RT info:eu-repo/semantics/article
T1 Combination of legume proteins and arabinoxylans are efficient emulsifiers to promote vitamin E bioaccessibility during digestion
A1 Bravo-Núñez, Ángela
A1 Salvia-Trujillo, Laura
A1 Martín-Belloso, Olga
A1 Halimi, Charlotte
A1 Reboul, Emmanuelle
AB The emulsification potential of plant-based emulsifiers, that is pea (PPI) and lentil (LPI) proteins (4%), corn arabinoxylans (CAX, 1%), and legume protein-arabinoxylan mixtures (4% proteins +0.15 or 0.9% CAX), was evaluated by assessing: the surface tension and ζ—potential of emulsifiers, emulsifier antinutritional contents, emulsion droplet size, emulsion physical stability, and vitamin E bioaccessibility from 10% oil-in-water emulsions. Tween80 (2%) was used as a control. All emulsions presented small droplet sizes, both fresh and upon storage, except 4%LPI + 0.9% CAX emulsion that exhibited bigger droplet sizes (d(4,3) of approximately 18.76 μm vs 0.59 μm for the control) because of droplet bridging. Vitamin E bioaccessibility from emulsions stabilized with the combination of 4% PPI and either 0.15% or 0.9% CAX (28 ± 4.48% and 28.42 ± 3.87%, respectively) was not significantly different from that of emulsions stabilized with Tween80 (43.56 ± 3.71%), whereas vitamin E bioaccessibility from emulsions stabilized with individual emulsifiers was significantly lower
PB Food Chemisty
YR 2024
FD 2024
LK https://uvadoc.uva.es/handle/10324/68802
UL https://uvadoc.uva.es/handle/10324/68802
LA eng
NO Food Chemistry (2024): 139820
NO Producción Científica
DS UVaDOC
RD 27-jul-2024