Influence of mandarin fiber addition on physico-chemical properties of nanoemulsions containing β-carotene under simulated gastrointestinal digestion conditions

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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.date.updated2020-07-28T10:08:30Z
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.identifier.doihttps://doi.org/10.1016/j.lwt.2017.05.070
dc.identifier.idgrec026348
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10459.1/69388
dc.language.isoeng
dc.publisherElsevier
dc.relationinfo:eu-repo/grantAgreement/MINECO//AGL2012-35635/ES/MEJORA DE LA CALIDAD Y FUNCIONALIDAD DE PRODUCTOS ALIMENTARIOS MEDIANTE LA INCORPORACION DE NANOPARTICULAS LIPIDICAS EN RECUBRIMIENTOS COMESTIBLES/
dc.relationinfo:eu-repo/grantAgreement/MINECO//AGL2015-65975-R/ES/DISEÑO DE SISTEMAS NANOESTRUCTURADOS PARA PROTEGER Y LIBERAR COMPUESTOS NATURALES CON ACTIVIDAD FUNCIONAL Y TECNOLOGICA/
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.accessRightsinfo:eu-repo/semantics/openAccess
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.type.versioninfo:eu-repo/semantics/acceptedVersion
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