Β-carotene Retention Research Articles

Influence pathways of covalent and non-covalent interactions on the stability of deamidated gliadin-tannic acid-based Pickering emulsions.

This study aimed to elucidate the pathways through which covalent and non-covalent interactions between deamidated gliadin (DG) and tannic acid (TA) on influence the stability of Pickering emulsions. The interactions induced protein unfolding, as evidenced by increased ultraviolet absorption and a red shift in fluorescence emission. DG-TA composite nanoparticles effectively stabilized high internal phase emulsions, whereas DG nanoparticles alone did not. Covalent DG-TA nanoparticle stabilized Pickering emulsions (C-DGTAE) retained a consistent mean droplet size after 30 d of storage. Lipid hydroperoxide and malondialdehyde levels in C-DGTAE and N-DGTAE were reduced by 59.1%-69.5% and 38.9%-44.4%, respectively. Furthermore, the retention of β-carotene in the emulsions was significantly enhanced. All emulsions exhibited elastic behavior, characterized by higher G' than G″. Notably, N-DGTAE demonstrated the highest apparent viscosity, G' and G″, attributed to the connected nanoparticles around the droplets. Confocal laser scanning microscopy revealed that C-DGTAE droplets possessed the thickest layer, corroborated by the highest interfacial nanoparticle content of 76% and an interfacial thickness of 441nm. These findings suggest that covalent interactions enhance the interfacial nanoparticle layer, while non-covalent interactions promote nanoparticle networking, providing valuable insights for optimizing the stability of Pickering emulsions.

Optimization of orange-fleshed sweet potato (SG 18-88-01) flour preparation for maximum carotenoid retention using response surface methodology

Due to the nature of the flour processing methods, the nutritional content of sweet potatoes decreases. Knowing the optimal flour processing conditions is important to maximize the nutrition that one can obtain from sweet potato flour. In this study, optimized flour preparation conditions for maximum β-carotene retention of orangefleshed sweet potato (SG 18-88-01) (OFSP) were determined using response surface methodology. A two-level randomized Box-Behnken design was utilized to assess the effects of blanching temperature (60 to 100°C), blanching time (1 to 3 mins), and drying temperature (50 to 70°C). The optimal conditions were blanching for one minute at 97.75° C and drying at 66.30°C. Using the said conditions, the experimental vitamin A content was reported to be 373.95 IU/g, antioxidant activity was 0.55 mg TE/g, and color values were 82.81 L*, 6.40 a*, 24.92 b*, and 1.32 radians hue angle. The predicted and experimental values were compared using paired t-test and showed no significant differences at p>0.05 and p>0.01. Hence, the model was adequate and had good predicting capacity. The optimized OFSP flour has 5.50±0.80% moisture, 2.14±0.22% ash, 2.51±0.24% crude protein, 3.07±0.09% crude fiber, 0.47±0.03% crude fat, and 86.31% nitrogen-free extract content. The flour has a water absorption index (WAI) of 5.90±0.15 g/g, water solubility index (WSI) of 55.26±0.03%, and swelling power of 13.23±1.34 g/g. Given the results, the generated OFSP flour is ideal to use for food production, particularly in bakery products. It was also revealed that consuming 4-10 g of the flour can meet the Recommended Nutrient Intake in all Filipino age groups.

Analysis of the influence of different drying processes on the quality attributes of orange peel

