Xanthan Gum-Stabilized Sunflower Oil Body Emulsions for β-Carotene Delivery: Preparation, Stability, and Digestion Behavior.

ABSTRACT: In this study, we investigated the encapsulation of β-carotene (β-CE) within sunflower oil body (SFOB) emulsions and examined the role of xanthan gum (XG) in enhancing stability and digestion behavior. The optimal conditions were heating at 45 °C for 15 min, ultrasonic treatment at 270 W for 20 min, and homogenization at 80 MPa, achieving encapsulation efficiency (EE) up to 92%. Furthermore, XG was incorporated to improve structural, oxidative, thermal, and digestive stability. More than 1.5% XG enhanced absolute value of zeta potential (21.3 mV to 23.7 mV), reduced particle size (6.52 μm), and prevented phase separation. XG-coated emulsions exhibited improved stability under heating and oxidative conditions. Additionally, XG enhanced protein digestibility and lipid hydrolysis, as well as

SUBMITTER: Sheng X 

PROVIDER: S-EPMC12896790 | biostudies-literature | 2026 Feb

REPOSITORIES: biostudies-literature