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dc.contributor.authorGasa Falcón, Ariadna
dc.contributor.authorAcevedo Fani, Alejandra
dc.contributor.authorOms Oliu, Gemma
dc.contributor.authorOdriozola Serrano, Isabel
dc.contributor.authorMartín Belloso, Olga
dc.date.accessioned2019-11-11T07:39:23Z
dc.date.issued2019-10-31
dc.identifier.issn1756-4646
dc.identifier.urihttp://hdl.handle.net/10459.1/67505
dc.description.abstractThe aim of this study was to develop a β-carotene-enriched tertiary emulsion (lactoferrin/alginate/ε-poly-L-lysine). Then, its physical stability as well as β-carotene content under external stresses (temperature, pH and ionic strength changes) was evaluated. Furthermore, lipid digestibility and β-carotene bioaccessibility of primary, secondary and tertiary emulsions were determined. Tertiary emulsion underwent a substantial particle size increase up to 13 μm after extreme temperatures, acidic conditions and with salt addition. However, small particle size (0.41 μm) and negative ζ-potential (-43.4 mV) was observed at basic pH. In addition, β-carotene content in tertiary emulsions decreased only 40% when emulsions were subjected at temperatures ≤70ºC, in acidic conditions and below 0.3M NaCl. After in vitro digestion, tertiary emulsion presented higher lipid digestibility (83.59±11.81%) and β-carotene bioaccessibility (70.10±5.26%) compared with primary and secondary emulsions. This study provides knowledge to understand the behaviour of β-carotene-loaded tertiary emulsions under different conditions, valuable for further application in foodstuffs.
dc.description.sponsorshipThis work was supported by the Fondo Europeo de Desarrollo Regional (FEDER) and Ministerio de Economía y Competitividad (project AGL2015-65975-R). Ariadna Gasa Falcon thanks the Agencia de Gestio d’Ajuts Universitaris I de Recerca (AGAUR) from the catalan government (Spain), for the pre-doctoral grant.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relationMINECO/PN2013-2016/AGL2015-65975-R
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.1016/j.jff.2019.103615
dc.relation.ispartofJournal of Functional Foods, 2020, vol. 64, p. 103615
dc.rightscc-by-nc-nd (c) Elsevier, 2019
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es
dc.subjecttertiary emulsions
dc.subjectb-caroteno
dc.subjectStability
dc.subjectexternal stresses
dc.subjectbioaccessibility
dc.titleDevelopment, physical stability and bioaccessibility of β-carotene-enriched tertiary emulsions
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2019-11-11T07:39:23Z
dc.identifier.idgrec029090
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1016/j.jff.2019.103615


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cc-by-nc-nd (c) Elsevier, 2019
Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Elsevier, 2019