The impact of the type of emulsifier used to formulate excipient emulsions on the degradation (D^*) and bioaccessibility (B^*) of β-carotene in spinach was investigated using a simulated gastrointestinal tract (GIT). Emulsions stabilized by sodium caseinate (SC) were more prone to droplet aggregation than those stabilized by either Tween 20 or octenyl succinic anhydride (OSA)-modified starch. The fraction of β-carotene available for absorption (D^* × B^*) was also affected by emulsifier type: SC (12.0%) > Tween 20 (5.0%) ≈ OSA stabilized (2.6%) (p < 0.05). This effect was mainly attributed to differences in the digestive characteristics of the emulsifiers, which affected the transfer efficiency of β-carotene from the plant tissues to the lipid phase, lipid digestion, and mixed micelle formation. These results show the importance of selecting an appropriate emulsifier when designing excipient emulsions to enhance the bioavailability of nutraceuticals in fruits and vegetables.

使用模拟胃肠道（GIT）研究了用于配制赋形剂乳液的乳化剂类型对菠菜中β-胡萝卜素的降解（D ^*）和生物利用度（B ^*）的影响。由酪蛋白酸钠（SC）稳定的乳剂比由Tween 20或辛烯基琥珀酸酐（OSA）改性的淀粉稳定的乳剂更易于发生液滴聚集。可用于吸收的β-胡萝卜素比例（D ^*  ×B ^*）也受到乳化剂类型的影响：SC（12.0％）> Tween 20（5.0％）≈OSA稳定（2.6％）（p <0.05）。该作用主要归因于乳化剂消化特性的差异，从而影响了β-胡萝卜素从植物组织向脂质相的转移效率，脂质的消化和混合胶束的形成。这些结果表明，在设计赋形剂乳液以增强水果和蔬菜中营养食品的生物利用度时，选择合适的乳化剂非常重要。