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Improvement in the Stability and Bioaccessibility of Carotenoid and Carotenoid Esters from a Papaya By-Product Using O/W Emulsions
The aim of the present work was to improve the stability and bioaccessibility of carotenoids from green oil extracts obtained from papaya by-products using oil-in-water (O/W) emulsions. The effects of different concentrations of pectin (1%, 2%, and 3%), a high-molecular-size emulsifier, together wit...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379124/ https://www.ncbi.nlm.nih.gov/pubmed/37509746 http://dx.doi.org/10.3390/foods12142654 |
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author | Lara-Abia, Sara Lobo, Gloria Pérez-Pascual, Noelia Welti-Chanes, Jorge Cano, M. Pilar |
author_facet | Lara-Abia, Sara Lobo, Gloria Pérez-Pascual, Noelia Welti-Chanes, Jorge Cano, M. Pilar |
author_sort | Lara-Abia, Sara |
collection | PubMed |
description | The aim of the present work was to improve the stability and bioaccessibility of carotenoids from green oil extracts obtained from papaya by-products using oil-in-water (O/W) emulsions. The effects of different concentrations of pectin (1%, 2%, and 3%), a high-molecular-size emulsifier, together with Tween 20, a low-molecular-size emulsifier, high-speed homogenization conditions (time: 2, 3, 4, and 5 min; rpm: 9500, 12,000, 14,000, and 16,000 rpm), and high-pressure homogenization (HPH) (100 MPa for five cycles) were evaluated to determine the optimal conditions for obtaining O/W stable emulsions with encapsulated carotenoids. Soybean, sunflower, and coconut oils were used to formulate these O/W emulsions. The bioaccessibility of the main individual encapsulated papaya carotenoids was evaluated using the INFOGEST digestion methodology. In addition, the microstructures (confocal and optical microscopy) of the O/W carotenoid emulsions and their behavior during in vitro digestion phases were studied. Sunflower O/W carotenoid emulsions showed smaller mean particle size, higher negative ζ-potential, and higher viscosity than soybean O/W emulsions. Particle size reduction in the O/W emulsions using the HPH process improved the bioaccessibility of papaya encapsulated carotenoids. In these O/W emulsions, depending on the vegetable oil, lycopene was the carotenoid with the highest bioaccessibility (71–64%), followed by (all-E)-β-carotene (18%), (all-E)-β-cryptoxanthin (15%), and (all-E)-β-cryptoxanthin laurate (7–4%). These results highlight the potential of using green carotenoid papaya extracts to formulate O/W emulsions to enhance carotenoid bioactivity by efficiently preventing degradation and increasing in vitro bioaccessibility. |
format | Online Article Text |
id | pubmed-10379124 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-103791242023-07-29 Improvement in the Stability and Bioaccessibility of Carotenoid and Carotenoid Esters from a Papaya By-Product Using O/W Emulsions Lara-Abia, Sara Lobo, Gloria Pérez-Pascual, Noelia Welti-Chanes, Jorge Cano, M. Pilar Foods Article The aim of the present work was to improve the stability and bioaccessibility of carotenoids from green oil extracts obtained from papaya by-products using oil-in-water (O/W) emulsions. The effects of different concentrations of pectin (1%, 2%, and 3%), a high-molecular-size emulsifier, together with Tween 20, a low-molecular-size emulsifier, high-speed homogenization conditions (time: 2, 3, 4, and 5 min; rpm: 9500, 12,000, 14,000, and 16,000 rpm), and high-pressure homogenization (HPH) (100 MPa for five cycles) were evaluated to determine the optimal conditions for obtaining O/W stable emulsions with encapsulated carotenoids. Soybean, sunflower, and coconut oils were used to formulate these O/W emulsions. The bioaccessibility of the main individual encapsulated papaya carotenoids was evaluated using the INFOGEST digestion methodology. In addition, the microstructures (confocal and optical microscopy) of the O/W carotenoid emulsions and their behavior during in vitro digestion phases were studied. Sunflower O/W carotenoid emulsions showed smaller mean particle size, higher negative ζ-potential, and higher viscosity than soybean O/W emulsions. Particle size reduction in the O/W emulsions using the HPH process improved the bioaccessibility of papaya encapsulated carotenoids. In these O/W emulsions, depending on the vegetable oil, lycopene was the carotenoid with the highest bioaccessibility (71–64%), followed by (all-E)-β-carotene (18%), (all-E)-β-cryptoxanthin (15%), and (all-E)-β-cryptoxanthin laurate (7–4%). These results highlight the potential of using green carotenoid papaya extracts to formulate O/W emulsions to enhance carotenoid bioactivity by efficiently preventing degradation and increasing in vitro bioaccessibility. MDPI 2023-07-10 /pmc/articles/PMC10379124/ /pubmed/37509746 http://dx.doi.org/10.3390/foods12142654 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Lara-Abia, Sara Lobo, Gloria Pérez-Pascual, Noelia Welti-Chanes, Jorge Cano, M. Pilar Improvement in the Stability and Bioaccessibility of Carotenoid and Carotenoid Esters from a Papaya By-Product Using O/W Emulsions |
title | Improvement in the Stability and Bioaccessibility of Carotenoid and Carotenoid Esters from a Papaya By-Product Using O/W Emulsions |
title_full | Improvement in the Stability and Bioaccessibility of Carotenoid and Carotenoid Esters from a Papaya By-Product Using O/W Emulsions |
title_fullStr | Improvement in the Stability and Bioaccessibility of Carotenoid and Carotenoid Esters from a Papaya By-Product Using O/W Emulsions |
title_full_unstemmed | Improvement in the Stability and Bioaccessibility of Carotenoid and Carotenoid Esters from a Papaya By-Product Using O/W Emulsions |
title_short | Improvement in the Stability and Bioaccessibility of Carotenoid and Carotenoid Esters from a Papaya By-Product Using O/W Emulsions |
title_sort | improvement in the stability and bioaccessibility of carotenoid and carotenoid esters from a papaya by-product using o/w emulsions |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379124/ https://www.ncbi.nlm.nih.gov/pubmed/37509746 http://dx.doi.org/10.3390/foods12142654 |
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