Modulation of chemical stability and in vitro bioaccessibility of beta-carotene loaded in kappa-carrageenan oil-in-gel emulsions

Auteurs

C. Soukoulis, M. Tsevdou, C. M. Andre, S. Cambier, L. Yonekura, P. S. Taoukis, and L. Hoffmann

Référence

Food Chemistry, vol. 220, pp. 208-218, 2016

Description

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 (G’) 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.

Lien

doi:10.1016/j.foodchem.2016.09.175