Overcoming in vitro gastric destabilisation of emulsion droplets using emulsion microgel particles for targeted intestinal release of fatty acids

Torres, Ophelie; Murray, Brent S.; Sarkar, Anwesha

doi:10.1016/j.foodhyd.2018.11.010

Cited by 32 publications

(26 citation statements)

References 59 publications

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“…The Arbequina olive cultivar can easily adapt to high‐density cultivation systems and new environmental conditions; besides, its soft taste is highly appreciated. This cultivar is characterized by its small size, precocity, high oil yield, good oil quality, and other agronomic characteristics, such as branch flexibility and easy fruit abscission …”

Section: Introductionmentioning

confidence: 99%

Characterization of Olive Oils from Superintensive Crops with Different Ripening Degree, Irrigation Management, and Cultivar: (Arbequina, Koroneiki, and Arbosana)

Vidal

Alcalá

Torres

et al. 2019

Euro J Lipid Sci & Tech

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Olive fruit maturation depends directly on the moment of olive harvest. In addition, the composition of extra virgin olive oil changes depending on the ripening degree of the fruit harvested. Likewise, using different olive cultivars in the extraction, the olive oil obtained has different quality and composition. Superintensive crops own special characteristics such as more trees per hectare than traditional crops. This improves the production of olives by surface; being superintensive more profitable than the traditional cultivar. Three different olive cultivars: Arbequina, Koroneiki, and Arbosana, and from superintensive crops with different irrigation management are used for the extraction. Olive oils are extracted at the laboratory with the Abencor system. Monounsaturated fatty acid (MUFA) content is increased by increasing the maturity index. The highest content of phenolic compounds is obtained from rainfed Koroneiki, with approximately 1 g kg−1. The maximum quantity of total lipoxygenase pathway volatile compounds is 28 mg kg−1, obtained in irrigated Arbequina olives. According to the results obtained, the optimum time of harvest is with a maturity index of approximately 2, when the content of oil, phenols, and MUFA reach their maximum. In addition, higher contents of minor components are obtained for rainfed than irrigated crops. Practical Applications: Determining the optimal stage for harvest the fruit of the olive tree is the main practical application or potential use. Additionally, to predict, approximately, the composition of an olive oil that may have according to some agronomic factors, such as the cultivar used, irrigation management, or the stage of maturation of the olive fruit. Different ripening degrees of the olive fruit, with different irrigation management and with different cultivar of olive trees, from superintensive crops are used to produce an extra virgin olive oil.

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Section: Introductionmentioning

confidence: 99%

Characterization of Olive Oils from Superintensive Crops with Different Ripening Degree, Irrigation Management, and Cultivar: (Arbequina, Koroneiki, and Arbosana)

Vidal

Alcalá

Torres

et al. 2019

Euro J Lipid Sci & Tech

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“…3 ). Finally, the lipid digestion products such as free fatty acids (FFAs), monoglycerides and diglycerides were also not capable of forming viscoelastic films to provide stability to the droplets against coalescence ( Salvia-Trujillo et al., 2013b , Sarkar et al., 2019 , Singh and Sarkar, 2011 , Torres et al., 2019 ). The electrical charges on the emulsion samples after the intestinal phase significantly decreased for all samples indirectly highlighting the presence of lipid digestion products such as mono- and/or di-glycerides and FFA at the droplet surface ( Fig.…”

Section: Resultsmentioning

confidence: 99%

Pickering emulsions stabilized by colloidal gel particles complexed or conjugated with biopolymers to enhance bioaccessibility and cellular uptake of curcumin

