Control of lipase digestibility of emulsified lipids by encapsulation within calcium alginate beads

Structured delivery systems, fabricated from natural lipids and polymers, are finding increasing use to improve the oral bioavailability of poorly water-soluble drugs and nutraceuticals, as well as to control the release of lipophilic bioactive molecules within the human gastrointestinal tract. This study focused on the development of filled hydrogel particles to control the digestion and release of encapsulated lipids. These filled hydrogel particles were fabricated by trapping sub-micron lipid droplets within calcium alginate beads. These particles remained intact when the pH was varied from 1 to 7, but exhibited some shrinkage at pH 1 and 2. The free fatty acids released from the filled hydrogel particles after addition of pancreatic lipase were monitored using a pH-stat in vitro digestion model. Encapsulation of lipid droplets within calcium alginate beads (d = 2.4 mm) reduced the free fatty acids released from around 100% to less than 12% after 120 min. The rate and extent of lipid digestion increased with decreasing bead size (from 3.4 to 0.8 mm), decreasing degree of cross-linking (i.e., lower calcium or alginate concentrations), and decreasing triglyceride molecular weight (i.e., tributyrin > MCT ≈ corn oil). These results have important implications for the design of delivery systems to protect and release lipophilic bioactive components within the human body, as well as to modulate satiety/satiation by controlling the rate of lipid digestibility.     

钙盐和蛋白质配比对1,3-二油酸-2-棕榈酸甘油酯乳液体外消化的影响

利用体外模拟胃肠消化系统,考察酪蛋白和乳清蛋白的不同比例和矿物质含量及两者相互作用对1,3-二油酸-2-棕榈酸甘油酯（1,3-dioleoyl-2-palmitoylglycerol,OPO）消化的影响,并对体外消化后的脂肪酸释放率、粒度分布和脂肪酸组成进行测定。结果表明,胃消化阶段,相同乳化剂配比,OPO型乳液脂质生物利用率随CaCl2浓度增加而增加;且在20 mmol/L CaCl2浓度下,不同蛋白质配比（乳清蛋白-酪蛋白）,乳液体外消化过程中游离脂肪酸（free fatty acid,FFA）释放率大小顺序为：10∶0＞6∶4＞0∶10。体外模拟脂质消化前后平均粒径分析结果显示,在不同CaCl2浓度影响下,胃肠消化后乳液平均粒径大于新鲜乳液;随Ca2＋浓度增加,新鲜乳液d（0.1）、d（0.5）、d（0.9）值均增加,且在加胃肠消化液后,平均粒径显著增大。在肠消化阶段,3 组乳液在不同CaCl2浓度下,FFA释放速率及程度均随CaCl2浓度增加而增加。胃肠消化后的产物FFA和单甘酯组成分析表明：乳液消化后,FFA和单甘酯主要由棕榈酸和油酸组成。除此之外,本实验还考察了不同钙盐对OPO乳液脂质消化的影响,结果表明溶解度高的钙盐加速脂质水解,有利于脂肪酸的释放即在肠消化阶段FFA释放速率和程度次序为：柠檬酸钙＞氯化钙＞乳酸钙＞碳酸钙。     

Effect of added calcium chloride on the physicochemical and rheological properties of aqueous mixtures of sodium caseinate/sodium alginate and respective oil-in-water emulsions

Changes induced by addition of calcium chloride in particle size distribution and electrokinetic potential were determined in sodium caseinate/sodium alginate mixtures dissolved in water or acetate buffer at ambient temperature. Rheological properties of aqueous mixtures and respective oil-in-water emulsions (30% oil w/w) were evaluated using a low-stress rheometer. Stability and particle diameter of emulsions were measured. Caseinate and alginate solutions were negatively charged and showed negative electrokinetic potential; however values of mixtures were between those of the values for the individual hydrocolloids. When calcium ions were added the electrokinetic potential diminished while the negative charge was preserved. Aqueous mixtures of caseinate and alginate showed average particles size between of those of caseinate or alginate samples. We observed low viscosity values and Newtonian behavior for both caseinate (1 and 2%) and alginate (0.1%). Addition of 5 mM CaCl₂ to alginate solutions induced shear-thinning behavior as well as the development of viscoelasticity. Both the viscosity and the elastic modulus of these polysaccharide solutions were attenuated by the presence of protein or dispersed oil in mixtures or emulsions, respectively. High average particle diameter of emulsions prepared was obtained (close to 10 μm), however, stability of emulsions was possible only with the addition of CaCl₂ to the mixtures, in both water and acetate buffer. In these cases elastic behavior predominated to viscosity in the formation of emulsions, confirming the prevalence of aqueous phase rheology on emulsions.     

Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion

The influence of two anionic dietary fibers (xanthan gum and pectin) on the oxidative stability and lipid digestibility of fish oil emulsions stabilized by wheat protein (gliadin) was investigated. Lipid oxidation was determined by measuring lipid hydroperoxides and TBARS of the emulsions during storage, while protein oxidation was measured using fluorescence spectroscopy. Lipid and protein oxidation was faster at pH 3.5 than at pH 7, which may have been due to increased iron solubility under acidic conditions. Xanthan gum inhibited lipid and protein oxidation, which was attributed to its ability to bind iron ions. Conversely, pectin promoted oxidation, which was attributed to the presence of endogenous transition metals in the polysaccharide ingredient. In vitro digestion was carried out to evaluate the digestibility of oil droplets in emulsions with or without polysaccharides. Both xanthan gum and pectin significantly increased the rate of lipid digestion, which was attributed to their ability to inhibit droplet aggregation under gastrointestinal conditions. These results have important implications for designing emulsion-based functional foods with improved oxidative stability and lipid digestibility.     

Factors affecting lipase digestibility of emulsified lipids using an in vitro digestion model: Proposal for a standardised pH-stat method

The control of lipid digestibility within the human gastrointestinal tract is important for the development of many functional food and pharmaceutical products. The influence of product composition and microstructure on lipid digestibility is typically studied using in vitro digestion methods. This article focuses on the impact of various experimental factors on lipid digestion in oil-in-water emulsions, using a pH-stat method that simulates the small intestine. The rate and extent of lipid digestion were found to increase with: increasing lipase (from 0 to 4.8 mg/ml), decreasing bile extract (from 20 to 0 mg/ml), increasing CaCl₂ (from 0 to 20 mM), decreasing lipid (from 2.5 to 0.1 wt.%); decreasing droplet diameter (from d = 800 to 200 nm), and decreasing fatty acid molecular weight (medium chain triglycerides versus corn oil). These affects are interpreted in terms of the surface area of lipid exposed to the aqueous phase, and factors affecting the accumulation of reaction products (fatty acids) at the oil–water interface. Based on our own and others’ work, we propose a standardised in vitro digestion model to test emulsified lipids, based on pH-stat titration. This study has important implications for designing and testing delivery systems that control lipid digestion using the pH-stat method.     

Impact of dietary fiber coatings on behavior of protein-stabilized lipid droplets under simulated gastrointestinal conditions

Multilayer emulsions containing lipid droplets coated by lactoferrin (LF) - anionic polysaccharide layers have improved resistance to environmental stresses (such as pH, salt, and temperature), but their behavior within the gastrointestinal tract (GIT) is currently unknown. The objective of this research was therefore to monitor changes in the physicochemical properties and digestibility of these systems under simulated GIT conditions. Primary emulsions (5% corn oil, 0.5% LF) were prepared using a high-pressure homogenizer. Secondary emulsions (5% corn oil, 0.5% LF, 0.5% polysaccharide) were prepared by incorporating alginate, low methoxyl pectin (LMP) or high methoxyl pectin (HMP) into primary emulsions. Emulsions were then subjected to simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) conditions in sequence. LF, LF-LMP and LF-HMP emulsions were stable to droplet aggregation in the stomach but aggregated in the small intestine, whereas LF-alginate emulsions aggregated in both the stomach and small intestine. The presence of a dietary fiber coating around the initial lipid droplets had little influence on the total extent of lipid digestion in SIF, but LF-alginate emulsions had a slower initial digestion rate than the other emulsions. These results suggest that the dietary fiber coatings may become detached in the small intestine, or that they were permeable to digestive enzymes. Pepsin was found to have little influence on the physical stability or digestibility of the emulsions. The knowledge obtained from this study is important for the design of delivery systems for encapsulation and release of lipophilic bioactive ingredients.     

