Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions

Background Quercetin, one of the most well-known flavonoids, has been included in human diet for a long history. The use of quercetin has been widely associated with a great number of health benefits, including antioxidant, anti-inflammatory, antiviral and anticancer as well as the function to ease some cardiovascular diseases (i.e., heart disease, hypertension, and high blood cholesterol). However, poor water solubility, chemical instability and low bioavailability of quercetin greatly limit its applications. Utilization of delivery systems can improve its stability, efficacy and bioavailability. Scope and approach In this review, biological activities, chemical stability, metabolism and toxicity of quercetin and different delivery systems for quercetin were discussed. Key findings and conclusions Quercetin digested in human body (e.g., mouth, small intestine, liver, kidneys) undergoes glucuronidation, sulfation or methylation. During the food processing and storage, many factors such as heat, pH, metal ions, could affect the chemical stability (including oxidation and degradation) of quercetin. Utilization of delivery systems including lipid-based carriers, nanoparticles, inclusion complexes, micelles and conjugates-based encapsulation has the potential to improve both the stability and bioavailability and thus health benefits of quercetin. Each delivery system has its unique advantages and shortcomings, and the specific selection should be based on the application domains. Moreover, the exploration of natural food-grade ingredients as main compositions of delivery systems for quercetin might be required in the future.

The biological activities, chemical stability, metabolism and delivery systems of quercetin: A review

Emulsion science and technology has been used for many years to create a diverse range of commercial products, including pharmaceuticals, foods, agrochemicals, lubricants, personal care products, and cosmetics. The majority of these products are conventional emulsions consisting of droplets of one liquid dispersed in another immiscible liquid, e.g., oil-in-water emulsions. Recently, there has been growing interest in extending the functional performance of emulsion-based products using structural design principles. This article reviews recent developments in the creation of structured emulsions, including multiple emulsions, multilayer emulsions, colloidosomes, microclusters, filled hydrogel microspheres, and hybrid systems. The structure, fabrication, properties, and potential applications of each type of structured emulsion are discussed. In addition, recent advances in the fabrication of emulsion droplets with specific properties (size, charge, interfacial properties, and physical state) are also reviewed, since these are the basic building blocks of structured emulsions.

Advances in fabrication of emulsions with enhanced functionality using structural design principles

Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures

Effect of essential oils and homogenization conditions on properties of chitosan-based films

In this study, the possibility of producing stable O/W emulsions incorporating β-carotene in oil droplets surrounded by multiple-layer interfacial membranes has been demonstrated. Emulsions were prepared using a two-stage process by homogenization, which relied on the adsorption of chitosan to anionic droplets coated with soybean soluble polysaccharides (SSPS). Results showed that the ζ-potential, particle size, and rheological properties of emulsions were greatly dependent on the chitosan concentration. The electrical charge on the droplets increased from −34 to 58.2 mV as the chitosan concentration was increased from 0 to 2 wt %, which indicated that chitosan adsorbed to the droplet surfaces. The mean particle diameter of the emulsions increased dramatically with the rise of chitosan concentration from 0 to 0.33 wt %, indicating the formation of large aggregated structures. At chitosan concentrations above 0.33 wt %, the mean particle diameter of emulsions decreased and reached a minimum value of 0.79 μ...

Investigation into the Physicochemical Stability and Rheological Properties of β-Carotene Emulsion Stabilized by Soybean Soluble Polysaccharides and Chitosan

In this study, the influences of interfacial structure on the physical properties, bioaccessibility and microstructure changes of high pressure homogenized β-carotene emulsion during in vitro digestion were investigated. The digestive model used in this research involved the simulation of the digestive process in the stomach, duodenum and small intestine. The changes in microstructures and properties of the β-carotene droplets were monitored by light scattering, release rate determination and optical microscopy. Results demonstrated that the initial emulsifiers used to stabilize oil-in-water emulsions had a significant effect on the droplet size, particle electric charge and microstructure change during the digestion of β-carotene droplets. In general, emulsions prepared with decaglycerol monolaurate (ML750) exhibited the highest release rate (29.39%) with no notable change in particle size and appreciable discrepancy in particle electrical charge ranging from 2.26 mV to − 5.61 mV in the gastric environment. In the simulated intestine fluids, droplet sizes of whey protein isolate (WPI) stabilized emulsion changed dramatically from 579.45 nm to 1829.5 nm with the micellarization of β-carotene reaching 86.12%. Industrial relevance High pressure homogenizer shows high potentials in food processing. However, the mechanisms monitoring the gastric-intestinal adsorption of these products were not well understood. In this study, the discovery of target-dependent β-carotene release in intestine for these emulsifiers provided new information for the industry of functional food.

