Xu, Weili, Lv, Kangxing, Mu, Wei, Zhou, Shaobo ORCID: https://orcid.org/0000-0001-5214-2973 and Yang, Yang (2021) Encapsulation of α-tocopherol in whey protein isolate/chitosan particles using oil-in-water emulsion with optimal stability and bioaccessibility. LWT - Food Science and Technology, 148:111724. ISSN 0023-6438 (doi:10.1016/j.lwt.2021.111724)

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Abstract

The aim of this study was to develop an oil-in-water (O/W) emulsion using whey protein isolate (WPI)-chitosan (CN) complex to encapsulate α-tocopherol and to characterize their stability and bioaccessibility in vitro. The O/W emulsions prepared under the optimal conditions (mass ratio of WPI:CN = 1: 1, corn oil containing 5 g/100 g of α-tocopherol) exhibited a monomodal distribution (d = 803.3 ± 6.9 nm) with encapsulation rate of 86.3 ± 2.3%. The emulsions were stable under NaCl (0–150 mmol/L), sugar (0–5 g/100 g), 55 °C for 30 min, pH 5–6.5, even storage for 20 d at 4 °C and 25 °C. During gastric digestion, WPI situated at the surface of emulsion particles can be digested into small molecular peptides by pepsin, but the structure of the core-shell particles remained due to the cross-linking with CN. During intestinal digestion, the structure of the particles disintegrated over the digestion time, and the inner-oil phase was released. Release profiles of the α-tocopherol and free fatty acids showed a burst effect followed by slow release. These results suggest that the WPI-CN complex could be used to achieve a controlled and sustainable release of liposoluble bioactive compounds from O/W emulsions.

Item Type:	Article
Uncontrolled Keywords:	whey protein isolate; Chitosan; encapsulation; α-tocopherol; In vitro digestion
Subjects:	Q Science > Q Science (General) R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine R Medicine > RM Therapeutics. Pharmacology
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Engineering & Science > School of Science (SCI)
Last Modified:	05 May 2023 10:57
URI:	http://gala.gre.ac.uk/id/eprint/39033

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