Compartmentalization of lutein in simple and double emulsions containing protein nanoparticles: Effects on stability and bioaccessibility.

Carotenoid Delivery systems Double emulsions INFOGEST protocol Microstructure Protein nanoparticles

Journal

Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143

Informations de publication

Date de publication:
11 2023
Historique:
received: 02 06 2023
revised: 25 08 2023
accepted: 26 08 2023
medline: 9 10 2023
pubmed: 7 10 2023
entrez: 7 10 2023
Statut: ppublish

Résumé

Delivery systems designed through protein stabilized emulsions are promising for incorporating carotenoids in different products. Nevertheless, the versatility in structures of such systems raises questions regarding the effect of the bioactive compound localization on their bio-efficacy, in particular for double emulsions. In this context, the aims of this study were to determine the impact of the localization of lutein in different water/oil/water double emulsions versus a single oil/water emulsion on the stability and in vitro bioaccessibility of lutein, a lipophilic carotenoid. The inner aqueous phase, which contained whey protein isolate (WPI) nanoparticles obtained by desolvation, was emulsified in sunflower oil stabilized by polyglycerol polyricinoleate (PGPR). The primary emulsion was then emulsified in a continuous aqueous phase containing whey protein isolate (WPI) and xanthan gum, the latter to increase the viscosity of the outer phase and delay creaming. Lutein was incorporated using different strategies: (1) lutein entrapped by WPI nanoparticles within the inner water phase of a double emulsion (W-L/O/W); (2) lutein incorporated into the oil phase of the double emulsion (W/O-L/W); (3) lutein incorporated in the oil phase of a single emulsion (O-L/W). All systems contained similar whey protein concentrations, as well as all other stabilizers. W-L/O/W sample showed the lowest lutein stability against light exposure during storage, and the highest lutein bioaccessibility after in vitro digestion, for freshly made samples. Furthermore, the in vitro bioaccessibility of lutein incorporated into the single emulsion was considerably lower than those observed for the double emulsions. The results reinforce the importance of designing appropriate structures for delivering improved stability and bioaccessibility of bioactive compounds.

Identifiants

pubmed: 37803740
pii: S0963-9969(23)00949-3
doi: 10.1016/j.foodres.2023.113404
pii:
doi:

Substances chimiques

Whey Proteins 0
Emulsions 0
Lutein X72A60C9MT

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

113404

Informations de copyright

Copyright © 2023 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Lauane Nunes (L)

CiFOOD, Food Science Department, Aarhus University, Aarhus N 9200, Denmark; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, São Paulo 13083-862, Brazil.

Negin Hashemi (N)

CiFOOD, Food Science Department, Aarhus University, Aarhus N 9200, Denmark.

Sandra Beyer Gregersen (SB)

CiFOOD, Food Science Department, Aarhus University, Aarhus N 9200, Denmark.

Guilherme M Tavares (GM)

Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, São Paulo 13083-862, Brazil. Electronic address: tavaresg@unicamp.br.

Milena Corredig (M)

CiFOOD, Food Science Department, Aarhus University, Aarhus N 9200, Denmark.

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Classifications MeSH