The present research aimed to assess the effect of different drying processes on kinetics, antioxidant content and activity, texture, colour, morphology, and β-carotene content of orange peel (OP). The utilization of microwave drying resulted in a notable increase in the rate of evaporation of water present in the orange peel. This process facilitated the release of bound polyphenols. The OP dried at 600 W exhibited the highest total phenolic compound (24.65 mg GAE/g) and total flavonoid compound (11.73 mg QE/g), as observed in the recorded data. The total antioxidant value exhibited a decrease at both elevated and reduced levels of microwave power compared to raw OP. The study found that the drying model proposed by the Weibull model exhibited the most optimal fit, as evidenced by a low SSerror (1.6 × 10−3-16.12 × 10−3), RMSE (0.02–0.05) and high R2 (0.99–1.00). Among dried products, high hardness (30.92 ± 1.26 N), fracturability (28.31 ± 1.22 N), and lightness (74.01 ± 0.38) were observed in freeze-dried (FD) OP. The browning index was high in microwave drying at 180 W (MWD 180 W), and tray drying (TD) which also produced more vibrant colours, as observed in their high chroma value. The high performance liquid chromatography (HPLC) showed that the retention of β-carotene was observed highest in FD (0.057 ± 0.003 mg/g) and lowest in TD (0.032 ± 0.002 mg/g). The morphological study revealed small-sized particles in high-temperature drying methods (MWD 900 W and TD). Large pores and frequent cracking were observed in microwave drying compared to FD. Four clusters are formed in Principal component analysis (PCA) loading of Fourier transform infrared (FTIR) spectra based on their similar characteristics as found in FTIR. Antioxidant content and texture are closely related to the chemical moieties, as observed in PCA.

Thermal stability and in vitro digestive behavior of Pickering emulsion stabilized by high-amylose starch nanocrystals

In this study, high-amylose starch (HAS) was processed using sulfuric acid-ultrasonic cross-linking to produce high-amylose starch nanocrystals (HASNC). These nanocrystals were used to stabilize Pickering emulsions and assess their effectiveness in encapsulating β-carotene. Normal starch nanocrystals (NSNC) were prepared similarly for comparison. The HASNC retained key HAS properties, such as heat and enzyme resistance, providing several advantages to HASNC-stabilized emulsions. First, after exposure to 100 °C heat and in vitro tests simulating the mouth and stomach, the HASNC-stabilized emulsions demonstrated significantly greater stability and higher β-carotene retention compared to the NSNC-stabilized emulsions. This enhanced stability is attributed to the lower gelatinization degree and increased resistance to α-amylase hydrolysis of HASNC, which provides stronger steric stabilization of the oil droplets. Second, during in vitro small intestine tests, the greater enzyme resistance of HASNC allowed for the formation of a denser barrier around the oil droplets, effectively preventing lipase and bile salts from contacting the oil droplets. This led to a reduced rate and extent of lipid digestion and facilitated a sustained-release effect. Consequently, HASNC, as a starch-based emulsifier, show great potential as an effective delivery system for the sustained release of bioactive compounds.

Enrichment of White Chocolate with Microencapsulated β-Carotene: Impact on Quality Characteristics and β-Carotene Stability during Storage.

This study developed functional white chocolate enriched with free (WC-F) and encapsulated β-carotene using whey protein isolate (WPI) and pullulan (PUL) blends through spray drying (WC-SP), freeze drying (WC-LP), and coaxial electrospinning (WC-EL). The thermal properties, rheological properties, hardness, and color of the chocolates were evaluated, and the stability of β-carotene was monitored over 4 months at 25 °C. No significant differences were found in melting profile temperatures among samples; however, WC-LP and WC-EL exhibited higher melting energies (30.88 J/g and 16.00 J/g) compared to the control (12.42 J/g). WC-F and WC-SP showed rheological behaviors similar to those of the control, while WC-LP and WC-EL displayed altered flow characteristics. Hardness was unaffected in WC-F and WC-SP (7.77 N/mm2 and 9.36 N/mm2), increased slightly in WC-LP (10.28 N/mm2), and decreased significantly in WC-EL (5.89 N/mm2). Over storage, melting point, rheological parameters, and hardness increased slightly, while color parameters decreased. β-carotene degradation followed a first-order reaction model, with degradation rate constants (k) of 0.0066 day-1 for WC-SP, 0.0094 day-1 for WC-LP, and 0.0080 day-1 for WC-EL, compared to 0.0164 day-1 for WC-F. WC-SP provided the best β-carotene retention, extending the half-life period by 2 times compared to WC-F (126.04 days vs. 61.95 days). Practical implications: The findings suggest that WC-SP, with its superior β-carotene stability, is particularly suitable for the development of functional confectionery products with extended shelf life, offering potential benefits in industrial applications where product stability is crucial. Future research directions: Further studies could explore the incorporation of additional bioactive compounds in white chocolate using similar encapsulation methods, as well as consumer acceptance and sensory evaluation of these enriched products.

