Journal
FOOD RESEARCH INTERNATIONAL
Volume 116, Issue -, Pages 731-736Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2018.09.004
Keywords
beta-Carotene; Tea polyphenols; Nanoemulsion; Oral-bioavailability
Categories
Funding
- Young Elite Scientist Sponsorship Program of CAST [2016QNRC001]
- Anhui Provincial Natural Science Foundation [1708085MC73]
- National Modern Agriculture Technology System [CARS-19]
- Inhovative Research Team in University [IRT1101]
Ask authors/readers for more resources
beta-Carotene (BC) serves as an important source of provitamin A and natural edible pigment, but the application is limited because of its instability and low oral-bioavailability. A tea polyphenols-beta-carotene (TP-BC) oil-in-water (O/W) nanoemulsion was prepared with the core oil phase containing BC and the water phase containing TP. During storage at three different temperatures (4, 25 and 35 degrees C), the TP-BC nanoemulsion had a better stability and higher retention rate of BC than BC nanoemulsion. An in vitro simulated digestion assay indicated that the BC recovery rates of TP-BC nanoemulsion at digestion phases I and II were significantly increased compared to the BC nanoemulsion. An in vivo absorption study showed that TP-BC nanoemulsion had higher conversion efficiency on vitamin A compared to the BC nanoemulsion. These results suggested that tea polyphenols are effective ingredients for improving the oral-bioavailability of BC.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available