Emulsifying properties, in vitro digestive characteristics, and β-carotene bioaccessibility of mandarin peel pectin emulsions prepared with different carrier oil phases.

Mandarin peel pectin (MPP) emulsions were prepared with different oil phase loadings with or without β-carotene, and their emulsifying characteristics, digestive properties and β-carotene bioaccessibility were investigated. Results revealed that all MPP emulsions exhibited good loading efficiency for β-carotene, while their apparent viscosity and interfacial pressure (π) of MPP emulsions increased significantly after the addition of β-carotene. Emulsification of MPP emulsions as well as digestibility were significantly dependent on the kind of oil. MPP emulsions prepared with long-chain triglycerides (LCT) oil (soybean, corn, and olive oil) exhibited higher volume average particle size (D4,3), apparent viscosity, π values, and bioaccessibility of carotene compared to those prepared with medium-chain oils (MCT). MPP emulsions with LCT rich in monosaturated fatty acids (olive oil) had the highest β-carotene encapsulation efficiency, bioaccessibility, etc. than from other oils. This study provides a theoretical basis for the efficient encapsulation and high bioaccessibility of carotenoids with pectin emulsions. Copyright © 2023 Elsevier B.V. All rights reserved.

Citation

Guoliang Han, Xingke Duan, Bing Jiang, Yifan Li, Bowen Li, Jinyan Yang, Siyi Pan, Fengxia Liu. Emulsifying properties, in vitro digestive characteristics, and β-carotene bioaccessibility of mandarin peel pectin emulsions prepared with different carrier oil phases. International journal of biological macromolecules. 2023 Jul 01;242(Pt 2):124961

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PMID: 37207755

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