title: Modulation of chemical stability and in vitro bioaccessibility of beta-carotene loaded in kappa-carrageenan oil-in-gel emulsions.
abstract: 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.
authors.affiliation: Environmental Research and Innovation Department (ERIN), Luxembourg Institute of Science and Technology (LIST), 5, Avenue des Hauts-Fourneaux, L-4362 Esch-sur-Alzette, Luxembourg. Electronic address: christos.soukoulis@list.lu.
authors.forename: Christos
authors.initials: C
authors.lastname: Soukoulis
authors.affiliation: Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5, Heroon Polytechniou Str., 15772, Zografos Campus, Athens, Greece.
authors.forename: Maria
authors.initials: M
authors.lastname: Tsevdou
authors.affiliation: Environmental Research and Innovation Department (ERIN), Luxembourg Institute of Science and Technology (LIST), 5, Avenue des Hauts-Fourneaux, L-4362 Esch-sur-Alzette, Luxembourg.
authors.forename: Christelle M
authors.initials: CM
authors.lastname: Andre
authors.affiliation: Environmental Research and Innovation Department (ERIN), Luxembourg Institute of Science and Technology (LIST), 5, Avenue des Hauts-Fourneaux, L-4362 Esch-sur-Alzette, Luxembourg.
authors.forename: Sébastien
authors.initials: S
authors.lastname: Cambier
authors.affiliation: Faculty of Agriculture, Kagawa University, Ikenobe 2393, Miki-Cho, Kita-gun, Kagawa 761-0701, Japan.
authors.forename: Lina
authors.initials: L
authors.lastname: Yonekura
authors.affiliation: Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5, Heroon Polytechniou Str., 15772, Zografos Campus, Athens, Greece.
authors.forename: Petros S
authors.initials: PS
authors.lastname: Taoukis
authors.affiliation: Environmental Research and Innovation Department (ERIN), Luxembourg Institute of Science and Technology (LIST), 5, Avenue des Hauts-Fourneaux, L-4362 Esch-sur-Alzette, Luxembourg.
authors.forename: Lucien
authors.initials: L
authors.lastname: Hoffmann
mesh_terms: D001682:Biological Availability; D002351:Carrageenan / Q000737:chemistry*; D004655:Emulsions / Q000737:chemistry*; D005502:Food; D005782:Gels; D008823:Micelles; D019207:beta Carotene / Q000737:chemistry*
chemical_list: D004655:Emulsions; D005782:Gels; D008823:Micelles; D019207:beta Carotene; D002351:Carrageenan
keywords: Bioaccessibility; Carotenoids; Encapsulation; Ionotropic gelation; Oxidative degradation; Seaweed biopolymers