Work

Lycopene W/O/W emulsions stabilized by Cyperus esculentus starch: effect of oil phase content on stability and in vitro digestive behavior

Year: 2025

Type: article

Abstract: Despite the fact that Lycopene (Lyc) have shown diverse functional and nutritional properties, due to its low water solubility, chemical instability, and poor bioavailability, its application in functional foods is limited. Therefore, in this study, evaluated the potential of enzyme-modified Cyperus esculentus starch stabilized emulsions with different oil phase contents as lycopene carriers. To exploring the effect of oil phase content on the properties, stability, and in vitro digestion behavior of emulsions. When the oil phase content reached 40%wt, the UE-TNS exhibited more excellent particle size, absolute potential, emulsification properties and structural changes, which made them more suitable as hydrophilic emulsifiers to stabilize water/oil/water (W/O/W) systems. All emulsions are suitable for encapsulating Lyc with an efficiency of >80%. The emulsion containing 40% oil phase (UE-40%) has long-term stability of Lyc (30 days), and the bioavailability increases to 28.5%. Based on this, a certain concentration of oil phase content may be beneficial for the dispersion of oil droplets and can inhibit the floating and aggregation of oil droplets, thereby enhancing the stability of the emulsion. The Pickering emulsions stabilized by UE-TNS provided a promising alternative for the delivery of Pickering emulsion delivery systems in industries related to food and others.

Source: LWT

DOI: 10.1016/j.lwt.2025.118780