Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study

Abstract

The potential gastrointestinal fate of oil-in-water emulsions containing lipid phases from different sources was examined: vegetable oils (corn, olive, sunflower, and canola oil); marine oils (fish and krill oil); flavor oils (orange and lemon oil); and, medium chain triglycerides (MCT). The lowest rates and extents of lipid digestion were observed for emulsified flavor oil, followed by emulsified krill oil. There was no appreciable difference between the final amounts of free fatty acids released for emulsified digestible oils. Differences in the digestibility of emulsions prepared using different oils were attributed to differences in their compositions, e.g., fatty acid chain length and unsaturation. The particle size distribution, particle charge, microstructure, and macroscopic appearance of the emulsions during passage through the simulated GIT depended on oil type. The results of this study may facilitate the design of functional foods that control the digestion and absorption of triglycerides, as well as the bioaccessibility of hydrophobic bioactives.

Encapsulation of β-carotene in alginate-based hydrogel beads: Impact on physicochemical stability and bioaccessibility

“…After passing 373 through the mouth phase, the particle size distributions of these emulsions became 374 bimodal, which led to an increase in the mean particle diameter (d 32 ≈ 0.29μm). The 375 confocal microscopy images indicated that extensive droplet flocculation occurred in the 376 mouth phase, which can be attributed to bridging or depletion flocculation induced by the 377 presence of mucin in the simulated saliva, as reported in previous studies ( Bridging flocculation occurs due to the binding of mucin molecules to the surfaces of two 380 or more lipid droplets, whereas depletion flocculation occurs due to the increase in the 381 osmotic attraction between the lipid droplets generated by non-adsorbed mucin molecules 382 (Zhang, et al, 2015b). After exposure to the stomach phase, these emulsions showed an 383 appreciable increase in mean particle diameter (d 32 ≈ 33 μm), and extensive droplet 384 aggregation could be observed in the confocal microscopy images (Figure 6) Filled hydrogel beads.…”

Stability and in vitro digestibility of beta‐carotene in nanoemulsions fabricated with different carrier oils

“…Palm oil and corn oil are rich in 16‐ and 18‐carbon fatty acids which account for 80%, while fish oil is rich in 22‐carbon fatty acids and 20‐carbon fatty acids for approximately 40%. The corn oil nanoemulsion in this study had particle size in 177 nm, which was similar with the nanoemulsions produced using sunflower and olive oil which had abundant 16‐ and 18‐carbon fatty acids (Zhang et al., 2015b). On the other hand, Bengu et al.…”

“…Consistently, Liu, Gao, McClements, and Decker (2016) confirmed the positive correlation between lipid oxidation and the degradation of beta‐carotene in an emulsion. The fatty acids of oils from different food sources vary in their carbon chain length and the number of double bonds (Zhang, Zhang, Zhang, Decker, & McClements, 2015b). We hypothesized that beta‐carotene in nanoemulsions with highly saturated LCT oil should have both high chemical stability and bioaccessibility.…”

Comparison of fish and oil supplements for a better understanding of the role of fat level and other food constituents in determining bioaccessibility

“…Hence, ω6 PUFA and linoleic acid may well be more abundant in the bioaccessible fractions, thus suggesting a bioaccessibility above the average FA bioaccessibility. Variables such as lipolysis kinetics (Giang et al, 2016), solubilization in bile salt mixed micelles (Freeman, 1969), and emulsion properties (Zhang, Zhang, Zhang, Decker, & McClements, 2015) may contribute to determine, for instance, a lower or higher bioaccessibility of linoleic acid than that of other FAs.…”