Influence of the particle size of encapsulated chia oil on the oil release and bioaccessibility during <i>in vitro</i> gastrointestinal digestion

Álvarez, Rudy; Giménez, Begoña; Mackie, Alan; Torcello‐Gómez, Amelia; Quintriqueo, Alejandra; Oyarzún-Ampuero, Felipe; Robert, Paz

doi:10.1039/d1fo03688b

Cited by 9 publications

(5 citation statements)

References 46 publications

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“…Moreover, the bioaccessibility of major individual FFAs tended to decrease with an increase in the unsaturation degree of fatty acids in all the digested samples (Figure 2). This trend has also been reported after the in vitro digestion of encapsulated linseed oil, in which the bioaccessibility of FFAs decreased with an increase in both the chain length and the unsaturation degree [26]. In this context, the position of the fatty acid in the triglyceride, its chain length, and the degree of unsaturation have been reported to impact the extent of triglyceride lipolysis [36].…”

Section: Bioaccessibility Of Individual Ffas and Curcumin From Digest...supporting

confidence: 63%

“…The extraction of free fatty acids (FFAs) released during the intestinal digestion phase was performed according to Ng et al [25]. The FFAs were methylated with H 2 S 2 O 4 in methanol (0.06%, v/v), and the fatty acid methyl esters (FAMEs) were analyzed using a gas chromatograph (7890B, Agilent Technologies, Santa Clara, CA, USA), with a flame ionization detector and HP-88 column (fused silica capillary column 0.25 mm inner diameter, 0.20 µm film thickness, 100 m, Agilent Technologies, USA) according to Álvarez et al [26]. The identification and quantification of individual fatty acids were accomplished using a calibration curve derived from FAME external standards (C16:0, 0.05-2.58 mg/mL; C16:1, 0.01-1.04 mg/mL; C18:0, 0.01-1.0 mg/mL; C18:1, 0.02-8.48 mg/mL; C18:2, 0.01-8.48 mg/mL; C18:3, 0.01-18.22 mg/mL; R 2 > 0.99 for all of them).…”

Section: In Vitro Gastrointestinal Digestion Of Oleogelsmentioning

confidence: 99%

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Bioaccessibility, Intestinal Absorption and Anti-Inflammatory Activity of Curcuminoids Incorporated in Avocado, Sunflower, and Linseed Beeswax Oleogels

Ramírez-Carrasco,

Alemán,

González

et al. 2024

Foods

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Beeswax oleogels (OGs), with a mechanical strength similar to pork backfat, were formulated with avocado (A), sunflower (S), and linseed (L) oils, applying a central composite design plus star point, and were evaluated as oral delivery vehicles of curcuminoids (OGACur, OGSCur, OGLCur). The incorporation of curcumin into the OG matrix significantly delayed both the formation of peroxides and conjugated trienes (K268 values), and the degradation rate of curcumin decreased with the increase of the oil polyunsaturated fatty acids (PUFA) content. The oil structuring did not affect the bioaccessibility of curcuminoids (>55% in all the OGs, regardless of the oil type), but it did reduce the release of fatty acids (~10%) during in vitro gastrointestinal digestion. The intestinal absorption, evaluated in Caco-2 cell monolayers, was higher for the micelle-solubilized curcumin from the digested OG than from unstructured oils, and it showed high anti-inflammatory potential by inhibiting the tumor necrosis factor-α (TNF-α) production compared to the positive control, both before and after the stimulation of ThP-1 cells with LPS. Regardless of the oil type, these beeswax-based OGs with gel-like behavior designed as fat replacers may be promising vehicles for the oral delivery of curcuminoids.

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Section: Bioaccessibility Of Individual Ffas and Curcumin From Digest...supporting

confidence: 63%

Section: In Vitro Gastrointestinal Digestion Of Oleogelsmentioning

confidence: 99%

Bioaccessibility, Intestinal Absorption and Anti-Inflammatory Activity of Curcuminoids Incorporated in Avocado, Sunflower, and Linseed Beeswax Oleogels

Ramírez-Carrasco,

Alemán,

González

et al. 2024

Foods

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“…The bioaccessibility of ω‐3 also varied with the matrix type. Values of ω‐3 bioaccessibility of 7.9 to 23.6% were found in micro and nano‐particles of sodium alginate filled with chia oil (Álvarez et al, 2022) and of 12.8% for linseed oil incorporated into nanoparticles (da Silva Stefani et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

Behavior of whey protein aggregates‐alginate beads filled with astaxanthin and chia oil during in vitro digestion

