Comparison of fish and oil supplements for a better understanding of the role of fat level and other food constituents in determining bioaccessibility

Abstract

In order to investigate the effects of fat level and protein and other components on lipid bioaccessibility, the bioaccessibility of total lipids and particular fatty acids ( FA s) of fish samples with different fat levels (5.4% w/w, 10.2% w/w, and 16.6% w/w) and cod liver oil supplement in different quantities (82, 154, 313, 604, and 1,027 mg) was determined by an in vitro digestion model. Digestion of the fish and oil (up to 154 mg) samples as measured by TAG disappearance was complete. Lipolysis was impaired by high amounts of oil (313 mg and higher). Bioaccessible FA profiles had similarities with the initial (before digestion) FA profiles. However, total MUFA and oleic acid contents were higher in the bioaccessible fraction. The bioaccessibility of EPA and DHA was generally lower than that of oleic acid and total MUFA . Fat level did not affect FA s’ bioaccessibility. On the other hand, protein and other components may have interfered in lipid bioaccessibility and it was found that the reduction of bioaccessibility was stronger when the ratio of the lipid fraction to the nonlipid fraction (mainly protein) was smaller.

Lipid nutritional value and bioaccessibility of novel ready‐to‐eat seafood products with encapsulated bioactives

“…This means that the used model operates successfully up to quite high lipid levels in the products, including the functional ingredient with its near 30% (w/w) lipid level. It is known that a too high lipid content could surpass the digestive ability of the lipases in the model (Gomes et al ., 2019). The absence of significant PL hydrolysis may be related to unknown digestive interferences.…”