Impact of surfactants on the lipase digestibility of gum arabic-stabilized O/W emulsions

Yao, Xiaolin; Wang, Nana; Fang, Yapeng; Phillips, Glyn O.; Jiang, Fatang; Hu, Jianzhong; Jiang, Lu; Xu, Qin; Tian, Dazhi

doi:10.1016/j.foodhyd.2013.04.013

Cited by 34 publications

(15 citation statements)

References 39 publications

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“…The nature of surfactants controls the droplet charge (Yao et al, 2013); non-ionic surfactants like Tween 80 are usually used to stabilize the emulsions. The surfactants tend to deposit onto the oil-water interface due to their amphiphilic structure and reduce interfacial tension, facilitating droplet disruption, and protecting droplets against aggregation (Ktalova & Sj€ oblom, 2009).…”

Section: Particle Charge Measurements (Z-potential)mentioning

confidence: 99%

Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils

et al. 2016

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Section: Particle Charge Measurements (Z-potential)mentioning

confidence: 99%

Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils

et al. 2016

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“…The adsorption properties of three types of gum at the oilwater interfaces were monitored by recording the change in interfacial tension and dilatational modulus with time using a Drop Tensiometer (Teclis, France) [13,26]. The oil drop with an area of 14.2 mm 2 was delivered using a micro syringe (Exmire) through a U-shaped stainless steel needle (internal diameter 0.56 mm) driven by a motor plunger within a thermostatically controlled glass cuvette set to 37°C, which contained gum solutions buffered with 10 mM Tris-HCl at pH 7.0.…”

Section: Interfacial Dilatational Rheologymentioning

confidence: 99%

“…Generally, the extent of lipid digestion in emulison almost reaches plateau regions (FFA released >80 %) during 30 min. The structured droplets interface in emulsion would delay the digestion rate and the extent of FFA released [13]. Thus, the percentage of FFA released at 30 min (FFA 30 ) and the digestion rate estimated from the initial linear slope of the release profiles before plateau regions were taken for comparison.…”

Section: Effect Of Droplet Size On In Vitro Lipid Digestibilitymentioning

confidence: 99%

“…Sarkar et al revealed that the heat-induced microgel particle could achieve an increased coverage-fused network at the oil-water interface, which was more efficient in delaying the rate of lipid digestion compared to the intact whey protein microgel particles [11]. Thus, the nature and thickness of the interfacial layer surrounding the lipid droplets played an important role in determining the rate and extent of lipid hydrolysis [12][13][14].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Gum Arabic, Gum Ghatti and Sugar Beet Pectin as Interfacial Layer on Lipid Digestibility in Oil-in-Water Emulsions

et al. 2016

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The impact of gum arabic (GA), ghatti gum (GG), and sugar beet pectin (SBP) on the digestion rate of emulsified lipids is investigated in vitro under model duodenal digestion condition. The aim was to understand the role of the interfacial layer surrounding the lipid droplets on lipid hydrolysis in order to control lipid digestion. The emulsifier concentration required to provide the same emulsion droplet size decreased in the order: GA > GG > SBP, demonstrating the best emulsifying activity of SBP. The rate and extent of free fatty acid release during lipid digestion did not differ significantly among the three types of gums in emulsions with D[2,3] < 2 μm. However, considerable difference was observed in emulsions with D[2,3] > 2 μm, and the digestive rate decreased in the order: GA > SBP > GG. The difference in digestion rate was attributed to the stability of the emulsified lipid droplets in the stimulated intestinal juice and the resistance of interfacial layer against displacement by bile salts. The difference of resisting against displacement by bile salts for the interfacial layers was detected with bile salts concentration of 0.025 mg/mL, and all of the pre-adsorbed emulsifiers could be completely displaced from interface by bile salts at 5 mg/mL. Emulsions with SBP were susceptible to Ca 2+ and Na + in simulated intestinal juice, resulting in the flocculation and coalescence of emulsion droplets. A reduction of the surface area of lipids would contribute to a slow digestion.Emulsion stabilized by GG was very effective at retarding lipolysis mainly due to the affinity of linked protein moieties of GG and its hydrophobic binding with bile salts. The knowledge gained in the study has important implications in designing proper emulsion-based systems for controlling lipid digestibility at specific sites within the gastrointestinal tract.

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“…Therefore, in these emulsions remained more small droplets (Table ), but the formation of a dense second layer around the oil droplets prevented lipase from direct contact with the lipids, causing the lower lipolysis of fat. The same was true for the emulsions stabilized by gum‐arabic (Yao et al., ).…”

Section: Resultsmentioning

confidence: 70%

Impact of Interfacial Composition on Emulsion Digestion Using In Vitro and In Vivo Models

Malinauskytė

Ramanauskaitė

Keršienė

et al. 2018

Journal of Food Science

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This study explored the influence of different emulsification layers as mono‐ and bilayers on lipid digestion by using in vitro and in vivo digestion methods. The monolayer emulsion of rapeseed oil contained whey proteins and the bilayer emulsion, whey proteins and carboxymethyl cellulose. The in vitro digestion using human gastrointestinal enzymes showed that the lipid digestion as free fatty acids was slowed down in the bilayer emulsion compared with the monolayer. Droplet size was still low in the gastric phase and pseudoplasticity was well preserved (even though viscosity decreased) during in vitro gastrointestinal digestion. The in vivo studies confirmed a lower fat bioavailability from bilayer emulsions by a reduction in the triglyceride level in the blood of rats, fed by the bilayer emulsion. The results clearly showed that lipid digestion was slower in the bilayer emulsion than in the monolayer. These results provide bio‐relevant information about the behavior of emulsions upon digestion. Practical Application The layer‐by‐layer production approach that was presented here allows the preparation of emulsions with slower fat bioavailability. Such behavior of the bilayer emulsion made it interesting for the formulation of food products with low fat bioavailability.

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Impact of surfactants on the lipase digestibility of gum arabic-stabilized O/W emulsions

Cited by 34 publications

References 39 publications

Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils

Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils

Effect of Gum Arabic, Gum Ghatti and Sugar Beet Pectin as Interfacial Layer on Lipid Digestibility in Oil-in-Water Emulsions

Impact of Interfacial Composition on Emulsion Digestion Using In Vitro and In Vivo Models

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