Abstract
The main goal of the present work was to access the ability of high internal phase emulsions (HIPEs) to encapsulate β-carotene. The carotenoid loading capacity of the HIPEs was around 20-fold higher when OSA-starch/chitosan complexes were used than when only OSA-starch was used. This impact could be mainly assigned to the capacity of the former HIPEs to trap carotenoid caystals in a stable form. The OSA-starch/chitosan complexes were shown to absorb on the oil droplets interface and form a 3D network in the aqueous phase, which helped to prevent droplet coalescence induced by β-carotene crystal. The incorporation of β-carotene within the oil droplets enhanced its resistance to chemical degradation when exposed to heat, ultraviolet radiation, or gastrointestinal conditions. Our results provide information that may aid the design and development of edible soft solids containing high carotenoid levels, which may be applied in food and pharmaceutical industry.
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.
