Impact of emulsifier nature and concentration on the stability of β-carotene enriched nanoemulsions during in vitro digestion

The presence of emulsifiers facilitates the formation of nanoemulsions and helps on their stabilisation. At the same time, behaviour of nanoemulsions along the gastrointestinal tract mainly depend on their composition, affecting the bioaccessibility of the encapsulated compound. The goal of this wor...

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Autores: Gasa Falcón, Ariadna, Odriozola Serrano, Isabel, Oms Oliu, Gemma, Martín Belloso, Olga
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2019
País:España
Institución:Universitat de Lleida (UdL)
Repositorio:Repositori Obert UdL
OAI Identifier:oai:repositori.udl.cat:10459.1/65504
Acceso en línea:https://doi.org/10.1039/C8FO02069H
http://hdl.handle.net/10459.1/65504
Access Level:acceso abierto
Palabra clave:Nanoemulsions
β-carotene
Emulsifier
Bioaccessibility
In vitro digestion
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spelling Impact of emulsifier nature and concentration on the stability of β-carotene enriched nanoemulsions during in vitro digestionGasa Falcón, AriadnaOdriozola Serrano, IsabelOms Oliu, GemmaMartín Belloso, OlgaNanoemulsionsβ-caroteneEmulsifierBioaccessibilityIn vitro digestionThe presence of emulsifiers facilitates the formation of nanoemulsions and helps on their stabilisation. At the same time, behaviour of nanoemulsions along the gastrointestinal tract mainly depend on their composition, affecting the bioaccessibility of the encapsulated compound. The goal of this work was to study how β-caroteneenriched nanoemulsions prepared with different emulsifiers (Tween 20, lecithin, sodium caseinate, sucrose palmitate) and concentrations (2-8%) would affect their stability (particle size and zeta potential) during an in vitro gastrointestinal tract (GIT). The lipid digestibility, as well as the β-carotene bioaccessibility of nanoemulsions, was also determined. Nanoemulsions stabilised with Tween 20, lecithin and sodium caseinate did not present any variation in particle size under stomach conditions. After intestinal GIT phase, all nanoemulsions experienced physical changes, either increasing or reducing their particle size depending on the nature and concentration of emulsifier used. The zeta potential of all nanoemulsions was maintained negative throughout the GIT, being less negative after the stomach GIT phase (between -24.2 and -1.4 mV). Lecithinstabilised nanoemulsions presented the highest number of free fatty acids when emulsifier concentration increased from 2 to 8%.In this sense, nanoemulsions containing 8% of lecithin exhibited the highest β-carotene bioaccessibility (23.5%), suggesting that lecithin can enhance lipid digestion and bioaccessibility of β-carotene encapsulated within nanoemulsions. This work elucidates the importance of not only the emulsifier nature but also the concentration used when designing nanoemulsions as delivery systems of lipophilic compounds.This work was supported by the Fondo Europeo de Desarrollo Regional (FEDER) and Ministerio de Economía y Competitividad (project AGL2015-65975-R). Ariadna Gasa Falcon thanks the Agencia de Gestio d’Ajuts Universitaris I de Recerca (AGAUR) from the catalan government (Spain), for the pre-doctoral grant.Royal Society of Chemistry2019info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://doi.org/10.1039/C8FO02069Hhttp://hdl.handle.net/10459.1/65504reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)Inglésinfo:eu-repo/grantAgreement/MINECO//AGL2015-65975-RVersió postprint del document publicat a https://doi.org/10.1039/C8FO02069HFood & Function, 2019, vol. 10, p. 713-722MINECO/PN2013-2016/AGL2015-65975-R(c) Royal Society of Chemistry, 2019info:eu-repo/semantics/openAccessoai:repositori.udl.cat:10459.1/655042026-06-24T12:42:17Z
dc.title.none.fl_str_mv Impact of emulsifier nature and concentration on the stability of β-carotene enriched nanoemulsions during in vitro digestion
title Impact of emulsifier nature and concentration on the stability of β-carotene enriched nanoemulsions during in vitro digestion
