A biopolymer-polyphenol conjugate-stabilized oil-in-water emulsion system was established to improve the chemical stability and bioaccessibility of β-carotene (BC). In this study, the emulsifying properties and contribution of a ferulic acid-grafted curdlan conjugate (Cur-D-g-FA) to the chemical stability of BC were investigated. Results showed that the emulsification ability of emulsions stabilized by Cur-D-g-FA remarkably increased with an increasing concentration from 0.05% to 0.8% (w/v) along with decreasing average droplet sizes, negatively charged zeta potentials, and uniform size distributions. The emulsions stabilized by 0.8% Cur-D-g-FA exhibited pronounced shear thinning and solid-like elastic properties as well as satisfactory oxidation stability. The emulsions stabilized by 0.8% Cur-D-g-FA had excellent ability to improve the chemical stability of BC when exposed to different environmental stresses and resulted in the favorable bioaccessibility of BC in vitro. The results prove that Cur-D-g-FA as a promising stabilizer has great potential to protect liposoluble nutrients in food-grade emulsion-delivery systems.
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| http://dx.doi.org/10.1016/j.foodchem.2020.128053 | DOI Listing |
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