<i>In vitro</i>gastrointestinal digestibility of phytosterol oleogels: influence of self-assembled microstructures on emulsification efficiency and lipase activity

Dong, Lu; Lv, Muwen; Gao, Xiangyang; Zhang, Luping; Rogers, Michael A.; Cao, Yong; Lan, Yaqi

doi:10.1039/d0fo01642j

Cited by 37 publications

(23 citation statements)

References 55 publications

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“…Combination with a gel structure may therefore prolong the digestion time in the gastrointestinal tract and achieve continuous release. Thus, the design of an oil–gel system with a controllable lipid digestibility that permits control over the bioavailability of the delivered fat-soluble active substance is a matter of high practical significance [ 127 ].…”

Section: Applications On the Interface Structure Scalementioning

confidence: 99%

Progress in the Application of Food-Grade Emulsions

Jie

Chen

2022

Foods

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The detailed investigation of food-grade emulsions, which possess considerable structural and functional advantages, remains ongoing to enhance our understanding of these dispersion systems and to expand their application scope. This work reviews the applications of food-grade emulsions on the dispersed phase, interface structure, and macroscopic scales; further, it discusses the corresponding factors of influence, the selection and design of food dispersion systems, and the expansion of their application scope. Specifically, applications on the dispersed-phase scale mainly include delivery by soft matter carriers and auxiliary extraction/separation, while applications on the scale of the interface structure involve biphasic systems for enzymatic catalysis and systems that can influence substance digestion/absorption, washing, and disinfection. Future research on these scales should therefore focus on surface-active substances, real interface structure compositions, and the design of interface layers with antioxidant properties. By contrast, applications on the macroscopic scale mainly include the design of soft materials for structured food, in addition to various material applications and other emerging uses. In this case, future research should focus on the interactions between emulsion systems and food ingredients, the effects of food process engineering, safety, nutrition, and metabolism. Considering the ongoing research in this field, we believe that this review will be useful for researchers aiming to explore the applications of food-grade emulsions.

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Section: Applications On the Interface Structure Scalementioning

confidence: 99%

Progress in the Application of Food-Grade Emulsions

Jie

Chen

2022

Foods

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Section: Characterization Of the Oleogels Microstructurementioning

confidence: 99%

“…γ-oryzanol and β-sitosterol self-assemble and form a fibrillar network, a gradual, structural transition being observed when the ratio between this gelator molecules or the purity of the compounds, vary [69]. Crystals grew further due to environmental conditions or concentration, and their appearance transformed from tubular into 'spherulitic like' or needle-like, as characterised after observation under polarized light microscopy [69]. Because phytosterol crystals are prone to migration during storage, causing oil loss, and monoglycerides (MGs) also lead to stability issues, to eliminate the inconveniences, they were combined in the formation of an oleogel of sunflower oil [39].…”

Section: Characterization Of the Oleogels Microstructurementioning

confidence: 99%

“…In vitro digestion is mimicking all the steps traversed by the food from ingestion until adsorption. It starts from the mouth phase, where saliva fluid is simulated with 3% mucin and select minerals, and is followed by the stomach phase where pepsin is further added, temperature and Ph are properly adjusted, and stirring is performed and ends in the small intestine phase [69]. The last phase involves the incubation at 37 • C and the addition of the simulated intestinal fluid, bile salt solution, lipase solution and NaOH 0.1 mol/L, lipid digestion being evaluated based on the percentage of free fatty acids released [69].…”

Section: Digestibilitymentioning

confidence: 99%

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Application of Analytical Methods for the Comprehensive Analysis of Oleogels—A Review

2021

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Numerous empirical studies have already been conducted on the innovative fat-replacing system defined as oleogel, creating a real urge for setting up a framework for future research, rather than conducting studies with arbitrary methods. This study re-evaluates the utility of some analyses and states some conclusions in order to eliminate the reluctance of food processors and consumers towards the utilization of oleogels as ingredients. The review presents extensively the methods applied for the characterization of various oleogels, while highlighting their addressability or inconveniences. The discussed methods were documented from the research published in the last five years. A classification of the methods is proposed based on their aims or the utility of the results, which either describe the nano-structure and the network formation, the quality of the resulting oleogel or its suitability as food ingredient or other edible purposes. The general conclusions drawn for some classes of oleogels were also revisited, in order to ease the understanding of the oleogel behaviour, to encourage innovative research approaches and to stimulate the progress in the state of art of knowledge.

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“…The development of oleogels, i.e., gels in which a continuous liquid oil phase is immobilised into a supramolecular network of self-assembled molecules [ 1 ], has attracted much research interest in the last decade as a feasible strategy to reduce saturated and trans fats content [ 2 , 3 , 4 ]. Recently, these systems have also been proposed as functional components able to modulate lipolysis as well as the delivery of bioactive lipophilic molecules [ 5 , 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

Conversion of Whey Protein Aerogel Particles into Oleogels: Effect of Oil Type on Structural Features

et al. 2021

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Protein aerogel particles prepared by supercritical-CO2-drying (SCD) of ground whey protein (WP) hydrogels (20% w/w, pH 5.7) were converted into oleogels by dispersion in selected edible oils (castor, cod liver, corn, flaxseed, MCT, peanut and sunflower oil). The obtained oleogels were analysed for oil content, microstructure, rheological properties, and ATR-FTIR spectra. Except for castor oil, solid-like, plastic materials with comparable composition (80% oil, 20% WP) and rheological properties (G′~3.5 × 105 Pa, G″~0.20 × 105 Pa, critical stress~800 Pa, tanδ~0.060) were obtained. Optical and confocal microscopy showed that the generated structure was associated with the capillary-driven absorption of oil into the porous aerogel particles interconnected via particle-particle interactions. In this structure, the oil was stably entrapped. Results evidenced the reduced role of edible oil characteristics with the exception of castor oil, whose high polarity probably favoured particle–oil interactions hindering particle networking. This work demonstrates that WP aerogels could be regarded as versatile oleogel templates allowing the structuring of many edible oils into solid-like materials.

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In vitrogastrointestinal digestibility of phytosterol oleogels: influence of self-assembled microstructures on emulsification efficiency and lipase activity

Abstract: The objective of this study was to investigate the influence of a self-assembled microstructure on lipid digestibility in phytosterol (γ-oryzanol and β-sitosterol) oleogels. Different molar ratios of γ-oryzanol and β-sitosterol...

Cited by 37 publications

References 55 publications

Progress in the Application of Food-Grade Emulsions

Progress in the Application of Food-Grade Emulsions

Application of Analytical Methods for the Comprehensive Analysis of Oleogels—A Review

Conversion of Whey Protein Aerogel Particles into Oleogels: Effect of Oil Type on Structural Features

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