The influence of emulsion structure and stability on lipid digestion

Golding, Matt; Wooster, Tim J.

doi:10.1016/j.cocis.2009.11.006

Cited by 517 publications

(346 citation statements)

References 120 publications

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“…Presenting lower density than milk aqueous phase, these lipoproteic clusters were prone to creaming in the gastric compartment. Such gastric destabilization in the adult favors a rapid gastric emptying of the aqueous low caloric watery phase, whereas the creamy phase is emptied more slowly (Golding and Wooster, 2010). The early gastric destabilization of raw HM observed here could be a protective mechanism favoring emptying and compensating the immature gastric motility in preterm newborns.…”

Section: Dynamic Modelsmentioning

confidence: 85%

Towards infant formula biomimetic of human milk structure and digestive behaviour

Bourlieu-Lacanal

Deglaire

Oliveira

et al. 2017

OCL

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-Lipids of human milk or infant formula convey most of the energy necessary to support the newborn growth. Until recently, infant formula chemical composition had been optimized but not their structure. And yet, more and more proofs of evidence have shown that lipids structure in human milk modulates digestion kinetics and is involved in metabolic programming. Indeed there is a striking difference of structure between human milk which is an emulsion based on dispersed milk fat globules (4 mm) secreted by the mammary gland and submicronic neoformed lipid droplets (0.5 mm) found in infant formula. These droplets result from a series of operation units. This difference of structure modifies digestion kinetics and emulsion disintegration in the intestinal tract of the newborn. This difference persists along gastric phase which is mainly dominated by acid and enzyme-induced aggregation. Lipid droplets size is thus the key parameter to control gastric lipolysis and emptying and intestinal lipolysis. This parameter also controls proteolysis since adsorbed proteins are more rapidly hydrolyzed than when in solution. In animal models, these differences of lipid structure would also impact digestive and immune systems' maturation and microbiota. Lipid structure during neonatal period would also be involved in the early programming of adipose tissues and metabolism. The supplementation of infant formulas with bovine milk fractions (milk fat globule membrane extracts, triacylglycerol) or recent development of large droplets infant formula, along with new fields of innovation in neonatal nutrition, are here reviewed.Keywords: human milk fat globules / lipid structure / infant formula / neonatal digestion / programming Résumé -Vers des formules infantiles mimant la structure et le profil de digestion du lait maternel.Les lipides laitiers du lait maternel ou de formules infantiles fournissent la plupart de l'énergie disponible pour la croissance du nouveau-né. Jusqu'alors, la composition chimique des formules infantiles a été optimisée mais pas leur structure. Or il est de plus en plus démontré que la structure des lipides dans le lait maternel module les cinétiques de digestion et participe à la pré-programmation métabolique. Il existe en effet une différence majeure entre les émulsions natives de globules gras laitiers (4 mm) sécrétées par la glande mammaire et la structure des lipides dans les formules infantiles qui résultent d'une succession d'opérations unitaires de transformation et sont constituées de gouttelettes submicroniques (0.5 mm) avec des interfaces néoformées. Cette différence de structure modifie les cinétiques de digestion et de déstructuration des émulsions dans le tractus digestif des nouveau-nés. De façon générale, la différence de structure initiale entre lait maternel et formules infantiles se maintient pendant toute la phase gastrique, qui est surtout dominée par des mécanismes d'agrégation acide et enzymatique. La taille des gouttelettes est le paramètre clé pour contrôler les lipolyses gastri...

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Section: Dynamic Modelsmentioning

confidence: 85%

Towards infant formula biomimetic of human milk structure and digestive behaviour

Bourlieu-Lacanal

Deglaire

Oliveira

et al. 2017

OCL

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“…Qian et al (2012) reported similar results for β-carotene nanoemulsions using Tween 20 as emulsifier. Previous studies have also shown that lipid droplets coated by non-ionic surfactants are relatively stable to exposure in simulated oral and gastric fluids (Golding and Wooster, 2010;Nik et al, 2012). The drastic increase in particle size of the emulsions in simulated small intestinal system may be because the nonionic surfactant molecules originally adsorbed on the surface of the lipid droplets can be displaced by other molecules with active surface, such as, bile and lipase (present in the simulated gastrointestinal system) salts, phospholipids and free fatty acids and monoacylglycerols.…”

Section: Resultsmentioning

confidence: 99%

“…Selection of the emulsifier is one of the most important factors because the oil-water interface composition often determines the stability and bioavailability of lipophilic molecules (Golding and Wooster, 2010). Emulsifiers are adsorbed at the oilwater interface, forming a stabilizing layer at the droplet surface, which depends on the hydrophiliclipophilic balance (HLB).…”

Section: Introductionmentioning

confidence: 99%

Development of Paprika Oleoresin Dispersions for Improving the Bioaccessibility of Carotenoids

Pascual-Mathey¹

2018

Rev. Mex. Ing. Quim.

