title: Chemical Stability and in vitro release properties of β-carotene in emulsions stabilized by Ulva fasciata polysaccharide.
abstract: The aim of the present study was to examine how factors (pH, temperature, iron chelators, and free radical scavengers) influence on the chemical stabilities of β-carotene encapsulated by Ulva fasciata polysaccharide (UFP)-stabilized emulsions and the bioaccessibility under in vitro oral-gastro-intestinal digestion conditions. The concentration of β-carotene in emulsions under different environments was determined. Changes in droplet properties, particle size and microstructure, throughout the oral-gastric-intestinal model were measured and the rate and extent of lipid digestion were recorded in the simulated small intestine fluid. Our results suggested that the pH had a significant effect on the stability of β-carotene, a rapid degradation at acidic environment and a relatively higher stability at high pH (6.0 and 7.0) were observed. β-carotene in emulsions was highly sensitive to extreme temperature (80°C, 90°C, and 100°C). Addition of EDTA or α-tocopherol significantly increased the stability of β-carotene. Meanwhile, digested UFP-stabilized emulsions showed higher lipid digestion rate than GA-stabilized emulsions and BP-stabilized emulsions. UFP was capable of increasing the bioaccessibility of β-carotene in emulsions compared to GA and BP. Therefore, UFP-stabilized emulsion is a promising delivery system to promote applications of β-carotene in functional food and beverage system.
authors.affiliation: Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China. Electronic address: pingshao325@zjut.edu.cn.
authors.forename: Ping
authors.initials: P
authors.lastname: Shao
authors.affiliation: Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.
authors.forename: Qiang
authors.initials: Q
authors.lastname: Qiu
authors.affiliation: Department of Food Science, College of Food Science, South China Agricultural University, Guangzhou 510640, China.
authors.forename: Jie
authors.initials: J
authors.lastname: Xiao
authors.affiliation: Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.
authors.forename: Yueqiong
authors.initials: Y
authors.lastname: Zhu
authors.affiliation: Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.
authors.forename: Peilong
authors.initials: P
authors.lastname: Sun
mesh_terms: D040761:Biomimetic Materials / Q000378:metabolism; D004063:Digestion; D004337:Drug Carriers / Q000737:chemistry*; D065546:Drug Liberation; D004492:Edetic Acid / Q000737:chemistry; D004655:Emulsions; D005230:Fatty Acids, Nonesterified / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D011134:Polysaccharides / Q000737:chemistry*; D013696:Temperature; D044445:Ulva / Q000737:chemistry*; D019207:beta Carotene / Q000737:chemistry* / Q000378:metabolism
chemical_list: D004337:Drug Carriers; D004655:Emulsions; D005230:Fatty Acids, Nonesterified; D011134:Polysaccharides; D019207:beta Carotene; D004492:Edetic Acid
keywords: Chemical stability; Ulva fasciata polysaccharide; Vitro digestion; β-carotene