Controlling lipid digestion by encapsulation of protein-stabilized lipid droplets within alginate–chitosan complex coacervates

The control of lipid digestibility within the human gastrointestinal tract is important for the development of many functional food and pharmaceutical products. This article describes the preparation, characterization, and in vitro digestibility of lipid droplets encapsulated within hydrogel beads. Protein-stabilized lipid droplets were first coated with an alginate layer, and then they were trapped within chitosan/calcium alginate coacervates. The filled hydrogel beads were formed using two methods: “direct method” – add a suspension of alginate-coated lipid droplets to a calcium/chitosan solution; “indirect method” – add chitosan solution to a suspension of alginate-coated lipid droplets and calcium. The in vitro digestibility of the encapsulated lipid droplets was then monitored using a pH-stat method to simulate the small intestine. For both methods, the filled hydrogel beads were relatively stable to aggregation/dissociation from pH 1 to 6, but underwent extensive aggregation and sedimentation at higher pH values. Relatively small hydrogel beads (d < 50 μm) caused a moderate delay in the rate of lipid digestion, while large hydrogel beads (d > 100 μm) could delay the digestion rate appreciably. This study has important implications for designing delivery systems that control lipid digestion by encapsulating lipid droplets within hydrogel beads.     

Encapsulation,protection, and release of polyunsaturated lipids using biopolymer-based hydrogel particles

Delivery systems are needed to encapsulate polyunsaturated lipids, protect them within food products, and ensure their bioavailability within the gastrointestinal tract. Hydrogel particles assembled from food-grade biopolymers are particularly suitable for this purpose. In this study, hydrogel microspheres were fabricated by electrostatic complexation of low methoxy pectin and caseinate by decreasing the solution pH from 7 to 4.5. After hydrogel particle formation, the caseinate was enzymatically cross-linked using transglutaminase to improve the stability of the biopolymer matrix. The effect of hydrogel particle encapsulation on the physical location, chemical stability, and lipase digestibility of emulsified polyunsaturated lipids (fish oil) was investigated. The cross-linked hydrogel particles formed using this process were relatively small (D₄₃ = 4.6 μm), negatively charged (ζ = − 37 mV), and evenly distributed within the system. Confocal microscopy confirmed that the fish oil droplets were trapped within casein-rich hydrogel microspheres. Encapsulation of the fish oil droplets improved their stability to lipid oxidation compared to conventional emulsions, which was attributed to a high local concentration of antioxidant protein around the emulsified lipids. The rate and extent of digestion of the encapsulated lipid droplets within a simulated small intestine were similar to those of non-encapsulated ones. These results suggest that casein-rich hydrogel microspheres may protect polyunsaturated lipids in foods and beverages, but release them after ingestion.     

Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase

The objective of this study was to investigate the influence of interfacial composition on the in vitro digestion of emulsified lipids coated by various emulsifiers by pancreatic lipase. Sodium caseinate, whey protein isolate (WPI), lecithin and Tween 20 were used to prepare corn oil-in-water emulsions (3 wt% oil). Pancreatic lipase (1.6 mg/mL) and/or bile extract (5.0 mg/mL) were added to each emulsion and the particle charge, droplet aggregation, microstructure and free fatty acids released were measured. In the absence of bile extract, the amount of free fatty acids released per unit volume of emulsion was much lower for lipid droplets coated by Tween 20 (13 ± 16 μmol ml⁻¹) than those coated by lecithin (75 ± 20 μmol ml⁻¹), sodium caseinate (220 ± 24 μmol ml⁻¹) or WPI (212 ± 6 μmol ml⁻¹). In the presence of bile extract, there was an appreciable increase in the amount of free fatty acids released in all the emulsions, with the most appreciable effects being observed in the Tween 20-stabilized emulsions. The stability of the emulsions to droplet flocculation and coalescence during hydrolysis was also strongly dependent on emulsifier type, with the WPI emulsions being the least stable and the Tween 20 emulsions being the most stable. Our results suggest that the access of pancreatic lipase to emulsified fats decreases in the following order: proteins (caseinate and WPI) > phospholipids (lecithin) > non-ionic surfactants (Tween 20). These results may have important consequences for the design of foods with either increased or decreased lipid bioavailability.     

