Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions

Bellesi, Fernando A.; Martínez, María Julia; Ruiz-Henestrosa, Víctor M. Pizones; Pilosof, Ana M.R.

doi:10.1016/j.foodhyd.2015.06.007

Cited by 84 publications

(54 citation statements)

References 82 publications

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“…The in vitro digestion in three compartments including the oral, gastric and intestinal phases was studied in duplicate following the method of Minekus et al 7 Oral phase An emulsion sample (5 g) was weighed into a 50 mL centrifuge tube and was mixed well with 4 mL of simulated salivary fluid (pH 7.0, 15.1 mmol L −1 KCl, 3.7 mmol L −1 KH 2 PO 4 , 13.6 mmol L −1 NaHCO 3 , 0.15 mmol L −1 MgCl 2 (H 2 O) 6 , 0.06 mmol L −1 (NH 4 ) 2 CO 3 ) containing ⊍-amylase (750 units). Then 25 μL of 0.3 mol L −1 CaCl 2 was added to the mixture followed by 975 μL of deionized water to obtain a total volume of 10 mL.…”

Section: In Vitro Digestionmentioning

confidence: 99%

“…All the oral bolus from the oral phase was mixed with 7.5 mL of simulated gastric fluid (pH 3.0, 6.9 mmol L −1 KCl, 0.9 mmol L −1 KH 2 PO 4 , 25 mmol L −1 NaHCO 3 , 47.2 mmol L −1 NaCl, 0.1 mmol L −1 MgCl 2 (H 2 O) 6 , 0.5 mmol L −1 (NH 4 ) 2 CO 3 ). Then 6 mL of pre-warmed pepsin solution in simulated gastric fluid (25 000 U mL −1 ) was added followed by 5 μL of CaCl 2 after which the solution was adjusted to pH 3 using 1 mol L −1 HCl.…”

Section: Gastric Phasementioning

confidence: 99%

“…The volume of HCl used was recorded and deionized water was added to obtain a final volume of 20 mL before incubation in a water bath shaker at 75 rpm and 37°C for 120 min to obtain gastric chyme. The activity of pepsin in the gastric chyme was inactivated by immediately placing in 6 ) before adding 10 mL of pre-warmed lipase in simulated intestinal fluid (5600 U mL −1 ) followed by 2.5 mL of 160 mmol L −1 bile extract and 40 μL of 0.3 mol L −1 CaCl 2 . The pH was adjusted to 7.0 using 1 mol L −1 NaOH and the used volume of NaOH was collected before adding deionized water to obtain a final volume of 40 mL.…”

Section: Gastric Phasementioning

confidence: 99%

“…The surface of lipid droplets is coated by a layer of interfacial active molecules, such as proteins or polysaccharides. These molecules adsorb at the fluid interfaces playing an important role not only in the formation and stability of emulsions but also in the rate of the digestion process . The purpose of the study presented here was to investigate the rheological properties, stability, and lipid digestibility of oil‐in‐water (O/W) emulsions containing TSG during in vitro gastrointestinal digestion.…”

Section: Introductionmentioning

confidence: 99%

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Oil‐in‐water emulsions containing tamarind seed gum during in vitro gastrointestinal digestion: rheological properties, stability, and lipid digestibility

et al. 2020

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BACKGROUND Polysaccharides may enhance/inhibit lipid digestibility of oil‐in‐water (O/W) emulsions because of their emulsifying and/or stabilizing ability and can also affect the formation, stability, and viscosity of emulsions. Tamarind seed gum (TSG) was used as the sole emulsifier/stabilizer to stabilize an O/W emulsion prepared using high‐speed homogenization. We investigated the effects of various TSG concentrations (50–150 g kg−1) on the lipid digestibility, rheological properties, and stability of O/W emulsions during in vitro gastrointestinal digestion. RESULTS A low concentration (50 g kg−1) and a high concentration (150 g kg−1) of TSG reduced lipid digestibility by about 33% and 45%, respectively, compared to the control sample (without TSG). However, the emulsion containing the intermediate TSG concentration at 100 g kg−1 was the most efficient in the inhibition of lipid digestion, reducing lipid digestibility by about 70% compared to that of the control sample. The stability of emulsion tended to enhance as the concentration of TSG increased. The size of oil droplets before passing through the intestinal phase and the viscosity of the intestinal digested system may be important factors for enhancing/inhibiting lipid digestibility of emulsions. The destabilization of the emulsion during digestion was not clearly detected by rheological analysis because rheological characteristics (e.g. flow behavior index) were mainly driven by TSG. CONCLUSIONS The addition of TSG in O/W emulsions inhibited lipid digestibility. TSG at a concentration of 100 g kg−1 was the most efficient in the inhibition of lipid digestibility, suggesting that TSG is an attractive alternative ingredient for control of lipid digestibility of emulsion foods. © 2020 Society of Chemical Industry

