Comparison of Two Different Natural Oil Body Emulsions: &lt;i&gt;in vitro&lt;/i&gt; Gastrointestinal Digestion

He, Shenghua; Liu, Chunhong; Wang, Rongchun; Zhou, San-Jiu; Guo, Weiyun; Wang, Yonghui

doi:10.5650/jos.ess20194

Cited by 5 publications

(4 citation statements)

References 23 publications

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“…Moreover, none of the samples reached a plateau after 120 min due to long-chain triacylglycerol digestion [ 42 ]. The amount of fatty acids released was affected by the composition and structure of the interface and the droplet size [ 43 ]. The rapid FFA release was likely caused by small droplets with larger oil–water interfacial area undergoing rapid lipolysis [ 44 ].…”

Section: Resultsmentioning

confidence: 99%

Fatty Acid Release and Gastrointestinal Oxidation Status: Different Methods of Processing Flaxseed

Zhang,

Chen,

Chen

et al. 2024

Foods

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Flaxseed has been recognized as a superfood worldwide due to its abundance of diverse functional phytochemicals and nutrients. Various studies have shown that flaxseed consumption is beneficial to human health, though methods of processing flaxseed may significantly affect the absorption and metabolism of its bioactive components. Hence, flaxseed was subjected to various processing methods including microwaving treatment, microwave-coupled dry milling, microwave-coupled wet milling, and high-pressure homogenization. In vitro digestion experiments were conducted to assess the impact of these processing techniques on the potential gastrointestinal fate of flaxseed oil. Even though more lipids were released by the flaxseed at the beginning of digestion after it was microwaved and dry-milled, the full digestion of flaxseed oil was still restricted in the intestine. In contrast, oil droplets were more evenly distributed in wet-milled flaxseed milk, and there was a greater release of fatty acids during simulated digestion (7.33 ± 0.21 μmol/mL). Interestingly, wet-milled flaxseed milk showed higher oxidative stability compared with flaxseed powder during digestion despite the larger specific surface area of its oil droplets. This study might provide insight into the choice of flaxseed processing technology for better nutrient delivery efficiency.

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Section: Resultsmentioning

confidence: 99%

Fatty Acid Release and Gastrointestinal Oxidation Status: Different Methods of Processing Flaxseed

Zhang,

Chen,

Chen

et al. 2024

Foods

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“…Free fatty acids in soybean oil emulsion were significantly higher than in rapeseed oil after 20 minutes of digestion time under simulated intestinal aqueous conditions. The results obtained indicate that plant oils can be useful as natural emulsifiers in the development of functional foods and achieve controlled inhibition of bioactive compounds from emulsions during gastrointestinal digestion [46].…”

Section: The Chemical Content Of Soybean's Ffamentioning

confidence: 89%

Physical Characteristics and Processing Results of Chemical Compounds from Three Soybean Varieties as Indonesian Functional Food

Dewayani¹,

Fattah²,

Winanda³

et al. 2023

Preprint

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Abstract. Indonesia has developed several superior soybean varieties. Each soybean variety has different physical and chemical properties that can affect processed products and soybean quality. The purpose of this study was to determine the physical, chemical, and functional properties of three superior early-maturing soybean varieties. The research was conducted in Maros, Indonesia in 2022 by planting the Dega-1, Grobogan, and Gepak Kuning varieties and repeated them 6 times. The yields of the three soybean varieties Dega-1, Grobogan, and Gepak Kuning were taken at 1 kg each and 3 repeated, then further analysis of chemical compounds is carried out in the laboratory. The results showed that for physical characteristics, the largest seed size was in Dega-1 (18.57 g per 100 seeds) and the smallest in Gepak Kuning (8.29 g). The highest bulk density of soybean seeds was in the Grobogan and Dega-1 varieties (0.79 kg per m3) and the lowest was in Gepak Kuning (0.77 kg per m3 ), and the lowest number of damaged seeds was in Dega-1 (6.67%) and the highest in Grobogan (11.33). %). Chemical characteristics, highest protein content in Gepak Kuning (39.72%) and lowest in Dega-1 (36.62%), lowest fat content in Dega-1 (12.63%) and highest in Gepak Kuning (14.49%), highest phosphorus content in Gepak Kuning (0.59%) and the lowest was in Grobogan (0.53%), the highest calcium content was in Gepak Kuning (0.40%), and the highest FFA value was in Dega-1 (0.93) and the lowest in Gepak Kuning (0.81). Based on physical properties, Dega-1 is the best compared to the other two soybeans. Meanwhile, based on the size of starch granules, Gepak Kuning gave the best results. For chemical characteristics, in general, GepakKuning has the best quality compared to Grobogan and Dega-1. It can be concluded that Gepak Kuning has the most potential to be developed in supporting food and non-food products, especially in Indonesia.

