Encapsulation of curcumin within oil-in-water emulsions prepared by premix membrane emulsification: Impact of droplet size and carrier oil type on physicochemical stability and in vitro bioaccessibility

2021 ◽  
pp. 131825
Author(s):  
Tian Jiang ◽  
Catherine Charcosset
Keyword(s):  
Droplet Size ◽  
Membrane Emulsification ◽  
Physicochemical Stability ◽  
Oil In Water ◽  
In Vitro Bioaccessibility ◽  
Premix Membrane Emulsification ◽  
Oil Type

scholarly journals Improving the In Vitro Bioaccessibility of β-Carotene Using Pectin Added Nanoemulsions

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 447 ◽  
Author(s):  
Júlia Teixé-Roig ◽  
Gemma Oms-Oliu ◽  
Sara Ballesté-Muñoz ◽  
Isabel Odriozola-Serrano ◽  
Olga Martín-Belloso
Keyword(s):  
Particle Size ◽  
Lipophilic Compounds ◽  
Gastrointestinal Conditions ◽  
Physicochemical Stability ◽  
Oil In Water ◽  
In Vitro Bioaccessibility ◽  
Β Carotene ◽  
Over Time ◽  
Carotene Degradation

The intestinal absorption of lipophilic compounds such as β-carotene has been reported to increase when they are incorporated in emulsion-based delivery systems. Moreover, the reduction of emulsions particle size and the addition of biopolymers in the systems seems to play an important role in the emulsion properties but also in their behavior under gastrointestinal conditions and the absorption of the encapsulated compound in the intestine. Hence, the present study aimed to evaluate the effect of pectin addition (0%, 1%, and 2%) on the physicochemical stability of oil-in-water nanoemulsions containing β-carotene during 35 days at 4 °C, the oil digestibility and the compound bioaccessibility. The results showed that nanoemulsions presented greater stability and lower β-carotene degradation over time in comparison with coarse emulsion, which was further reduced with the addition of pectin. Moreover, nanoemulsions presented a faster digestibility irrespective of the pectin concentration used and a higher β-carotene bioaccessibility as the pectin concentration increased, being the maximum of ≈36% in nanoemulsion with 2% of pectin. These results highlight the potential of adding pectin to β-carotene nanoemulsions to enhance their functionality by efficiently preventing the compound degradation and increasing the in vitro bioaccessibility.

Corn protein hydrolysate as a novel nano-vehicle: Enhanced physicochemical stability and in vitro bioaccessibility of vitamin D3

LWT ◽  
2016 ◽  
Vol 72 ◽  
pp. 510-517 ◽  
Author(s):  
Yuan Lin ◽  
Yong-Hui Wang ◽  
Xiao-Quan Yang ◽  
Jian Guo ◽  
Jin-Mei Wang
Keyword(s):  
Vitamin D3 ◽  
Protein Hydrolysate ◽  
Corn Protein ◽  
Physicochemical Stability ◽  
In Vitro Bioaccessibility

Effect of Glycosylation Degree of Quercetin on Its In Vitro Bioaccessibility in Food Grade Organogels

2017 ◽  
Vol 13 (12) ◽  
Author(s):  
Omar Gerardo Rocha-Amador ◽  
Jose Alberto Gallegos-Infante ◽  
Qingrong Huang ◽  
Ruben Francisco González-Laredo
Keyword(s):  
Canola Oil ◽  
Polarized Light ◽  
Mechanical Tests ◽  
Main Concern ◽  
Food Industries ◽  
In Vitro Bioaccessibility ◽  
Rheological Test ◽  
Resistant Structure ◽  
Oil Type

AbstractBioavailability of lipophilic bioactive represents a main concern in food industries. Several methods have been used to enhance it. Organogels is an alternative to improve lipophilic substances delivery. The objective of the present work was to evaluate the effect of organogel structures on digestibility of quercetin. Commercial monoacylglycerides (Myverol) was used as gelator. Three different vegetable oils were used (canola, corn, and soy). Samples were subject to rheological test, polarized light microscopy, and quercetin bioaccessibility. Results indicated that organogels prepared with canola oil showed higher elastic modulus, crystalline level, most ordered needled-shaped network, and higher bioaccessibility of quercetin. Quercetin glycosylation degree influences its behavior; better results in mechanical tests were observed for quercetin with lower degree of glycosylation. Higher bioaccessibility was obtained at higher glycosylation levels. Thus, a more resistant structure enhances compound release, but this is dependent on the oil type and the degree of glycosylation of quercetin.

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