Optimization of thermosonication conditions for critical quality parameters of watermelon juice using response surface methodology

Topical consumer interest in natural, healthier, safer and nutritional juice, has inspired the search for innovative technologies that can minimize product degradation. In this regard, thermosonication has been proposed as a potential processing technology that can preserve and produce “fresh” products. Watermelon (Citrulluslanatus) juice is a nutrient-rich fruit juice that is desired by consumers due to its appealing color, pleasant odor, sweet taste and low-calorie content. This fruit juice is, however, highly perishable and prone to microorganisms, because of its neutral pH value and high amount of water activity. In addition, it is thermo-sensitive and therefore degrades quickly under thermal processing. This study aimed to identify the optimal thermosonication processing conditions for retaining the critical quality parameters (lycopene, β-carotene, ascorbic acid and total polyphenolic content) of watermelon juice. Response surface methodology, employing a central composite design, was used to determine the effects of temperature (18–52 °C), processing time (2–13 min) and amplitude level (24–73 μm) at a constant frequency of 25 kHz. The highest quality parameters were obtained at 25 °C, 2 min, and 24 µm at a constant frequency of 25 kHz, which resulted in lycopene of 8.10 mg/100 g, β-carotene of 0.19 mg/100 g, ascorbic acid of 3.11 mg/100 g and total polyphenolic content of 23.96 mg/GAE/g with a desirability of 0.81. The proposed model was adequate (p < 0.0001), with a satisfactory determination coefficient (R2) of less than 0.8 for all phytochemicals. Thermosonicated watermelon juice samples showed minimal changes in their phytochemical properties, when compared to fresh juices; the lycopene content showed a significant increase after thermosonication, and a significant retention of β-carotene, ascorbic acid and total polyphenolic acid was observed. According to the findings, thermosonication could be a viable method for preserving watermelon juice, with minimal quality loss and improved functional attributes.

Effects of Combining Microwave with Infrared Energy on the Drying Kinetics and Technofunctional Properties of Orange-Fleshed Sweet Potato

The aim of the study was to determine the effects of oven, microwave (MW), and infrared (IR) drying technology on the drying kinetics, physicochemical properties, and β-carotene retention of the dried orange-fleshed sweet potato flour (OFSP). Fresh OFSP slices were dried in an oven (40°C), MW (80 W), IR (250 W), MW-IR (80 W+250 W), and freeze-drying (-45°C, 100 kPa) and milled into flour. Hot air at a constant temperature was applied to all thermal drying technologies (40°C, 4.5 m/s air velocity). The drying rate of the MW-IR drying method was the fastest (45 min), followed by MW (60 min), IR (120 min), and oven (180 min). The Page model was most suitable for the oven-drying method, the Lewis model for IR drying, and Henderson and Pabis for IR and Logarithmic for the MW-IR method. The pasting and thermal properties of the flours were not significantly (p&gt;0.05) affected by the different drying methods. However, IR- and MW-IR-dried flours showed a higher final viscosity when compared to other drying methods. MW-IR drying methods, IR, and MW showed a higher water solubility index, while the oven and freeze-drying methods showed a lower solubility index. MW-IR drying methods showed a higher retention of β-carotene (85.06%). MW also showed a higher retention of β-carotene (80.46%), followed by IR (66.04%), while oven and freeze-drying methods showed a lower retention of β-carotene. High β-carotene retention in the produced flour is due to the faster drying method, and these flours can be used in food-to-food fortification to address vitamin A deficiency.

