In-vitro digestion of whey protein- and soy lecithin-stabilized High Oleic Palm Oil emulsions

Sandoval-Cuellar, Camilo Eduardo; Perea-Flores, María de Jesús; Quintanilla-Carvajal, María Ximena

doi:10.1016/j.jfoodeng.2020.109918

Cited by 26 publications

(14 citation statements)

References 30 publications

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“…With the latter, the oil droplets are usually rapidly digested and FFAs and MAGs released due to the ease of access of the lipase to the interface [12,45]. Thus, the WPIstabilized emulsions generated Φ max ~ 69% (data not shown), consistent with the results of previous studies [51][52][53].…”

Section: Lipid Digestion Kineticssupporting

confidence: 89%

Gastrointestinal Fate and Fatty Acid Release of Pickering Emulsions Stabilized by Mixtures of Plant Protein Microgels + Cellulose Particles: an In Vitro Static Digestion Study

et al. 2022

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The present study aims to investigate the in vitro intestinal digestion fate of Pickering emulsions with complex dual particle interfaces. Pickering oil-in-water emulsions (PPM-E) stabilized by plant (pea) protein-based microgels (PPM), as well as PPM-E where the interface was additionally covered by cellulose nanocrystals (CNC), were designed at acidic pH (pH 3.0). The gastrointestinal fate of the PPM-E and free fatty acid (FFA) release, was tested via the INFOGEST static in vitro digestion model and data was fitted using theoretical models. Lipid digestion was also monitored using lipase alone bypassing the gastric phase to understand the impact of proteolysis on FFA release. Coalescence was observed in the PPM-stabilized emulsions in the gastric phase, but not in those co-stabilized by CNC. However, coalescence occurred during the intestinal digestion stage, irrespective of the CNC concentration added (1–3 wt % CNC). The presence of CNC lowered the lipolysis kinetics but raised the extent of FFA release as compared to in its absence (p < 0.05), due to lower levels of gastric coalescence, i.e., a higher interfacial area. The trends were similar when just lipase was added with no prior gastric phase, although the extent and rate of FFA release was reduced in all emulsions, highlighting the importance of prior proteolysis in lipolysis of such systems. In summary, an electrostatically self-assembled interfacial structure of two types of oppositely-charged particles (at gastric pH) might be a useful strategy to enable enhanced delivery of lipophilic compounds that require protection in the stomach but release in the intestines.

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Section: Lipid Digestion Kineticssupporting

confidence: 89%

Gastrointestinal Fate and Fatty Acid Release of Pickering Emulsions Stabilized by Mixtures of Plant Protein Microgels + Cellulose Particles: an In Vitro Static Digestion Study

et al. 2022

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“…After digestion in the stomach, the particle size of all the emulsions increased significantly. Since there was no corresponding enzyme in the gastric digestive fluid to hydrolyze starch, it was speculated that the change of particle size was mainly due to the higher ionic strength and lower pH that destroyed the electrostatic balance of the emulsion system [ 18 ]. It was found that the NRS particle size changed the most, from 1159.50 ± 242.54 nm to 15,045.50 ± 1040.15 nm, while the ORS particle size increased from 1015.83 ± 98.94 nm to 3344.67 ± 313.7 nm.…”

Section: Resultsmentioning

confidence: 99%

Application of Curcumin Emulsion Carrier from Ultrasonic-Assisted Prepared Octenyl Succinic Anhydride Rice Starch

et al. 2022

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The emulsification of ultrasonic-assisted prepared octenyl succinic anhydride (OSA) rice starch on curcumin was investigated in the present study. The results indicated that the encapsulation efficiency of curcumin in emulsions stabilized by OSA-ultrasonic treatment rice starch was improved, from 81.65 ± 0.14% to 89.03 ± 0.09%. During the in vitro oral digestion, the particle size and Zeta potential of the curcumin emulsion did not change significantly (p > 0.05). During the in vitro digestive stage of the stomach and small intestine, the particle size of the curcumin emulsion continued to increase, and the absolute potential continued to decrease. Our work showed that OSA-pre-treatment ultrasonic rice starch could improve curcumin bioavailability by increasing the encapsulation efficiency with stronger stability to avoid the attack of enzymes and high intensity ion, providing a way to develop new emulsion-based delivery systems for bioactive lipophilic compounds using OSA starch.

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“…Regarding the difference in the percentage of FFA released by NE_RHAM and NE_LEC, this may not be due to the droplets’ particle sizes, but to the properties of the emulsifiers. LEC is mainly composed of phospholipids, and it is known that phospholipids dispersed in an aqueous phase can affect lipase adsorption on the droplet’s surface as they can bind with pancreatic lipase, inhibiting lipase activity [ 52 ]. This may possibly explain the lowest percentage of FFA obtained for NE_LEC.…”

Section: Resultsmentioning

confidence: 99%

Nanoemulsions for Enhancement of Curcumin Bioavailability and Their Safety Evaluation: Effect of Emulsifier Type

et al. 2021

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This work aimed at evaluating the effects of different emulsifiers on curcumin-loaded nanoemulsions’ behavior during digestion, its safety and absorption, to develop nanoemulsions that provide safety and improved curcumin functionality. Nanoemulsions (NEs) were produced using two bio-based (lecithin (LEC) and rhamnolipids (RHAM)) and one synthetic (Tween®80 (TWE)) emulsifier at similar concentrations. Different NEs were subjected to in vitro digestion. The cytotoxicity and permeability tests were performed in Caco-2 cells. NE_TWE were stable during all phases of in vitro digestion, whereas NE_LEC and NE_RHAM were found to be unstable from the gastric phase. NE_TWE showed 100% of free fatty acids released, followed by NE_RHAM and NE_LEC. Curcumin’s bioaccessibility and stability increased in the following order: NE_LEC > NE_RHAM > NE_TWE. NE_LEC and NE_TWE did not show cytotoxic effects in any of the concentrations tested, while NE_RHAM presented high cytotoxicity in all concentrations tested. The apparent permeability coefficients were determined for NE_LEC and NE_TWE; however, the results were not statistically different. These results showed that the emulsifier used has a high impact on nanoemulsions’ behavior under the digestion process and on their cytotoxicity. This work contributed to the state-of-the-art’s progress on the development of safer curcumin delivery systems with improved functionality, particularly regarding the proper selection of ingredients to produce said systems.

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In-vitro digestion of whey protein- and soy lecithin-stabilized High Oleic Palm Oil emulsions

Cited by 26 publications

References 30 publications

Gastrointestinal Fate and Fatty Acid Release of Pickering Emulsions Stabilized by Mixtures of Plant Protein Microgels + Cellulose Particles: an In Vitro Static Digestion Study

Gastrointestinal Fate and Fatty Acid Release of Pickering Emulsions Stabilized by Mixtures of Plant Protein Microgels + Cellulose Particles: an In Vitro Static Digestion Study

Application of Curcumin Emulsion Carrier from Ultrasonic-Assisted Prepared Octenyl Succinic Anhydride Rice Starch

Nanoemulsions for Enhancement of Curcumin Bioavailability and Their Safety Evaluation: Effect of Emulsifier Type

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