Show simple item record

dc.contributor.authorGasa Falcón, Ariadna
dc.contributor.authorOdriozola Serrano, Isabel
dc.contributor.authorOms Oliu, Gemma
dc.contributor.authorMartín Belloso, Olga
dc.date.accessioned2020-07-28T10:08:29Z
dc.date.available2020-07-28T10:08:29Z
dc.date.issued2017-05-29
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10459.1/69388
dc.description.abstractThere is a lack of knowledge about how soluble fiber used as stabilizer may influence physicochemical properties of nanoemulsions during the lipid digestion process. In this study, different concentrations of mandarin fiber (0.5, 1.0, 1.5, 2.0 g/100 g) were added to nanoemulsions containing oil enriched with β-carotene (4 g/100 g emulsion) and tween 20 (1.5 g/100 g emulsion). As nanoemulsions were subjected to the different phases of an in vitro simulated gastrointestinal tract (GIT), its particle size was gradually increased. Furthermore, the higher the mandarin fiber content in the nanoemulsion, the greater the particle size. Nanoemulsions containing concentrations of mandarin fiber over 1.5 g/100 g showed the lowest ζ-potential, meaning that the droplets may become unstable and were likely to aggregate. Besides, adding until 1 g of mandarin fiber/100 g was effective to enhance bioaccessibility of the β-carotene incorporated in nanoemulsions. The present study provides valuable information on the phenomenology of incorporating mandarin fiber within β-carotene enriched nanoemulsions.
dc.description.sponsorshipThis work was supported by the Ministerio de Economía y Competitividad (project AGL2012-35635) and the Fondo Europeo de Desarrollo Regional (FEDER) and Ministerio de Economía y Competitividad (project AGL2015-65975-R). Ariadna Gasa Falcon thanks the Agencia de Gestió 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.relationMICINN/PN2008-2011/AGL2012-35635
dc.relationMINECO/PN2013-2016/AGL2015-65975-R
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1016/j.lwt.2017.05.070
dc.relation.ispartofLwt-Food Science And Technology, 2017, vol. 84, p. 331-337
dc.rightscc-by-nc-nd (c) Elsevier, 2017
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es
dc.subjectMandarin fiber
dc.subjectNanoemulsion
dc.subjectβ-Carotene
dc.subjectIn vitro digestion
dc.subjectBioaccessibility
dc.titleInfluence of mandarin fiber addition on physico-chemical properties of nanoemulsions containing β-carotene under simulated gastrointestinal digestion conditions
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2020-07-28T10:08:30Z
dc.identifier.idgrec026348
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2017.05.070


Files in this item

Thumbnail
Thumbnail
Thumbnail
Thumbnail

This item appears in the following Collection(s)

Show simple item record

cc-by-nc-nd (c) Elsevier, 2017
Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Elsevier, 2017