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KMID : 0380620220540050476
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 5 p.476 ~ p.482
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Effect of rice flour-based filled hydrogel on the UV stability and retention rate of retinol in the simulated gastrointestinal tract
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Kim Ui-Hwang
Rho Shin-Joung
Kim Chae-Young
Sung Se-Jeong
Kim Yong-Ro
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Abstract
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Retinol (vitamin A) is an essential nutrient with biological functions in growth, development, vision, and immunological activity. However, retinol has limitations in various food applications due to its low water solubility, stability, and bioavailability. To overcome these limitations, we prepared a retinol-loaded rice flour (RF)-based filled hydrogel (FH) delivery system. RF-FH was prepared using the Korean RF varieties, Dodamssal (DD), Smyeon (SM), Sailmi (SI), and Mirchal (MR) with different amylose contents. The UV stability of retinol in RF-FH was significantly improved compared to that in the O/W emulsion (EM), although there was no significant difference among the RF varieties. The retention rate (%) of retinol in RF-FH after in vitro digestion was significantly improved compared to that in EM, with SI-FH showing the most effective results. Therefore, RF-FH can be used as an effective delivery system for bioactive compounds as it can increase the stability and bioaccessibility of functional substances after digestion.
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KEYWORD
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Retinol, Rice flour, Filled hydrogel, Retention rate, Simulated gastrointestinal tract
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