LAUSR

The aim of the present study was to examine how factors (pH, temperature, iron chelators, and free radical scavengers) influence on the chemical stabilities of β-carotene encapsulated by Ulva fasciata polysaccharide (UFP)-stabilized emulsions and the bioaccessibility under in vitro oral-gastro-intestinal digestion conditions. The concentration of β-carotene in emulsions under different environments was determined. Changes in droplet properties, particle size and microstructure, throughout the oral-gastric-intestinal model were measured and the rate and extent of lipid digestion were recorded in the simulated small intestine fluid. Our results suggested that the pH had a significant effect on the stability of β-carotene, a rapid degradation at acidic environment and a relatively higher stability at high pH (6.0 and 7.0) were observed. β-carotene in emulsions was highly sensitive to extreme temperature (80°C, 90°C, and 100°C). Addition of EDTA or α-tocopherol significantly increased the stability of β-carotene. Meanwhile, digested UFP-stabilized emulsions showed higher lipid digestion rate than GA-stabilized emulsions and BP-stabilized emulsions. UFP was capable of increasing the bioaccessibility of β-carotene in emulsions compared to GA and BP. Therefore, UFP-stabilized emulsion is a promising delivery system to promote applications of β-carotene in functional food and beverage system.