Fabrication, characterization and in vitro digestive behavior of Pickering emulsion incorporated with dextrin

Abstract

Whey protein-stabilized Pickering emulsion was incorporated with dextrin under different concentrations, and their physicochemical properties and in vitro digestive behavior were examined. The result showed that these emulsions were relatively stable at low dextrin addition (<7.5%), while droplet flocculation appeared at higher concentrations. With progressing dextrin, the apparent shear viscosity significantly increased from 1.7 to 7.3 mPa.s. Further insight into the digestive behaviors of emulsion incorporated with dextrin was determined using a standardized INFOGEST method. Less clump in the oral phase and increasing droplet size in the initial intestine were observed in the emulsion incorporated with dextrin. Based on dextrin incorporation, a significant decrease in the extent of lipid digestion and β-carotene bioaccessibility was presented. This study implies dextrin may be useful in controlling the texture and in vitro digestive behavior of Pickering emulsions, which may be advantageous for the designation of functional foods.

Keywords: Dextrin incorporation; In vitro digestion; Lipid digestion; Physicochemical properties; Pickering emulsion; β-carotene.