Influence of Hydrocolloids (Dietary Fibers) on Lipid Digestion of Protein‐Stabilized Emulsions: Comparison of Neutral, Anionic, and Cationic Polysaccharides

Abstract

The impact of dietary fibers on lipid digestion within the gastrointestinal tract depends on their molecular and physicochemical properties. In this study, the influence of the electrical characteristics of dietary fibers on their ability to interfere with the digestion of protein-coated lipid droplets was investigated using an in vitro small intestine model. Three dietary fibers were examined: cationic chitosan; anionic alginate; neutral locust bean gum (LBG). The particle size, ζ-potential, microstructure, and apparent viscosity of β-lactoglobulin stabilized oil-in-water emulsions containing different types and levels of dietary fiber were measured before and after lipid digestion. The rate and extent of lipid digestion depended on polysaccharide type and concentration. At relatively low dietary fiber levels (0.1 to 0.2 wt%), the initial lipid digestion rate was only reduced by chitosan, but the final extent of lipid digestion was unaffected by all 3 dietary fibers. At relatively high dietary fiber levels (0.4 wt%), alginate and chitosan significantly inhibited lipid hydrolysis, whereas LBG did not. The impact of chitosan on lipid digestion was attributed to its ability to promote fat droplet aggregation through bridging flocculation, thereby retarding access of the lipase to the droplet surfaces. The influence of alginate was mainly ascribed to its ability to sequester calcium ions and promote depletion flocculation.

Oil‐in‐water emulsions containing tamarind seed gum during in vitro gastrointestinal digestion: rheological properties, stability, and lipid digestibility

“…TSG may also interact with the intestinal components (bile salts, lipase molecules, calcium ions, and lipolysis products); thus, lipid digestion reduced. 10 These results were in agreement with previous findings, [22][23][24] which reported that hydrocolloids may potentially influence lipid digestion by the following various mechanisms: (i) interaction with bile salts, lipase molecules, calcium ions, and lipolysis products; (ii) alteration in flocculation/ coalescence of the oil droplets; (iii) protective stabilization layers covering oil droplets; and (iv) raising the macro-viscosity of digestive systems. The released fatty acid content was lowest (17.5%) in the emulsion containing TSG at 100 g kg −1 of all the emulsion samples.…”

Improved bioaccessibility of polymethoxyflavones loaded into high internal phase emulsions stabilized by biopolymeric complexes: A dynamic digestion study via TNO's gastrointestinal model

“…The interpolymeric gel network around the emulsion droplets formed by electrostatic interactions could serve as a strong mechanical barrier at the oil/water interface ( Wijaya et al., 2018a , Wijaya et al., 2018b , Wijaya et al., 2019 ). In addition, the complexation of proteins with non-digested polysaccharides like pectin might also hinder the disruption of the droplet's surface by pepsin in the stomach ( Qin et al., 2016 ). Hence, intact droplets remained after gastric digestion, proven by the evidence of efficient lipid digestion in HIPE-complexes compared to MCT oil due to a larger surface area to volume ratio.…”

Hydrocolloids retard lipid digestion in whipping cream

“…Different hydrocolloids may influence the digestion of emulsified lipids by means of various mechanisms e.g. binding to various intestinal components, altering the aggregation state of the oil droplets, forming protective coatings around lipid droplets, or increasing the macroscopic viscosity of gastrointestinal fluids (McClements et al, 2008;Qin et al, 2016;Borreani et al, 2019). In addition, it can be concluded that lipid digestion may potentially be influenced by oil droplet size which influences the surface area available for lipase adsorption, macroscopic viscosity of the systems which affects mass transport, and the nature of the hydrocolloids/emulsifiers used in emulsions which influences interfacial phenomena (Borreani et al, 2019).…”