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

12 Scopus citations

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 2019

All Science Journal Classification (ASJC) codes

  • Food Science

Keywords

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

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