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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #375993
Research Project: Adding Value to Plant-Based Waste Materials through Development of Novel, Healthy Ingredients and Functional Foods

Location: Healthy Processed Foods Research

Title: Effect of the co-existing and excipient oil on the bioaccessibility of ß-carotene loaded oil-free nanoparticles

Author
item CHEN, LING - Jiangnan University
item LIANG, RONG - Jiangnan University
item Yokoyama, Wallace - Wally
item ALVES, PRISCILA - Former ARS Employee
item Pan, James
item ZHONG, FANG - Jiangnan University

Submitted to: Food Hydrocolloids
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/5/2020
Publication Date: 3/15/2020
Citation: Chen, L., Liang, R., Yokoyama, W.H., Alves, P., Pan, J., Zhong, F. 2020. Effect of the co-existing and excipient oil on the bioaccessibility of ß-carotene loaded oil-free nanoparticles. Food Hydrocolloids. 106. Article 105847. https://doi.org/10.1016/j.foodhyd.2020.105847.
DOI: https://doi.org/10.1016/j.foodhyd.2020.105847

Interpretive Summary: Bioavailability of bioactive components of foods is affected by macronutrient components such as fat, dietary fiber and carbohydrates. In this study it was shown that when fat accompanies the beta-carotene whether directly mixed with the beta-carotene or separately when beta-carotene is encapsulated by food proteins, the fat may increase the beta-carotene bioavailability.

Technical Abstract: The bioaccessibility of ß-carotene when administered in nanoparticles together with a lipid or when the lipid is administered separately (excipient) was investigated using an in vitro digestion model. The excipient oil was either in bulk form or in nano-emulsions. ß-carotene loaded oil-free nanoparticles (NP) and oil-in-water nanoemulsions (NE) were fabricated using three different proteins (SPI, WPI or SC). Nanoemulsions without ß-carotene and bulk oil containing the same quantity of lipids were mixed with NPs to study the effect of the form of the oil as excipient (NP þ NE and NP þ oil). Size distribution, changes in particle size and '-potential were determined as a function of time during simulated gastro-intestinal incubation. The addition of oil promoted the bioaccessibility of NPs, and dispersed nano-emulsions (NP þ NE) was more effective than bulk oil (NP þ oil). The lipolysis rate of the small dispersed oil droplets was higher and more micelles that attracted ß-carotene were formed for NP þ NE. However, the bioaccessibility for NP þ NE was lower than ß-carotene containing emulsions (NE group), probably due to the steric inhibition of lipolysis by more protein digestive products of the NP þ NE group. This study suggests that the presence of lipids either in bulk or nano-emulsified form would increase the bioaccessibility of lipophilic nutrients in an oil-free nanoparticle.