Protection and targeted delivery of beta-carotene by starch-alginate-gelatin emulsion-filled hydrogels

Author(s)

Guedes Silva, Karen Cristina ^[1] ; Feltre, Gabriela ^[1] ; Hubinger, Miriam Dupas ^[1] ; Kawazoe Sato, Ana Carla ^[1]

Affiliation

^[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Engn, Campinas, SP - Brazil

• Document type: Journal article
• Source: Journal of Food Engineering; v. 290, FEB 2021.
• Web of Science Citations: 17

Abstract

Encapsulation systems present the potential to protect bioactive compounds and may promote targeted delivery to the gastrointestinal tract. In this study, beta-carotene was incorporated into emulsion-filled hydrogels composed of alginate, gelatin, and starch (native and gelatinized). The oxidative stability of encapsulated and free oil and the stability of beta-carotene were tested under accelerated storage conditions (65 degrees C for 6 days). The impact of in vitro digestibility on the morphology and microstructure of microgels was also evaluated and correlated with beta-carotene stability. The results indicate that encapsulation reduced oil oxidation and improved beta-carotene stability, compared with free oil with beta-carotene, highlighting the potential of starch-based microparticles to increase the shelf life of beta-carotene. Regarding the digestibility assay, both microparticles were resistant to simulated oral and stomach fluids. However, native starch-filled empty spaces of the biopolymer network protected the bioactive from the action of oxygen, acidity, pro-oxidants, and free radicals, consequently ensuring greater beta-carotene stability in the digesta. (AU)

• FAPESP's process: 09/54137-1 - Acquisition of a particle size/distribution analyzer, a zeta potential measurement system, a spray dryer, and an ultra-high-pressure liquid chromatograph/mass spectrometer
• Grantee: Miriam Dupas Hubinger
• Support Opportunities: Multi-user Equipment Program