Digestibility and Bioaccessibility of Pickering Emulsions of Roasted Coffee Oil Stabilized by Chitosan and Chitosan-Sodium Tripolyphosphate Nanoparticles
| Autor: | Isabel Hernando, Amparo Quiles, Vânia Regina Nicoletti, Gemma Moraga, Jennifer Borreani, Elisa Franco Ribeiro |
|---|---|
| Přispěvatelé: | Universidade Estadual Paulista (Unesp), Universitat Politècnica de València (UPV) |
| Rok vydání: | 2019 |
| Předmět: |
Flocculation
030309 nutrition & dietetics Functional foods Sodium Biophysics chemistry.chemical_element Nanoparticle Bioengineering Applied Microbiology and Biotechnology Analytical Chemistry Chitosan 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Deprotonation Delivery systems Microstructure 0303 health sciences 04 agricultural and veterinary sciences 040401 food science Phenolic compounds Pickering emulsion chemistry Chemical engineering Oil droplet Emulsion Encapsulation Food Science |
| Zdroj: | Scopus Repositório Institucional da UNESP Universidade Estadual Paulista (UNESP) instacron:UNESP |
| ISSN: | 1557-1866 1557-1858 |
| DOI: | 10.1007/s11483-019-09614-x |
| Popis: | Made available in DSpace on 2020-12-12T01:08:47Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-06-01 Due to the valuable lipid fraction composition present in roasted coffee oil, it has become important to develop methods that modify its structure, such as emulsion-based encapsulation systems, favoring its use in food industry. Pickering emulsions have appeared as a potential alternative to protect oil droplets stabilized by solid particles rather than the use of surfactants. This work investigated the ability of chitosan (CS) nanoparticles produced by deprotonation and by ionic gelation to stabilize emulsions with different lipid phase content as an alternative to encapsulate roasted coffee oil. An in vitro digestion model consisting of mouth, gastric and intestinal phases was used to characterize the rate and extent of lipid phase digestion, emulsion microstructure, and bioaccessibility of total phenolic compounds. All emulsions presented some structural changes attributed to flocculation and coalescence throughout simulated gastrointestinal digestion. Better droplet stabilization using the deprotonation method was achieved when lower oil content was used, leading to higher bioaccessibility of total phenolic compounds. Institute of Biosciences Humanities and Exact Sciences São Paulo State University (Unesp) Food Microstructure and Chemistry Research Group Universitat Politècnica de València (UPV) Institute of Biosciences Humanities and Exact Sciences São Paulo State University (Unesp) |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink