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1.
Food Chem ; 367: 130726, 2022 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-34352698

RESUMO

The impact of different complexes on the properties of ß-carotene-loaded emulsions was investigated by measuring the droplet size, encapsulation efficiency, droplet morphology, and physical stability. The photo and thermal stability of ß-carotene and its bioaccessibility during digestion were also analyzed. Comparing to the emulsions stabilized by other complexes, the emulsion stabilized by the high methoxyl pectin-rhamnolipid-pea protein isolate-curcumin (HMP-Rha-PPI-Cur) complex had the smallest droplet size (17.53 ± 0.15 µm) and the maximum encapsulation efficiency for curcumin (90.33 ± 0.03 %) and ß-carotene (92.16 ± 0.01 %). The emulsion stabilized by the HMP-Rha-PPI-Cur complex exhibited better physical stability against creaming. The retention rate of ß-carotene in the HMP-Rha-PPI-Cur complex-stabilized emulsion was 17.75 ± 0.02 and 33.64 ± 0.02 % after UV irradiation and thermal treatment. The HMP-Rha-PPI-Cur complex-stabilized emulsion also had a higher level of free fatty acid released (43.67 %) and higher bioaccessibility of ß-carotene (32.35 ± 0.02 %).


Assuntos
Curcumina , Proteínas de Ervilha , Carotenoides , Emulsões , Tamanho da Partícula , Pectinas , Tensoativos , beta Caroteno
2.
J Agric Food Chem ; 69(20): 5702-5708, 2021 May 26.
Artigo em Inglês | MEDLINE | ID: mdl-33977711

RESUMO

As emulsifiers become saturated on the surface of an emulsion droplet, any additional emulsifier migrates to the aqueous phase. Continuous phase surfactants have been shown to increase α-tocopherol efficacy, but it is unclear if this is the result of chemical or physical effects. The addition of α-tocopherol to an oil-in-water emulsion after homogenization resulted in a 70% increase of α-tocopherol in the continuous phase when sodium dodecyl sulfate (SDS) was at levels that were greater than the SDS critical micelle concentration. Conversely, when α-tocopherol was dissolved in the lipid before emulsification, continuous phase SDS concentrations did not increase. When SDS concentration led to an increase in the aqueous phase α-tocopherol, the oxidative stability of oil-in-water emulsions increased. Data indicated that the increased antioxidant activity was the result of surfactant micelles being able to decrease the prooxidant activity of α-tocopherol. Considering these results, surfactant micelles could be an important tool to increase the effectiveness of α-tocopherol.


Assuntos
Antioxidantes , Micelas , Emulsões , Dodecilsulfato de Sódio , Tensoativos , alfa-Tocoferol
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