Does kappa-carrageenan thermoreversible gelation affect beta-carotene oxidative degradation and bioaccessibility in o/w emulsions?

作者：Soukoulis Christos; Tsevdou Maria; Yonekura Lina; Cambier Sebastien; Taoukis Petros S; Hoffmann Lucien

来源：Carbohydrate Polymers, 2017, 167: 259-269.

DOI：10.1016/j.carbpol.2017.03.007

• Bioavailability
• Carotenoids
• Bioactive compounds
• Structural design
• Biopolymers
• Oil-in-gel emulsions

In the present work oil-in-gel (o/g) emulsions comprising 0.4-1% w/w K-carrageenan in the absence and presence of Ca2+ (20 mM) were investigated for their ability to hamper the oxidative degradation under isothermal (5, 20 and 37 degrees C) ambient air storage conditions and promote the in vitro bioaccessibility of beta-carotene. The mechanical and structure conformational aspects of the o/g emulsions throughout in vitro digestion were measured by means of oscillatory rheology and optical microscopy. Although the addition of kappa-carrageenan reduced by more than 50% (from 0.85 to 0.40 day(-1)) the p-carotene oxidative degradation rates, only minor differences were detected in terms of gelation method (ca. 0.42 and 0.39 day(-1) for ionotropic and coldset systems) and biopolymer concentration (0.38-0.42 day(-1)). The bioaccessibility of beta-carotene was significantly higher in coldset o/g emulsions (ca. 43%) compared to the ionically mediated ones (ca. 36%). With the exception of 0.4% K-carrageenan containing o/g emulsions (55.4 and 49.7% for control and 0.4% K-carrageenan respectively), the p-carotene bioaccessibility was significantly reduced with the increase in K-carrageenan concentration (ranging from 34 to 38.9%).

• 出版日期2017-7-1