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Gypenosides as natural emulsifiers for oil-in-water nanoemulsions loaded with astaxanthin: insights of formulation, stability and release properties

journal contribution
posted on 2018-09-30, 00:00 authored by Z Chen, G Shu, N Taarji, Colin BarrowColin Barrow, M Nakajima, Nauman Khalid, M A Neves
The formulation, physicochemical stability and bioaccessibility of astaxanthin (AST) loaded oil-in-water nanoemulsions fabricated using gypenosides (GPs) as natural emulsifiers was investigated and compared with a synthetic emulsifier (Tween 20) that is commonly applied in food industry. GPs were capable of producing nanoemulsions with a small volume mean diameter (d4,3 = 125 ± 2 nm), which was similar to those prepared using Tween 20 (d4,3 = 145 ± 6 nm) under the same high-pressure homogenization conditions. GPs-stabilized nanoemulsions were stable against droplet growth over a range of pH (6-8) and thermal treatments (60-120 °C). Conversely, instability occurred under acidic (pH 3-5) and high ionic strength (25-100 mM CaCl2) conditions. In comparison with Tween 20, GPs were more effective at inhibiting AST from degradation during 30 days of storage at both 5 and 25 °C. However, GPs led to lower lipid digestion and AST bioaccessibility from nanoemulsions than did Tween 20.

History

Journal

Food chemistry

Volume

261

Pagination

322 - 328

Publisher

Elsevier

Location

Amsterdam, The Netherlands

ISSN

0308-8146

Language

eng

Publication classification

C Journal article; C1 Refereed article in a scholarly journal

Copyright notice

2018, Elsevier