Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions

Vassilios Raikos (Corresponding Author), Nick Hayward, Helen Hayes, Erika Meroni, Viren Ranawana

Research output: Contribution to journalArticle

Abstract

Oil-in-water beverage emulsions (pH3.2) with different long- to short-chain triglyceride (LCT to SCT) ratios were used to encapsulate lycopene. Beverages containing 3% w/w oil from carrier lipids were prepared as follows (w/w): 100:0, 75:25, 50:50, 25:75 and 0:100 (corn oil:tributyrin). The beverages prepared using a low LCT to SCT ratio (0:100) were physically unstable mainly due to Ostwald ripening phenomena, as indicated by confocal laser microscopy. The oil droplet size was significantly reduced for emulsions formulated with corn oil (2.6 μm) compared with tributyrin (5.4 μm). Lycopene was not bioaccessible in beverages formulated with tributyrin only and bioaccessibility increased significantly with increasing the LCT to SCT ratio. Data indicated that bioaccessibility for lycopene is 2.7% for emulsions with high LCT ratios (>75). Results indicate that the carrier lipid phase of emulsion-based systems is critical for the formulation of functional drinks for the delivery of lipophilic bioactive compounds.
Original languageEnglish
Pages (from-to)1355-1362
Number of pages8
JournalInternational Journal of Food Science and Technology
Volume54
Issue number4
Early online date29 Nov 2018
DOIs
Publication statusPublished - Apr 2019

Fingerprint

Beverages
tributyrin
Emulsions
Lipids
beverages
emulsions
Triglycerides
lycopene
triacylglycerols
Oils
Corn Oil
lipids
corn oil
Confocal Microscopy
oils
droplet size
Ostwald ripening
lasers
microscopy
Microscopic examination

Keywords

  • beverage emulsion
  • lycopene
  • corn
  • Tributyrin
  • in vitro digestion
  • bioaccessibility
  • in vitro digestion
  • tributyrin
  • Beverage emulsion
  • ANTIOXIDANT ACTIVITY
  • DELIVERY-SYSTEMS
  • CAROTENOIDS
  • NANOEMULSION
  • CARRIER OIL
  • SUPPLEMENTATION
  • DIGESTION
  • TOMATOES
  • OIL COMPOSITION
  • FOOD

Cite this

@article{2d526420b8174a2f926d2f7d52da8fea,
title = "Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions",
abstract = "Oil-in-water beverage emulsions (pH3.2) with different long- to short-chain triglyceride (LCT to SCT) ratios were used to encapsulate lycopene. Beverages containing 3{\%} w/w oil from carrier lipids were prepared as follows (w/w): 100:0, 75:25, 50:50, 25:75 and 0:100 (corn oil:tributyrin). The beverages prepared using a low LCT to SCT ratio (0:100) were physically unstable mainly due to Ostwald ripening phenomena, as indicated by confocal laser microscopy. The oil droplet size was significantly reduced for emulsions formulated with corn oil (2.6 μm) compared with tributyrin (5.4 μm). Lycopene was not bioaccessible in beverages formulated with tributyrin only and bioaccessibility increased significantly with increasing the LCT to SCT ratio. Data indicated that bioaccessibility for lycopene is 2.7{\%} for emulsions with high LCT ratios (>75). Results indicate that the carrier lipid phase of emulsion-based systems is critical for the formulation of functional drinks for the delivery of lipophilic bioactive compounds.",
keywords = "beverage emulsion, lycopene, corn, Tributyrin, in vitro digestion, bioaccessibility, in vitro digestion, tributyrin, Beverage emulsion, ANTIOXIDANT ACTIVITY, DELIVERY-SYSTEMS, CAROTENOIDS, NANOEMULSION, CARRIER OIL, SUPPLEMENTATION, DIGESTION, TOMATOES, OIL COMPOSITION, FOOD",
author = "Vassilios Raikos and Nick Hayward and Helen Hayes and Erika Meroni and Viren Ranawana",
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). Microscopy was performed in the Microscopy and Histology Core Facility at the University of Aberdeen.",
year = "2019",
month = "4",
doi = "10.1111/ijfs.14024",
language = "English",
volume = "54",
pages = "1355--1362",
journal = "International Journal of Food Science and Technology",
issn = "0950-5423",
publisher = "Wiley-Blackwell",
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TY - JOUR

