Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5133966 | Food Chemistry | 2017 | 11 Pages |
â¢Ionically (Na+, Ca2+, K+) structured κ-carrageenan o/w emulsions were produced.â¢Cation type and amount impacted β-carotene chemical stability and bioaccessibility.â¢Ca2+ presence and high ionic strength reduced chemical stability of β-carotene.â¢Na+ and K+ o/g emulsions had higher β-carotene in vitro bioaccessibility.â¢Ca2+ presence influenced both colloidal and physical aspects of digesta.
In the present paper, ionotropically structured κ-carrageenan based oil-in-gel (o/g) emulsions were tested as potential carrier systems for the delivery of β-carotene. In situ ionic gelation was induced by Na+, K+ or Ca2+ added at the level of 0.2-0.6% (w/w). All o/g emulsions exerted a true gel like behaviour with storage modulus (Gâ²) being reduced according to the order: K+>Ca2+>Na+. Ionic gelation induced a moderate increase in the microscopically assessed lipid droplets radii. O/g emulsions containing monovalent ions exerted the highest β-carotene retention throughout isothermal storage particularly at high (37 and 55 °C) temperatures. Notwithstanding, increasing ionic strength resulted in acceleration of β-carotene degradation rates for all cation species. β-Carotene bioaccessibility was significantly lower in Ca2+o/g emulsions due to the formation of complexes between the biopolymer matrix containing β-carotene and bile salts. A good correlation between β-carotene bioaccessibility, physical and colloidal aspects of the micellar digesta fractions was observed.