Cold-set whey protein microgels containing immobilised lipid phases to modulate matrix digestion and release of a water-soluble bioactive

Abstract

This study investigated the in-vitro digestibility of cold-set whey protein (WP) microgels prepared by two gelation methods (external and internal) containing lipids (0%, 10% or 20% w/w). The incorporation of lipids into these matrices achieved higher entrapment of the bioactive vitamin riboflavin, as well as significant reductions in rates of both the digestion of the protein matrix, and the subsequent diffusion of the water-soluble bioactive. A biexponential model accounted for the contribution of digestion-and diffusion-driven mechanisms in describing the release of riboflavin into enzyme containing simulated gastrointestinal fluids. In particular, for external gelation microgels, as the lipid load within the matrices increased, the contribution of a faster diffusion-driven release was almost completely negated by a slower digestion-assisted release. Lipid loads provided a composite matrix capable of alternating from a burst to a sustained release of bioactive.

In vitro evaluation of chitosan copper chelate gels as a multimicronutrient feed additive for cattle

“…An important additional attribute of such structures is that the gel beads formed could offer an aqueous haven for water‐soluble organic micronutrients, such as B vitamins. Similar protein‐ and polysaccharide‐based hydrogels have found widespread applications as encapsulation matrices for water‐soluble bioactives and vitamins …”

Kinetics of immobilisation and release of tryptophan, riboflavin and peptides from whey protein microbeads

“…Whey protein hydrogels have been used successfully to encapsulate a range of potential functional ingredients including riboflavin (Egan, Jacquier, Rosenberg, & Rosenberg, 2013a), caffeine (Gunasekaran, Ko, & Xiao, 2007), probiotics (Doherty et al, 2012) and anthocyanins (Betz & Kulozik, 2011). In addition the cold set gelation technique has been shown to be an effective technique for the encapsulation of a range of compounds and is also ideal for heat sensitive bioactives (Chen & Subirade, 2006;Déat-Lainé, Hoffart, Garrait, & Beyssac, 2013).…”