U.S. flagAn official website of the United States government
                    Here's how you know **Official websites use .gov**
                            
                            A **.gov** website belongs to an official government organization in the United States.
 **Secure .gov websites use HTTPS**
                            
                            A **lock** (                            
                              A locked padlock                                                      
                            
                            ) or **https://** means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.


Menu Agricultural Research Service
						
                    U.S. DEPARTMENT OF AGRICULTURE
 Healthy Processed Foods Research: Albany, CA
 close



    Research

                    Research Projects
                                    Publications
                                    Collaborations
                                    News
                People

                    Staff Listing
                                    CareersSearch small
                    Search
            
            ARS Home
                                About ARS
                                Contact Us




ARS Home Pacific West Area Albany, California Western Regional Research Center Healthy Processed Foods Research Research Publications at this Location





- ARS National Programs
- Search for a scientific manuscript
- Search for a research project
- ARS Software
- Programs and Projects
- Collaborations
- Subjects of Investigation
- Publications
- Rebecca Milczarek *(Scopus)*
- Yuzhu Zhang *(PubMed)*

Title:   Author  item
                                            YI, JIANG - Jiangnan Universityitem
                                            LI, YUE - Jiangnan Universityitem
                                            Yokoyama, Wallace

                                                         - *Wally*item
                                            ZHONG, FANG - Jiangnan University
  Submitted to: Food Hydrocolloids
                                    Publication Type: Peer Reviewed Journal
                                    Publication Acceptance Date: 7/25/2013
                                    Publication  Date: 3/4/2014
                                    Citation: Yi, J., Li, Y., Yokoyama, W.H., Zhong, F. 2014. The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in- water sodium caseinate emulsions. Food Hydrocolloids Journal. 35:9-27.Interpretive Summary: Beta-carotene is the normal dietary precursor of vitamin A.  The bioavailability of beta-carotene is low because it is insoluble in water and has very low solubility in oils.  Microemulsions as carriers of beta-carotene may increase bioavailability due to their high surface area.  Microemulsions were prepared with food grade encapsulating agent, sodium caseinate, and were shown to have increased bioaccessibility.
                                Technical Abstract: Beta-carotene (BC), the most important dietary source of provitamin A, is necessary for optimum human health. BC is insoluble or only slightly soluble in most liquids but its bioavailability improves when ingested with fat.  Therefore lipid emulsions are ideal matrices for BC delivery. BC (0.1%) in corn oil, the dispersed phase (5 or 10%), was homogenized with 2% sodium caseinate solution in a microfluidizer. Homogenization at different pressures produced droplet diameters (Dz=368-124 nm) that were linear and inversely related to homogenization pressures in the pressure range 10-100 MPa. Nanoemulsions (r<200 nm) were prepared at 100 MPa.  The sodium caseinate emulsions were generally very stable to coalescence or flocculation over 30 days and the slow rate of volume increase was found to be related to the square of the initial droplet radius following Stokes velocity of settling equation.  BC stability towards oxidation was lower as droplet diameter decreased.  The rate of lipolysis in an in vitro system was higher and linearly related to the inverse of droplet diameter.  Bioaccessibility, as defined by the amount of BC recovered in the aqueous phase after ultracentrifugation, was linearly related to smaller emulsion droplet diameter. These results show that sodium caseinate, a food grade emulsifier, can be used to prepare stable emulsions of food oils carrying beta-carotene.  Since foods oils facilitate the uptake of beta-carotene this may be a preferred system to deliver beta-carotene.


Return to top


Connect with ARS Sign up


ARS Home
                            USDA.gov
                            Plain Writing
                            Policies & Links
                            Civil Rights Statements
                            FOIA
                            Accessibility Statement
                            Privacy Policy
                            Non-Discrimination Statement
                            Quality of Information
                            USA.gov
                            WhiteHouse.gov