Water dispersibility of the β-carotene source and its effect on the physical, thermal, and in vitro release properties of an inclusion complex

Issue Date

2-2021

Abstract

There is a need to understand the effect of in vitro digestion on the release of β-carotene (BC) from inclusion complexes (IC) prepared with water-dispersible (WDBC) or hexane-soluble (HSBC) sources. IC were prepared by co-precipitating WDBC or HSBC with β-cyclodextrin and characterised using imaging, spectral (FTIR) and thermal techniques. Two solvent systems (absolute ethanol, AE and 4:3 ethanol–hexane, EH) were employed to compare extractability of BC during simulated co-digestion with rice as food matrix. WDBC-IC had greater yield (89% vs. 44%) but lower encapsulation efficiency (30% vs. 89%) than HSBC-IC. Imaging, FTIR and thermal data confirm inclusion complex formation. In vitro WDBC release extracted with AE decreased uniformly and was unaffected by rice, whereas HSBC extracted with EH exhibited gradual release towards intestinal digestion but decreased with rice. Fabricated microcapsules with suitable forms of BC may be applied for food fortification purposes.

Source or Periodical Title

International Journal of Food Science and Technology

ISSN

0950-5423

Volume

56

Issue

7

Page

3618-3626

Document Type

Article

Physical Description

illustration, graphs

Language

English

Subject

Inclusion complex, rice, simulated digestion, β-carotene, β-cyclodextrin

Identifier

DOI:10.1111/ijfs.14991

Digital Copy

yes

En – AGROVOC descriptors

INCLUSION COMPLEX; RICE; SIMULATED DIGESTION; β-CAROTENE; β-CYCLODEXTRIN

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