Delaying lipid digestion through steric surfactant Pluronic F68: A novel in vitro approach

Interfacial characterization of Pluronic PE9400 at biocompatible (air–water and limonene–water) interfaces

“…Whereas eq , D, and the adsorption depth, h, as described in Eqs. (13) and (14). Since h is determined by the equilibrium adsorption isotherm, a D value for each concentration can be calculated from the experimental data, depending only on the value of the diffusion coefficient, D. In order to obtain the D values the theoretical dependence of  vs. t for a pure diffusion process (Eq.…”

“…In addition, their biocompatibility has boosted their application in the design of drugs with improved long-circulating properties [12]. Finally, their use in delaying lipid digestion is being applied in the development of food products with satiating effects [13][14][15]. All these applications involve events occurring at the interface and hence, an improved understanding of the surface properties of pluronics is important in order to rationally design biotechnological systems.…”

Effect of emulsifier type against the action of bile salts at oil–water interfaces

“…Namely, one synthetic, polymeric, uncharged (Pluronic F68), and one natural, charged small molecule (Epikuron 145 V). These, instead of proteins, were chosen as emulsifiers because they provide greater protection against lipase-induced destabilization in the presence of bile salts (Mun et al, 2007;Torcello-Gómez, Maldonado-Valderrama, Martín-Rodríguez, & McClements, 2011;Wulff-Pérez, Gálvez-Ruiz, de Vicente, & Martín-Rodríguez, 2010).…”

Design of the interface of edible nanoemulsions to modulate the bioaccessibility of neuroprotective antioxidants

“…On the other hand, the coating of the oil droplets, either with PF68 or PF127, resulted in the total stabilization of the systems in the three physiological environments, i.e., mouth, stomach and small intestine. Contrary to what it was observed in the colloidal stability assays, recent studies aimed to analyze the effect of the molecular differences between PF68 and PF127 on its capacity to protect lipid systems from pancreatic enzymes have concluded that, although both surfactants are able to form a protecting layer around the lipid surface, PF127 is much more efficient protecting the system from the enzymatic degradation (Torcello-Gomez et al, 2011aWulff-Perez et al, 2010, 2012. The reason behind this different behavior relies on the larger hydrophobic section of PF127 in comparison to PF68 (Torcello-Gomez et al, 2011cWulffPerez et al, 2012).…”

“…The first oil nanoemulsion (SB-NE) has been formulated with an interface composed only by lecithin, a well-known emulsifier able to facilitate the formation of colloidally stable nanometric oil droplets thanks to an electrostatic repulsion potential (Israelachvili, 2010;Klang and Valenta, 2011;Santander-Ortega et al, 2010;van Nieuwenhuyzen and Szuhaj, 1998). It is important to highlight that this emulsifier can also modulate the interaction of pancreatic enzymes with the inner oil core of the nanoemulsion and then control the digestion of the oil droplets in the small intestine (Mun et al, 2007;TorcelloGomez et al, 2011a;Wulff-Perez et al, 2010). The other two types of soybean nanoemulsions have been formulated using lecithin plus PF68 (SB-NE PF68) or PF127 (SB-NE PF127).…”