title: Controlling the potential gastrointestinal fate of β-carotene emulsions using interfacial engineering: Impact of coating lipid droplets with polyphenol-protein-carbohydrate conjugate.
abstract: The impact of interfacial coatings comprised of polyphenol-protein-carbohydrate conjugates on the properties of nutraceutical-fortified lipid droplets during digestion was investigated. Surface-active chlorogenic acid-lactoferrin-polydextrose (CA-LF-PD) conjugate was synthesized as emulsifier to stabilize lipid droplets in β-carotene-enriched oil-in-water emulsions. Changes in droplet size, charge, and microstructure were monitored as β-carotene emulsions were passed through a simulated gastrointestinal tract model (mouth, stomach, small intestine). LF-coated droplets were unstable to flocculation at pH 8.0-9.0, due to the reduction in electrostatic repulsion, but CA-LF-PD conjugate-coated droplets were stable. Emulsions stabilized by ternary conjugate had better stability to droplet aggregation under simulated GIT conditions than other systems, which increased β-carotene bioaccessibility. The importance of including an oral phase in the simulated GIT model was also demonstrated. The ternary conjugate-stabilized emulsions developed in this study have potential applications as protectors and carriers of hydrophobic drugs, supplements and nutraceuticals.
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.
authors.forename: Fuguo
authors.initials: F
authors.lastname: Liu
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Cuicui
authors.initials: C
authors.lastname: Ma
authors.affiliation: Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.
authors.forename: Ruojie
authors.initials: R
authors.lastname: Zhang
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: gyxcau@126.com.
authors.forename: Yanxiang
authors.initials: Y
authors.lastname: Gao
authors.affiliation: Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA. Electronic address: mcclements@foodsci.umass.edu.
authors.forename: David
authors.initials: D
authors.lastname: Julian McClements
mesh_terms: D002726:Chlorogenic Acid / Q000737:chemistry; D019587:Dietary Supplements; D004063:Digestion; D004655:Emulsions / Q000737:chemistry*; D041981:Gastrointestinal Tract / Q000378:metabolism; D005936:Glucans / Q000737:chemistry; D007781:Lactoferrin / Q000737:chemistry; D066292:Lipid Droplets / Q000737:chemistry*; D059808:Polyphenols / Q000737:chemistry*; D019207:beta Carotene / Q000737:chemistry*
chemical_list: D004655:Emulsions; D005936:Glucans; D059808:Polyphenols; D019207:beta Carotene; D002726:Chlorogenic Acid; D007781:Lactoferrin; C033375:polydextrose
keywords: Confocal laser scanning microscopy; In vitro digestion; Nanoemulsions; Physicochemical properties; Polyphenol-protein-carbohydrate conjugate