Publication Date
2021
Journal or Book Title
JOURNAL OF FUNCTIONAL FOODS
Abstract
The main goal of the present work was to access the ability of high internal phase emulsions (HIPEs) to encapsulate fl-carotene. The carotenoid loading capacity of the HIPEs was around 20-fold higher when OSAstarch/chitosan complexes were used than when only OSA-starch was used. This impact could be mainly assigned to the capacity of the former HIPEs to trap carotenoid caystals in a stable form. The OSA-starch/chitosan complexes were shown to absorb on the oil droplets interface and form a 3D network in the aqueous phase, which helped to prevent droplet coalescence induced by fl-carotene crystal. The incorporation of fl-carotene within the oil droplets enhanced its resistance to chemical degradation when exposed to heat, ultraviolet radiation, or gastrointestinal conditions. Our results provide information that may aid the design and development of edible soft solids containing high carotenoid levels, which may be applied in food and pharmaceutical industry.
ISSN
1756-4646
Volume
84
License
UMass Amherst Open Access Policy
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.
Funder
National Natural Science Foundation of ChinaNational Natural Science Foundation of China (NSFC) [31972071]; Shuangqian Project of Scientific and Technological Innovation of High-end Talents-Natural Science, Jiangxi Province [S2019GDKX2836]; Key Research and Development Program of Jiangxi Province [20202BBF63017]
Recommended Citation
Yan, Chi; Wu, Xiaolin; Wang, Yi; Peng, Shengfeng; Chen, Jun; Zou, Liqiang; McClements, David Julian; and Liu, Wei, "Utilization of Polysaccharide-Based High Internal Phase Emulsion for Nutraceutical Encapsulation: Enhancement of Carotenoid Loading Capacity and Stability" (2021). JOURNAL OF FUNCTIONAL FOODS. 68.
Retrieved from https://scholarworks.umass.edu/foodsci_faculty_pubs/68