Abstract：
:The impact of interfacial coatings comprised of polyphenol-protein-carbohydrate conjugates on the properties of nutraceutical-fortified lipid droplets during digestion was investigated. Surface-active chlorogenic acid-lactoferrin-polydextrose (CA-LF-PD) conjugate was synthesized as emulsifier to stabilize lipid droplets in β-carotene-enriched oil-in-water emulsions. Changes in droplet size, charge, and microstructure were monitored as β-carotene emulsions were passed through a simulated gastrointestinal tract model (mouth, stomach, small intestine). LF-coated droplets were unstable to flocculation at pH 8.0-9.0, due to the reduction in electrostatic repulsion, but CA-LF-PD conjugate-coated droplets were stable. Emulsions stabilized by ternary conjugate had better stability to droplet aggregation under simulated GIT conditions than other systems, which increased β-carotene bioaccessibility. The importance of including an oral phase in the simulated GIT model was also demonstrated. The ternary conjugate-stabilized emulsions developed in this study have potential applications as protectors and carriers of hydrophobic drugs, supplements and nutraceuticals.
journal_name
Food Chemjournal_title
Food chemistryauthors
Liu F,Ma C,Zhang R,Gao Y,Julian McClements Ddoi
10.1016/j.foodchem.2016.10.057subject
Has Abstractpub_date
2017-04-15 00:00:00pages
395-403eissn
0308-8146issn
1873-7072pii
S0308-8146(16)31674-0journal_volume
221pub_type
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