T1 - Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions

AU - Raikos, Vassilios

AU - Hayward, Nick

AU - Hayes, Helen

AU - Meroni, Erika

AU - Ranawana, Viren

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). Microscopy was performed in the Microscopy and Histology Core Facility at the University of Aberdeen.

PY - 2019/4

Y1 - 2019/4

N2 - Oil-in-water beverage emulsions (pH3.2) with different long- to short-chain triglyceride (LCT to SCT) ratios were used to encapsulate lycopene. Beverages containing 3% w/w oil from carrier lipids were prepared as follows (w/w): 100:0, 75:25, 50:50, 25:75 and 0:100 (corn oil:tributyrin). The beverages prepared using a low LCT to SCT ratio (0:100) were physically unstable mainly due to Ostwald ripening phenomena, as indicated by confocal laser microscopy. The oil droplet size was significantly reduced for emulsions formulated with corn oil (2.6 μm) compared with tributyrin (5.4 μm). Lycopene was not bioaccessible in beverages formulated with tributyrin only and bioaccessibility increased significantly with increasing the LCT to SCT ratio. Data indicated that bioaccessibility for lycopene is 2.7% for emulsions with high LCT ratios (>75). Results indicate that the carrier lipid phase of emulsion-based systems is critical for the formulation of functional drinks for the delivery of lipophilic bioactive compounds.

AB - Oil-in-water beverage emulsions (pH3.2) with different long- to short-chain triglyceride (LCT to SCT) ratios were used to encapsulate lycopene. Beverages containing 3% w/w oil from carrier lipids were prepared as follows (w/w): 100:0, 75:25, 50:50, 25:75 and 0:100 (corn oil:tributyrin). The beverages prepared using a low LCT to SCT ratio (0:100) were physically unstable mainly due to Ostwald ripening phenomena, as indicated by confocal laser microscopy. The oil droplet size was significantly reduced for emulsions formulated with corn oil (2.6 μm) compared with tributyrin (5.4 μm). Lycopene was not bioaccessible in beverages formulated with tributyrin only and bioaccessibility increased significantly with increasing the LCT to SCT ratio. Data indicated that bioaccessibility for lycopene is 2.7% for emulsions with high LCT ratios (>75). Results indicate that the carrier lipid phase of emulsion-based systems is critical for the formulation of functional drinks for the delivery of lipophilic bioactive compounds.

KW - beverage emulsion

KW - lycopene

KW - corn

KW - Tributyrin

KW - in vitro digestion

KW - bioaccessibility

KW - in vitro digestion

KW - tributyrin

KW - Beverage emulsion

KW - ANTIOXIDANT ACTIVITY

KW - DELIVERY-SYSTEMS

KW - CAROTENOIDS

KW - NANOEMULSION

KW - CARRIER OIL

KW - SUPPLEMENTATION

KW - DIGESTION

KW - TOMATOES

KW - OIL COMPOSITION

KW - FOOD

UR - http://www.mendeley.com/research/optimising-ratio-long-shortchain-triglycerides-lipid-phase-enhance-physical-stability-bioaccessibili

UR - https://abdn.pure.elsevier.com/en/en/researchoutput/optimising-the-ratio-of-long-to-shortchain-triglycerides-of-the-lipid-phase-to-enhance-physical-stability-and-bioaccessibility-of-lycopeneloaded-beverage-emulsions(2d526420-b817-4a2f-926d-2f7d52da8fea).html

U2 - 10.1111/ijfs.14024

DO - 10.1111/ijfs.14024

M3 - Article

VL - 54

SP - 1355

EP - 1362

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

SN - 0950-5423

IS - 4

ER -