Lipid crystallinity of oil-in-water emulsions alters in vitro

Comparison of static and dynamic in vitro digestibility and bioaccessibility of palm-based emulsions and correlation to a human study: effects of triacylglycerol crystallinity

“…Overall, results obtained from the TIM-1 are consistent with earlier studies showing FA bioaccessibility is associated with the physical state of emulsions, specifically where liquid emulsion droplets are more readily digested than those containing crystalline TAG from in vitro digestion studies. 8,9,14,17…”

“…Overall, results obtained from the TIM-1 are consistent with earlier studies showing FA bioaccessibility is associated with the physical state of emulsions, specifically where liquid emulsion droplets are more readily digested than those containing crystalline TAG from in vitro digestion studies. 8,9,14,17 3.3. Integration of static in vitro lipolysis, dynamic in vitro bioaccessibility and human postprandial lipemia Overall, the trends and some statistical differences from both the static and dynamic digestion methods indicate that TAG crystallinity attenuates lipid digestion.…”

“…In 2008, Bonnaire et al characterized the in vitro digestibility of tripalmitin oil-in-water (o/w) emulsions with undercooled versus solid lipids, finding that undercooled particles were hydrolyzed faster and more extensively, attributed to differences in TAG spatial organization. 11 Subsequent work [12][13][14][15][16][17] indicates an inverse relationship between lipid SFC and in vitro lipid digestibility. With tempered palm stearin (PS) o/w emulsions, the effects of SFC were at least partly the result of crystallinity inducing irreversible partial coalescence.…”

Palm Lipid Emulsion Droplet Crystallinity and Gastric Acid Stability in Relation to in vitro Bioaccessibility and in vivo Gastric Emptying

“…In addition, in vitro digestion kinetics were inversely associated with SFC for whey protein stabilized oil-in-water emulsions based on blends of soybean oil and fully hydrogenated soybean oil (13). Tempering has also been used to achieve differing SFCs for emulsions with identical compositions, thereby isolating the role of TAG physical state without confounding differences in fatty acid (FA) composition (16)(17)(18)(19). The rate and extent of lipolysis increased with SFC and remained constant for undercooled emulsions stabilized with Tween 80 using palm stearin and palm olein blends (16).…”

“…Tempering has also been used to achieve differing SFCs for emulsions with identical compositions, thereby isolating the role of TAG physical state without confounding differences in fatty acid (FA) composition (16)(17)(18)(19). The rate and extent of lipolysis increased with SFC and remained constant for undercooled emulsions stabilized with Tween 80 using palm stearin and palm olein blends (16). In vitro lipolysis of partially crystallized tripalmitin (and SDS) (17,18) and palm stearin (and Span 60) (19) emulsions showed attenuated FA bioaccessibility compared to their undercooled counterparts.…”