胡萝卜素
消化(炼金术)
化学
色谱法
体外
乳状液
分离乳清蛋白粉
食品科学
相(物质)
脂类消化
生物化学
乳清蛋白
有机化学
酶
脂肪酶
作者
Andresa Gomes,Ana Letícia Rodrigues Costa,Dayane Dias Cardoso,Grazielle Náthia-Neves,M. Angela A. Meireles,Rosiane L. Cunha
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-03-01
卷期号:341: 128155-128155
被引量:25
标识
DOI:10.1016/j.foodchem.2020.128155
摘要
• 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. 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.
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