Lipase-Responsive Lignin Composite Nanoparticles for the Delivery of Insoluble Bioactives.

Low solubility and chemical instability are the main problems with insoluble bioactives. Lignin, with its exceptional biological properties and amphiphilicity, holds promise as a delivery system material. In this study, glycerol esters were incorporated into alkali lignin (AL) through ether and ester bonds, resulting in the successful synthesis of three hydrophobically modified alkali lignins (AL-OA, AL-OGL, and AL-SAN-OGL). Subsequently, lignin composite nanoparticles (LNPs@BC) encapsulating β-carotene were prepared using antisolvent and sonication techniques. The encapsulation rates were determined to be 37.69 ± 2.21%, 84.01 ± 5.55%, 83.82 ± 5.23%, and 83.11 ± 5.85% for LNP@BC-1, LNP@BC-2, LNP@BC-3, and LNP@BC-4, respectively, with AL, AL-OA, AL-OGL, and AL-SAN-OGL serving as the wall materials under optimized preparation conditions. The antioxidant properties and UV-absorbing capacity of the four lignins were characterized, demonstrating their efficacy in enhancing the oxygen and photostability of β-carotene. Following 6 h of UV irradiation, LNP@BC-4 exhibited a retention rate of 83.03 ± 2.85% for β-carotene, while storage under light-protected conditions at 25 °C for 7 days retained 73.33 ± 7.62% of β-carotene. Furthermore, the encapsulated β-carotene demonstrated enhanced thermal and storage stability. In vitro release experiments revealed superior stability of LNPs@BC in simulated gastric fluid (SGF), with β-carotene retention exceeding 77% in both LNP@BC-3 and LNP@BC-4. LNP@BC-4 exhibited the highest bioaccessibility in simulated intestinal fluid (SIF) at 46.96 ± 0.80%, that LNP@BC-1 only achieved 10.87 ± 0.90%. The enzymatic responsiveness of AL-OGL and AL-SAN-OGL was confirmed. Moreover, LNPs@BC exhibited no cytotoxicity toward L929 cells and demonstrated excellent hemocompatibility. In summary, this study introduces a novel enzyme-responsive modified lignin that has promising applications in the fields of food, biomedicine, and animal feed.

Effect of soaking solution and high hydrostatic pressure on in vitro digestibility of β-carotene in gluten free sweet potato noodles

Current work aimed to examine the influence of soaking solution (citric acid, calcium chloride and ascorbic acid) and high hydrostatic pressure (100, 200 and 400 MPa) on gelatinization properties of flour and antioxidant activity alongwith in vitro- digestibility of β-carotene in orange-fleshed sweet potato flour (OSPF) noodles. With the intensity of the HHP application, water absorption capacity increased linearly whereas water swelling capacity decreased in OSPF. Differential scanning calorimetry (DSC) of OSPF indicated a remarkable reduction in peak enthalpy due to gelatinization of starch and denaturation of protein. Hardness and cohesion of OSPF noodles at 400 MPa remarkably decreased whereas springiness increased. Antioxidant capacities of OSPF was gradually increased with the 400 MPa and ascorbic acid-treated OSPF due to the immense contribution of higher contents of TPC. After in vitro digestibility, noodles from OSPF prepared with 400 MPa treated flour exhibited maximum β-carotene retention. Thus, OSPF treated with 400 MPa might be potentially used for the production of noodles with acceptable texture and functional properties.

