Interactions of β-carotene with WPI/Tween 80 mixture and oil phase: Effect on the behavior of O/W emulsions during in vitro digestion. (30th March 2021)

• Record Type: Journal Article
• Authors: Gomes, Andresa; Costa, Ana Letícia Rodrigues; Cardoso, Dayane Dias; Náthia-Neves, Grazielle; Meireles, M. Angela A.; Cunha, Rosiane Lopes
• Is Part Of: Food chemistry. Volume 341(2021)Part 2
• Publication Date: 2021-03-30
• Subjects: WPI/Tween 80 mixture -- Sunflower oil -- MCT oil -- β-carotene -- Interaction of ingredients -- Lipolysis; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.128155
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: β-carotene decreased the interfacial tension in LCT/MCT-water emulsions. β-carotene reduced the interfacial viscoelasticity of 1% WPI - LCT/MCT emulsions. Interfacial layer composition affected lipolysis rate in LCT systems. β-carotene stability was influenced by emulsifier type in MCT systems. β-carotene bioaccessibility was independent of interface composition in LCT systems. Abstract: This study investigated the impact of adding β-carotene on the structure of fresh O/W emulsions with different oil phase (sunflower oil-LCT or NEOBEE®1053-MCT) and emulsifiers (WPI, Tween 80 – T80 or WPI/T80 mixture). In this sense, the behavior of emulsions through the gastrointestinal tract, the stability and bioaccessibility of β-carotene were also assessed. The β-carotene reduced the interfacial tension of the LCT/MCT-water systems. The addition of β-carotene promoted an increase of viscoelasticity of LCT/MCT-T80 (0.5% WPI/0.5% T80 and 1% T80 w/w) interfaces, but an increase of WPI content reduced the viscoelasticity of interfacial layers (LCT/MCT-1% WPI). These changes in the interface properties influenced the mean droplet size and ζ-potential of the fresh emulsions. LCT systems presented similar bioaccessibility/stability of β-carotene. However, β-carotene entrapped within protein-coated MCT droplets was more stable than within T80-MCT systems. Our results show that β-carotene interacted with other ingredients of emulsions changing their properties and behavior under gastrointestinal tract as well as the stability/bioaccessibility of β-carotene.