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Bioaccessibility and Cellular Uptake of β-Carotene Encapsulated in Model O/W Emulsions: Influence of Initial Droplet Size and Emulsifiers
Lu, Wei Kelly, Alan Miao, Song
Lu, Wei
Kelly, Alan
Miao, Song
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2017-09-20
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Lu, W.; Kelly, A.L.; Miao, S. Bioaccessibility and Cellular Uptake of β-Carotene Encapsulated in Model O/W Emulsions: Influence of Initial Droplet Size and Emulsifiers. Nanomaterials 2017, 7, 282. https://doi.org/10.3390/nano7090282
Abstract
The effects of the initial emulsion structure (droplet size and emulsifier) on the properties
of β-carotene-loaded emulsions and the bioavailability of β-carotene after passing through simulated
gastrointestinal tract (GIT) digestion were investigated. Exposure to GIT significantly changed the
droplet size, surface charge and composition of all emulsions, and these changes were dependent on
their initial droplet size and the emulsifiers used. Whey protein isolate (WPI)-stabilized emulsion
showed the highest β-carotene bioaccessibility, while sodium caseinate (SCN)-stabilized emulsion
showed the highest cellular uptake of β-carotene. The bioavailability of emulsion-encapsulated
β-carotene based on the results of bioaccessibility and cellular uptake showed the same order with
the results of cellular uptake being SCN > TW80 > WPI. An inconsistency between the results of
bioaccessibility and bioavailability was observed, indicating that the cellular uptake assay is necessary
for a reliable evaluation of the bioavailability of emulsion-encapsulated compounds. The findings in
this study contribute to a better understanding of the correlation between emulsion structure and the
digestive fate of emulsion-encapsulated nutrients, which make it possible to achieve controlled or
potential targeted delivery of nutrients by designing the structure of emulsion-based carriers.