Bioaccessibility and Cellular Uptake of β-Carotene Encapsulated in Model O/W Emulsions: Influence of Initial Droplet Size and Emulsifiers
نویسندگان
چکیده
The effects of the initial emulsion structure (droplet size and emulsifier) on the properties of β-carotene-loaded emulsions and the bioavailability of β-carotene after passing through simulated gastrointestinal tract (GIT) digestion were investigated. Exposure to GIT significantly changed the droplet size, surface charge and composition of all emulsions, and these changes were dependent on their initial droplet size and the emulsifiers used. Whey protein isolate (WPI)-stabilized emulsion showed the highest β-carotene bioaccessibility, while sodium caseinate (SCN)-stabilized emulsion showed the highest cellular uptake of β-carotene. The bioavailability of emulsion-encapsulated β-carotene based on the results of bioaccessibility and cellular uptake showed the same order with the results of cellular uptake being SCN > TW80 > WPI. An inconsistency between the results of bioaccessibility and bioavailability was observed, indicating that the cellular uptake assay is necessary for a reliable evaluation of the bioavailability of emulsion-encapsulated compounds. The findings in this study contribute to a better understanding of the correlation between emulsion structure and the digestive fate of emulsion-encapsulated nutrients, which make it possible to achieve controlled or potential targeted delivery of nutrients by designing the structure of emulsion-based carriers.
منابع مشابه
Selective factors governing in vitro β-carotene bioaccessibility: negative influence of low filtration cutoffs and alterations by emulsifiers and food matrices.
Because of their putative health benefits, the biological fate of carotenoids after digestion has been met with much interest, and ex vivo methods using carotenoid standards to study their digestion and further metabolism have been developed. In the absence of a complex food matrix, that is, when studying isolated carotenoids, protocol conditions of gastrointestinal digestion models have to be ...
متن کاملEffects of Small and Large Molecule Emulsifiers on the Characteristics of b-Carotene Nanoemulsions Prepared by High Pressure Homogenization
Oil-in-water (O/W) nanoemulsion allows the preparation of lipophilic nutrients such as carotenoids in liquid form, which may improve their bioavailability and broaden applications. In the present study, polyoxyethylene sorbitan monolaurate (Tween 20, TW-20), decaglycerol monolaurate (DML), octenyl succinate starch (OSS), whey protein isolate (WPI), and finally a blend of TW-20 and WPI (1 % by m...
متن کاملEvaluation of Casein and Inulin Effects on Droplet Size and pH of Nano-emulsion, Morphology and Structure of Microcapsules of Fish Oil
Various compounds have been used for microencapsulating of fish oilso far, but in thiswork for the first time, inulin and casein which are both known for their functional properties, were used as the coating materialof fish oil.This study aimed to investigate the properties of nano-emulsions (droplet size measurements and pH) based on changes in the concentration and type of wall and their effe...
متن کاملEvaluation of Casein and Inulin Effects on Droplet Size and pH of Nano-emulsion, Morphology and Structure of Microcapsules of Fish Oil
Various compounds have been used for microencapsulating of fish oilso far, but in thiswork for the first time, inulin and casein which are both known for their functional properties, were used as the coating materialof fish oil.This study aimed to investigate the properties of nano-emulsions (droplet size measurements and pH) based on changes in the concentration and type of wall and their effe...
متن کامل