Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions

Vassilios Raikos; Nick Hayward; Helen Hayes; Erika  Meroni; Viren Ranawana

doi:10.1111/ijfs.14024

Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions

Vassilios Raikos^* (Corresponding Author), Nick Hayward, Helen Hayes, Erika Meroni, Viren Ranawana

^*Corresponding author for this work

The Rowett Institute of Nutrition and Health

University of Milan

Research output: Contribution to journal › Article › peer-review

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Abstract

Oil-in-water beverage emulsions (pH3.2) with different long- to short-chain triglyceride (LCT to SCT) ratios were used to encapsulate lycopene. Beverages containing 3% w/w oil from carrier lipids were prepared as follows (w/w): 100:0, 75:25, 50:50, 25:75 and 0:100 (corn oil:tributyrin). The beverages prepared using a low LCT to SCT ratio (0:100) were physically unstable mainly due to Ostwald ripening phenomena, as indicated by confocal laser microscopy. The oil droplet size was significantly reduced for emulsions formulated with corn oil (2.6 μm) compared with tributyrin (5.4 μm). Lycopene was not bioaccessible in beverages formulated with tributyrin only and bioaccessibility increased significantly with increasing the LCT to SCT ratio. Data indicated that bioaccessibility for lycopene is 2.7% for emulsions with high LCT ratios (>75). Results indicate that the carrier lipid phase of emulsion-based systems is critical for the formulation of functional drinks for the delivery of lipophilic bioactive compounds.

Original language	English
Pages (from-to)	1355-1362
Number of pages	8
Journal	International Journal of Food Science and Technology
Volume	54
Issue number	4
Early online date	29 Nov 2018
DOIs	https://doi.org/10.1111/ijfs.14024
Publication status	Published - Apr 2019

Bibliographical note

This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS). Microscopy was performed in the Microscopy and Histology Core Facility at the University of Aberdeen.

Keywords

beverage emulsion
lycopene
corn
Tributyrin
in vitro digestion
bioaccessibility
in vitro digestion
tributyrin
Beverage emulsion
ANTIOXIDANT ACTIVITY
DELIVERY-SYSTEMS
CAROTENOIDS
NANOEMULSION
CARRIER OIL
SUPPLEMENTATION
DIGESTION
TOMATOES
OIL COMPOSITION
FOOD

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Accepted Manuscript
This is the pre-peer reviewed version of the following article: Raikos, V. , Hayward, N. , Hayes, H. , Meroni, E. and Ranawana, V. (2019), Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions. Int J Food Sci Technol, 54: 1355-1362., which has been published in final form at https://doi.org/10.1111/ijfs.14024. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.
Accepted author manuscript, 359 KBLicence: Unspecified

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Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions. / Raikos, Vassilios (Corresponding Author); Hayward, Nick ; Hayes, Helen et al.
In: International Journal of Food Science and Technology, Vol. 54, No. 4, 04.2019, p. 1355-1362.

Research output: Contribution to journal › Article › peer-review

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abstract = "Oil-in-water beverage emulsions (pH3.2) with different long- to short-chain triglyceride (LCT to SCT) ratios were used to encapsulate lycopene. Beverages containing 3% w/w oil from carrier lipids were prepared as follows (w/w): 100:0, 75:25, 50:50, 25:75 and 0:100 (corn oil:tributyrin). The beverages prepared using a low LCT to SCT ratio (0:100) were physically unstable mainly due to Ostwald ripening phenomena, as indicated by confocal laser microscopy. The oil droplet size was significantly reduced for emulsions formulated with corn oil (2.6 μm) compared with tributyrin (5.4 μm). Lycopene was not bioaccessible in beverages formulated with tributyrin only and bioaccessibility increased significantly with increasing the LCT to SCT ratio. Data indicated that bioaccessibility for lycopene is 2.7% for emulsions with high LCT ratios (>75). Results indicate that the carrier lipid phase of emulsion-based systems is critical for the formulation of functional drinks for the delivery of lipophilic bioactive compounds.",

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Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions

Abstract

Bibliographical note

Keywords

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