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Food Chem. 2019 Apr 25;278:811-819. doi: 10.1016/j.foodchem.2018.11.135. Epub 2018 Dec 4.

The gastrointestinal behavior of emulsifiers used to formulate excipient emulsions impact the bioavailability of β-carotene from spinach.

Author information

1
Department of Food Science, College of Food Science, South China Agricultural University, Guangzhou 510642, China; Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou 510642, China; Research Centre of Natural Active Compound Engineering Technology of Guangdong Province, Guangzhou 510642, China.
2
Department of Food Science, College of Food Science, South China Agricultural University, Guangzhou 510642, China; Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou 510642, China; Research Centre of Natural Active Compound Engineering Technology of Guangdong Province, Guangzhou 510642, China; Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States. Electronic address: liuxj@scau.edu.cn.
3
Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States.
4
Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States. Electronic address: hangxiao@foodsci.umass.edu.

Abstract

The impact of the type of emulsifier used to formulate excipient emulsions on the degradation (D*) and bioaccessibility (B*) of β-carotene in spinach was investigated using a simulated gastrointestinal tract (GIT). Emulsions stabilized by sodium caseinate (SC) were more prone to droplet aggregation than those stabilized by either Tween 20 or octenyl succinic anhydride (OSA)-modified starch. The fraction of β-carotene available for absorption (D* × B*) was also affected by emulsifier type: SC (12.0%) > Tween 20 (5.0%) ≈ OSA stabilized (2.6%) (p < 0.05). This effect was mainly attributed to differences in the digestive characteristics of the emulsifiers, which affected the transfer efficiency of β-carotene from the plant tissues to the lipid phase, lipid digestion, and mixed micelle formation. These results show the importance of selecting an appropriate emulsifier when designing excipient emulsions to enhance the bioavailability of nutraceuticals in fruits and vegetables.

KEYWORDS:

Bioaccessibility; Emulsifier; Excipient emulsion; Spinach; β-Carotene

PMID:
30583447
DOI:
10.1016/j.foodchem.2018.11.135
[Indexed for MEDLINE]

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