestive system; Droplets; Emulsifiers; Emulsions; Food Science; Gastrointestinal tract; Lecithin; Lipids; Original Article; Proteins; Sodium; Whey; Whey protein; β-Carotene
• ISSN: 1557-1858; 1557-1866
• DOI: 10.1007/s11483-018-9520-0

This study was performed to examine the effect of emulsifiers used to coat emulsion droplets containing β-carotene on the behavior of lipid digestion and bioaccessibility. Different emulsifiers (whey protein isolate, soy protein isolate, sodium caseinate, Tween 20, and soy lecithin) were used to prepare emulsions with similar sized droplets (200–400 nm). Protein-stabilized emulsions showed a similar behavior of digestion, and morphological change in the simulated gastrointestinal conditions. Soy lecithin-stabilized emulsions showed the lowest rate and extent of lipid digestion probably due to the low emulsifying capability of soy lecithin, showing coalesced droplets occurring after exposure to the gastric phase. Tween 20-stabilized emulsions had a lower rate and extent of lipid digestion than that of protein-stabilized emulsions, even though Tween 20-stabilized emulsions had a more stable structure to resistant to aggregation in gastric phase. Even though the difference in the digestion rate and extent, β-carotene bioaccessibility was not significantly different among emulsions stabilized by different emulsifiers at p