spellingShingle Impact of emulsifier nature and concentration on the stability of β-carotene enriched nanoemulsions during in vitro digestion
Gasa Falcón, Ariadna
Nanoemulsions
β-carotene
Emulsifier
Bioaccessibility
In vitro digestion
title_short Impact of emulsifier nature and concentration on the stability of β-carotene enriched nanoemulsions during in vitro digestion
title_full Impact of emulsifier nature and concentration on the stability of β-carotene enriched nanoemulsions during in vitro digestion
title_fullStr Impact of emulsifier nature and concentration on the stability of β-carotene enriched nanoemulsions during in vitro digestion
title_full_unstemmed Impact of emulsifier nature and concentration on the stability of β-carotene enriched nanoemulsions during in vitro digestion
title_sort Impact of emulsifier nature and concentration on the stability of β-carotene enriched nanoemulsions during in vitro digestion
dc.creator.none.fl_str_mv Gasa Falcón, Ariadna
Odriozola Serrano, Isabel
Oms Oliu, Gemma
Martín Belloso, Olga
author Gasa Falcón, Ariadna
author_facet Gasa Falcón, Ariadna
Odriozola Serrano, Isabel
Oms Oliu, Gemma
Martín Belloso, Olga
author_role author
author2 Odriozola Serrano, Isabel
Oms Oliu, Gemma
Martín Belloso, Olga
author2_role author
author
author
dc.subject.none.fl_str_mv Nanoemulsions
β-carotene
Emulsifier
Bioaccessibility
In vitro digestion
topic Nanoemulsions
β-carotene
Emulsifier
Bioaccessibility
In vitro digestion
description The presence of emulsifiers facilitates the formation of nanoemulsions and helps on their stabilisation. At the same time, behaviour of nanoemulsions along the gastrointestinal tract mainly depend on their composition, affecting the bioaccessibility of the encapsulated compound. The goal of this work was to study how β-caroteneenriched nanoemulsions prepared with different emulsifiers (Tween 20, lecithin, sodium caseinate, sucrose palmitate) and concentrations (2-8%) would affect their stability (particle size and zeta potential) during an in vitro gastrointestinal tract (GIT). The lipid digestibility, as well as the β-carotene bioaccessibility of nanoemulsions, was also determined. Nanoemulsions stabilised with Tween 20, lecithin and sodium caseinate did not present any variation in particle size under stomach conditions. After intestinal GIT phase, all nanoemulsions experienced physical changes, either increasing or reducing their particle size depending on the nature and concentration of emulsifier used. The zeta potential of all nanoemulsions was maintained negative throughout the GIT, being less negative after the stomach GIT phase (between -24.2 and -1.4 mV). Lecithinstabilised nanoemulsions presented the highest number of free fatty acids when emulsifier concentration increased from 2 to 8%.In this sense, nanoemulsions containing 8% of lecithin exhibited the highest β-carotene bioaccessibility (23.5%), suggesting that lecithin can enhance lipid digestion and bioaccessibility of β-carotene encapsulated within nanoemulsions. This work elucidates the importance of not only the emulsifier nature but also the concentration used when designing nanoemulsions as delivery systems of lipophilic compounds.
publishDate 2019
dc.date.none.fl_str_mv 2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1039/C8FO02069H
http://hdl.handle.net/10459.1/65504
url https://doi.org/10.1039/C8FO02069H
http://hdl.handle.net/10459.1/65504
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/MINECO//AGL2015-65975-R
Versió postprint del document publicat a https://doi.org/10.1039/C8FO02069H
Food & Function, 2019, vol. 10, p. 713-722
MINECO/PN2013-2016/AGL2015-65975-R
dc.rights.none.fl_str_mv (c) Royal Society of Chemistry, 2019
info:eu-repo/semantics/openAccess
rights_invalid_str_mv (c) Royal Society of Chemistry, 2019
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Royal Society of Chemistry
publisher.none.fl_str_mv Royal Society of Chemistry
dc.source.none.fl_str_mv reponame:Repositori Obert UdL
instname:Universitat de Lleida (UdL)
instname_str Universitat de Lleida (UdL)
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.811543

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