Emulsion design for the delivery of β-carotene in complex food systems

Critical Reviews in Food Science and Nutrition
Like MaoYanxiang Gao

Abstract

β-Carotene has been widely investigated both in the industry and academia, due to its unique bioactive attributes as an antioxidant and pro-vitamin A. Many attempts were made to design delivery systems for β-carotene to improve its dispersant state and chemical stability, and finally to enhance the functionality. Different types of oil-in-water emulsions were proved to be effective delivery systems for lipophilic bioactive ingredients, and intensive studies were performed on β-carotene emulsions in the last decade. Emulsions are thermodynamically unstable, and emulsions with intact structures are preferable in delivering β-carotene during processing and storage. β-Carotene in emulsions with smaller particle size has poor stability, and protein-type emulsifiers and additional antioxidants are effective in protecting β-carotene from degradation. Recent development in the design of protein-polyphenol conjugates has provided a novel approach to improve the stability of β-carotene emulsions. When β-carotene is consumed, its bioaccessibility is highly influenced by the digestion of lipids, and β-carotene in smaller oil droplets containing long-chain fatty acids has a higher bioaccessibility. In order to better deliver β-carotene in c...Continue Reading

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Citations

Nov 7, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·A Ligia FocsanLowell D Kispert
Mar 20, 2021·Drug Delivery and Translational Research·Akanksha R SinghPrashant Kesharwani
Mar 24, 2021·Food Chemistry·Elham AlehosseiniHoda Shahiri Tabarestani
Apr 4, 2021·Antioxidants·Vaibhav Kumar MauryaSunil Pareek

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