Journal
FOOD CHEMISTRY
Volume 221, Issue -, Pages 395-403Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.10.057
Keywords
Polyphenol-protein-carbohydrate conjugate; Nanoemulsions; Physicochemical properties; In vitro digestion; Confocal laser scanning microscopy
Funding
- National Natural Science Foundation of China [31371835]
- Chinese Scholarship Council [201506350150]
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The impact of interfacial coatings comprised of polyphenol-protein-carbohydrate conjugates on the properties of nutraceutical-fortified lipid droplets during digestion was investigated. Surface-active chlorogenic acid-lactoferrin-polydextrose (CA-LF-PD) conjugate was synthesized as emulsifier to stabilize lipid droplets in beta-carotene-enriched oil-in-water emulsions. Changes in droplet size, charge, and microstructure were monitored as beta-carotene emulsions were passed through a simulated gastrointestinal tract model (mouth, stomach, small intestine). LF-coated droplets were unstable to flocculation at pH 8.0-9.0, due to the reduction in electrostatic repulsion, but CA-LF-PD conjugate-coated droplets were stable. Emulsions stabilized by ternary conjugate had better stability to droplet aggregation under simulated GIT conditions than other systems, which increased beta-carotene bioaccessibility. The importance of including an oral phase in the simulated GIT model was also demonstrated. The ternary conjugate-stabilized emulsions developed in this study have potential applications as protectors and carriers of hydrophobic drugs, supplements and nutraceuticals. (C) 2016 Elsevier Ltd. All rights reserved.
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