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  • Title: Modulation of chemical stability and in vitro bioaccessibility of beta-carotene loaded in kappa-carrageenan oil-in-gel emulsions.
    Author: Soukoulis C, Tsevdou M, Andre CM, Cambier S, Yonekura L, Taoukis PS, Hoffmann L.
    Journal: Food Chem; 2017 Apr 01; 220():208-218. PubMed ID: 27855891.
    Abstract:
    In the present paper, ionotropically structured κ-carrageenan based oil-in-gel (o/g) emulsions were tested as potential carrier systems for the delivery of β-carotene. In situ ionic gelation was induced by Na+, K+ or Ca2+ added at the level of 0.2-0.6% (w/w). All o/g emulsions exerted a true gel like behaviour with storage modulus (G') being reduced according to the order: K+>Ca2+>Na+. Ionic gelation induced a moderate increase in the microscopically assessed lipid droplets radii. O/g emulsions containing monovalent ions exerted the highest β-carotene retention throughout isothermal storage particularly at high (37 and 55°C) temperatures. Notwithstanding, increasing ionic strength resulted in acceleration of β-carotene degradation rates for all cation species. β-Carotene bioaccessibility was significantly lower in Ca2+o/g emulsions due to the formation of complexes between the biopolymer matrix containing β-carotene and bile salts. A good correlation between β-carotene bioaccessibility, physical and colloidal aspects of the micellar digesta fractions was observed.
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