乳状液
芦丁
化学
胡萝卜素
分离乳清蛋白粉
抗氧化剂
食品科学
保健品
乳清蛋白
消化(炼金术)
色谱法
生物化学
作者
Jing Li,Xian-Xin Chen,Chen Li,Hua Xiong,Guangqing Mu,Xuemei Zhu
标识
DOI:10.1002/ejlt.202200127
摘要
Abstract The objective of this study is to explore the influence of proteins type and antioxidants on the physicochemical properties, in vitro digestion, and bioaccessibility of β‐carotene laden emulsions. The combination of rutin and whey protein isolate provides optimal bioaccessibility while also stabilizing the emulsion system and effectively preventing β‐carotene degradation. This is due to the amphiphilic rutin adsorbed into the interface of the emulsion stabilized by whey protein, resulting in partially replacing and further improving the physical and oxidative stability of the β‐carotene emulsion. Meanwhile, the rutin emulsions remain stable and carotene content is still higher (22.38–32.07%) than others even after digestion. Hence, these emulsions show great potential to be applied for delivering β‐carotene based on oil‐in‐water emulsions. This study provides valuable information to build up stable excipient emulsions for functional foods and nutraceuticals. Practical applications : β‐carotene is being exploited for a range of biomedical applications. Concentrate on the blend of antioxidants and proteins displaying various properties in β‐carotene O/W emulsions that can more likely convey β‐carotene to the body and better keep up with natural movement.
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