Physical stability of emulsion encapsulated in alginate microgel particles by the impinging aerosol technique

Emulsion filled alginate microgel particles can be applied as carrier systems for lipophilic actives in pharmaceutical and food formulations. In this study, the effects of oil concentration, emulsifier type and oil droplet size on the physical stability of emulsions encapsulated in calcium alginate microgel particles (20–80 μm) produced by a continuous impinging aerosol technique were studied. Oil emulsions emulsified by using either sodium caseinate (SCN) or Tween 80 were encapsulated at different oil concentrations (32.55, 66.66 and 76.68% w/w of total solids content). The emulsions were analysed before and after encapsulation for changes in emulsion size distribution during storage, and compared to unencapsulated emulsions. The size distribution of encapsulated fine emulsion (mean size ~ 0.20 μm) shifted to a larger size distribution range during encapsulation possibly due to the contraction effect of the microgel particles. Coarse emulsion droplets (mean size ~ 18 μm) underwent a size reduction during encapsulation due to the shearing effect of the atomizing nozzle. However, no further size changes in the encapsulated emulsion were detected over four weeks. The type of emulsifier used and emulsion concentration did not significantly affect the emulsion stability. The results suggest that the rigid gel matrix is an effective method for stabilising lipid emulsions and can be used as a carrier for functional ingredients.     

Effects of Biopolymers Encapsulations on the Lipid Digestibility of Emulsion-Type Sausages Using a Simulated Human Gastrointestinal Digestion Model

The purpose of this study is to examine the effects of biopolymers encapsulations on the digestion of lipid in emulsion-type sausages during simulated human gastrointestinal digestion. Emulsion-type sausages were prepared by incorporation of 1 % cellulose, pectin, or chitosan. The samples were then passed through a simulated human gastrointestinal digestion model that simulated the effects of the mouth, stomach, and small intestine. The change in digestion of the lipids was monitored by confocal fluorescence microscopy. The digestibility of lipid dramatically increased after simulated human gastrointestinal digestion for all emulsion-type sausage samples but was reduced by biopolymers encapsulations. Encapsulation with pectin and chitosan produced lower free fatty acid contents and lipid oxidation values than samples with no biopolymers encapsulations (p?<?0.05). Moreover, the lipase activity decreased after simulated human gastrointestinal digestion in emulsion-type sausages with encapsulated biopolymers (p?<?0.05). The effect of biopolymers encapsulation in the reduction of the lipid digestion can be ordered as pectin?>?chitosan?>?cellulose (p?<?0.05).     

Calcium-Induced Destabilization of Oil-in-Water Emulsions Stabilized by Caseinate or by β-Lactoglobulin

The stability to aggregation of 20% soya oil-in-water emulsions stabilized by 0.3 to 2% sodium caseinate or β-lactoglobulin in the presence of calcium chloride solutions was studied using light scattering and electron microscopy. Stability increased with the amount of protein in the emulsion, and decreased with the concentration of added calcium. Growth of particle size with concentration of Ca²⁺ was more in emulsions containing lower concentrations of protein. Sodium chloride at 50 and 100 mM stabilized both systems to the presence of calcium ions. Microstructure and light scattering showed caseinate emulsions formed clusters even at low concentrations of Ca²⁺ while β-lactoglobulin emulsions formed extensive strands.     

Impact of surface deposition of lactoferrin on physical and chemical stability of omega-3 rich lipid droplets stabilised by caseinate

There is considerable interest in developing delivery systems to encapsulate and protect chemically labile lipophilic food components, such as omega-3 rich oils. In this study, multilayer emulsion-based delivery systems were prepared consisting of omega-3 rich oil droplets coated by either caseinate (Cas) or lactoferrin–caseinate (LF–Cas). Surface deposition of LF onto Cas-coated oil droplets was confirmed by ζ-potential measurements. Emulsions containing lactoferrin and caseinate had better physical stability to pH changes and salt addition (pH 3–7, 0–50 mM CaCl₂ at pH 7) than those containing only caseinate (pH 5–7, 0–2 mM CaCl₂ at pH 7). The addition of LF also retarded the formation of lipid oxidation markers (hydroperoxides and thiobarbituric acid reactive substances) in the emulsions. The ability of LF to enhance both the physical and chemical stability of protein-stabilised emulsions is useful for the fabrication of delivery systems designed for utilisation within the drug and food industries.     

