Fabrication and characterization of β-carotene emulsions stabilized by soy oleosin and lecithin mixtures with a composition mimicking natural soy oleosomes
Jian Ding, Yabo Dong, Guo Huang, Yan Zhang, Lianzhou Jiang, Xiaonan Sui
Abstract
gastrointestinal digestion test revealed that the β-carotene emulsion stabilized by OLE and LEC mixtures was digested more rapidly than the emulsion stabilized by soy protein isolate (SPI) and LEC mixtures. In turn, the bioaccessibility and cellular uptake of β-carotene were enhanced, resulting in a higher absorption, a desirable feature of nutrition delivery systems. Our results demonstrated a promising way to fabricate emulsions mimicking natural soy oleosomes.
Topics & Concepts
EmulsionChemistrySoy proteinLecithinChromatographyCaroteneFood scienceChemical engineeringBiochemistryEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes