Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants

Guo Q., Bayram İ., Shu X., Su J., Liao W., Wang Y., ...Daha Fazla

FOOD CHEMISTRY, cilt.367, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 367
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.foodchem.2021.130726
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Orta Doğu Teknik Üniversitesi Adresli: Hayır

Özet

The impact of different complexes on the properties of beta-carotene-loaded emulsions was investigated by measuring the droplet size, encapsulation efficiency, droplet morphology, and physical stability. The photo and thermal stability of beta-carotene and its bioaccessibility during digestion were also analyzed. Comparing to the emulsions stabilized by other complexes, the emulsion stabilized by the high methoxyl pectin-rhamnolipid-pea protein isolate-curcumin (HMP-Rha-PPI-Cur) complex had the smallest droplet size (17.53 +/- 0.15 mu m) and the maximum encapsulation efficiency for curcumin (90.33 +/- 0.03 %) and beta-carotene (92.16 +/- 0.01 %). The emulsion stabilized by the HMP-Rha-PPI-Cur complex exhibited better physical stability against creaming. The retention rate of beta-carotene in the HMP-Rha-PPI-Cur complex-stabilized emulsion was 17.75 +/- 0.02 and 33.64 +/- 0.02 % after UV irradiation and thermal treatment. The HMP-Rha-PPI-Cur complex-stabilized emulsion also had a higher level of free fatty acid released (43.67 %) and higher bioaccessibility of beta-carotene (32.35 +/- 0.02 %).