Consumption of carotenoids may reduce the incidences of certain chronic diseases, but their use in foods
is currently limited because of their poor water-solubility, low bioavailability and chemical instability.
We examined the impact of carrier oil type on the bioaccessibility of b-carotene encapsulated within
nanoemulsion-based delivery systems. Oil-in-water nanoemulsions (d < 200 nm) were formed using a
non-ionic surfactant (Tween 20) as emulsifier and long chain triglycerides (LCT), medium chain triglycerides
(MCT) or orange oil as carrier oils. The influence of carrier oil type on b-carotene bioaccessibility
was established using an in vitro model to simulate the oral, gastric and small intestinal phases of the gastrointestinal
tract. The rate and extent of free fatty acid production in the intestine decreased in the order
LCT MCTorange oil; whereas b-carotene bioaccessibility decreased in the order LCTMCT > orange
oil. The bioaccessibility of b-carotene was negligible (0%) in orange oil nanoemulsions because no mixed
micelles were formed to solubilise b-carotene, and was relatively low (2%) in MCT nanoemulsions
because the mixed micelles formed were too small to solubilise b-carotene. In contrast, b-carotene bioaccessibility
was relatively high (66%) in LCT nanoemulsions. Our results have important implications
for the design of effective delivery systems for encapsulation of carotenoids and other lipophilic bioactive
components.
Consumption of carotenoids may reduce the incidences of certain chronic diseases, but their use in foodsis currently limited because of their poor water-solubility, low bioavailability and chemical instability.We examined the impact of carrier oil type on the bioaccessibility of b-carotene encapsulated withinnanoemulsion-based delivery systems. Oil-in-water nanoemulsions (d < 200 nm) were formed using anon-ionic surfactant (Tween 20) as emulsifier and long chain triglycerides (LCT), medium chain triglycerides(MCT) or orange oil as carrier oils. The influence of carrier oil type on b-carotene bioaccessibilitywas established using an in vitro model to simulate the oral, gastric and small intestinal phases of the gastrointestinaltract. The rate and extent of free fatty acid production in the intestine decreased in the orderLCT MCTorange oil; whereas b-carotene bioaccessibility decreased in the order LCTMCT > orangeoil. The bioaccessibility of b-carotene was negligible (0%) in orange oil nanoemulsions because no mixedmicelles were formed to solubilise b-carotene, and was relatively low (2%) in MCT nanoemulsionsbecause the mixed micelles formed were too small to solubilise b-carotene. In contrast, b-carotene bioaccessibilitywas relatively high (66%) in LCT nanoemulsions. Our results have important implicationsfor the design of effective delivery systems for encapsulation of carotenoids and other lipophilic bioactiveคอมโพเนนต์
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