Functional performance of a resistant starch ingredient modified using a microfluidiser

Augustin, Mary-Ann; Sanguansri, Peerasak; Htoon, A.K.

doi:10.1016/j.ifset.2007.11.003

Cited by 48 publications

(25 citation statements)

References 24 publications

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“…Modified Hylon VII was prepared by heat treatment (1 h at 120°C) and microfluidisation (1 pass at 800 MPa) of starch suspensions as previously described [28]. The radiolabeled tracer [1-14 C]-trilinolenin (18:3), (50 mCi/mmol), was from American Radiolabeled Chemicals, Sydney, Australia.…”

Section: Methodsmentioning

confidence: 99%

Site Specific Delivery of Microencapsulated Fish Oil to the Gastrointestinal Tract of the Rat

et al. 2008

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The aim of this study was to design food grade matrices to deliver microencapsulated fish oil to the large bowel of the rat where the potential exists to retard inflammation and cancer development. Digestion in simulated gastric fluid and intestinal fluid demonstrated that only 4-6% of oil was released from the following dried emulsion formulations: 50% fish oil encapsulated in heated casein-glucose-dried glucose syrup (1:1:1) (Cas-Glu-DGS-50); 25% fish oil in casein-modified resistant starch (Hylon VII) (1:1) (Cas-Hylon-25); or 25% fish oil in Cas-Glu-Hylon (1:1:1) (Cas-Glu-Hylon-25). A short-term gavage study (0-12 h) with fish oil and Cas-Glu-DGS-50 demonstrated the appearance of fish oil long chain (LC) n-3 polyunsaturated fatty acids (PUFA) into the plasma indicating specific small intestinal absorption with little LC n-3 PUFA reaching the large bowel. In a 2-week-long term, daily gavage study, the bioavailability of fish oil and fish oil in Cas-Glu-DGS-50 or Cas-Hylon-25 demonstrated that fish oil and Cas-Glu-DGS-50 LC n-3 PUFA were incorporated into the tissue of the small intestine and colon, whereas Cas-Hylon-25 was resistant to degradation in the small intestine. The use of modified Hylon VII for targeted colonic delivery was confirmed in the final short-term gavage study (0-14 h) using Cas-Glu-Hylon-25 with [(14)C]-trilinolenin as a marker incorporated into the microcapsules, where up to 60% of the labeled oil reached the large bowel. Depending on the microencapsulating matrix employed, fish oil can be delivered selectively to the small intestine or to a high degree to the large bowel.

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Section: Methodsmentioning

confidence: 99%

Site Specific Delivery of Microencapsulated Fish Oil to the Gastrointestinal Tract of the Rat

et al. 2008

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“…The specifications for the tuna oil used in these experiments as given by the supplier were that the oil contained 26% docosahexaenoic acid and 6% eicosapentaenoic acid, the peroxide value was 1 meq O 2 per kilogramme oil and the acid value was 0.8 mg KOH per gramme oil. Hylon VII starch was physically modified (hereafter named Heat/MF Hylon VII) and was prepared using a method described previously 15 , where the microfluidisation pressure used was 80 MPa with 3 passes prior to spray drying. Pepsin 1:10,000 powder derived from porcine mucosa was obtained from Sigma-Aldrich.…”

Section: Methodsmentioning

confidence: 99%

NMR of Microencapsulated Fish Oil Samples During In Vitro Digestion

et al. 2008

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The use of nuclear magnetic resonance (NMR) spectroscopy for characterising microencapsulated tuna oil powders (25% and 50% w/w oil) and assessing the behaviour of the microcapsules on their exposure to water, simulated gastric fluid or to sequential exposure of simulated gastric and intestinal fluids was examined. The matrices used for encapsulation were physical mixtures of casein or whey protein in combination with carbohydrates (dextrose monohydrate with either dried glucose syrup or a physically modified resistant starch) or heated mixtures of these matrices. Solid-state 13 C cross-polarised magic angle spinning NMR and dipolar de-coupled magic angle spinning NMR record the 13 C NMR signals of the encapsulant material and that of the encapsulated oil, respectively. 1 H and 13 C solution NMR were used to investigate the relative increase in mobility of the various encapsulant matrices due to their dissolution on exposure to gastrointestinal fluids. The results suggested that the dissolution characteristics of matrices of microencapsulated oil powders were dependent on the type of milk protein and carbohydrate used and whether the protein-carbohydrate matrices were heat-treated prior to encapsulation of the oil.

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“…Omega-3 fish oil (HiDHA R 25N FOOD) was supplied by Clover Corporation Ltd. (Sydney, NSW, Australia). Modified Hylon VII starch (heat/MF Hylon VII) was prepared using a method described previously, 9 except the microfluidization pressure used was 120 MPa for one pass before spray drying. All chemical reagents of analytical grade and porcine pancreas lipase (Type II, 329 units/mg protein activity) were obtained from Sigma Aldrich (New South Wales, Australia).…”

Section: Methodsmentioning

confidence: 99%

“…The extent of reaction in both resistant starch-containing systems was similar despite the expected higher amount of reducing sugar groups in the modified resistant starch because of a scission of the starch molecule. 9 Confocal Microscopy of Reconstituted Emulsions Figure 2 shows the images of reconstituted microcapsules from confocal microscopy. The particle size of oil droplets in all systems was similar (2-5 μm diameter).…”

Section: Heat Treatment Of Encapsulant Materialsmentioning

confidence: 99%

“…The treatment used to modify resistant starch has previously been shown to reduce the apparent molecular weight while maintaining significant resistant starch content. 9 Heat treatment of protein-carbohydrate mixtures was applied, as previous studies indicated that Maillard reaction products could improve emulsification properties 10,11 and the oxidative stability of microcapsules containing polyunsaturated oils 12 and alter the oil release properties in simulated gastrointestinal fluids. 13 The viscosity of emulsions was determined, and confocal microscopy was used for visualizing the microcapsules.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Modification of Encapsulant Materials on the Susceptibility of Fish Oil Microcapsules to Lipolysis

2008

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The aim of the study was to assess the effects of modification of encapsulant materials before emulsion formation on the viscosity and interfacial properties of the emulsions and their influence on the susceptibility of emulsions to in vitro lipolysis. Emulsions (oil/protein ratio 2:1) were prepared by homogenizing mixtures containing fish oil and non-heated or heated (100°C/120 min) dispersions comprising (a) sodium caseinate (NaCas), (b) mixtures of NaCas and a high amylose-resistant starch (Hylon VII; 1:1 mass ratio), and (c) mixtures of NaCas and previously modified resistant starch (heat/microfluidized [MF] Hylon VII; 1:1 mass ratio), followed by freeze drying. Reconstituted emulsion containing heated mixture of NaCas and heat/MF Hylon VII was the most viscous.

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Functional performance of a resistant starch ingredient modified using a microfluidiser

Cited by 48 publications

References 24 publications

Site Specific Delivery of Microencapsulated Fish Oil to the Gastrointestinal Tract of the Rat

Site Specific Delivery of Microencapsulated Fish Oil to the Gastrointestinal Tract of the Rat

NMR of Microencapsulated Fish Oil Samples During In Vitro Digestion

Effects of Modification of Encapsulant Materials on the Susceptibility of Fish Oil Microcapsules to Lipolysis

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