In this study, egg white protein-chitosan mixed emulsion and egg white protein-chitosan double-layer emulsion were prepared and loaded with β-carotene, respectively. The thermal stability, digestion resistance, and storage stability of these two emulsions were compared by measuring the particle size, emulsion index, β-carotene retention rate, and other indicators. The results showed that after treatment at 80 °C, the emulsion index of mixed emulsion and double-layer emulsion increased by 54% and 14.6% compared with the treatment at 20 °C, respectively. At 80 °C, the retention rate of β-carotene in the double-layer emulsion was 74%, which was 21% higher than that in the mixed emulsion. The double-layer emulsion showed higher thermal stability. During in vitro digestion, the double-layer emulsion maintained an intact droplet structure, while the mixed emulsion showed a demulsification phenomenon. And the bioaccessibility of β-carotene in the double emulsion was 14.7% higher than that in the mixed emulsion. Moreover, after 15 days of storage, the particle sizes of the mixed emulsion and the double-layer emulsion were 30.2% and 16.1% larger than those of the fresh emulsion, respectively. The retention rate of β-carotene in the double-layer emulsion was 18.3% higher than that in the mixed emulsion, and the peroxide value of oil in the double emulsion was 23.4 meq/kg lower than that in the mixed emulsion. In summary, the double-layer emulsion had the best preservation effect on β-carotene and the oxidation stability of oil in the emulsion. This study provided a new approach for the efficient delivery and absorption of functional active substances such as β-carotene and polyphenols.
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