Effect of oil phase type and lutein loading on emulsifying properties and in vitro digestion of mandarin peel pectin emulsions

Oil phases with different chain lengths and saturations were used to make mandarin peel pectin (MPP) emulsions with and without lutein loading. The outcomes demonstrated that the emulsifying, digesting characteristics and lutein bioaccessibility of MPP emulsion were related to the addition of lutein and also oil phase species. After lutein addition, the apparent viscosity of MPP emulsions and interfacial tension were dramatically decreased. MPP emulsions made from medium-chain triglyceride (MCT) oil displayed higher absolute zeta potential, free fatty acid release, and lutein bioaccessibility, while those made from long-chain triglyceride (LCT) (palm oil, corn oil, and olive oil) had higher volume average particle size and interfacial tension. The findings offered a theoretical foundation for effective delivery and release of lutein by pectin emulsion.