Design, characterization and digestibility of β-carotene-loaded emulsion system stabilized by whey protein with chitosan and potato starch addition

• Published in: Food chemistry Vol. 440; p. 138131
• Main Authors: Hu, Yuying, Wang, Lufeng, Julian McClements, David
• Format: Journal Article
• Language: English
• Published: England 15.05.2024
• Subjects: beta Carotene - chemistry; Chitosan - chemistry; Digestion; Emulsions - chemistry; Gels; Solanum tuberosum - metabolism; Starch; Whey Proteins; Carotenoids; Emulsion; Chitosan; Hydrogel; In vitro digestion; Potato starch
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.138131

The physicochemical properties and gastrointestinal fate of β-carotene-loaded emulsions and emulsion gels were examined. The emulsion was emulsified by whey protein isolate and incorporated with chitosan, then the emulsion gels were produced by gelatinizing potato starch in the aqueous phase. The rheology properties, water distribution, and microstructure of emulsions and emulsion gels were modulated by chitosan combination. A standardized INFOGEST method was employed to track the gastrointestinal fate of emulsion systems. Significant changes in droplet size, zeta-potential, and aggregation state were detected during in vitro digestion, including simulated oral, stomach, and small intestine phases. The presence of chitosan led to a significantly reduced free fatty acids release in emulsion, whereas a slightly increasing released amount in the emulsion gel. β-carotene bioaccessibility was significantly improved by hydrogel formation and chitosan addition. These results could be used to formulate advanced emulsion systems to improve the gastrointestinal fate of hydrophobic nutraceuticals.