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    The Improvement of Dispersion Stability and Bioaccessibility of Calcium Carbonate by Solid/Oil/Water (S/O/W) Emulsion

    Year: 2022

    Journal: Foods, Volume 11, DEC

    Authors: Zhang, Jie; Li, Gongwei; Cao, Yanping; Xu, Duoxia

    Organizations: National Natural Science Foundation of China; [31871808]

    Keywords: calcium carbonate; solid/oil/water (S/O/W) emulsions; physicochemical stability; microstructure; rheological behavior; bioaccessibility

    Solid/oil/water (S/O/W) emulsion loaded with calcium carbonate (CaCO3) was constructed to raise the dispersion stability and bioaccessibility. In the presence or absence of sodium caseinate (NaCas), the particle size, Zeta-potential, physical stability, and apparent viscosity of stabilized 5/0/W emulsions with different gelatin (GEL) concentrations (0.1-8.0 wt%) were compared. Combined with a confocal laser scanning microscope (CLSM), cryoscanning electron microscope (Cryo-SEM), and interfacial adsorption characteristics, the stabilization mechanism was analyzed. The bioavailability of CaCO3 was investigated in a simulated gastrointestinal tract (GIT) model. The S/O/W-emulsion droplets prepared by the NaCas-GEL composite have a smaller particle size, higher Zeta-potential, larger apparent viscosity, and better physical stability compared with GEL as a single emulsifier. CLSM results confirmed that CaCO3 powder was encapsulated in emulsion droplets. The Cryo-SEM results and interfacial adsorption characteristics analysis indicated that the NaCas-GEL binary composite could effectively reduce the interfacial tension, and the droplets form a denser three-dimensional network space structure with a shell-core structure which enhanced the stability of the system. GIT studies showed that the droplets presented higher CaCO3 bioaccessibility than the CaCO3 powder. This study enriched the theory of the S/O/W transfer system and provided theoretical support for the development of CaCO3 application in liquid food.
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