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In-Vitro Bioaccessibility and Stability of Beta-Carotene in Ethylcellulose Oleogels

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dc.contributor.advisor Marangoni, Alejandro O'Sullivan, Chloe 2016-05-18T20:04:09Z 2016-05-18T20:04:09Z 2016-05 2016-05-13 2016-05-18
dc.description.abstract The in-vitro lipolysis and β-carotene (BC) transfer from oil to aqueous phase of canola oil ethylcellulose (EC) oleogels were measured using a static monocompartmental model simulating oral, gastric, and duodenal digestive stages. The effects of EC concentration and molecular weight on gel in-vitro digestibility were examined, using un-structured canola oil as a control. The physicochemical properties of oleogels containing BC were also measured. It was found that gels made with 10% 10 cP, 12% 10 cP, 14% 10 cP, and 10% 20 cP did not differ significantly in their extent of lipolysis or BC transfer compared to canola oil; however 10% 45 cP had a significantly lower extent of lipolysis and BC transfer compared to all other formulations. The structure and mechanical strength of the oleogels were both determined to be factors affecting lipolysis and transfer. The presence of BC did not significantly affect the mechanical strength of the gels and EC oleogelation delayed BC degradation under accelerated storage conditions compared to a heated canola oil control. These findings could contribute to the development of new applications for EC oleogels, specifically for the effective delivery of lipid soluble molecules. en_US
dc.language.iso en en_US
dc.rights Attribution 2.5 Canada *
dc.rights.uri *
dc.subject ethylcellulose en_US
dc.subject oleogel en_US
dc.subject beta carotene en_US
dc.subject in-vitro digestion en_US
dc.subject lipolysis en_US
dc.subject delivery en_US
dc.subject bioaccessibility en_US
dc.subject stability en_US
dc.title In-Vitro Bioaccessibility and Stability of Beta-Carotene in Ethylcellulose Oleogels en_US
dc.type Thesis en_US Food Science en_US Master of Science en_US Department of Food Science en_US
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Attribution 2.5 Canada Except where otherwise noted, this item's license is described as Attribution 2.5 Canada