Improved absorption of β-carotene by encapsulation in an oil-in-water nanoemulsion containing tea polyphenols in the aqueous phase

Qilu Meng, Piaopiao Long, Jie Zhou, Chi-Tang Ho, Xiaohui Zou, Bo Chen, Liang Zhang

Research output: Contribution to journalArticle

9 Citations (Scopus)

Abstract

β-Carotene (BC) serves as an important source of provitamin A and natural edible pigment, but the application is limited because of its instability and low oral-bioavailability. A tea polyphenols-β-carotene (TP-BC) oil-in-water (O/W) nanoemulsion was prepared with the core oil phase containing BC and the water phase containing TP. During storage at three different temperatures (4, 25 and 35 °C), the TP-BC nanoemulsion had a better stability and higher retention rate of BC than BC nanoemulsion. An in vitro simulated digestion assay indicated that the BC recovery rates of TP-BC nanoemulsion at digestion phases I and II were significantly increased compared to the BC nanoemulsion. An in vivo absorption study showed that TP-BC nanoemulsion had higher conversion efficiency on vitamin A compared to the BC nanoemulsion. These results suggested that tea polyphenols are effective ingredients for improving the oral-bioavailability of BC.

Original languageEnglish (US)
Pages (from-to)731-736
Number of pages6
JournalFood Research International
Volume116
DOIs
StatePublished - Feb 1 2019

Fingerprint

nanoemulsions
Polyphenols
Tea
Carotenoids
carotenes
encapsulation
tea
Biological Availability
Digestion
polyphenols
Oils
oils
Water
Vitamin A
water
Temperature
bioavailability
mouth
digestion
vitamin A

All Science Journal Classification (ASJC) codes

  • Food Science

Keywords

  • Nanoemulsion
  • Oral-bioavailability
  • Tea polyphenols
  • β-Carotene

Cite this

Meng, Qilu ; Long, Piaopiao ; Zhou, Jie ; Ho, Chi-Tang ; Zou, Xiaohui ; Chen, Bo ; Zhang, Liang. / Improved absorption of β-carotene by encapsulation in an oil-in-water nanoemulsion containing tea polyphenols in the aqueous phase. In: Food Research International. 2019 ; Vol. 116. pp. 731-736.
@article{52a5b98feda3415f9f8026f8c88e3ad2,
title = "Improved absorption of β-carotene by encapsulation in an oil-in-water nanoemulsion containing tea polyphenols in the aqueous phase",
abstract = "β-Carotene (BC) serves as an important source of provitamin A and natural edible pigment, but the application is limited because of its instability and low oral-bioavailability. A tea polyphenols-β-carotene (TP-BC) oil-in-water (O/W) nanoemulsion was prepared with the core oil phase containing BC and the water phase containing TP. During storage at three different temperatures (4, 25 and 35 °C), the TP-BC nanoemulsion had a better stability and higher retention rate of BC than BC nanoemulsion. An in vitro simulated digestion assay indicated that the BC recovery rates of TP-BC nanoemulsion at digestion phases I and II were significantly increased compared to the BC nanoemulsion. An in vivo absorption study showed that TP-BC nanoemulsion had higher conversion efficiency on vitamin A compared to the BC nanoemulsion. These results suggested that tea polyphenols are effective ingredients for improving the oral-bioavailability of BC.",
keywords = "Nanoemulsion, Oral-bioavailability, Tea polyphenols, β-Carotene",
author = "Qilu Meng and Piaopiao Long and Jie Zhou and Chi-Tang Ho and Xiaohui Zou and Bo Chen and Liang Zhang",
year = "2019",
month = "2",
day = "1",
doi = "10.1016/j.foodres.2018.09.004",
language = "English (US)",
volume = "116",
pages = "731--736",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Elsevier Limited",

}

Improved absorption of β-carotene by encapsulation in an oil-in-water nanoemulsion containing tea polyphenols in the aqueous phase. / Meng, Qilu; Long, Piaopiao; Zhou, Jie; Ho, Chi-Tang; Zou, Xiaohui; Chen, Bo; Zhang, Liang.

In: Food Research International, Vol. 116, 01.02.2019, p. 731-736.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Improved absorption of β-carotene by encapsulation in an oil-in-water nanoemulsion containing tea polyphenols in the aqueous phase

AU - Meng, Qilu

AU - Long, Piaopiao

AU - Zhou, Jie

AU - Ho, Chi-Tang

AU - Zou, Xiaohui

AU - Chen, Bo

AU - Zhang, Liang

PY - 2019/2/1

Y1 - 2019/2/1

N2 - β-Carotene (BC) serves as an important source of provitamin A and natural edible pigment, but the application is limited because of its instability and low oral-bioavailability. A tea polyphenols-β-carotene (TP-BC) oil-in-water (O/W) nanoemulsion was prepared with the core oil phase containing BC and the water phase containing TP. During storage at three different temperatures (4, 25 and 35 °C), the TP-BC nanoemulsion had a better stability and higher retention rate of BC than BC nanoemulsion. An in vitro simulated digestion assay indicated that the BC recovery rates of TP-BC nanoemulsion at digestion phases I and II were significantly increased compared to the BC nanoemulsion. An in vivo absorption study showed that TP-BC nanoemulsion had higher conversion efficiency on vitamin A compared to the BC nanoemulsion. These results suggested that tea polyphenols are effective ingredients for improving the oral-bioavailability of BC.

AB - β-Carotene (BC) serves as an important source of provitamin A and natural edible pigment, but the application is limited because of its instability and low oral-bioavailability. A tea polyphenols-β-carotene (TP-BC) oil-in-water (O/W) nanoemulsion was prepared with the core oil phase containing BC and the water phase containing TP. During storage at three different temperatures (4, 25 and 35 °C), the TP-BC nanoemulsion had a better stability and higher retention rate of BC than BC nanoemulsion. An in vitro simulated digestion assay indicated that the BC recovery rates of TP-BC nanoemulsion at digestion phases I and II were significantly increased compared to the BC nanoemulsion. An in vivo absorption study showed that TP-BC nanoemulsion had higher conversion efficiency on vitamin A compared to the BC nanoemulsion. These results suggested that tea polyphenols are effective ingredients for improving the oral-bioavailability of BC.

KW - Nanoemulsion

KW - Oral-bioavailability

KW - Tea polyphenols

KW - β-Carotene

UR - http://www.scopus.com/inward/record.url?scp=85053107874&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85053107874&partnerID=8YFLogxK

U2 - 10.1016/j.foodres.2018.09.004

DO - 10.1016/j.foodres.2018.09.004

M3 - Article

C2 - 30717002

AN - SCOPUS:85053107874

VL - 116

SP - 731

EP - 736

JO - Food Research International

JF - Food Research International

SN - 0963-9969

ER -