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Red pepper (Capsicum annuum L.) oleoresin contain a diversity of carotenoids, which has been associated with lower risk for different chronic diseases like various types of cancer, cardiovascular disease and age-related macular degeneration. However, they are very sensitive to pro-oxidant conditions, heat and light. Previous attempts have been made to improve bioavailability and stability of carotenoids, of which emulsions have proven to be a feasible method. Conventional (CE) and nano (NE) emulsions loaded with paprika oleoresin carotenoids (POC; 1% wt/wt) were fabricated using surfactants blend (Tween 40 and Span 20) with a hydrophilic-lipophilic balance (HLB), ranging from 12 to 15.6, and surfactant: POC ratio of 1:1 (wt/wt). POC bioaccessibility was studied using an in vitro model to simulate oral, gastric and small intestine phases of the gastrointestinal tract (GIT). In general, higher HLB values produced CE's and NE's with smaller particle size and negative value of zeta potential. The smaller the droplet size, the higher was POC bioaccessibility. NE prepared with a HLB of 15.6 had a particle size of 38.93 nm and a bioaccessibility of 74%. Bioaccessibility of unemulsified POC was practically nil. Conventional and nanoemulsions protected paprika oleoresin carotenoids deterioration during simulated gastrointestinal tract.Keywords: nanoemulsions, paprika oleoresin, gastrointestinal tract, bioaccessibility. ResumenLa oleorresina de paprika (Capsicum annuum L.) contiene una diversidad de carotenoides que se han relacionado con la disminución de enfermedades crónico degenerativas, cáncer, enfermedades cardiovasculares y degeneración macular. Los carotenoides son muy sensibles a condiciones pro-oxidantes, calor y luz, por lo que algunas investigaciones se han enfocado en mejorar su biodisponibilidad y estabilidad, de las cuales las emulsiones han demostrado ser un buen método. En este trabajo, se realizaron emulsiones convencionales (CE) y nanoemulsiones (NE) de carotenoides de oleorresina de paprika (POC, 1% p/p) utilizando surfactantes (Tween 40 y Span 20) con un balance hidrófilo-lipófilo (HLB) de 12 y 15.6, a una relación surfactante: POC de 1:1 (p/p). La bioaccesibilidad se estudió utilizando un modelo gastrointestinal (GIT) para simular las fases oral, estómago e intestino delgado. Los valores más altos de HLB produjeron CE y NE con menores tamaños de partícula y potencial zeta negativo. A menor tamaño de gota, mayor fue la bioaccesibilidad, mientras que para POC no emulsificada fue prácticamente nula. La NE con HLB de 15.6 mostró un tamaño de partícula de 38.93 nm y bioaccesibilidad del 74%. Las NE y CE protegieron los carotenoides de la oleorresina de paprika al pasar el GIT simulado.

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“…This in turn is controlled by the physicochemical characteristics of the oil-water interface, such as interfacial composition and surface area (Armand et al, 1997;Fave et al, 2004;Carriere et al, 2005;Armand, 2007). The surface area of the emulsion droplets is a key parameter affecting the rate of lipid digestion (Fave et al, 2004;Golding and Wooster, 2010). The rate of lipolysis is directly proportional to the area available for lipase adsorption, which scales as the inverse size of the emulsion droplets (Lundin et al, 2008).…”

Section: Shear-induced Partial Coalescencementioning

confidence: 99%

Emulsified lipids: formulation and control of end-use properties

Leal-Calderón

2012

OCL

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In many practical applications including foods, cosmetics, pharmaceuticals, etc., lipids are emulsified in an aqueous phase in the presence of surface-active molecules and other additives like thickening/gelling agents. Once fabricated, the emulsions may exhibit all kinds of rheological behaviors from viscous fluid to elastic pastes, and transitions: reversible phase transitions as a result of droplet interactions that may be modified to a large extent, and irreversible transitions that generally involve their destruction. Besides the predominance of empiricism in controlling most of the end-use properties, the scientific background of emulsions is progressing. In this paper we aim to review some advances concerning the control of the structure, the texture (rheological properties) and the ageing of emulsions.

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The influence of emulsion structure and stability on lipid digestion

Cited by 517 publications

References 120 publications

Towards infant formula biomimetic of human milk structure and digestive behaviour

Towards infant formula biomimetic of human milk structure and digestive behaviour

Development of Paprika Oleoresin Dispersions for Improving the Bioaccessibility of Carotenoids

Emulsified lipids: formulation and control of end-use properties

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