A hybrid digital shadow to assess biological variability in carrot slices during drying

Digital twins allow non-invasive access to the hygrothermal processes of fruits and vegetables during drying. However, existing methods do not consider the heterogeneity of product particles throughout the process. This study uses physics-based and Monte Carlo simulations to predict natural variability in carrot slices from raw material to the final product. Data from literature to model sorption isotherm and effective diffusivity, to validate the hygrothermal model, and to provide input ranges for Monte Carlo simulations was used. Nusselt correlations define heat and mass transfer coefficients, while conductive heat transfer accounts for thermal contact between the mesh tray and carrot slice. Validation shows good agreement between model and experimental data. A first-order reaction kinetic describes the thermal decay of β-carotene satisfactorily. Sensitivity analysis identifies the parameters that impact drying time and carotene retention most: slice thickness and initial moisture content. The study also introduces a water activity assessment method for the carrot slice population in the dryer, applying it to assess convective drying efficiency under different conditions. Raising the drying air temperature from 50 °C to 70 °C, along with a shift to product temperature-controlled drying, achieves a 45 % reduction in drying time, a 27 % decrease in required heat energy, and an 8 % improvement in β-carotene retention. The described approach holds promising insights for optimizing drying processes without additional equipment. In addition, the combination of physical and Monte Carlo simulations will enable progress in areas where variability plays a decisive role.

Structure, stability and in vitro digestion of a novel zein-based oil gel delivery system loaded β-carotene

In this study, the stability and bioaccessibility of β-carotene were improved by dissolving β-carotene in an oleogel prepared from palm oil and monoglycerin to construct a zein-oleogel structure. The results obtained from laser confocal microscopy revealed the formation of a shell-core structure between zein and oleogel. Notably, the zein-oleogel exhibited higher retention of β-carotene compared to the oleogel under various conditions, including pH, temperature, light time, and storage temperature. Furthermore, during in vitro digestion, the release rate of β-carotene from the zein-oleogel increased by 10.39%, and the bioaccessibility of β-carotene to 45.79%, compared to that of the oleogel alone. Overall, this study provides valuable insights for the development of novel shell-core structured particles within the oleogel delivery system, specifically designed to efficiently deliver lipolytic functional components.

Polysaccharides affect the utilization of β-carotene through gut microbiota investigated by in vitro and in vivo experiments

This study aimed to evaluate the effects of six polysaccharides on the utilization of β-carotene from the perspective of gut microbiota using both in vitro simulated anaerobic fermentation systems and in vivo animal experiments. In the in vitro experiments, the addition of arabinoxylan, arabinogalactan, mannan, inulin, chitosan, and glucan led to a 31.07–79.12% decrease in β-carotene retention and a significant increase in retinol content (0.21–0.99-fold) compared to β-carotene alone. Among them, the addition of chitosan produced the highest level of retinol. In the in vivo experiments, mice treated with the six polysaccharides exhibited a significant increase (2.51–5.78-fold) in serum β-carotene content compared to the group treated with β-carotene alone. The accumulation of retinoids in the serum, liver, and small intestine increased by 13.56–21.61%, 12.64–56.27%, and 7.9%-71.69%, respectively. The expression of β-carotene cleavage enzymes was increased in the liver. Genetic analysis of small intestinal tissue revealed no significant enhancement in the expression of genes related to β-carotene metabolism. In the gut microbiota environment, the addition of polysaccharides generated more SCFAs and altered the structure and composition of the gut microbiota. The correlation analysis revealed a strong association between gut microbes (Ruminococcaceae and Odoribacteraceae) and β-carotene metabolism and absorption. Collectively, our findings suggest that the addition of polysaccharides may improve β-carotene utilization by modulating the gut microbiota.

Enhancing bioavailability of soy protein isolate (SPI) nanoparticles through limited enzymatic hydrolysis: Modulating structural properties for improved digestion and absorption

