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| Stability and digestive characteristics of three β-carotene oil-in-water emulsions |
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| DOI： |
| KeyWord:oil-in-water emulsion β-carotene lecithin whey protein gum Arabic |
| FundProject:国家自然基金面上项目（32172208） |
| Author Name | Affiliation | | YAO Hongbin1, WU Wenbin1,2, CHEN Tao1, LI Xiang1,
HU Jiangning1, ZHU Xuemei1 | 1.National Engineering Research Center of Seafood, School of Food Science and Technology,
Dalian Polytechnic University, Dalian 116034, Liaoning, China
2.State Key Lab of Food
Science and Technology, College of Life Science and Food Engineering,
Nanchang University, Nanchang 330047, China |
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| Download times: 1951 |
| Abstract: |
| In order to improve the stability and bioavailability of β-carotene, with whey protein, lecithin and gum Arabic as emulsifier, soybean oil as oil phase, three β -carotene oil-in-water emulsions were prepared. The stability, β-carotene retention and in vitro digestive characteristics of emulsions were studied. The results showed that compared with lecithin emulsions, whey protein and gum Arabic emulsions had good physical stabilities under different salt ionic concentrations. The whey protein emulsion was extremely unstable at pH 5.0, and obvious stratification occurred. The degradation of β-carotene accelerated under acidic conditions. In addition, the temperature significantly affected the oxidation of the emulsions. The oxidation degree of the whey protein emulsion was lower than the gum Arabic and lecithin emulsions, the β-carotene retention of whey protein emulsion was higher. In vitro simulated digestion studies showed that the order of digestibility of three emulsions was: gum Arabic emulsion＞ whey protein emulsion＞ lecithin emulsion. Among these, gum Arabic emulsion could slow down the degradation of β-carotene during digestion. |
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