Abstract The potential use of water-soluble biopolymers from vegetable-origin in structuring oil-in-water emulsions and the influence on their digestion was investigated. The aqueous/serum phase, containing water-soluble biopolymers, of processed carrot and broccoli purees were isolated, lyophilized and then used either as the emulsifier or component in the continuous phase of carotenoid-loaded o/w emulsions. The kinetics of lipid digestion, micelle formation and carotenoid bioaccessibility of such emulsions were monitored during the in vitro small intestinal phase. The vegetable sera were characterized by a mixture of pectin and protein, in which free proteins and/or proteins-linked to pectin were probably present. Such pectin-protein mixtures exhibited an emulsion stabilizing capacity that determined the rate and extent of lipolysis, micelle formation, and carotenoid bioaccessibility. Emulsion destabilization during the gastric phase caused larger droplets in the emulsion formulated with broccoli serum containing high protein content and low Mw pectin compared to carrot serum with low protein content and high Mw pectin. In turn, a broccoli serum-emulsion presented slower rate and lower extent of lipolysis, micelle formation and consequently carotenoid bioaccessibility. By contrast, broccoli serum as a component in the continuous phase had no effect on lipolysis, micelle formation and carotenoid bioaccessibility, while, carrot serum limited the extent of carotenoid bioaccessibility without affecting the lipolysis and micelle formation. Carrot serum in the continuous phase hindered the transfer of carotenoids into mixed micelles. Water-soluble vegetable-based biopolymers (which can be tuned by processing) can be potentially used as natural emulsifiers that might modulate lipolysis and bioaccessibility of lipophilic bioactive compounds.

中文翻译：

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由来自蔬菜泥的水溶性果胶-蛋白质混合物构成的水包油乳液的体外消化动力学

摘要 研究了植物来源的水溶性生物聚合物在构建水包油乳液中的潜在用途及其对消化的影响。含有水溶性生物聚合物的处理过的胡萝卜和西兰花泥的水相/血清相被分离、冻干，然后用作乳化剂或用作负载类胡萝卜素的水包油乳液连续相中的组分。在体外小肠阶段监测此类乳液的脂质消化动力学、胶束形成和类胡萝卜素生物可及性。蔬菜血清的特征是果胶和蛋白质的混合物，其中可能存在游离蛋白质和/或与果胶连接的蛋白质。这种果胶-蛋白质混合物表现出一种乳液稳定能力，决定了脂肪分解的速度和程度，胶束形成和类胡萝卜素生物可及性。与具有低蛋白质含量和高 Mw 果胶的胡萝卜浆相比，在胃相期间的乳液不稳定导致在用含有高蛋白质含量和低 Mw 果胶的西兰花浆配制的乳液中产生更大的液滴。反过来，西兰花血清乳液的脂肪分解、胶束形成和类胡萝卜素生物可及性的速度较慢，程度较低。相比之下，作为连续相组分的西兰花血清对脂解、胶束形成和类胡萝卜素生物可及性没有影响，而胡萝卜血清限制了类胡萝卜素生物可及性的程度，而不影响脂解和胶束形成。连续相中的胡萝卜血清阻碍了类胡萝卜素向混合胶束的转移。