Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants

Date

2022-01-15

Author

Guo, Qing
Bayram, İpek
Shu, Xin
Su, Jiaqi
Liao, Wenyan
Wang, Yuan
Gao, Yanxiang

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The impact of different complexes on the properties of beta-carotene-loaded emulsions was investigated by measuring the droplet size, encapsulation efficiency, droplet morphology, and physical stability. The photo and thermal stability of beta-carotene and its bioaccessibility during digestion were also analyzed. Comparing to the emulsions stabilized by other complexes, the emulsion stabilized by the high methoxyl pectin-rhamnolipid-pea protein isolate-curcumin (HMP-Rha-PPI-Cur) complex had the smallest droplet size (17.53 +/- 0.15 mu m) and the maximum encapsulation efficiency for curcumin (90.33 +/- 0.03 %) and beta-carotene (92.16 +/- 0.01 %). The emulsion stabilized by the HMP-Rha-PPI-Cur complex exhibited better physical stability against creaming. The retention rate of beta-carotene in the HMP-Rha-PPI-Cur complex-stabilized emulsion was 17.75 +/- 0.02 and 33.64 +/- 0.02 % after UV irradiation and thermal treatment. The HMP-Rha-PPI-Cur complex-stabilized emulsion also had a higher level of free fatty acid released (43.67 %) and higher bioaccessibility of beta-carotene (32.35 +/- 0.02 %).

URI

https://hdl.handle.net/11511/111761

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Department of Food Engineering, Article