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

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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

Corn Oil
Beverages
lycopene
Emulsions
beverages
emulsions
Oils
Antioxidants
antioxidant activity
oils
corn oil
Water
water
Digestion
tributyrin
Stomach
Triglycerides
long chain triacylglycerols
Fatty Acids
chemical degradation

Keywords

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

Cite this

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title = "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",
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.",
keywords = "beverage emulsion, lycopene, orange oil, in vitro digestion, bioaccessibility",
author = "Erika Meroni and Vasileios Raikos",
note = "This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS).",
year = "2018",
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doi = "10.1016/j.foodres.2018.01.013",
language = "English",
volume = "106",
pages = "439--445",
journal = "Food Research International",
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TY - JOUR

T1 - Formulating orange oil-in-water beverage emulsions for effective delivery of bioactives

T2 - Improvements in chemical stability, antioxidant activity and gastrointestinal fate of lycopene using carrier oils

AU - Meroni, Erika

AU - Raikos, Vasileios

N1 - This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS).

PY - 2018/4

Y1 - 2018/4

N2 - 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.

AB - 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.

KW - beverage emulsion

KW - lycopene

KW - orange oil

KW - in vitro digestion

KW - bioaccessibility

U2 - 10.1016/j.foodres.2018.01.013

DO - 10.1016/j.foodres.2018.01.013

M3 - Article

VL - 106

SP - 439

EP - 445

JO - Food Research International

JF - Food Research International

SN - 0963-9969

ER -