文献类型：期刊文献

英文题名：Investigation of the Stability and Bioaccessibility of β-Carotene Encapsulated in Emulsion Gels with Nonspherical Droplets

作者：Li, Shengnan[1,2,3] Li, Panpan[1,3] Wang, Jing[1] Lu, Yanju[2] Chen, Yuxiang[1] Zhao, Zhendong[1] Jiang, Jianxin[3] Cheng, Xian[1] Bi, Liangwu[1]

第一作者：Li, Shengnan

通信作者：Cheng, X[1];Bi, LW[1]

机构：[1]Chinese Acad Forestry, Inst Chem Ind Forest Prod, Natl Engn Lab Biomass Chem Utilizat, Nanjing 210042, Peoples R China;[2]Nanjing Forestry Univ, Jiangsu Coinnovat Ctr Efficient Proc & Utilizat Fo, Nanjing 210037, Peoples R China;[3]Beijing Forestry Univ, Coll Mat Sci & Technol, Beijing 100083, Peoples R China

年份：2025

卷号：5

期号：2

起止页码：770-779

外文期刊名：ACS FOOD SCIENCE & TECHNOLOGY

收录：Scopus(收录号：2-s2.0-85215841819);WOS:【ESCI(收录号:WOS:001402417900001)】；

基金：We thank the Independent research project of Jiangsu Key Laboratory of Biomass Energy and Material (JSBEM-S-202318), the National Natural Science Foundation of China (no. 32201512), the Science and Technology Major Project of Guangxi (AA20302021-7), and the 2023 Science and Technology Commissioner Services Rural Revitalization (Camellia oleifera industry) project (no. 20233BBF64006) for their financial support.

语种：英文

外文关键词：nonspherical droplet; beta-carotene; emulsiongel; camellia saponin; polysaccharides; digestion properties

摘要：The emulsion gel with nonspherical droplets was successfully prepared using camellia saponin (CS), together with edible xanthan gum and k-carrageenan (KC). The microstructural and rheological properties of emulsion gels were analyzed, and the stability and bioaccessibility of beta-carotene encapsulated in emulsion gels were investigated. The results suggested that the droplet shape of all of the samples was spindle-shaped, and the droplet size decreased with increasing KC content. The interaction of the two polysaccharides with the saccharide chains of CS through hydrogen bonding interactions affects the self-assembly properties of CS at the oil-water interface, influencing the gel network strength and droplet shape. The composition of the emulsion gel and the droplet shape affect the stabilization and in vitro digestion of beta-carotene, with the composition of the emulsion gel being the main influencing factor. The present work provides a new approach for encapsulating nutrients in functional foods.