Interactions between Pluronics (F127 and F68) and Bile Salts (NaTDC) in the Aqueous Phase and the Interface of Oil-in-Water Emulsions

Abstract

Pluronics are being introduced in food research in order to delay lipid digestion, with the length of hydrophilic and hydrophobic chains playing an important role in the rate of such a process. Since bile salts play a crucial role in the lipid digestion process, the aim of this work is to analyze the interactions between Pluronic F127 or F68 and the bile salt NaTDC when the latter is added at physiological concentrations. These interactions are studied at the Pluronic-covered oil-water interface and in the aqueous phase of Pluronic-stabilized emulsions. This work has been carried out with techniques such as differential scanning calorimetry, interfacial tension, dilatational rheology, and scanning electron microscopy. As a result, Pluronic F127 was shown to be more resistant to displacement by bile salt than F68 at the oil-water interface due to the larger steric hindrance and interfacial coverage provided. In addition, Pluronics have the ability to compete for the oil-water interface and interact in the bulk with the bile salt. Concretely, Pluronic F127 seems to interact with more molecules of bile salt in the bulk, thus hindering their adsorption onto the oil-water interface. As a conclusion, Pluronic F127 affects to a larger extent the ability of bile salt to promote the further cascade of lipolysis in the presence of lipase owing to a combination of interfacial and bulk events.

How to Formulate a Stable and Monodisperse Water-in-Oil Nanoemulsion Containing Pumpkin Seed Oil: The Use of Multiobjective Optimization

“…Therefore, the incorporation of pumpkin seed oil into stable W/O emulsions, which could be eventually used for preparation of double W/O/W emulsions, was one of incentives behind our work. For stabilization of W/O/W food emulsions, beside a lipophilic emulsifier, a proper water-soluble foodgrade surfactant must be chosen among non-ionic small-molecular-weight emulsifiers (Tweens) (Das and Kinsella, 1990), block copolymer emulsifiers (Pluronics) (Torcello-Gómez et al, 2013, Dragosavac et al, 2012 or biopolymer emulsifiers (protein and hydrocolloid emulsifiers) (Dickinson, 2011). Also, W/O/W emulsions are frequently stabilised by conjugates and complexes of hydrocolloids with food proteins (Dickinson, 2009).…”

Development of eco-friendly submicron emulsions stabilized by a bio-derived gum

“…These surfactants have found many industrial applications as foam and emulsion stabilizers [20,21]. On the other hand, these polymeric surfactants have been employed recently in more sophisticated technological applications such as drug delivery, gene therapy and the developing of foodstuffs that provide specific physiological responses, such as control of lipid digestion or satiety [22][23][24][25][26][27][28][29].…”

Design of the interface of edible nanoemulsions to modulate the bioaccessibility of neuroprotective antioxidants

“…The evident z-potential magnitude reduction when PF127 was used, instead of PF68, can be explained by a higher incorporation of this surfactant onto the oily core surface due to its longer hydrophobic central block of PF127. Besides, this stronger interface-surfactant interaction will increase the capacity of PF127 to successfully compete with other macromolecules for the oil/water surface (Olbrich and Muller, 1999;Torcello-Gomez et al, 2013;Wulff-Perez et al, 2012). The success on the use of lipid nanostructures as nutraceuticals for food supplementation depends on our capacity to design nanostructures able to reach undamaged the small intestine and once there to promote the intestinal absorption of the cargo through the mixed micelles formed during the digestion of the nanostructure (Acosta, 2012;McClements and Xiao, 2012).…”

“…These two non-ionic surfactants share the same poly(oxyethylene)-poly(oxypropylene)-poly(oxyethylene) (POE a -POP b -POE a ) architecture but differ on the POE/POP block length. These differences will have an effect on both, the adsorption of Pluronic 1 onto the O/W interface of the nanostructure and its capacity to modulate the interaction of the nanostructure with the surrounding medium (Santander-Ortega et al, 2009;Torcello-Gomez et al, 2013;Wulff-Perez et al, 2012). This effect was analyzed when the role of the interface composition of the formulation on the colloidal behavior of the systems after oral intake was evaluated, thus achieving the first statement.…”