Influence of heat processing and calcium ions on the ability of EDTA to inhibit lipid oxidation in oil-in-water emulsions containing omega-3 fatty acids

The nutritional benefits of ω-3 fatty acids make them excellent candidates as functional food ingredients if problems with oxidative rancidity can be overcome. Oil-in-water emulsions were prepared with 2% salmon oil, stabilized by 0.2% Brij 35 at pH 7. To determine the effects of heating (50–90 °C), ethylenediaminetetraacetic acid (EDTA), and calcium on the oxidative and physical stability of salmon oil-in-water emulsions, particle size, thiobarbituric acid reactive substances (TBARS), and lipid hydroperoxides were measured. The heat-processed emulsions showed no significant difference, in particle size, TBARS or hydroperoxides during storage, from unheated emulsions. Above 2.5 μM, EDTA dramatically decreased lipid oxidation in all samples. Addition of calcium to emulsions containing 7.5 μM EDTA significantly increased both TBARS and hydroperoxide formation when calcium concentrations were 2-fold greater than EDTA concentrations. These results indicate that heat-processed salmon oil-in-water emulsions with high physical and oxidative stability could be produced in the presence of EDTA.     

Study of commodity properties of food emulsions Part 1. The effect of dispersion medium composition on kinetic stability of O/W emulsions containing proteins,acidic polysaccharides and calcium salts

The effect of concentrations of acidic polysaccharide and calcium ions on the kinetic stability, viscosity and dispersity of protein-containing O/W emulsions is studied. Variation of kinetic stability of the emulsions studied is independent of dispersion composition. In a wide range of calcium acetate concentrations a correlation is observed between kinetic stability and viscosity of emulsions at sodium alginate concentration in the dispersion medium ≤ 0.3%. The transition zone between liquid solution and gel is widened in the presence of sodium caseinate. Maximum kinetic stability is reached at calcium acetate: sodium alginate concentrations of 1.0-1.2 and ～ 6.0, corresponding to optimum conditions for formation of homogeneous crosslinked structures of calcium alginate and calcium caseinate.     

Improvement of stability of oil-in-water emulsions containing caseinate-coated droplets by addition of sodium alginate

ABSTRACT:  The potential of sodium alginate for improving the stability of emulsions containing caseinate-coated droplets was investigated. One wt% corn oil-in-water emulsions containing anionic caseinate-coated droplets (0.15 wt% sodium caseinate) and anionic sodium alginate (0 to 1 wt%) were prepared at pH 7. The pH of these emulsions was then adjusted to 3.5, so that the anionic alginate molecules adsorbed to the cationic caseinate-coated droplets. Extensive droplet aggregation occurred when there was insufficient alginate to completely saturate the droplet surfaces due to bridging flocculation, and when the nonadsorbed alginate concentration was high enough to induce depletion flocculation. Emulsions with relatively small particle sizes could be formed over a range of alginate concentrations (0.1 to 0.4 wt%). The influence of pHs (3 to 7) and sodium chloride (0 to 500 mM) on the properties of primary (0 wt% alginate) and secondary (0.15 wt% alginate) emulsions was studied. Alginate adsorbed to the droplet surfaces at pHs 3, 4, and 5, but not at pHs 6 and 7, due to electrostatic attraction between anionic groups on the alginate and cationic groups on the adsorbed caseinate. Secondary emulsions had better stability than primary emulsions at pH values near caseinate's isoelectric point (pHs 4 and 5). In addition, secondary emulsions were stable up to higher ionic strengths (< 300 mM) than primary emulsions (<50 mM). The controlled electrostatic deposition method utilized in this study could be used to extend the range of application of dairy protein emulsifiers in the food industry.     

Effects of water-soluble soybean polysaccharide on rheological properties,stability and lipid digestibility of oil-in-water emulsion during in vitro gastrointestinal digestion

Water-soluble soybean polysaccharide (SSPS) is a naturally occurring emulsifier. SSPS was used as the sole emulsifier to stabilize an oil-in-water (O/W) emulsion. The effects were investigated of different SSPS concentrations (3–20% (w/w)) on the lipid digestibility, rheological properties and stability of O/W emulsions during in vitro digestion model. The droplet size of the emulsions tended to increase during the oral phase because the emulsions were unstable and droplets coalesced, except with a SSPS concentration of 20% (w/w). The presence of SSPS markedly reduced the free fatty acid (FFA) content after its stabilized O/W emulsion passed through in vitro gastrointestinal digestion. The amount of FFA significantly decreased as the concentration of SSPS increased due to SSPS stabilization film on oil droplet surface and high viscous system. SSPS may be an attractive alternative ingredient to control the lipid digestibility of emulsions for various food products.     