The bioavailability of nanoparticles during the digestive process is intricately linked to their structural integrity and interactions with bile salts. In this study, enzymatically hydrolyzed protein nanoparticles encapsulating β-carotene (BC) were prepared using three proteases with different cleavage specificity. In vitro digestion and cellular uptake models are employed to investigate the structural changes of BC during the digestion process and their bioavailability. It was found that Flavorzyme exhibited lower hydrolysis degree as compared to Neutrase and Alcalase, selectively hydrolyzing the 7S subunit of SPI while retaining a higher content of acidic peptides within the 11S subunit, resulting in higher surface hydrophobicity. Therefore, partially hydrolyzed protein nanoparticles (SPIH@NPs) prepared with Flavorzyme (SPIH–F@NP) demonstrated the strongest resistance to digestion. Compared to SPI nanoparticles, the release rate of β-carotene in SPIH-F@NP was reduced from 25.99% to 13.13%, leading to a higher retention of β-carotene in the aqueous phase and a 2.66-fold increase in its bioaccessibility. Moreover, SPIH-F@NP demonstrated the highest affinity for bile salts, resulting in a 1.48-fold improvement in the absorption efficiency of β-carotene compared to SPI nanoparticles. These findings establish a theoretical basis for further enhancing the application potential of protein-based nanoparticles in terms of bioavailability.

Phycocyanin/tannic acid complex nanoparticles as Pickering stabilizer with synergistic interfacial antioxidant properties

This study reported a type of phycocyanin (PC)-tannic acid (TA) complex nanoparticles (NPs) fabricated by simply mixing PC with TA at appropriate mass ratios. The assembly of PC-TA NPs was driven by secondary forces involving hydrophobic interactions and hydrogen bonding. PC-TA NPs promoted formations of Pickering emulsions with an oil volume fraction (φ) of 0.1–0.8. The interfacial antioxidant ability of PC-TA NPs was evaluated by comparing the contents of hydroperoxides, malonaldehyde, and hexanal due to lipid oxidation. The results showed that PC-TA NPs retarded lipid oxidation more efficiently than did PC, TA, tween 20, or tween 80, which suggested the synergistic antioxidant action of PC and TA. Besides, the PC-TA NPs stabilized high internal phase emulsion facilitated a higher retention of β-carotene under UV irradiation. Altogether, our findings demonstrate that the modification of PC by TA represents a strategy to fabricate PC-TA NPs with enhanced emulsification and antioxidant efficiency.

Fabrication of emulsion gels based on sonicated grass pea (Lathyrus sativus L.) protein as a delivery system for β-carotene: Kinetic modeling and release behavior

In this study, the release behavior and encapsulation efficiency of β-carotene in emulsion gels fabricated by sonicated grass pea protein isolate (GPPI) under simulated gastrointestinal conditions were investigated. Therefore, the emulsion gels stabilized by sonicated GPPIs (8% w/v) and corn oil (20% volume fraction and containing 0.5% w/w of β-Carotene) were induced by transglutaminase. The emulsion gels prepared by sonicated GPPIs exhibited sustained release of β-carotene. The Ritger-Peppas model best described the release behavior of β-carotene from the emulsion gels, indicating that the predominant release mechanism was non-Fickian diffusion. Sonicated GPPI-based emulsion gels exhibited higher β-carotene encapsulation efficiency (97.75%) and loading capacity, attributed to increased protein surface hydrophobicity, TGase cross-linking between ϵ-(γ-glutamyl) lysine residues, and the formation of smaller protein particles through ultrasonic treatment. Incorporation of β-carotene within emulsion gels was confirmed by FTIR analysis. Emulsion gels prepared using sonicated GPPIs at 75% amplitude demonstrated approximately fivefold improved bioaccessibility and enhanced retention of β-carotene during storage (20 days) compared to emulsion gels prepared using native GPPI. These findings suggest that structural modification of protein and gel structure can significantly affect the bioaccessibility and stability of β-carotene in the product.