Investigation into the bioaccessibility and microstructure changes of β-carotene emulsions during in vitro digestion

Carotenoids may provide a variety of health benefits, however the mechanisms governing their intestinal adsorption are not well understood. The purpose of this study was to identify and evaluate the main factors affecting the release properties of β-carotene in emulsions during the in vitro digestion. Whey protein isolate, Soybean soluble polysaccharides and decaglycerolmonolaurate were used to prepare β-carotene emulsions. The effects of bile extracts, pancreatin, lipase and emulsifiers on the micellarization rate of β-carotene were evaluated and the results demonstrated that bile extracts and pancreatin had a synergistic effect on β-carotene micellarization rate. The maximum amount of potentially bioavailable β-carotene was obtained when the concentration of bile extract and pancreatin was 10 mg/mL and 2.4 mg/mL, respectively. The type of emulsifiers had a significant influence on the release properties of β-carotene in emulsions (p

Investigation into the in vitro release properties of β-carotene in emulsions stabilized by different emulsifiers

The potential of oil-in-water emulsions as a β-carotene delivery system was examined in this study. Oil-in-water (O/W) emulsions containing β-carotene were formed by gum arabic with α-tocopherol, tertiary butyl hydroquinone (TBHQ) and ascorbyl palmitate, respectively. The influence of antioxidants on the chemical degradation of β-carotene in gum arabic stabilized emulsions was investigated at 4, 25, 45 and 65 °C in the dark, respectively. An accelerated photo-oxidation test was carried out at 45 °C (450 W/m2). Moreover, β-carotene degradation rate constants (k
 1-value), activation energy (E
 a
 ) and decimal reduction time (D-value) were estimated to interpret the degradation kinetics. The impact of antioxidants on the thermal stability of β-carotene in diluted emulsions was generally in the following order: α-tocopherol > TBHQ > ascorbyl palmitate. α-Tocopherol was found to be the most effective to the antioxidation of β-carotene at the concentration of 0.10 wt% under light exposure. It was concluded that the stability of β-carotene in oil-in-water emulsions could be improved by the presence of different antioxidants.

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Effects of antioxidants on the stability of β-Carotene in O/W emulsions stabilized by Gum Arabic

The invention discloses a preparation method of carotenoid emulsion and microcapsules. The method is characterized in that the electrostatic force interaction of emulsifier molecules on an emulsion interface is utilized, and a two-step homogenization method is applied to preparing carotenoid bilayer emulsion which can be further dried to prepare carotenoid microcapsules. The method disclosed by the invention is simple, convenient and feasible for preparation, the used emulsifier and microcapsule wall materials have favorable biocompatibility and can be biodegraded, and a material source range is wide; and the carotenoid emulsion and microcapsules have the characteristics of good physical and chemical stability, long shelf life and the like, the carotenoid loading capacity of the emulsion can reach 2%, and the carotenoid loading capacity of the microcapsules can reach 10%.

Yuwei Liu

Papers

Investigation into the Physicochemical Stability and Rheological Properties of β-Carotene Emulsion Stabilized by Soybean Soluble Polysaccharides and Chitosan

Investigation into the bioaccessibility and microstructure changes of β-carotene emulsions during in vitro digestion

Investigation into the in vitro release properties of β-carotene in emulsions stabilized by different emulsifiers

Effects of antioxidants on the stability of β-Carotene in O/W emulsions stabilized by Gum Arabic

Preparation method of carotenoid emulsion and microcapsules