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- W4319773310 abstract "The effects of starch blends used as a filled hydrogels (FH) on improving the stability and bioavailability of β-carotene. The starch blends were prepared from rice (R), potato (P), and quinoa (Q) starches with different granule sizes and physical properties. P, which forms very weak gels, was blended with R or Q to form a rigid gel with a fibrous network showing low tan δ values. Among the FH prepared with starch blends, PQ-FH showed a non-additive effect, resulting higher gel-forming ability and freeze–thaw stability than those of P-FH or Q-FH. In addition, the relatively high protective effect of PQ-FH for β-carotene in the FH can be explained by the action of P-FH, which was significantly stable at high temperature, and by the action of Q-FH, which was stable against pH changes. The retention rate of β-carotene after in vitro digestion was highest in Q-FH and lowest in P-FH. The low retention rate in P-FH was improved by starch blending, especially in PQ-FH. Although there were no significant differences in the apparent permeability of β-carotene in Caco-2 cells among FH samples, they all showed significant improvement in bioavailability compared to the β-carotene loaded emulsion (EM) used as a control. Starch blend-based FH can be an effective delivery system for functional materials with various industrial applications." @default.
- W4319773310 created "2023-02-11" @default.
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- W4319773310 date "2023-05-01" @default.
- W4319773310 modified "2023-10-11" @default.
- W4319773310 title "Improved stability and in vitro bioavailability of β-carotene in filled hydrogel prepared from starch blends with different granule sizes" @default.
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- W4319773310 doi "https://doi.org/10.1016/j.foodhyd.2023.108546" @default.
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