Controlling the potential gastrointestinal fate of β-carotene emulsions using interfacial engineering: Impact of coating lipid droplets with polyphenol-protein-carbohydrate conjugate

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• 作者：Fuguo Liu^a ; ^b ; Cuicui Ma^a ; Ruojie Zhang^b ; Yanxiang Gao^a ; ^{gyxcau@126.com} ; David Julian McClements^b ; ^{mcclements@foodsci.umass.edu}
• 关键词：Polyphenol-protein-carbohydrate conjugate ; Nanoemulsions ; Physicochemical properties ; In vitro digestion ; Confocal laser scanning microscopy
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：395-403
• 全文大小：1364 K
• 卷排序：221

文摘

β-Carotene emulsions were stabilized by chlorogenic acid–lactoferrin–polydextrose conjugate. Ternary conjugate increased the aggregation stability of β-carotene emulsions during digestion. Ternary conjugate had little impact on lipid digestion, but increased β-carotene bioaccessibility. The importance of including the oral phase in simulated gastrointestinal models was highlighted.