High carotenoid bioaccessibility through linseed oil nanoemulsions with enhanced physical and oxidative stability

作者：Sotomayor Gerding Daniela; Oomah B Dave; Acevedo Francisca; Morales Eduardo; Bustamante Mariela; Shene Carolina; Rubilar Monica^*

来源：Food Chemistry, 2016, 199: 463-470.

DOI：10.1016/j.foodchem.2015.12.004

• Nanoemulsions
• Linseed oil
• Bioaccessibility
• Carotenoids
• Antioxidants

Carotenoid (astaxanthin or lycopene) emulsions obtained by high pressure homogenization were investigated for their physical, oxidative and storage stability and biological fate on an in vitro digestion model of bioaccessibility. Emulsion stability evaluated at various processing environments (20-50 degrees C, 2-10 pH, 0-500 mM NaCl, and 0-35 days storage at 25 degrees C) depended on carotenoid and homogenization pressures (5, 10, 100 MPa). Trolox increased the oxidative stability of nanoemulsions (100 MPa) and acted synergistically with BHT in increasing the stability of lycopene nanoemulsion. Intestinal digestibility depended on homogenization pressures with the fastest release and lower amount of free fatty acids observed at 100 MPa. Carotenoid nanoemulsions (100 MPa) were partially (66%) digested and highly bioaccessible (>70%). Therefore, nanoemulsions provide an effective and stable system for efficient astaxanthin or lycopene delivery and bioavailability in foods, beverages, nutraceuticals and/or other agriproducts.

• 出版日期2016-5-15