Enzymatic degradation and bioaccessibility of protein encapsulated β-carotene nano-emulsions during in vitro gastro-intestinal digestion

The aim of this research was to investigate the impact of proteolysis, lipolysis and bile salts on the stability of oil in water emulsions stabilized by proteins and their effect on bioaccessibility of β-carotene in an O/W emulsion system. Nano-emulsions were prepared with whey protein isolate (WPI), soy protein isolate (SPI) and sodium casein (SC) with a microfluidizer under the same operating conditions. The emulsions were characterized by...