Formulating orange oil-in-water beverage emulsions for effective delivery of bioactives: Improvements in chemical stability, antioxidant activity and gastrointestinal fate of lycopene using carrier oils

Erika Meroni, Vasileios Raikos (Corresponding Author)

Research output: Contribution to journalArticle

10 Citations (Scopus)
5 Downloads (Pure)

Abstract

The influence of carrier oil type on the chemical stability, antioxidant properties and bioaccessibility of lycopene in orange oil-in-water beverage emulsions was investigated. The emulsions were formulated with orange oil (A), which was partially (50%) replaced with tributyrin (B) or corn oil (C) because of their distinctively different fatty acid composition. The addition of corn oil enhanced the physical stability of the beverage during chilled storage by inhibiting Ostwald ripening. The formation of oxidation products was insignificant after storage for 28 days at 4 °C, regardless the type of added oil. Lycopene was more susceptible to chemical degradation in the presence of unsaturated, long chain triglycerides and the retention followed the order: A (87.94%), B (64.41%) and C (57.39%). Interestingly, bioaccessibility of lycopene was significantly lower for emulsions formulated with 50% corn oil as opposed to 100% orange oil as indicated by the simulated in vitro gastric digestion model.
Original languageEnglish
Pages (from-to)439-445
Number of pages7
JournalFood Research International
Volume106
Early online date11 Jan 2018
DOIs
Publication statusPublished - Apr 2018

    Fingerprint

Keywords

  • beverage emulsion
  • lycopene
  • orange oil
  • in vitro digestion
  • bioaccessibility

Cite this