Araiza‐Calahorra

Wang

Boesch

et al. 2020

Current Research in Food Science

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The aim of this study was to investigate the fate of curcumin (CUR)-loaded Pickering emulsions with complex interfaces during in vitro gastrointestinal transit and test the efficacy of such emulsions on improving the bioaccessibility and cellular uptake of CUR. CUR-loaded Pickering emulsions tested were whey protein nanogel particle-stabilized Pickering emulsions (CUR-E WPN ) and emulsions displaying complex interfaces included 1) layer-by-layer dextran sulphate-coated nanogel-stabilized Pickering emulsions (CUR-DxS+E WPN ) and 2) protein+dextran-conjugated microgel-stabilized Pickering emulsions (CUR-E WPDxM ). The hypothesis was that the presence of complex interfacial material at the droplet surface would provide better protection to the droplets against physiological degradation, particularly under gastric conditions and thus, improve the delivery of CUR to Caco-2 intestinal cells. The emulsions were characterized using droplet sizing, apparent viscosity, confocal and cryo-scanning electron microscopy, zeta-potential, lipid digestion kinetics, bioaccessibility of CUR as well as cell viability and uptake by Caco-2 cells. Emulsion droplets with modified to complex interfacial composition ( i.e. CUR-DxS+E WPN and CUR-E WPDxM ) provided enhanced kinetic stability to the Pickering emulsion droplets against coalescence in the gastric regime as compared to droplets having unmodified interface ( i.e. CUR-E WPN ), whereas droplet coalescence occurred in intestinal conditions irrespective of the initial interfacial materials. A similar rate and extent of free fatty acid release occurred in all the emulsions during intestinal digestion ( p > 0.05 ), which correlated with the bioaccessibility of CUR. Striking, CUR-DxS+E WPN and CUR-E WPDxM significantly improved cellular CUR uptake as compared to CUR-E WPN ( p < 0.05 ). These results highlight a promising new strategy of designing gastric-stable Pickering emulsions with complex interfaces to improve the delivery of lipophilic bioactive compounds to the cells for the future design of functional foods.

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“…filled with submicron oil droplets appear to have droplets within and at the surface of the microgels (Torres et al, 2019, Torres et al, 2018, so that emulsion filling may be another way of modifying the surface activity (and lubrication properties) of these starch-based or any other microgels.…”

Section: Examples Of Microgels As Interfacial Stabilizers In Food Sysmentioning

confidence: 99%

“…There seems to be some evidence that adsorbed microgel layers can confer increased resistance to enzymatic digestion of underlying materials (Sarkar et al, 2018, although the effects of enzyme adsorption to microgels at the interface and/or excess microgels in the bulk needs to be separated from the diffusive barrier properties of the adsorbed microgel layer. Similarly, encapsulation of emulsion droplets with microgels can confer some protection against flocculation and coalescence induced by gastric conditions (Torres et al, 2019).…”

Section: Examples Of Microgels As Interfacial Stabilizers In Food Sysmentioning

confidence: 99%

Microgels at fluid-fluid interfaces for food and drinks

Murray

2019

Advances in Colloid and Interface Science

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Various aspects of microgel adsorption at fluid-fluid interfaces of relevance to emulsion and foam stabilization have been reviewed. The emphasis is on the wider non-food literature, with a view to highlighting how this understanding can be applied to food-based systems. The various different types of microgel, their methods of formation and their fundamental behavioral traits at interfaces are covered. The latter includes the aspects of microgel deformation and packing at interfaces, their deformability, size, swelling and de-swelling and how this affect their surface activity and stabilizing properties. Experimental and theoretical methods for measuring and modelling their behaviour are surveyed, including interactions between microgels themselves at interfaces but also other surface active species. It is concluded that challenges still remain in translating all the possibilities synthetic microgels offer to microgels based on food-grade materials only, but Nature's rich tool box of biopolymers and biosurfactants suggests this field still opens up important new avenues of food microstructure development and control.

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Overcoming in vitro gastric destabilisation of emulsion droplets using emulsion microgel particles for targeted intestinal release of fatty acids

Abstract: This is a repository copy of Overcoming in vitro gastric destabilisation of emulsion droplets using emulsion microgel particles for targeted intestinal release of fatty acids.

Cited by 32 publications

References 59 publications

Characterization of Olive Oils from Superintensive Crops with Different Ripening Degree, Irrigation Management, and Cultivar: (Arbequina, Koroneiki, and Arbosana)

Characterization of Olive Oils from Superintensive Crops with Different Ripening Degree, Irrigation Management, and Cultivar: (Arbequina, Koroneiki, and Arbosana)

Pickering emulsions stabilized by colloidal gel particles complexed or conjugated with biopolymers to enhance bioaccessibility and cellular uptake of curcumin

Microgels at fluid-fluid interfaces for food and drinks

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