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The physical stability and digestibility of β-carotene in oil-in-water sodium caseinate nanoemulsion

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Abstract

Consumption of carotenoids may reduce the risk of certain chronic diseases, but their use in foods is currently limited because of their low bioavailability and physicochemical instability. The purpose of this research was to evaluate the physical stability of β-carotene (β-CE) in oil-in-water sodium caseinate nanoemulsion under the conditions of pH, temperature, ion strength and storage time. β-CE nanoemulsion is liable to aggregation at pH values close to the isoelectric point of the casein (pH 4–5). The β-CE nanoemulsion shows preferable physical stability under the conditions of heat at 80 °C for 90 min and ion strength (100–500 mmol/L). The physical stability of nanoemulsion in digestion model was also evaluated.Confocal images as well as droplet characterization in terms of size and charge indicate that the negative charge and Z-average of droplet size in different digestion stages are variant. β-CE nanoemulsion became highly aggregated when exposed to gastric condition. The extent of the FFA release is increased with the increase of lipolysis time. These results have significant implications for using proteins to fabricate emulsion-based delivery system for β-CE.

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Acknowledgements

This work was supported by China Postdoctoral Science Foundation Grant (2012M520756; 2014T70360), from Chinese Postdoctoral Science Foundation Commission. The Fundamental Research Funds for the Central Universities (Grants No. HIT. NSRIF. 2014094).

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Authors and Affiliations

  1. Department of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, 150090, China

    Yixin Zhang, Shenghua He & Haishan Tang

  2. Institute of Food Science and Technology CAAS/Institute of Staple Food Processing Technology, Harbin, 151900, China

    Yueming Li

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  1. Yixin Zhang
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  2. Shenghua He
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  3. Yueming Li
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  4. Haishan Tang
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Correspondence to Shenghua He.

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Zhang, Y., He, S., Li, Y. et al. The physical stability and digestibility of β-carotene in oil-in-water sodium caseinate nanoemulsion. Food Measure 11, 864–871 (2017). https://doi.org/10.1007/s11694-016-9457-2

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  • DOI: https://doi.org/10.1007/s11694-016-9457-2

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