Influence of Proteins on Bioaccessibility of alpha-Tocopherol Encapsulation within High Diacylglycerol-Based Emulsions
文献类型： 外文期刊
作者： Zou, Qian 1 ; Wang, Weifei 2 ; Xu, Qingqing 1 ; Yan, Menglei 1 ; Lan, Dongming 1 ; Wang, Yonghua 1 ;
作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China
2.Guangdong Acad Agr Sci, Sericultural & Argi Food Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, 133 Yiheng St,Dongguanzhuang Rd, Guangzhou 510610, Peoples R China
3.Guangdong Yue Shan Special Nutr Technol Co Ltd, Foshan 528000, Peoples R China
关键词： diacylglycerol; in vitro digestion; bioaccessibility; alpha-tocopherol; delivery systems
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2023 年 12 卷 13 期
页码：
收录情况： SCI
摘要： alpha-Tocopherol has been widely used in medicine, cosmetics, and food industry as a nutritional supplement and antioxidant. However, alpha-tocopherol showed low bioaccessibility, and there is a widespread alpha-tocopherol deficiency in society today. The preparation of oil-in-water emulsions with high safety and low-calorie property is necessary. The aim of this research was to investigate the effects of different protein emulsifiers (whey protein isolate (WPI), soy protein isolate (SPI), and sodium casein (SC)) on the properties of emulsions delivery system, and diacylglycerol (DAG) was picked as a low-accumulated lipid. The interfacial changes, microstructural alterations, and possible interactions of the protein-stabilized DAG emulsions were investigated during the in vitro digestion. The results show that different proteins affect the degree of digestibility and alpha-tocopherol bioaccessibility of the emulsions. Both WPI- and SPI-coated emulsions showed good digestibility and alpha-tocopherol bioaccessibility (77.64 +/- 2.93%). This might be due to the strong hydrolysis resistance of WPI (beta-lactoglobulin) and the good emulsification ability of SPI. The SC-coated emulsion showed the lowest digestibility and alpha-tocopherol bioaccessibility, this might be due to the emulsification property of hydrolysis products of SC and the potential interaction with calcium ions. This study provides new possibilities for the application of DAG emulsions in delivery systems.
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