Biophysical insights into modulating lipid digestion in food emulsions

In vitro digestion of designed emulsions based on milk protein and guar gum systems

“…This implies that oil is digested by pancreatin, generating FFA and micelles. 16,39,40 Moreover, the phases (with pale yellow/orange colour) present in the duodenal phase of the three samples were found. This is in agreement with a recently published study.…”

“…Interestingly, Li et al 38 have reported that the changes in the droplet size and the proteolysis of the interfacial proteins of the emulsions under gastric conditions had no influence on the rate and the extent of lipid digestion in the subsequent intestinal environment, which was because bile salts, as strong bio-surfactants, would displace interfacial materials (either proteins or peptides) from O/W interfaces, which eliminated the difference in the lipolysis induced by the changes in the droplet size. However, Singh and co-workers 56 and Acevedo-Fani and Singh 16 suggested that the nature of the adsorbed layer of the droplets and the droplet size played a major role in…”

“…Until recently, many studies have focused on the investigations of controlling in vitro lipid digestion in emulsion based systems through interfacial design, gel/matrix structure design or controlling the transportation of lipase, 3,[7][8][9][10][11][12][13][14][15][16] and mechanisms for lipolysis have been reviewed by Wilde and Chu. 17 However, the technique used to modify the interfacial structure may have some limitations, for example, the layer-bylayer (LBL) electrostatic deposition technique (building multiple layers around the droplets using different oppositely charged emulsifiers) may cause the occurrence of aggregation/ flocculation of droplets during emulsion preparation and an increase of the total product cost.…”

“…There has been a number of recent studies on developing a better understanding of the behaviour of milk protein stabilized emulsions during in vitro gastrointestinal digestion. 12,16,[26][27][28][29][30] However, most of these studies have been carried out using relatively simple, well-defined systems and focus on a fundamental level of understanding on the digestibility of proteins and lipids. For example, the emulsion prepared usually contains a low concentration of protein as an emulsifier (typically 1 wt% protein in a system).…”

Lipid emulsion interfacial design modulates human in vivo digestion and satiation hormone response

“…First, the type of emulsifier affects the structuring and stability of LEs under gastric conditions. 1,11 Magnetic resonance imaging (MRI) revealed that surfactant-stabilized LEs tend to be well distributed in the stomach, while protein-stabilized LEs rapidly coalesce and cream due to protease activity, and LEs stabilized by charged particles form gel-like structures that impede the diffusion of gastric enzymes. 7,[12][13][14] Furthermore, gastric unstable LEs invoke an increase in emulsion droplet size which reduces the specific surface area for lipolysis, i.e.…”