Stability and Bioaccessibility of β‐Carotene in Oil in Water Emulsions: Impact of Antioxidant Type and Emulsifier

Abstract

AbstractThe objective of this study is to explore the influence of proteins type and antioxidants on the physicochemical properties, in vitro digestion, and bioaccessibility of β‐carotene laden emulsions. The combination of rutin and whey protein isolate provides optimal bioaccessibility while also stabilizing the emulsion system and effectively preventing β‐carotene degradation. This is due to the amphiphilic rutin adsorbed into the interface of the emulsion stabilized by whey protein, resulting in partially replacing and further improving the physical and oxidative stability of the β‐carotene emulsion. Meanwhile, the rutin emulsions remain stable and carotene content is still higher (22.38–32.07%) than others even after digestion. Hence, these emulsions show great potential to be applied for delivering β‐carotene based on oil‐in‐water emulsions. This study provides valuable information to build up stable excipient emulsions for functional foods and nutraceuticals.Practical applications: β‐carotene is being exploited for a range of biomedical applications. Concentrate on the blend of antioxidants and proteins displaying various properties in β‐carotene O/W emulsions that can more likely convey β‐carotene to the body and better keep up with natural movement.