Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin
| Autor: | Pâmela Ruy, Ana Cristina Pinheiro, Thais Carvalho Brito, Thais Ribeiro Borrin, Janaína Paula Costa da Silva, Samantha Cristina de Pinho, António A. Vicente |
|---|---|
| Přispěvatelé: | Universidade do Minho |
| Rok vydání: | 2014 |
| Předmět: |
ÓLEOS ESSENCIAIS
Chromatography Aqueous solution Science & Technology Chemistry food and beverages lipid microparticles lcsh:TX341-641 palm kernel oil dynamic in vitro simulated digestion Bioavailability Palm kernel Ionic strength lcsh:Technology (General) medium-chain triglycerides Zeta potential lcsh:T1-995 Palm kernel oil lipids (amino acids peptides and proteins) Particle size Sugar lcsh:Nutrition. Foods and food supply Food Science Biotechnology |
| Zdroj: | Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP Food Science and Technology v.34 n.3 2014 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Volume: 34, Issue: 3, Pages: 532-538, Published: SEP 2014 Food Science and Technology, Vol 34, Iss 3, Pp 532-538 (2014) |
| Popis: | Solid lipid particles have been investigated by food researchers due to their ability to enhance the incorporation and bioavailability of lipophilic bioactives in aqueous formulations. The objectives of this study were to evaluate the physicochemical stability and digestibility of lipid microparticles produced with tristearin and palm kernel oil. The motivation for conducting this study was the fact that mixing lipids can prevent the expulsion of the bioactive from the lipid core and enhance the digestibility of lipid structures. The lipid microparticles containing different palm kernel oil contents were stable after 60 days of storage according to the particle size and zeta potential data. Their calorimetric behavior indicated that they were composed of a very heterogeneous lipid matrix. Lipid microparticles were stable under various conditions of ionic strength, sugar concentration, temperature, and pH. Digestibility assays indicated no differences in the release of free fatty acids, which was approximately 30% in all analises. The in vitro digestibility tests showed that the amount of palm kernel in the particles did not affect the percentage of lipolysis, probably due to the high amount of surfactants used and/or the solid state of the microparticles. The authors are grateful to the FAPESP and CNPq for the scholarships granted (J.C.S., FAPESP fellowships 2010/13229-8 and 2012/02316-2, and T. R. B, FAPESP fellowship 2010/15031-0) and to Agropalma S/A for their generous palm kernel oil donation. Author Ana C. Pinheiro gratefully acknowledges the fellowship (SFRH/BD/48120/2008) granted by the Fundacao para a Ciencia e Tecnologia (FCT, Portugal). |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|