Inhibition of lipid oxidation by encapsulation of emulsion droplets within hydrogel microspheres

The purpose of this study was to assess whether the oxidation of polyunsaturated lipids could be inhibited by encapsulating them within protein-rich hydrogel microspheres (size range 1-100 μm). Filled hydrogel microspheres were fabricated as follows: (i) high methoxy pectin, sodium caseinate, and casein-coated lipid droplets were mixed at pH 7, (ii) the mixture was acidified (pH 5), (iii) casein was cross-linked using transglutaminase, (iv) the pH was adjusted to pH 7. Samples were stored in the dark at 55 °C and were monitored for lipid hydroperoxide formation and headspace propanal. Oxidation of fish oil (1% vol/vol) in the microspheres was compared with that in oil-in-water emulsions stabilised by either sodium caseinate or Tween 20. Emulsions stabilised by Tween 20 oxidised faster than either microspheres or emulsions stabilised by casein, while microspheres and the casein stabilised emulsion showed similar oxidation rates. Results highlight the natural antioxidant properties of food proteins.     

The simulated in vitro infant gastrointestinal digestion of droplets covered with milk fat globule membrane polar lipids concentrate

Milk fat globule membrane polar lipids (MPL) are increasingly used as the surface-active components for emulsions in many infant food products. However, the precise effect of the emulsifier MPL on the digestion of lipids during gastrointestinal digestion has not been elucidated. This study investigated the lipid digestion of droplets covered with MPL with different sizes in a simulated in vitro infant gastrointestinal digestion assay. The well-used surface-active component casein was used as a control. Four types of emulsions were formulated: small and large droplets covered with MPL concentrate (MPL-S and MPL-L, with volumetric means of 0.35 ± 0.01 and 4.04 ± 0.01 μm, respectively), and small and large droplets covered with casein (CN-S and CN-L, with volumetric means of 0.44 ± 0.01 and 4.09 ± 0.03 μm, respectively). The emulsions were subjected to in vitro gastrointestinal digestion using a semidynamic model mimicking infant digestion. Through the determination of particle size evolution, zeta-potential, and microstructure of emulsions, the lipid droplets covered with MPL were found to be more stable than that of the CN-S and CN-L during gastrointestinal digestion. Moreover, although CN-S and CN-L showed a higher initial lipolysis rate at the beginning of gastric digestion, droplets covered by MPL exhibited a significantly higher amount of free fatty acid release during later digestion. The amount of free fatty acid release of the emulsions in both gastric and intestinal digestion could be generally classified as MPL-S ≥ MPL-L > CN-S > CN-L. Our study highlights the crucial role of MPL in the efficient digestion of emulsions and brings new insight for the design of infant food products.     

In vitro β‐Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl‐Esterification

Citrus pectin (CP) and sugar beet pectin (SBP) were demethoxylated and fully characterized in terms of pectin properties in order to investigate the influence of the pectin degree of methyl‐esterification (DM) and the pectin type on the in vitro β‐carotene bioaccessibility and lipid digestion in emulsions. For the CP based emulsions containing β‐carotene enriched oil, water and pectin, the β‐carotene bioaccessibility, and lipid digestion were higher in the emulsions with pectin with a higher DM (57%; “CP57 emulsion”) compared to the emulsions with pectin with a lower DM (30%; “CP30 emulsion”) showing that the DM plays an important role. In contrast, in SBP‐based emulsions, nor β‐carotene bioaccessibility nor lipid digestion were dependent on pectin DM. Probably here, other pectin properties are more important factors. It was observed that β‐carotene bioaccessibility and lipid digestion were lower in the CP30 emulsion in comparison with the CP57, SBP32, and SBP58 emulsions. However, the β‐carotene bioaccessibility of CP57 emulsion was similar to that of the SBP emulsions, whereas the lipid digestion was not. It seems that pectin type and pectin DM (in case of CP) are determining which components can be incorporated into micelles. Because carotenoids and lipids have different structures and polarities, their incorporation may be different. This knowledge can be used to engineer targeted (digestive) functionalities in food products. If both high β‐carotene bioaccessibility and high lipid digestion are targeted, SBP emulsions are the best options. The CP57 emulsion can be chosen if high β‐carotene bioaccessibility but lower lipid digestion is desired.