Emulsion droplet crystallinity attenuates early in vitro digestive lipolysis and beta-carotene bioaccessibility
| Autor: | Samantha M Hart, Amanda J. Wright, Xinjie Lois Lin, Surangi H Thilakarathna |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Duodenum Lipolysis Dietary lipid Polysorbates Analytical Chemistry 03 medical and health sciences Hydrolysis Crystallinity 0404 agricultural biotechnology Lipid droplet Zeta potential Humans Food science Particle Size Triglycerides 030109 nutrition & dietetics Chemistry Lipid Droplets 04 agricultural and veterinary sciences General Medicine beta Carotene Dietary Fats 040401 food science Emulsion Digestion Emulsions Particle size Food Science |
| Zdroj: | Food Chemistry. 260:145-151 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2018.03.142 |
| Popis: | The impacts of lipid crystallinity on in vitro digestive lipolysis and bioaccessibility of encapsulated (0.1 wt%) beta-carotene (BC) were investigated for a 15 wt% cocoa butter emulsion prepared as crystalline (i.e. solid emulsions, SE & SE-BC) or undercooled (liquid emulsions, LE & LE-BC) droplets at 25 °C. Particle size distributions (D4,3 ∼0.7 μm), morphology (spherical), polymorphism (beta-V), thermal behavior (peak melting ∼30 °C), zeta potential (∼−44 mV) and BC degradation under accelerated lighting conditions were similarly extensive. Following exposure to simulated gastric conditions, duodenal hydrolysis and BC bioaccessibility were lower for SE-BC up to 2 h (P 0.05). Therefore, for compositionally equivalent emulsions, lipid droplet solid state delayed digestive lipolysis and bioactive solubilization. These results help to clarify the role of lipid physical state on dietary lipid digestion and bioactive release. |
| Databáze: | OpenAIRE |
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