Impact of Lipase, Bile Salts, and Polysaccharides on Properties and Digestibility of Tuna Oil Multilayer Emulsions Stabilized by Lecithin–Chitosan

Abstract

The influence of lipase, bile salts, and polysaccharides (pectin and maltodextrin) on the properties and digestibility of lecithin/chitosan-stabilized tuna oil-in-water multilayer emulsions were studied when they were subjected to an in vitro digestion model. All emulsions became unstable to creaming after passing through the digestion model, as deduced from the formation of large visible brown clumps on the top of the emulsions. The release of free fatty acids and glucosamine from the emulsions suggested that lecithin/chitosan-coated droplets were degraded by lipase under simulated gastrointestinal conditions. The amount of free fatty acids released per unit amount of emulsion was higher when bile salt was included in the digestion model or anionic polysaccharide (pectin) was present in the emulsions. These results have important implications for the utilization of multilayered emulsions for the encapsulation, protection, and delivery of n-3 fatty acids and other bioactive lipids.

The role of bile salts in digestion

“…Tweens) etc. [46,[53][54][55][56]. Sarkar et al [47] reported on the effect of BS on lactofferin-stabilised emulsion.…”

Impact of salt and lipid type on in vitro digestion of emulsified lipids

“…A possible explanation of this phenomenon is that the interfacial composition of the lipid droplets changed after digestion leading to droplets that were more stable to aggregation. For example, it is known that the original emulsifier in an oil-in-water emulsion may be removed from the droplet surfaces either through enzymatic digestion or through displacement by other surfactant active substances, such as bile, phospholipids or enzymes (Chu et al, 2009;Klinkesorn & McClements, 2010;Mun et al, 2007;Singh, Ye, & Horne, 2009;Wickham et al, 1998).…”

The Effects of Biopolymer Encapsulation on Total Lipids and Cholesterol in Egg Yolk during in Vitro Human Digestion

“…For example, cationic chitosan can bind to the surface of anionic lipid droplets that are stabilized by bile salts and/or phospholipids and reduce lipase activity by preventing lipase from coming into contact with the emulsified lipid substrate [9]. The negatively charged lipase may have acted as a bridge between the positively charged chitosan-coated droplets, causing them to clump together, and the interaction of chitosan with lipase may have caused some charge neutralization of the lipid droplets [14]. …”