Antioxidant stability and in vitro digestion of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-Mesona chinensis polysaccharide conjugates

Jiahui Zhang; Xin Qi; Mingyue Shen; Qiang Yu; Yi Chen; Jianhua Xie

doi:10.1016/j.foodres.2023.113584

Antioxidant stability and in vitro digestion of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-Mesona chinensis polysaccharide conjugates

Food Res Int. 2023 Dec;174(Pt 1):113584. doi: 10.1016/j.foodres.2023.113584. Epub 2023 Oct 14.

Authors

Jiahui Zhang¹, Xin Qi¹, Mingyue Shen¹, Qiang Yu¹, Yi Chen¹, Jianhua Xie²

Affiliations

¹ State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
² State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China. Electronic address: jhxie@ncu.edu.cn.

PMID: 37986450
DOI: 10.1016/j.foodres.2023.113584

Abstract

The aim of this study was to investigate the delivery of functional factor β-carotene by emulsion stabilized with whey protein isolate-Mesona chinensis polysaccharide (WPI-MCP) conjugate. Results showed that the WPI-MCP complex had better antioxidant properties than WPI. Correspondingly, the emulsions stabilized by this complex also had better oxidative stability compared with protein emulsions alone. The particle size of WPI-MCP emulsion was smaller and had a better stability when MCP was added at 0.2 % (w/v). The sizes of WPI-MCP and WPI emulsions were 3594.33 and 7765.67 nm at pH 4, indicating improved emulsion stability around isoelectric point of WPI. At different NaCl concentrations, the absolute values of zeta-potential of WPI-MCP emulsions were larger than that of WPI emulsions except 0.1 % (mol/L) NaCl. The sizes of WPI and WPI-MCP emulsions were 2384.32 and 790.12 nm, respectively. During in vitro digestion, WPI-MCP stabilized emulsions slowed down the release of free fatty acids and achieved about 80 % bioaccessibility of β-carotene, indicating that WPI-MCP-stabilized emulsions encapsulating β-carotene can effectively control the release of bioactive substances. These studies have potential significance and value for the construction of food-grade emulsion delivery system.

Keywords: Bioaccessibility; Delivery; Emulsion; Stability.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Antioxidants*
Digestion
Emulsions / chemistry
Polysaccharides
Sodium Chloride
Water / chemistry
Whey Proteins / chemistry
beta Carotene* / chemistry

Substances

Emulsions
Whey Proteins
Antioxidants
beta Carotene
Sodium Chloride
Polysaccharides
Water