Polysaccharide conjugates from Chin brick tea (Camellia sinensis) improve the physicochemical stability and bioaccessibility of ß-carotene in oil-in-water nanoemulsions.

ABSTRACT

A natural antioxidant emulsifier, tea polysaccharide conjugate (TPC), was isolated from Chin brick tea. The impact of TPC on ß-carotene stability and bioaccessibility in oil-in-water nanoemulsions was assessed. TPC exhibited strong antioxidant activity and could be used to fabricate stable nanoemulsions (d < 140 nm). The extent of lipid digestion was considerably lower for lipid droplets coated by TPC (68%) than Tween 80 (94%) or whey protein isolate (WPI) (89%), probably because TPC formed interfacial layers that hindered the access of lipases to lipids. The chemical stability of ß-carotene in TPC-nanoemulsions was markedly higher than in those formulated with Tween 80 or WPI due to the high antioxidant activity of TPC. The bioaccessibility of ß-carotene (20-30%) was independent of emulsifier type. TPC from Chin brick tea can therefore be used as a dual-purpose functional ingredient in emulsified foods.