Espinaco,

Niizawa,

Zorrilla

et al. 2024

J Food Process Engineering

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The addition of whey proteins to alginate beads can enhance the functionality of encapsulation systems and improve the stability of the encapsulated bioactive compounds. In this work, chia oil (rich in omega‐3 fatty acids) and astaxanthin were encapsulated in alginate (100SA) and whey protein aggregates‐alginate (25WPA75SA) beads. The behavior of both types of beads during gastrointestinal digestion was assessed using the standardized INFOGEST in vitro methodology. Different mathematical models were used to analyze the release profile of the encapsulated bioactive compounds. Both types of beads protected the bioactive compounds during the gastric phase with release percentages lower than 10% and allowed their release during the intestinal phase with release percentages of up to 90%. The addition of whey protein aggregates did not affect the amount of bioactive compounds released. Furthermore, Korsmeyer‐Peppas model showed a highly accurate fit and the release coefficient (k) values indicated a higher release rate of the bioactive compounds from 25WPA75SA beads (25WPA75SA beads: k = 9.18 × 10−4 s−n and k = 1.07 × 10−3 s−n, 100SA beads: k = 3.80 × 10−5 s−n and k = 2.20 × 10−5 s−n, for astaxanthin and omega‐3 release, respectively). On the other hand, encapsulation slightly increased the chia oil lipolysis, but no differences were found between both types of beads. Finally, the bioaccessibility of both bioactive compounds were not influenced by the addition of whey protein aggregates.Practical applicationsChia oil (source of omega‐3 fatty acids) and the pigment astaxanthin are valuable bioactive compounds for the formulation of healthy foods. The encapsulation system developed combining sodium alginate and whey protein aggregates allowed the protection of the bioactive compounds during gastric digestion and their controlled release during intestinal phase. Our findings show a promising strategy that can be satisfactorily used to deliver lipophilic active compounds.

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“…The retrieval of free fatty acids (FFA) liberated during the intestinal phase followed the procedure described by [29]. FFA were methylated using a solution of H 2 S 2 O 4 in methanol (0.06% v/v), and the resulting fatty acid methyl esters (FAMEs) were subjected to gas chromatography analysis (7890B, Agilent Technologies, Santa Clara, CA, USA) as detailed by Álvarez et al [30]. Gas chromatography was equipped with a flame ionization detector and an HP-88 column (fused silica capillary column with 0.25 mm inner diameter, 0.20 µm film thickness, and 100 m length, Agilent Technologies, Santa Clara, CA, USA).…”

Section: Rheological Propertiesmentioning

confidence: 99%

In Vitro Gastrointestinal Release of Chlorogenic Acid and Curcumin Co-Encapsulated in Double Emulsions with the Outer Interface Stabilized by Cellulose Nanocrystals

Paredes-Toledo,

Herrera,

Díaz-Calderón

et al. 2024

Colloids and Interfaces

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A Pickering double emulsion (DE) with an outer (O:W2) interface stabilized by cellulose nanocrystals (DE-CNC) was designed as a co-delivery systems for chlorogenic acid (CA) and curcumin, then compared with a control DE emulsion with an O:W2 interface stabilized with sodium caseinate (DE-NaCas). DE-CNC was more resistant to creaming during storage (6.79%, day 42) and showed higher encapsulation efficiency (EE) of CA (>90%). Conversely, both DEs exhibited similarly high EE for curcumin (>97%). The ζ-potential values were highly negative in both DEs, but tended to be lower in DE-CNC due to the highly negative charge of the CNCs. DE-CNC allowed for a steady release of CA during the oral, gastric, and intestinal phases of digestion, while a total release of CA was already observed in the gastric phase in case of DE-NaCas. The bioaccessibility of CA was similar in both DEs (~57–58%). Curcumin was mainly released in the intestinal phase with both DEs, reaching slightly lower bioaccessibility values with DE-CNC. The use of CNCs as a stabilizer for the outer interface of DEs is a promising strategy to increase the stability and EE of these systems, providing oral co-delivery vehicles capable of releasing significantly bioactive compounds during the intestinal phase of digestion.

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Influence of the particle size of encapsulated chia oil on the oil release and bioaccessibility during in vitro gastrointestinal digestion

Abstract: Among vegetable oils, chia oil has been gaining interest in recent years due to its high linolenic acid content (ALA, 18:3 ω3).

Cited by 9 publications

References 46 publications

Bioaccessibility, Intestinal Absorption and Anti-Inflammatory Activity of Curcuminoids Incorporated in Avocado, Sunflower, and Linseed Beeswax Oleogels

Bioaccessibility, Intestinal Absorption and Anti-Inflammatory Activity of Curcuminoids Incorporated in Avocado, Sunflower, and Linseed Beeswax Oleogels

Behavior of whey protein aggregates‐alginate beads filled with astaxanthin and chia oil during in vitro digestion

In Vitro Gastrointestinal Release of Chlorogenic Acid and Curcumin Co-Encapsulated in Double Emulsions with the Outer Interface Stabilized by Cellulose Nanocrystals

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