Does kappa-carrageenan thermoreversible gelation affect ß-carotene oxidative degradation and bioaccessibility in o/w emulsions?
Carbohydr Polym
; 167: 259-269, 2017 Jul 01.
Article
en En
| MEDLINE
| ID: mdl-28433161
In the present work oil-in-gel (o/g) emulsions comprising 0.4-1% w/w κ-carrageenan in the absence and presence of Ca2+ (20mM) were investigated for their ability to hamper the oxidative degradation under isothermal (5, 20 and 37°C) ambient air storage conditions and promote the in vitro bioaccessibility of ß-carotene. The mechanical and structure conformational aspects of the o/g emulsions throughout in vitro digestion were measured by means of oscillatory rheology and optical microscopy. Although the addition of κ-carrageenan reduced by more than 50% (from 0.85 to 0.40day-1) the ß-carotene oxidative degradation rates, only minor differences were detected in terms of gelation method (ca. 0.42 and 0.39day-1 for ionotropic and coldset systems) and biopolymer concentration (0.38-0.42day-1). The bioaccessibility of ß-carotene was significantly higher in coldset o/g emulsions (ca. 43%) compared to the ionically mediated ones (ca. 36%). With the exception of 0.4% κ-carrageenan containing o/g emulsions (55.4 and 49.7% for control and 0.4% κ-carrageenan respectively), the ß-carotene bioaccessibility was significantly reduced with the increase in κ-carrageenan concentration (ranging from 34 to 38.9%).
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Carragenina
/
Beta Caroteno
/
Emulsiones
Idioma:
En
Revista:
Carbohydr Polym
Año:
2017
Tipo del documento:
Article
Pais de publicación:
Reino Unido