Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size

Abstract

Carotenoid-enriched oil-in-water emulsions with different droplet sizes (small: d 0.72μm; medium: d 1.9μm; large: d 15.1μm) were subjected to simulated gastrointestinal conditions. The kinetics of lipolysis, micelle formation and carotenoid bioaccessibility were monitored during the intestinal phase. The rates of all three processes increased with decreasing droplet size. The large droplet size emulsion contained undigested oil at the end of digestion, whereas an almost complete hydrolysis was observed for the other two emulsions. The sub-micron emulsion presented a higher conversion of MAGs to FFAs during digestion, which led to a higher concentration of FFAs in the mixed micelles. The incorporation of carotenoids into mixed micelles occurred faster and reached a higher final value for the small droplet size emulsion, leading to final carotenoids bioaccessibility values of around 70%. This work provides valuable information for developing in silico models to simulate the lipid digestibility and carotenoid bioaccessibility.

Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions

“…These results are in agreement with the findings of the present study, which show an inverse correlation between droplet size and bioaccessibility; the highest lycopene bioaccessibility (2.7%) was obtained for the beverages with the highest LCT‐to‐SCT ratio (100:0) and the smallest droplet size (2.6 μm ± 0.1). These results are consistent with the previously reported data (Ha et al ., ; Salvia‐Trujillo & McClements, ; Salvia‐Trujillo et al ., ), and confirm the importance of droplet size for the bioaccessibility and absorption of lycopene from emulsion‐based systems.…”

Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles

“…Moreover, all of the oil droplets tend to be digested by the end of the small intestine phase when they are small, which may not be the case when they are relatively large. A number of studies have shown that the bioaccessibility of hydrophobic bioactives increases as the oil droplet size decreases, e.g., carotenoids and oil-soluble vitamins [101][102][103][104][105]. This effect is highlighted in Figure 8, which shows the impact of oil droplet size on the bioaccessibility of carotenoids in emulsion-based delivery systems.…”

Collagen peptide-loaded W1/O single emulsions and W1/O/W2 double emulsions: influence of collagen peptide and salt concentration, dispersed phase fraction and type of hydrophilic emulsifier on droplet stability and encapsulation efficiency

“…[7][8][9] Many attempts have been made to encapsulate various lipophilic compounds via strategies such as molecular inclusion, emulsion systems, polymerization, microcapsules, and micelles in the food and pharmaceutical sector. 8,[10][11][12] In contrast, delivery systems for hydrophilic compounds have rarely been investigated in the context of food applications. Furthermore, most encapsulation techniques for hydrophilic compounds use liposomes as delivery systems.…”