Alfalfa as a vegetable source of β-carotene: The change mechanism of β-carotene during fermentation

The objectives of this study were to explore the β-carotene-producing bacteria and ascertain the main factors affecting β-carotene content via investigating the effects of various additives on β-carotene content, bacterial community succession, and quality of fermented alfalfa, using single-molecule real-time (SMRT) sequencing technology. Fresh alfalfa was fermented without (CON) or with squalene (SQ), the combination of Lactobacillus plantarum and cellulase (LPEN), and the combination of SQ and LPEN (SQLPEN) for 3, 45, and 90 d. The results showed that relative to the fresh alfalfa, extensive β-carotene loss in all groups occurred in the early fermentation phase (3 d) since epiphytic Pantoea agglomerans with the ability to produce β-carotene disappeared and β-carotene was oxidized by lipoxygenase and peroxidase. With the prolonged fermentation days, β-carotene content in all groups increased due to bacterial community succession in the middle and late phases of fermentation (45 and 90 d). The species L. parabuchneri, L. kunkeei, and L. kullabergensis (r = 0.591, 0.366, 0.341, orderly) had positive correlations with β-carotene content (P < 0.05). Bacterial functional potential prediction showed that species L. kunkeei, L. helsingborgensis, and L. kullabergensis had positive (r = 0.478, 0.765, 0.601) correlations with C10-C20 isoprenoid biosynthesis (P < 0.01), and L. helsingborgensis and L. kullabergensis had positive (r = 0.805, 0.522) correlations with β-carotene biosynthesis (P < 0.01). Additionally, the pH and propionic acid (r = −0.567, −0.504) had negative correlations with β-carotene content (P < 0.01). The CON group was preserved well after 90 d, LPEN and SQLPEN further improved fermentation quality. In conclusion, certain Lactobacillus had the potential for β-carotene biosynthesis, and high pH and propionic acid content were the unbenefited factors for β-carotene retention in fermented alfalfa.

Impact of ultrasonication and blanching as a pre-treatment on quality parameter of dried and rehydrated bitter gourd.

Vegetables are owed to the restriction of seasonal availability and regional abundance; it becomes essential that vegetables are preserved safely during the off-season. These existing demands look for dried products with high nutritional and organoleptic properties similar to fresh products. This study aimed to investigate the effect of ultrasonication and blanching before hot air drying on the quality attributes of bitter gourd (Momordica charantia). Dried samples were rehydrated to find the efficiency of pre-treatment and physicochemical properties. M. charantia slices were pre-treated with ultrasonication and blanched and dried at two different temperatures, 50 °C and 60 °C. M. charantia pre-treated using ultrasonication and dried at 60 °C reduces the drying time to 50% and rehydration time to 40% compared to untreated samples. Physico-chemical analysis of ultrasonicated samples revealed to have better retention of moisture (dried - 3.6%, rehydrated - 88%), Colour ΔE (dried - 9.07, rehydrated - 1.6), ascorbic acid (dried - 513, rehydrated - 310 mg/100 g), phenol (dried - 302, rehydrated - 231 GAE mg/100 g) and β-carotene (dried - 68 µg/100 g, rehydrated - 39 µg/100 g) compared to blanching.

High internal phase Pickering emulsion stabilized by zein-tannic acid-sodium alginate complexes: β-Carotene loading and 3D printing

Food-grade compound-stabilized high-internal-phase Pickering emulsions (HIPEs) have received widespread attention in food industry and functional foods. However, challenges are still there regarding the inclusion of active substances and quickly processing molding for food manufacturing. Herein, we used zein, tannic acid (TA) and sodium alginate (SA) to synergistically increase the stability of HIPEs. Owing to electrostatic, hydrophobic and hydrogen-bond interactions among protein, polyphenol and polysaccharide, Zein-TA-SA composite particles-stabilized HIPEs (ZTS-HIPEs) exhibited good pH and ionic strength stability. The HIPEs could further be used to load and solubilize β-carotene, while significantly improved the retention of β-carotene in different environments. Simulated in vitro digestion experiments showed that the release rate of free fatty acids and bioaccessibility of β-carotene in HIPEs were significantly improved, indicating that HIPEs might achieve efficient delivery of β-carotene in the gastrointestinal environment. In addition, the ZTS-HIPEs could be 3D printed as food-grade inks due to their good rheological properties as the printed models showed good precision and stability. In summary, the ZTS-HIPEs prepared in this study could be used not only as an effective delivery carrier of β-carotene, but also as a potential ink for 3D printing. The research findings in this study are expected to provide novel insight on HIPEs for nutrition delivery systems and future food manufacturing.

