Journal of the science of food and agriculture · 2026
Preparation, stability and in vitro digestion of β-carotene-loaded emulsions stabilized by succinylated rice glutelin.
СтатьяНазвание и аннотация: Перевод в очереди
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Wang Songyu, Luo Junjie, Ouyang Kefan, Li Genyuan, Xiao Fangjie, Zhang Qin, Yu Ningxiang, Zhao Qiang
Аннотация
BACKGROUND: β-Carotene (BC) is highly susceptible to degradation during processing, storage and digestion. This study evaluated BC-loaded emulsions stabilized by succinylated rice glutelin (S-RG) against whey protein isolate (WPI) emulsions in terms of stability and bioaccessibility.
RESLUTS: S-RG emulsions exhibited significantly smaller particle sizes than WPI emulsions at pH 5 and 6, indicating better colloidal stability in mildly acidic conditions. Both systems showed comparable resistance to thermal treatment, ultrasonication and UV exposure. However, during in vitro gastrointestinal digestion, the S-RG emulsion demonstrated superior functionality, achieving a fat release rate of 18.33 ± 0.89%, a BC bioretention rate of 52.5 ± 0.72% and a bioaccessibility of 21.61 ± 1.33% - all notably higher than those of the WPI control.
CONCLUSION: S-RG effectively protects BC and enhances its bioaccessibility, performing comparably or better than animal-derived WPI. These findings support S-RG as a sustainable, plant-based alternative for delivering sensitive lipophilic nutrients in functional food emulsions. © 2026 Society of Chemical Industry.
RESLUTS: S-RG emulsions exhibited significantly smaller particle sizes than WPI emulsions at pH 5 and 6, indicating better colloidal stability in mildly acidic conditions. Both systems showed comparable resistance to thermal treatment, ultrasonication and UV exposure. However, during in vitro gastrointestinal digestion, the S-RG emulsion demonstrated superior functionality, achieving a fat release rate of 18.33 ± 0.89%, a BC bioretention rate of 52.5 ± 0.72% and a bioaccessibility of 21.61 ± 1.33% - all notably higher than those of the WPI control.
CONCLUSION: S-RG effectively protects BC and enhances its bioaccessibility, performing comparably or better than animal-derived WPI. These findings support S-RG as a sustainable, plant-based alternative for delivering sensitive lipophilic nutrients in functional food emulsions. © 2026 Society of Chemical Industry.