Effects of Emulsifiers on Physicochemical Properties and Carotenoids Bioaccessibility of Sea Buckthorn Juice.

Arzigül Abliz, Yanan Huang, Reziwanguli Rouzi, Duoxia Xu, Yanxiang Gao, Jinfang Liu

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Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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6 authors.

Arzigül AblizKey Laboratory of Healthy Beverages, China National Light Industry, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Yanan HuangKey Laboratory of Healthy Beverages, China National Light Industry, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Reziwanguli RouziKey Laboratory of Healthy Beverages, China National Light Industry, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Duoxia XuBeijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.

Yanxiang GaoKey Laboratory of Healthy Beverages, China National Light Industry, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Jinfang LiuKey Laboratory of Healthy Beverages, China National Light Industry, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.ORCID 0000-0001-8476-1920

Funding

National Natural Science Foundation of China 32272259

6 · The paper itself

Abstract

The need to improve the physicochemical properties of sea buckthorn juice and the bioavailability of carotenoids is a major challenge for the field. The effects of different natural emulsifiers, such as medium-chain triglycerides (MCTs), tea saponins (TSs) and rhamnolipids (Rha), on the physical and chemical indexes of sea buckthorn juice were studied. The particle size of sea buckthorn juice and the carotenoids content were used as indicators for evaluation. The effects of different addition levels of MCT, Rha and TS on the bioavailability of carotenoids in sea buckthorn juice were investigated by simulating human in vitro digestion tests. The results showed that those emulsifiers, MCT, Rha and TS, can significantly reduce the particle size and particle size distribution of sea buckthorn juice, improve the color, increase the soluble solids content, turbidity and physical stability and protect the carotenoids from degradation. When the addition amount of Rha was 1.5%, the total carotenoids content (TCC) of sea buckthorn juice increased by 45.20%; when the addition amount of TS was 1.5%, the total carotenoids content (TCC) of sea buckthorn juice increased by 37.95%. Furthermore, the bioaccessibility of carotenoids was increased from 36.90 ± 2.57% to 54.23 ± 4.17% and 61.51 ± 4.65% through in vitro digestion by Rha and TS addition, respectively. However, the total carotenoids content (TCC) of sea buckthorn juice and bioaccessibility were not significantly different with the addition of MCT. In conclusion, the findings of this study demonstrate the potential of natural emulsifiers, such as MCT, Rha and TS, to significantly enhance the physicochemical properties and bioavailability of carotenoids in sea buckthorn juice, offering promising opportunities for the development of functional beverages with improved nutritional benefits.

Indexed as

bioaccessibilitycarotenoidsdynamic high pressure microfluidizationemulsifiersea buckthorn juice

Identifiers

PMID38998478

DOI10.3390/foods13131972

PMCPMC11241759

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LicenceCC BY

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.