Xanthan Gum-Stabilized Sunflower Oil Body Emulsions for β-Carotene Delivery: Preparation, Stability, and Digestion Behavior.

Xuan Sheng, Farah Zaaboul, Lixia Chen, Lele Chen, Ruizhi Yang, Luping Zhao

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. 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.

Xuan ShengEngineering and Technology Center for Grain Processing of Shandong Province, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Avenue, Tai'an 271018, China.

Farah ZaaboulLaboratory of Biotechnology, Environment, Agri-Food and Health, Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, Fez 30003, Morocco.

Lixia ChenEngineering and Technology Center for Grain Processing of Shandong Province, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Avenue, Tai'an 271018, China.

Lele ChenEngineering and Technology Center for Grain Processing of Shandong Province, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Avenue, Tai'an 271018, China.

Ruizhi YangSchool of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.ORCID 0009-0006-9788-7323

Luping ZhaoEngineering and Technology Center for Grain Processing of Shandong Province, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Avenue, Tai'an 271018, China.ORCID 0000-0003-3368-0754

Funding

Natural Science Foundation of Shandong Province ZR2022QC189

6 · The paper itself

Abstract

In this study, we investigated the encapsulation of β-carotene (β-CE) within sunflower oil body (SFOB) emulsions and examined the role of xanthan gum (XG) in enhancing stability and digestion behavior. The optimal conditions were heating at 45 °C for 15 min, ultrasonic treatment at 270 W for 20 min, and homogenization at 80 MPa, achieving encapsulation efficiency (EE) up to 92%. Furthermore, XG was incorporated to improve structural, oxidative, thermal, and digestive stability. More than 1.5% XG enhanced absolute value of zeta potential (21.3 mV to 23.7 mV), reduced particle size (6.52 μm), and prevented phase separation. XG-coated emulsions exhibited improved stability under heating and oxidative conditions. Additionally, XG enhanced protein digestibility and lipid hydrolysis, as well as the bioaccessibility of β-CE during gastrointestinal digestion. The XG coating also improved photostability under sunlight and UV exposure, with 2% XG emulsions showing the least degradation of β-CE. Moreover, the 2% XG emulsion demonstrated the highest release of free fatty acids (85.75%) and β-CE utilization (80%). These results highlight the potential of SFOB-XG emulsions for the effective delivery of lipophilic bioactives.

Indexed as

encapsulation efficiencygastrointestinal digestionsunflower oil bodiesxanthan gumβ-carotene

Identifiers

PMID41683153

DOI10.3390/foods15030567

PMCPMC12896790

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