Encapsulation of lipids to delay lipolysis and reduce food intake

Abstract

the in vitro model is cause for extensive scientific debate, as will be discussed in more detail in Chapter 2.2.5. Static models mostly are used, since they are cheap and easy to implement, perform and interpret, and are a good tool for screening experiments. Models that are more valid include part of the dynamics and kinetics that occur in the human body: dynamic in vitro models. A relatively easy-to-use dynamic model is the DIDGI system, which includes a series of reactors with computer-controlled transit and secretion (Ménard, Picque, & Dupont, 2015), Alginate beads loaded with lipid have very limitedly been studied in vivo. In rat, such beads delayed lipid absorption compared to free emulsion droplets (about 65-times lower serum levels) and emulsions clusered by an alginate matrix (about 12-times lower serum levels for 4.7 µm clusers, and 5-times for 200 µm clusters) (Li, Kim, Park, & McClements, 2012). These findings were confirmed in a human trial in which oil-core alginate-shell capsules (0.5 cm) fastened gastric emptying, and delayed lipolysis and absorption (Hoad et al., 2011). In summary, there are interesting positive leads, but in order to be able to design a food product that can be used in non-invasive weight management strategies, various important questions need to be answered and steps need to be made. This will be explained in the next sections.