Exploration of the microstructure and rheological properties of sodium alginate‐pectin‐whey protein isolate stabilized Β‐carotene emulsions: To improve stability and achieve gastrointestinal sustained release

Abstract

Sodium alginate (SA)‐pectin (PEC)‐whey protein isolate (WPI) complexes were used as an emulsifier to prepare β‐carotene emulsions, and the encapsulation efficiency for β‐carotene was up to 93.08%. The confocal laser scanning microscope (CLSM) and scanning electron microscope (SEM) images showed that the SA‐PEC‐WPI emulsion had a compact network structure. The SA‐PEC‐WPI emulsion exhibited shear‐thinning behavior and was in a semi‐dilute or weak network state. The SA‐PEC‐WPI stabilized β‐carotene emulsion had better thermal, physical and chemical stability. A small amount of β‐carotene (19.46 ± 1.33%) was released from SA‐PEC‐WPI stabilized β‐carotene emulsion in simulated gastric digestion, while a large amount of β‐carotene (90.33 ± 1.58%) was released in simulated intestinal digestion. Fourier transform infrared (FTIR) experiments indicated that the formation of SA‐PEC‐WPI stabilized β‐carotene emulsion was attributed to the electrostatic and hydrogen bonding interactions between WPI and SA or PEC, and the hydrophobic interactions between β‐carotene and WPI. These results can facilitate the design of polysaccharide‐protein stabilized emulsions with high encapsulation efficiency and stability for nutraceutical delivery in food and supplement products.