Impact of interfacial composition on emulsion digestion and rate of lipid hydrolysis using different in vitro digestion models

Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions

“…1C). This suggests that the proteins were more effective than HPMC at producing smaller droplets during the emulsification and to prevent their subsequent aggregation (Malaki Nik et al, 2011;Sarkar et al, 2010b;Singh & Sarkar, 2011). These results are closely related to the better interfacial properties observed for the proteins (Bellesi et al, 2014) in comparison with the HPMC (Camino et al, 2009).…”

“…This fact could indicate that the proteolysis of the interfacial layer promotes the formation of aggregates of oil droplets as it causes a gradual loss in the superficial charge of the oil droplets and reduces the thickness of the interfacial layer. Therefore the reduction of the electrostatic repulsion between oil droplets and the thickness of the interfacial layer promote the aggregation process (Li, Ye, Lee, & Singh, 2012;Malaki Nik et al, 2011;Sarkar et al, 2009;Singh & Sarkar, 2011;Tikekar, Pan, & Nitin, 2013).…”

“…These molecules adsorb at fluid interfaces playing an important role not only in the formation and stability of emulsions but also in the rate of the digestion process (Bouyer et al, 2011;Qian & McClements, 2011;Wan et al, 2014). It has been reported in recent works that the characteristics of the interfacial layers surrounding the fat droplets could play a significant role in the extent of lipid digestion, as well as the release rate of any entrapped lipophilic components (Bellesi, Pizones RuizHenestrosa, & Pilosof, 2014;Malaki Nik, Wright, & Corredig, 2011;Ye, Cui, Zhu, & Singh, 2013). During the digestion process, the emulsion is exposed to physical and biochemical changes that result in flocculation, coalescence, aggregation, droplet disruption, etc.…”

“…Moreover, the intestinal proteases (trypsin and chymotrypsin) carry out the hydrolysis of the protein interfacial films (Di Maio & Carrier, 2011;Martigne, Julien, & Sarda, 1987). It has been recently described the behavior of lipid emulsions under gastrointestinal conditions focusing in different aspects (Golding et al, 2011;Wooster et al, 2014;Ye et al, 2013). Malaki Nik et al (2011 have reported the effect of the emulsifier type in the physicochemical behavior of o/w emulsions during the in vitro digestion.…”

Understanding Food Structures

“…For instance, matrix materials composed of dietary fiber (non-starch polysaccharides) are expected to remain largely intact until reaching the large intestine, whereas those based on starch or protein would be readily digested by oral or gastric enzymes (amylases and proteases). The rate of proteolysis during digestion is known to be affected by the state of protein aggregation and by the structure and composition of the adsorbed protein layer (Mackie and Macierzanka, 2010;Malaki Nik et al, 2011;Singh and Sarkar, 2011). In a study of caseinate-based O/W emulsions, it was demonstrated (Macierzanka et al, 2012) that cross-linking the interfacial protein with the enzyme transglutaminase prevents emulsion destabilization and retards proteolysis under in vitro gastric conditions.…”