TY - JOUR
T1 - In-vitro digestion of whey protein- and soy lecithin-stabilized High Oleic Palm Oil emulsions
AU - Sandoval-Cuellar, Camilo E.
AU - de Jesus Perea-Flores, María
AU - Quintanilla-Carvajal, Maria Ximena
N1 - Publisher Copyright:
© 2020 Elsevier Ltd
PY - 2020/8
Y1 - 2020/8
N2 - Sweet whey- and soy lecithin-stabilized emulsions have been studied as potential delivery systems of High Oleic Palm Oil bioactive compounds. However, the gastrointestinal behavior of these systems has not been investigated. In this work, two High Oleic Palm Oil emulsions were submitted to in vitro digestion using a standardized static method. Stability of the emulsions was followed in each digestive phase and the final extent and kinetics release as well as the bioaccessibility of free fatty acids were measured and compared against non-encapsulated control. No changes were found in the droplet size of the emulsion after oral digestion, however, during gastric digestion, destabilization was observed due to the pH and the ionic strength of the medium. During the intestinal phase, nanoemulsions showed the highest rate constant followed and the least free fatty acids release final extent (78.48 ± 3.08 wt%) in comparison with macroemulsions (86.06 ± 2.04 wt%) and control (107.77 ± 1.45 wt%). Saturated fatty acids showed lower bioaccessibility in both emulsions than for control, meanwhile it increased for unsaturated ones. The results obtained allow addressing future research in formulation and design of delivery systems to improve the High Oleic Palm Oil digestibility and bioactive compounds bioaccessibility.
AB - Sweet whey- and soy lecithin-stabilized emulsions have been studied as potential delivery systems of High Oleic Palm Oil bioactive compounds. However, the gastrointestinal behavior of these systems has not been investigated. In this work, two High Oleic Palm Oil emulsions were submitted to in vitro digestion using a standardized static method. Stability of the emulsions was followed in each digestive phase and the final extent and kinetics release as well as the bioaccessibility of free fatty acids were measured and compared against non-encapsulated control. No changes were found in the droplet size of the emulsion after oral digestion, however, during gastric digestion, destabilization was observed due to the pH and the ionic strength of the medium. During the intestinal phase, nanoemulsions showed the highest rate constant followed and the least free fatty acids release final extent (78.48 ± 3.08 wt%) in comparison with macroemulsions (86.06 ± 2.04 wt%) and control (107.77 ± 1.45 wt%). Saturated fatty acids showed lower bioaccessibility in both emulsions than for control, meanwhile it increased for unsaturated ones. The results obtained allow addressing future research in formulation and design of delivery systems to improve the High Oleic Palm Oil digestibility and bioactive compounds bioaccessibility.
KW - Bioaccessibility
KW - Emulsion
KW - Free fatty acids
KW - Gastrointestinal
KW - High Oleic Palm Oil
KW - Lipid digestion
UR - http://www.scopus.com/inward/record.url?scp=85078098247&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2020.109918
DO - 10.1016/j.jfoodeng.2020.109918
M3 - Artículo
AN - SCOPUS:85078098247
SN - 0260-8774
VL - 278
JO - Journal of Food Engineering
JF - Journal of Food Engineering
M1 - 109918
ER -