Incorporation of β-carotene O/W emulsions into dairy foods: Impact of the colloidal stability during in vitro digestion on the lipolysis and bioaccessibility

被引：0
作者：
Molet-Rodriguez, Anna [1 ,2 ]
Martin-Belloso, Olga [1 ,2 ]
Salvia-Trujillo, Laura [1 ,2 ]
机构：
[1] Univ Lleida, Dept Food Technol, Ave Alcalde Rovira Roure 191, Lleida 25198, Spain
[2] Agrotecnio CERCA Ctr, Ave Alcalde Rovira Roure 191, Lleida 25198, Spain
来源：
FOOD CHEMISTRY | 2025年 / 484卷
关键词：
Emulsions; Food matrix; Dairy products; Milk; Yogurt; In vitro digestion; OIL-WATER INTERFACE; WHEY-PROTEIN; EMULSIFIER TYPE; HEAT-TREATMENT; PH-STAT; MILK; NANOEMULSIONS; LIPIDS; MODEL; LACTOGLOBULIN;
D O I：
10.1016/j.foodchem.2025.144464
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
O/W emulsions have been proposed as delivery systems of lipophilic bioactive compounds into water-based foods. This work aimed to study the impact of the food matrix on the colloidal stability of R-carotene-loaded O/W emulsion incorporated into dairy products (milk and yogurt) before and during in vitro gastrointestinal (GI) digestion. The relationship between colloidal stability, lipolysis and R-carotene bioaccessibility was also evaluated. The colloidal stability of the O/W emulsion was maintained once it was incorporated into dairy products and during GI conditions, without a significant impact of the food matrix. However, lipolysis, as FFA release, was faster and higher once the O/W emulsion (64.58 +/- 2.76 %) was co-digested with dairy products (>81 %). Nevertheless, they presented non-significant differences in R-carotene bioaccessibility (38-44 %), thus dairy matrices would limit mixed micelles formation or R-carotene micellarization. This work provides valuable insight for designing dairy products fortified with bioactive compounds by using emulsions as delivery systems.
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页数：11
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