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dc.contributor.authorTeixé Roig, Júlia
dc.contributor.authorOms Oliu, Gemma
dc.contributor.authorBallesté Muñoz, Sara
dc.contributor.authorOdriozola Serrano, Isabel
dc.contributor.authorMartín Belloso, Olga
dc.date.accessioned2020-04-27T08:02:10Z
dc.date.available2020-04-27T08:02:10Z
dc.date.issued2020-04-07
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10459.1/68500
dc.description.abstractThe intestinal absorption of lipophilic compounds such as β-carotene has been reported to increase when they are incorporated in emulsion-based delivery systems. Moreover, the reduction of emulsions particle size and the addition of biopolymers in the systems seems to play an important role in the emulsion properties but also in their behavior under gastrointestinal conditions and the absorption of the encapsulated compound in the intestine. Hence, the present study aimed to evaluate the effect of pectin addition (0%, 1%, and 2%) on the physicochemical stability of oil-in-water nanoemulsions containing β-carotene during 35 days at 4 °C, the oil digestibility and the compound bioaccessibility. The results showed that nanoemulsions presented greater stability and lower β-carotene degradation over time in comparison with coarse emulsion, which was further reduced with the addition of pectin. Moreover, nanoemulsions presented a faster digestibility irrespective of the pectin concentration used and a higher β-carotene bioaccessibility as the pectin concentration increased, being the maximum of ≈36% in nanoemulsion with 2% of pectin. These results highlight the potential of adding pectin to β-carotene nanoemulsions to enhance their functionality by efficiently preventing the compound degradation and increasing the in vitro bioaccessibility.ca_ES
dc.description.sponsorshipThis work was funded by the project AGL2015-65975-R (FEDER, MINECO, UE) and project RTI2018-094268-B-C21 (MCIU, AEI; FEDER, UE).ca_ES
dc.language.isoengca_ES
dc.publisherMDPIca_ES
dc.relationMINECO/PN2013-2016/AGL2015-65975-Rca_ES
dc.relationMINECO/PN2017-2020/RTI2018-094268-B-C21ca_ES
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.3390/foods9040447ca_ES
dc.relation.ispartofFoods, 2020, vol. 9, núm. 4, article number 447ca_ES
dc.rightscc-by (c) Teixé Roig, Júlia et al, 2020ca_ES
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectβ-caroteneca_ES
dc.subjectNanoemulsionsca_ES
dc.subjectPectinca_ES
dc.subjectBioaccessibilityca_ES
dc.titleImproving the in vitro bioaccessibility of β-carotene using pectin added nanoemulsionsca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.type.versioninfo:eu-repo/semantics/publishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.3390/foods9040447


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cc-by (c) Teixé Roig, Júlia et al, 2020
Except where otherwise noted, this item's license is described as cc-by (c) Teixé Roig, Júlia et al, 2020