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Section: In Vitro Digestionmentioning

confidence: 99%

Section: Gastric Phasementioning

confidence: 99%

Section: Gastric Phasementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Oil‐in‐water emulsions containing tamarind seed gum during in vitro gastrointestinal digestion: rheological properties, stability, and lipid digestibility

et al. 2020

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“…[14][15][16] It has been recently reported on the potential of polysaccharides to control lipid digestion either as stabilisers added to the continuous phase of the formed O/W emulsions, [17][18][19][20] or as emulsifiers themselves. [21][22] Possible mechanisms to explain these features are: interactions between polysaccharides and physiological components in the continuous phase, 19,[23][24] droplet flocculation, thus reducing the oil-water interface available for the enzymatic reactions to take place, 20 and/or adsorption of polysaccharides onto the oil-water interface delaying the action of physiological components to hydrolyse the lipids 22 and subsequent absorption in the intestinal mucosa.…”

Section: Introductionmentioning

confidence: 99%

Instant polysaccharide-based emulsions: impact of microstructure on lipolysis

Torcello‐Gómez

Foster

2017

Food Funct.

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The development of emulsion-based products through optimisation of ingredients, reduction in energy-input during manufacture, while fulfilling healthy attributes, are major objectives within the food industry. Instant emulsions can meet these features, but comprehensive studies are necessary to investigate the effect of the initial formulation on the final microstructure and, in turn, on the in vitro lipolysis, comprising the double aim of this work. The instant emulsion is formed within 1.5-3 min after pouring the aqueous phase into the oil phase which contains a mixture of emulsifier (Tween 20), swelling particles (Sephadex) and thickeners (hydroxypropylmethylcellulose, HPMC, and guar gum, GG) under mild shearing (180 rpm). The creation of oil-in-water emulsions is monitored in situ by viscosity analysis, the final microstructure visualised by microscopy and the release of free fatty acids under simulated intestinal conditions quantified by titration. Increasing the concentration and molecular weight (Mw) of GG leads to smaller emulsion droplets due to increased bulk viscosity upon shearing. This droplet size reduction is magnified when increasing the Mw of HPMC or swelling capacity of viscosifying particles. In addition, in the absence of the emulsifier Tween 20, the sole use of high-Mw HPMC is effective in emulsification due to combined increased bulk viscosity and interfacial activity. Hence, optimisation of the ingredient choice and usage level is possible when designing microstructures. Finally, emulsions with larger droplet size (> 20 m) display a slower rate and lower extent of lipolysis, while finer emulsions (droplet size ≤ 20 m) exhibit maximum rate and extent profiles. This correlates with the extent of emulsion destabilisation observed under intestinal conditions.

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Plant protein and animal protein‐based Pickering emulsion: A review of preparation and modification methods

Wen,

Jiang,

Sui

2023

J Americ Oil Chem Soc

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Protein‐based Pickering emulsions are gaining popularity due to their biocompatibility and alignment with people's pursuit of health. This review focuses on recent advances in the preparation of Pickering emulsions using various plant and animal proteins from different sources. For sustainability and cost reasons, plant proteins are preferred, while animal proteins provide better nutritional quality. According to the type of plant or animal protein, the suitable modification and preparation methods of stable Pickering emulsion are summarized, including heating, enzyme induction, anti‐solvent precipitation, pH‐cycling, glycosylation, microwave heating, spray drying, and high hydrostatic pressure. Different methods were employed to modify the properties of Pickering emulsion particles at the oil–water interface. To overcome the amphiphilicity limitations of some proteins, substances such as polysaccharides or polyphenols were combined to improve the physical and chemical properties of the particles. Additionally, this review analyzes the effect of different protein particle sources on the properties of Pickering emulsions.

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Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions

Cited by 84 publications

References 82 publications

Oil‐in‐water emulsions containing tamarind seed gum during in vitro gastrointestinal digestion: rheological properties, stability, and lipid digestibility

Oil‐in‐water emulsions containing tamarind seed gum during in vitro gastrointestinal digestion: rheological properties, stability, and lipid digestibility

Instant polysaccharide-based emulsions: impact of microstructure on lipolysis

Plant protein and animal protein‐based Pickering emulsion: A review of preparation and modification methods

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