Microencapsulation of Carotenoid-Rich Extract from Guaraná Peels and Study of Microparticle Functionality through Incorporation into an Oatmeal Paste

The peels of guaraná (Paullinia cupana) fruit contain abundant carotenoid content, which has demonstrated health benefits. However, these compounds are unstable in certain conditions, and their application into food products can be changed considering the processing parameters. This study aimed to encapsulate the carotenoid-rich extract from guaraná peels by spray drying (SD), characterize the microparticles, investigate their influence on the pasting properties of oatmeal paste, and evaluate the effects of temperature and shear on carotenoid stability during the preparation of this product. A rheometer with a pasting cell was used to simulate the extrusion conditions. Temperatures of 70, 80, and 90 °C and shear rates of 50 and 100 1/s were the parameters evaluated. Microparticles with a total carotenoid content between 40 and 96 µg/g were obtained. Over the storage period, carotenoid stability, particle size, color, moisture, and water activity varied according to the core:carrier material proportion used. Afterward, the formulation SD1:2 was selected to be incorporated in oatmeal, and the paste viscosity was influenced by the addition of this powder. β-carotene retention was higher than that of lutein following the treatment. The less severe treatment involving a temperature of 70 °C and a shear rate of 50 1/s exhibited better retention of total carotenoids, regardless of whether the carotenoid-rich extract was encapsulated or non-encapsulated. In the other treatments, the thermomechanical stress significantly influenced the stability of the total carotenoid. These results suggest that the addition of encapsulated carotenoids to foods prepared at higher temperatures has the potential for the development of functional and stable products.

In vitro digestibility of O/W emulsions co-ingested with complex meals: Influence of the food matrix

Oil-in-water (O/W) emulsions are promising delivery systems of lipophilic bioactive compounds into meals composed mainly of water. The colloidal stability of β-carotene-loaded O/W emulsion incorporated into whole milk, oatmeal and whole milk-oatmeal meals. Their subsequent gastric emptying rate, lipid digestibility and β-carotene retention during in vitro gastrointestinal digestion were evaluated using a semi-dynamic gastric model followed by a static small intestinal model. The dispersed particles within the meals, lipid droplets, casein micelles as well as protein and β-glucan aggregates, were responsible for the bigger average particle sizes of both O/W-oatmeal and O/W-whole milk-oatmeal (13.07 ± 1.81 and 7.60 ± 1.21 μm, respectively) compared to the O/W emulsions and O/W-whole milk (0.56 ± 0.03 and 0.44 ± 0.04 μm, respectively). Semi-dynamic in vitro gastric digestion of O/W-whole milk showed lipid droplets embedded into an insoluble protein network emptied earlier than the O/W emulsion. Conversely, O/W-oatmeal and O/W-whole milk-oatmeal had delayed lipid emptying, probably because of the gelation of the β-glucan from oats. During the in vitro small intestinal digestion, the rate of the FFA release was linked to the gastric emptying rate. Indeed, both O/W emulsion and O/W-whole milk presented an exponential increase in the FFA release, whereas the O/W-oatmeal and O/W-whole milk-oatmeal followed a stepwise trend. The β-carotene retention during in vitro gastrointestinal digestion depended on the lipid amount at each digestion time moment. Hence, this work provides valuable insight into the behaviour of O/W emulsions incorporated into meals and during their subsequent in vitro gastrointestinal digestion. • Microstructural changes of dairy protein and oatmeal fibre impact the initial particle size of the O/W-meals. • The physicochemical properties of dairy and oatmeal matrices modulate the lipid emptying rate. • The lipolysis rate during the in vitro small intestinal digestion is linked with the lipid emptying rate. • β-carotene retention in O/W emulsions during the gastrointestinal digestion depended on the amount of lipid at each time moment.