Encapsulation of β-Carotene in Oil-in-Water Emulsions Containing Nanocellulose: Impact on Emulsion Properties, In Vitro Digestion, and Bioaccessibility

The objective of this study was to explore the influence of nanocellulose type (nanocrystalline cellulose (NCC) and nanofibrillated cellulose (NFC)) and concentrations (0.05-0.20%, w/w) on the physicochemical properties, microstructure, and in vitro digestion of beta-carotene loaded emulsions and beta-carotene bioaccessibility. The optimum conditions for the formation of stable beta-carotene loaded emulsions were found when NCC was used as a stabilizer at a concentration of 0.2% w/w. This was due to the rod-shaped structure of NCC, which led to more stable emulsions with smaller droplet size and reduced flocculation. During the in vitro gastrointestinal digestion, NFC emulsions at increased concentrations were found to retard free fatty acid (FFA) release from the emulsions and reduce the bioaccessibility of beta-carotene. On the other hand, NCC emulsions at concentrations of 0.2% w/w promoted lipolysis and demonstrated highest beta-carotene bioavailability. Hence, these emulsions could be used for the delivery of beta-carotene with potential applications in the development of functional foods and nutraceuticals.

Automated summary

This study investigated the influence of nanocellulose type and concentrations on the properties and bioaccessibility of emulsions. The results showed that stable beta-carotene loaded emulsions were formed when NCC was used as a stabilizer at a concentration of 0.2% w/w. In contrast, increasing concentrations of NFC emulsions resulted in reduced release of fatty acids and lower bioavailability of beta-carotene.