Investigation of the Stability and Bioaccessibility of β-Carotene Encapsulated in Emulsion Gels with Nonspherical Droplets

Abstract

The emulsion gel with nonspherical droplets was successfully prepared using camellia saponin (CS), together with edible xanthan gum and k-carrageenan (KC). The microstructural and rheological properties of emulsion gels were analyzed, and the stability and bioaccessibility of β-carotene encapsulated in emulsion gels were investigated. The results suggested that the droplet shape of all of the samples was spindle-shaped, and the droplet size decreased with increasing KC content. The interaction of the two polysaccharides with the saccharide chains of CS through hydrogen bonding interactions affects the self-assembly properties of CS at the oil–water interface, influencing the gel network strength and droplet shape. The composition of the emulsion gel and the droplet shape affect the stabilization and in vitro digestion of β-carotene, with the composition of the emulsion gel being the main influencing factor. The present work provides a new approach for encapsulating nutrients in functional foods.