Abstract
β-carotene has been often used as a hydrophobic nutrient in many functional foods owning to its excellent antioxidant activity. However, the poor orally bioavailability of β-carotene limits its utilization. To overcome such limitation, a delivery system was designed for the encapsulation of β-carotene based on oil-in-water emulsion stabilized by oat protein isolate - Pleurotus ostreatus β-glucan Maillard conjugate. The results showed that such conjugate protected emulsion against environmental stresses by increasing steric and electrostatic repulsion between droplets, mainly manifesting as their smaller particle size and higher surface charge. Additionally, conjugate promoted lipid digestion and formation of mixed micelles, leading to an improved gastrointestinal fate of encapsulated β-carotene, especially for its in vitro bioavailability. Such effects could enhance the cellular antioxidant activity of encapsulated β-carotene in Caco-2 cells. Our findings confirmed that Maillard conjugate can structure an emulsion-based delivery system for the encapsulation of hydrophobic ingredients to improve their utilization.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
