| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4561360 | Food Research International | 2015 | 7 Pages |
•Alginate and chitosan as the outer layer of SPI-stabilized droplets have different properties.•The stability of carotenoids-loaded emulsions was improved slightly in multilayer emulsions.•Chitosan coating was capable of reducing the lipids digestibility in emulsions.•Alginate coating has no effect on bioaccessibility of carotenoids.
The influence of the polysaccharides (anionic alginate and cationic chitosan) coating on the physicochemical properties and bioaccessibility of carotenoids-loaded emulsions in vitro digestion was investigated. The stability of carotenoids-loaded emulsions was characterized by droplet size, surface charge, and carotenoids degradation during the storage. Compared with emulsions stabilized by soy protein isolate (SPI) alone, the emulsions stabilized by alginate-SPI had better stability from pH 3 to 7. However, the emulsions stabilized by chitosan-SPI had droplets aggregation at near neutral pH or at high salt concentration (NaCl ≥ 300 mM). The polysaccharide coating can slightly inhibit the degradation of carotenoids. After in vitro digestion, chitosan coating was capable of reducing the lipids digestibility (87.9%) and bioaccessibility of carotenoids in emulsions. However, alginate has no significant effect on the lipid digestion. These results have important implications for protein and polysaccharide-stabilized emulsions using in protection and delivery of bioactive compounds.