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“…The SOBs were extracted using the modified methods described by Han et al (2020) [19]. Soybean seeds (50 g) were washed with deionized (ID) water to remove dust and soaked in fresh ID water (300 g) for 16 h at 4 • C in a refrigerator.…”

Section: Extractions Of Ph 110-sob and Ph 70-sobmentioning

confidence: 99%

“…The initial emulsions and all samples were also diluted for the number of times described above using phosphate solution (20 mmol/L, pH 7.0). Zeta potentials were carried out using a Laser Nano-ZS Particle Analyzer (Malvern Instruments Ltd., London, UK) at 25 • C [19,20].…”

Section: Zeta Potentialmentioning

confidence: 99%

Effect of Heat Treatment on the Digestive Characteristics of Different Soybean Oil Body Emulsions

Yuan

Zhou

et al. 2023

Foods

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Soybean oil body (SOB) emulsions were prepared using OBs extracted at pH 11.0 and pH 7.0. The pH 11.0-SOB comprised oleosins, whereas pH 7.0-SOB comprised extrinsic proteins and oleosins. All SOB emulsions were heated at 60–100 °C for 15 min. Heating may lead to the release of extrinsic proteins from the surface of pH 7.0-SOB due to heat-induced denaturation. The total proportion of α-helix and β-sheets gradually decreased from 77 (unheated) to 36.2% (100 °C). During stomach digestion, the extrinsic protein hydrolysis of heated pH 7.0-SOB emulsions was fast between 60 and 80 °C, and it then slowed between 90 and 100 °C; heating inhibited the oleosin hydrolysis of pH 7.0- and 11.0-SOBs. Heat treatment promoted aggregation and coalescence, and it resulted in increased particle sizes for all emulsions. Larger aggregates were found in heated pH 7.0-SOB emulsions, and larger oil droplets were found in heated pH 11.0-SOB emulsions. After intestinal digestion, the droplets of all SOB emulsions gradually dispersed, and particle sizes decreased. Different heating temperatures had lesser effects on particle sizes and microstructures. Lipolysis was affected by the extraction pH and heating. For pH 11.0-SOB emulsions, the FFA release tendency was greatly affected by the heating temperature, and heating to 80 °C resulted in the highest FFA release (74%). However, all pH 7.0-SOB emulsions had similar total FFA releases. In addition, the droplet charges of heated pH 7.0-SOB emulsions were lower than those of unheated pH 7.0-SOB emulsions in both the intestine and stomach phases; however, the charge changes in different pH 11.0-SOB emulsions showed the opposite tendency. This study will offer guidance regarding the application of SOB emulsions in food.

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Comparison of Two Different Natural Oil Body Emulsions: <i>in vitro</i> Gastrointestinal Digestion

Cited by 5 publications

References 23 publications

Fatty Acid Release and Gastrointestinal Oxidation Status: Different Methods of Processing Flaxseed

Fatty Acid Release and Gastrointestinal Oxidation Status: Different Methods of Processing Flaxseed

Physical Characteristics and Processing Results of Chemical Compounds from Three Soybean Varieties as Indonesian Functional Food

Effect of Heat Treatment on the Digestive Characteristics of Different Soybean Oil Body Emulsions

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