Modulating the stability and gastrointestinal tolerance of lycopene in low-oil gelatin emulsions by constructing cellulose network barrier

明胶 化学 纤维素 食品科学 番茄红素 化学工程 色谱法 生物化学 类胡萝卜素 工程类
作者
Xin Feng,Hankun Zhu,Hongjie Dai,Yong Yu,Hongxia Tan,Mi Tang,Kangting Sun,Yapeng Lu,Yugang Liu,Liang Ma,Yuhao Zhang
出处
期刊:Food Hydrocolloids [Elsevier]
卷期号:155: 110225-110225
标识
DOI:10.1016/j.foodhyd.2024.110225
摘要

The tight cellulose network skeleton was designed and constructed in the continuous phase of gelatin emulsions with low oil phase via regulating the pH value of cellulose nanocrystals (CNCs) and gelatin (pH = 7), mainly investigated the influences of cellulose network skeleton on the stability, gastrointestinal tolerance, digestion or absorption of model functional molecules (lycopene). The interfacial tension and confocal laser scanning microscopy (CLSM) results showed the cellulose network skeleton has been successfully constructed, which improved the stability of low-oil gelatin emulsions. From the results of retention rate and DPPH, the cellulose network skeleton demonstrated excellent protective effects on lycopene (i.e., storage stability, thermal stability, UV stability). Moreover, the designed cellulose network skeleton can serve as a barrier to restrain aggregation of droplets during the gastrointestinal digestion process, reduced droplet size. Meanwhile, it inhibited the digestion of oil droplets, reduced the release of free fatty acid (FFA, ∼ 20%), enhanced the gastrointestinal tolerance of lycopene, thereby improved its bioavailability (∼ 18.27%). Therefore, this study can supply theoretical support for the protection of functional components and the regulation of their digestion and absorption.
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