The Colloidal State and its Relationship to Lipid Digestion

Golding, Matt

doi:10.1002/9781118597651.ch10

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2016

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“…The structural organization of the oil droplets in an emulsion also influences their GIT fate (Golding, 2013;Golding et al, 2011). Oil lipid droplets may be freely dispersed, they may be clustered together into flocs, or they may be embedded within carrier particles (McClements, 2015b).…”

Section: Structural Organizationmentioning

confidence: 99%

Enhancing nutraceutical bioavailability by controlling the composition and structure of gastrointestinal contents: Emulsion-based delivery and excipient systems

Zhang

McClements

2016

Food Structure

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The oral bioavailability of hydrophobic bioactives can be improved using food matrices that breakdown within the gastrointestinal tract to form colloidal structures capable of altering bioaccessibility, absorption, and/or transformation. Emulsions are particularly suitable for this purpose because their compositions, structures, and properties can be controlled, and they are already widely used in foods. The bioavailability of isolated bioactives can be improved by incorporatingthem within emulsion-based delivery systems (EDS), while the bioavailability of bioactives in whole foods can be improved by ingesting them with emulsion-based excipient systems (EES). This review discusses the design, fabrication, and utilization of EDS and EES.

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Section: Structural Organizationmentioning

confidence: 99%