Incorporation of β-carotene O/W emulsions into dairy foods: Impact of the colloidal stability during in vitro digestion on the lipolysis and bioaccessibility

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-04-22 DOI:10.1016/j.foodchem.2025.144464

Anna Molet-Rodríguez, Olga Martín-Belloso, Laura Salvia-Trujillo

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Abstract

O/W emulsions have been proposed as delivery systems of lipophilic bioactive compounds into water-based foods. This work aimed to study the impact of the food matrix on the colloidal stability of β-carotene-loaded O/W emulsion incorporated into dairy products (milk and yogurt) before and during in vitro gastrointestinal (GI) digestion. The relationship between colloidal stability, lipolysis and β-carotene bioaccessibility was also evaluated. The colloidal stability of the O/W emulsion was maintained once it was incorporated into dairy products and during GI conditions, without a significant impact of the food matrix. However, lipolysis, as FFA release, was faster and higher once the O/W emulsion (64.58 ± 2.76 %) was co-digested with dairy products (>81 %). Nevertheless, they presented non-significant differences in β-carotene bioaccessibility (38–44 %), thus dairy matrices would limit mixed micelles formation or β-carotene micellarization. This work provides valuable insight for designing dairy products fortified with bioactive compounds by using emulsions as delivery systems.

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β-胡萝卜素O/W乳剂在乳制品中的掺入：体外消化过程中胶体稳定性对脂解和生物可及性的影响

油水乳状液已被提出作为亲脂性生物活性化合物进入水性食品的输送系统。本研究旨在研究食物基质对乳制品（牛奶和酸奶）在体外胃肠道（GI）消化前和消化过程中负载β-胡萝卜素的O/W乳状液胶体稳定性的影响。并对胶体稳定性、脂解与β-胡萝卜素生物可及性的关系进行了评价。乳化液的胶体稳定性在加入乳制品和GI条件下保持不变，而不受食品基质的显著影响。然而，当乳状液与乳制品（>81 %）共消化（64.58 ± 2.76 %）时，脂肪分解速度更快，释放量更高。然而，它们在β-胡萝卜素的生物可及性方面没有显著差异（38-44 %），因此乳制品基质会限制混合胶束的形成或β-胡萝卜素的胶束化。这项工作为利用乳剂作为输送系统来设计含有生物活性化合物的乳制品提供了有价值的见解。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.