Titanium dioxide nanoparticles do not adversely impact carotenoid bioaccessibility from tomatoes consumed with different nanoemulsions: In vitro digestion study
Titanium dioxide nanoparticles do not adversely impact carotenoid bioaccessibility from tomatoes consumed with different nanoemulsions: In vitro digestion study
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二氧化钛纳米粒子不会对与不同纳米乳液一起食用的番茄中的类胡萝卜素生物可利用性产生不利影响：体外消化研究
DOI：
10.1021/acs.jafc.9b01804
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发表时间：
2019
影响因子：
6.1
通讯作者：
David Julian McClements
中科院分区：
文献类型：
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作者：
Qian Li;Yinxin Fu;David Julian McClements
二氧化钛(二氧化钛)被用作一种添加剂，用于使一些含有脂质纳米颗粒的食品和饮料变白。因此，我们研究了二氧化钛和脂质纳米粒对番茄类胡萝卜素生物可获得性的影响。将纳米二氧化钛(d=16 7 nm)与不同乳化剂(吐温80、乳清蛋白或酪蛋白酸钠)稳定的纳米乳剂(d≈15 0 nm)结合。然后将混合系统与西红柿混合，并通过模拟的胃肠道(GIT)。乳化剂类型显著影响类胡萝卜素的生物可及性(p<；0.05)，主要是因为乳化剂包衣的脂滴从番茄中提取类胡萝卜素和形成混合胶束的能力不同。添加二氧化钛不影响脂肪的消化和类胡萝卜素的生物可及性(p>；0.05)。这些结果表明，类胡萝卜素的生物可及性不受二氧化钛添加的影响，但确实取决于用于稳定脂质纳米粒的乳化剂的类型。
Titanium dioxide (TiO2) is used as an additive to whiten some foods and beverages that contain lipid nanoparticles. We therefore investigated the combined influence of TiO2and lipid nanoparticles on carotenoid bioaccessibility from tomatoes. TiO2nanoparticles (d= 167 nm) were combined with nanoemulsions (d≈ 150 nm) stabilized by various emulsifiers: Tween 80, whey protein, or sodium caseinate. The mixed systems were then mixed with tomatoes and passed through a simulated gastrointestinal tract (GIT). The emulsifier type significantly influenced carotenoid bioaccessibility (p< 0.05), mainly because of differences in the ability of the emulsifier-coated lipid droplets to extract carotenoids from tomatoes and form mixed micelles. TiO2addition did not impact lipid digestion and carotenoid bioaccessibility (p> 0.05). These results suggested that carotenoid bioaccessibility was not influenced by TiO2addition but did depend on the type of emulsifier used to stabilize lipid nanoparticles.